For country bread doughs made with white wheat flour or wholewheat flour:
- 125 ml mineral water
- 125 g wholewheat flour
- 75 g strong white wheat flour
- 3 g yeast
Sieve flours into a large bowl, add dried yeast and water, form into a loose dough. Leave to rise, covered, for 22 hours, desired temperature 23°C–25°C.
For focaccia and pizza doughs:
- 200 g Italian type 0 flour
- 120 ml mineral water
- 20 g yeast
Sieve flour into a large bowl, add yeast and water, form into a loose dough, leave to rise, covered, for 16 hours, desired temperature 23°C.
For bread roll dough:
100 g white wheat flour, types 450 and 550
100 ml mineral water, warmed to 38ºC
30 g yeast
Dissolve yeast in the warm water, add the flour, mix until smooth, leave to rise, covered, for 16 hours, desired temperature 21°C.
For rye sourdough:
75 g mineral water
60 g rye flour
50 g honey (optional)
15 g gerstel leaven
Mix in a bowl and leave to ferment at room temperature for three days, desired temperature 21°C. Use and top up as necessary. The honey can be omitted.