How to Make Beautiful 50 50 Rye Wheat Sourdough Bread | German Sourdough Bread | Bauernbrot

[@jyn5178]

great to have this channel!

[@breadandexplore]

Thank you, much appreciated.

[@PaulSmith-lr2ht]

Thank you, excellent!👍

[@breadandexplore]

Thanks a lot 😀

[@HeroOfTime303]

Could I do this with a Dutch oven and bake it with the lid on for the first 10 minute (for the steam)?

[@breadandexplore]

Yes, you can use a dutch oven. Close the lid at the first and the result will be great.

[@cookeryisliked]

Oooo yummy yummy yummy

[@breadandexplore]

Thank you 😀

[@marianilsson2998]

Thank you for this 😊

[@breadandexplore]

You are welcome. I´m glad you like it :-)

[@but.Toyto-]

❤❤❤❤❤

[@Rye_d_baker]

Another question, i can use caputo or bread flour instead of manitoba ?

[@breadandexplore]

Sure, you can substitute manitoba / strong bread flour. Reduce the amount of water if you do so, for example start with 30ml less water (400ml) and increase if necassary.

[@Rye_d_baker]

Thanks. It’s somehow strange method to me. As the long fermentation is for the sourdough stage. Tge rest is fast.

[@breadandexplore]

The sourdough fermentation takes about 12 to 24 hours depening on your sourdough starter activity and room temperatur. If your starter is very strong and room temperature is above 24°C / 75°F, 12 hours will be enough. However, since salt is incorporated in the sourdough, you gain lots of flexibility since overripening is avoided for a long time. Further resting times work at moderate room temperaturs and strong sourdough quite well. Hope to answers your question.

[@Rye_d_baker]

@@breadandexplore very much appreciated for answering both of my questions promptly

[@jomyron8351]

You need to talk, that music is annoying [I could have turned it off] but I for one don't want to read captions. Seems like you have much to share, time to talk.