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Sourdough_Root Bread_Wurzelbrot_plantbasedredhead.com

Sourdough Wurzelbrot ("Root Bread")

Author: Plantbasedredhead
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 35 minutes
Additional Time (rising time) 16 hours
Course Soups
Cuisine French
Servings 2 breads
Calories 1030 kcal

Ingredients
  

Levain

  • 120 g whole wheat flour
  • 90 ml water warm
  • 15 g activated sourdough starter I use my “Lievito Madre” which is made out of white wheat flour

Autolyse

  • 450 g all-purpose flour
  • 330 ml water warm
  • 10 g salt

Extra

  • all-purpose flour for the working surface
  • chopped dried tomatoes, walnuts, olives, rosemary, ... optional, add 1-2 of these extra when you shape the dough.

Instructions
 

Day 1 morning (or day 1 late evening): Refresh your starter

  • Refresh your starter until it has at least doubled its size.

Day 1 evening (or day 2 noon): Levain

  • 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. 

Afterwards 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.
    Sourdough_Root Bread_Wurzelbrot_plantbasedredhead.com

Shape the bread

  • Next put flour on your working surface (be generous) and place the dough onto it.
  • 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.

Baking

  • Next place the baking trays 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.

Nutrition

Serving: 1 breadCalories: 1030kcalCarbohydrates: 216gProtein: 31gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 0,4gSodium: 1954mgPotassium: 459mgFiber: 13gSugar: 1gVitamin A: 5IUCalcium: 62mgIron: 13mg