Sourdough Wurzelbrot (“Root Bread”)
This sourdough Wurzelbrot (its 1:1 translation is “root bread” as it has the form of a root) is like a baguette with that extra twist. But so much better! It has a crispy crust and is so soft inside. And it tastes so good!! Also, this recipe is quite easy – compared to some other sourdough recipes.
Love-Hate
Sourdough is an amazing thing with great taste. And I love its soft and wobbly structure before baking. At the same time, it is so calculated and complicated! You need to know days in advance when you want to bake. And there are so many steps to consider! Plus some recipes call for things like 183 g, 7 g … or even for xyz % of something. This is too confusing for a sourdough beginner like I am.
I was very happy when I stumbled upon a sourdough recipe for my beloved “Wurzelbrot”. Two or three recipes further, this creation was born. combined them to this one which I am finally happy with! You still need to start about 2 days in advance but there aren’t that many steps and long waiting times like in some other sourdough recipes. This is a recipe that doesn’t require master studies in sourdough baking. If I can do it then you can do it too!
I love this bread pure, because it tastes perfect the way it is. But I would also love to try variations of it and add things like chopped dried tomatoes, walnuts, olives or rosemary or… I think these ingredients might be a good fit and go hand in hand with the bread.
This sourdough Wurzelbrot has a crunchy crust and is very soft and fluffy inside. It really tastes amazing. I just think that you should eat it quite straight away, as it tastes so much better on the same day when fresh baked.
Lievito Madre – Sourdough starter
If you still need a sourdough starter I recommend watching my Instagram story highlight „Lievito Madre“. I still work with this one I made back in spring 2020, during the first Corona lockdown when literally everyone was baking at home and yeast was sold out for weeks!
Unfortunately I refresh my starters more than I use them. This sad but honest story might hopefully change when I finally buy a Dutch oven which is said to be a game changer in sourdough bread baking. Until then, I sometimes make this lovely Wurzelbrot. So please: If you have any no science sourdough recipes (and preferably a no Dutch oven recipe – but I am also looking for such a recipe because I am planning to buy one) I would love to know it!!
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Sourdough Wurzelbrot ("Root Bread")
This sourdough Wurzelbrot ("root bread") is like a baguette with an extra twist. But so much better! It has a crispy crust and is so soft inside. And it tastes so good!! Also, this recipe does not require a master's degree in sourdough baking.
Ingredients
Levain
- 120 g (4 1/4 oz or 1 cup) whole wheat flour
- 90 ml (3 oz or 6 tbsp) warm water
- 15 g (0.5 oz, approx. 1 tbsp) activated sourdough starter (I use my “Lievito Madre” which is made out of white wheat flour)
Autolyse
- 450 g (15.9 oz or 3 3/5 cups) all-purpose wheat flour
- 330 ml (11.1 oz or 1.375 cups) warm water
- 10 g (0.35 oz or 1 3/4 tsp) salt
Extra
- Flour for the working surface
- Optional: chopped dried tomatoes, walnuts, olives or rosemary or… Can be added when you shape the dough.
Instructions
Day 1 morning (or day 1 late evening)
- Refresh your starter until it has at least doubled its size.
Day 1 evening (or day 2 noon)
- Prepare your levain by mixing flour, water, and the fresh starter in a bowl.
- Cover and let ripen for 12-20 hours.
Day 2 morning to noon (or day 3 morning)
- Autolyse: Mix together the 450 g flour and 330 ml water (in the bowl of your kitchen machine). Let rest for 30 minutes.
- Add the levain as well as the salt.
- Now knead this dough: five minutes on the lowest level, five more minutes on the second-lowest level.
- Bulk Fermentation/Stretch & Fold: Let the dough rest for three hours. During the first 1.5 hours you will fold the dough every 30 minutes, so all together you will have three folding sessions with four folds each.
How to fold: Grab the dough on the side that is most far away from you, pull it upwards and fold it towards you. Rotate the bowl 90 degrees and fold again, 90 more degrees and fold again … until you folded it four times per folding session. I recommend using a dough scraper and wet hands (e.g. place a bowl with water next to you) for the folding process.
After three folding sessions let the dough rest for one and a half more hours without folding. This is how it will look then.
- Next put flour on your working surface and place the dough onto it. Take more flour than you can see in my short video. I had to add more after I recorded it as the dough was too sticky)
- Divide the dough into two equal parts and carefully (you don’t want to knead it again and press the air outside but keep it fluffy) Divide the dough into two equal parts and twist to get the desired shape. It's okay if the bread doesn't look perfect, that's the way it shall be! Be careful when twisting: The dough should not be kneaded again and air should not be squeezed out, but rather it should remain light and fluffy.
- Proofing: Place both loaves of bread onto a baking tray with parchment paper on it. Cover with a kitchen towel and let rest 20 more minutes. During this time preheat the oven to 250 C.
- Next place the baking sheet on a middle rack. Then pour water (amount of a shot glass) on the hot bottom of the oven and immediately close the door (or use the steam function if you have any).
- After ten minutes let the steam escape by opening the door for a very few seconds. Close the door, lower the heat to 200 C and bake for about 25 more minutes.
