Authentic German Sourdough Bread (Sauerteigbrot) by Annabelle’s Lair

[BakerAunt]

Authentic German Sourdough Bread (Sauerteigbrot)
Submitted by Annabelle's Lair on July 29, 2013 at 12:02 pm
Sourdough bread may be eaten with butter, marmalade, cheese, sausage, etc.

Yield: 1 boule
Source: Woodlandgardner "Ulrich"

360g water
250g German sourdough starter
500g unbleached all-purpose flour (I use King Arthur flour)
100g whole wheat flour (I use King Arthur)
14g salt

In mixing bowl of standard mixer combine water, sourdough, unbleached flour, whole wheat flour, salt, and knead 5-7 minutes.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let proof 7-8 hours depending on room temperature.

Shaping: remove dough from proofing bowl, shape and slap dough several times on each side to release bubble for tight crumb.

Second rising: place shaped dough upside down in well-floured banneton or proofing bowl lined with well-floured couche, cover with plastic bag, and let rise 1-2 hours depending on room temperature.

Preheat oven & hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment paper on pizza paddle and gently turn proofed dough right side up on parchment.

Slice top of dough several times with lame so that the bread can expand.

Slide parchment into oven and bake at 420F for 70 minutes.

Remove bread from oven and let cool completely. I bought a food slicer shortly after taking this picture last year, see bread knife marks across crumb. The food slicer is the best way to cut the crusty bread evenly without having to saw at the bread.

Slide dough/parchment gently onto baker's stone and bake at 420F or 215C for 75 minutes.

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