It is….*drum roll*…World Bread Day!
To German bakers the algebraic looking term “60/40” (sometimes “40/60”) refers to a bread made from 60% wheat and 40% rye, yielding a mild everyday loaf. I don’t think there has ever been a bakery in this country that did not offer at least three variations on the 60/40-theme. The inclusion of sourdough is a prerequisite as the healthy dose of rye flour would suggest. Just recently I learned that the artisanal credo “more water, less yeast”, that I had embraced quickly and made my own, does not apply to a wide range of German-style breads.
More often than not bakers prefer to make a firm dough, increasing the dough’s stability, and make sure the bread gets a good lift in the oven by addding a high quantity of yeast. This type of bread benefits from maximum development of the gluten-structure during kneading. And looking at the crumb pic, I think I should have given the dough a few extra turns.The finished loaf has a moist compact crumb and makes a sublime work-/school-/takeaway-sandwich.
- 85g rye flour, Type 1150
- 125g water
- 1 tsp (10g) of mature rye sourdough, hydration: 100%
- Rye sourdough
- 290g strong white flour, Type 1050
- 105g rye flour, Type 1150
- 100g warm water
- 100g warm buttermilk
- 11g fresh yeast
- 9g salt
- Stir the buttermilk, water, salt and yeast into the sourdough. Add the flours and mix to a “shaggy” mass. Let rest covered for 10 minutes.
- Knead on 2nd speed for 3-5 minutes. The dough will be sticky but rather firm.
- Let rest at room temperature for 40 minutes.
- Shape round. Proof for 45-60 minutes at room temperature.
- Heat oven to 230°C. Upturn the dough and lightly press together on two adjacent sides, so the loaf will be slightly oval. Slash the dough as desired. Use a bold pattern as the bread will tear open in the oven vigorously.
- Bake for 40 minutes. Reduce temperature to 210°C after 20 minutes.
Source:“Brot, Brötchen, Snacks”