Black Forest Bread - Schwarzwaelder Kruste
A German bread with 20% light rye and 80% wheat flour, this recipe features a sourdough and overnight sponge for rich Old-World flavor.
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Instructions
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Mix sourdough ingredients by hand until a ball forms, cover, and let sit at room temperature for 12-18 hours (ensure starter is recently fed).
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Mix sponge ingredients by hand, dissolving fresh or non-instant yeast in water if necessary.
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Let the sponge dough sit at room temperature for 2 hours, then wrap and refrigerate for 10-16 hours (can refrigerate both parts for up to 48 hours).
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Preheat oven with a bread stone on the middle rack to 475 F for 30-60 minutes, placing a rack below for a water pan.
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Combine all sourdough, sponge, and remaining dough ingredients in a mixer; mix on low for 8 minutes, then increase speed and mix for 4 more minutes.
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Transfer dough to a floured surface, knead briefly, adjusting flour until supple.
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Cover and let dough rise for 30 minutes, then punch down and rise for an additional 15 minutes.
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Shape dough into two round loaves and place seam-side down in rye-floured baskets.
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Allow loaves to rise for 60 minutes.
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Unmold loaves seam-side up onto a cornmeal-dusted peel and transfer to the hot stone.
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After 2 minutes, add 1 cup hot water to the pan and spray oven walls for steam.
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Reduce oven temperature to 400 F after 10 minutes.
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Bake for 40 additional minutes; crack oven door for the last 20 minutes to release steam, ensuring internal temperature reaches at least 190 F.
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Cool completely before slicing.