BRÖTCHEN | Pre-ferments and Sourdoughs

EUROPE

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 rye flour
75 g mineral water
50 g honey (optional)

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.