"Marlas Bauernbrot" ("Farmers Bread")

The original recipe:  Marla's Bauernbrot (TA 170)
Monday is baking-day and so I started my next project. A friend of mine asked me for some sourdough, and I made heaps of sourdough this time.... also because I wanted to dry some for long-term-keeping. You can keep a proper dried "Full-Sour" for longer than a year in a glass jar at a dark place in the cupboard. No cooling required. But more about that later. And here my Bauernbrot:

I took the smallest possible amount of water, but should have taken more as the dough was easier to handle than I thought. After 2 hours it looked like that:

You can see, that it rose better at the left side in the picture! That is, because my heating mat is placed at the left of the "fermenting-box"...now I wonder if I should place it right unterneath the bread...
And here the finished result:

It tasted GREAT, had a wonderful crispy crust, but is a bit dry. More water for sure next time along.

And here is the recipe, that I halfed for my small loaf:

Marla's Bauernbrot 


Pre-Sponge:
110 g wheat wholemeal
100 g lukewarm water
0,5 g active dry yeast... that is about a pinch... or the tip of a knife. I didn't activate it.
12-16 hrs at about 20°C-22°C
or 2 hrs at 20-22°C and 18 hrs in the fridge.
For my loaf I choose the whole time 20-22°C
The pre-sponge enhances the taste and propertys of the bread.

Sourdough
250 g rye wholemeal
250 g water
13-50 g ASG  (Starter)
Feeding to your preference..
If you like one-stage guidances:
either 15-18 hrs at 26°C   or 33°C falling to about 23°C
I did a three stage "feeding" or "guidance"

Dough
Sourdough
Predough
300 g rye wholemeal
115 g wheat wholemeal
between 200 and 175 g lukewarm water. I took the 175 g and the dough was rather dry and easy to handle. Next time, as I mentioned above, I will take more water.
15 g salt
optional 2,5 g yeast... which I didn't use at all because the pre dough gives the dough enough power to rise well.

Mix everything together and knead about 4-6 minutes. NOT LONGER. Let go for 30 min. In this time it should not rise, just "relax". Than briefly knead, form round or long and put into banneton (well floured).
Let rise for another about 60min with yeast and without yeast accordingly longer (in my case: 2 hrs at 26°C)

Put into a 250°C hot oven until as brown as you like it (about 15-20 min) than finish at 180°C. (All in all baking time about 60 min... for half the recipe I baked it about 50 mins.

Enjoy!