German Bread (Bauernbrot)

This recip for real German Sourdough Bread is delicious. The bread we purchase in our hometown of Bavaria, Germany, tastes almost exactly like this one. Every two weeks, they still make their bread there in a very old stone oven in the center of a little community. They bake a large quantity at once, which you may purchase and store in the freezer for use the following baking day. I’ve found the finest German bread ever!

Three hours for preparation

Cooking Time: Two Hours

Extra Time: Two Days

Time total: 2.5 days

20 servings

Ingredients

1. Produced 1 big loaf.
2. 1/4 ounce of freshly squeezed yeast
3. One-quart heated water
4. Two tsp of white sugar
5. Divide 8 cups of all-purpose flour.
6. Eight cups flour, white rye
7. two tsp salt
8. One tsp white sugar
9. two glasses of hot water

Guidelines

• Make the sourdough starter first. Place the crumbled yeast into a big bowl. Add 2 tablespoons of sugar and 1 quart of warm water, whisking until the sugar is dissolved.
• The water’s temperature need to be somewhat higher than that of the body.
• 4 cups of flour should be added gradually while whisking to ensure that no lumps remain. Place a dish towel over it and leave it at room temperature for a full day.
• Stir thoroughly, cover, and leave for a further 24 hours after the first 24. When it’s ready to use, the sourdough will be thin and pale in color.
• Combine the rye flour, sugar, salt, and the remaining 4 cups all-purpose flour in a big bowl. Using a wooden spoon, mix in the sourdough starter and then stir in the two cups of warm water. After transferring the dough to a heavy-duty stand mixer for the first few minutes of mixing, I start using my hands to turn the dough out onto a floured surface because the mixer can’t handle the thick dough.
• Countertops that are spotless are ideal. If the dough is too stiff, knead it more by adding a few teaspoons of water at a time. Turn the dough over, tugWhatever you can do to get it well-kneaded, pull it apart. To obtain a smooth dough, allow 15 to 20 minutes for the entire kneading process. Put the dough into a big bowl, cover it, and give it a full hour or two to double in size.
• Scrape the dough back onto a floured board after it has risen from the bowl. For roughly five minutes, knead. In order to activate the gluten, this is crucial. Form into two or one long loaf. After placing on baking sheets, let rise for approximately one hour, or until a gentle poke with your finger leaves an indentation on the bread
• Bake at 425 degrees Fahrenheit (220 degrees Celsius). Bake for approximately 45 minutes if you prepared two loaves, and for 1 1/2 hours if you made one large loaf. If there is a dark crust, don’t worry. Both the bread and the crust will taste great. Let cool fully before slicing. Every time, I freeze half.