German Farmer’s Bread
German Farmer’s Bread
Authentic German Farmer’s Bread with a Hint of Yogurt
Introducing a delightful German farmer’s bread recipe, enriched with yogurt for an incredibly soft and moist crumb. Experience the satisfying contrast of a crispy crust and a chewy interior. Enjoy this rustic bread, easily made in your own kitchen.
Bread Dough Ingredients- 220g Bread flour
- 30g Whole rye flour
- 175g Water
- 3g Sugar
- 5g Salt
- 18g Unsweetened yogurt
- 1/3 tsp Instant dry yeast
Cooking Instructions
Step 1
In a stand mixer bowl, combine all the ingredients: bread flour, whole rye flour, water, sugar, salt, unsweetened yogurt, and instant dry yeast. Mix on low speed (speed 1) for about 8 to 13 minutes, or until the dough begins to form. Adjust the time based on your mixer’s power.
Step 2
The dough is ready when it develops medium gluten. It should be quite slack and feel smooth. You can test this by gently stretching a piece of dough; it should stretch thinly without tearing easily.
Step 3
The target dough temperature is 24°C (75°F). If your ambient temperature is cooler, it’s a good idea to warm the water and yogurt slightly before mixing. For instance, using a water and yogurt mixture at 37°C (98.6°F) resulted in a dough temperature of around 25°C (77°F), which is ideal.
Step 4
Shape the dough into a ball and place it in a lightly oiled container. Begin the first bulk fermentation at room temperature for a total of 3 hours. During this time, perform two folds: one every hour. The photo shows the dough after one hour of fermentation.
Step 5
After one hour of bulk fermentation, gently fold the dough. To do this, imagine folding an envelope: pull each side of the dough towards the center and press down. This process helps to redistribute yeast and strengthen the dough’s structure. The photo shows the dough right after the first set of folds.
Step 6
Allow the dough to ferment for another hour after the first set of folds. You should see it puff up nicely. The photo shows the dough after being folded and fermented for one additional hour.
Step 7
At the two-hour mark of the bulk fermentation, perform the second set of folds. Again, gently pull each side of the dough towards the center and press down. The photo shows the dough after the second set of folds.
Step 8
Continue fermenting for a final hour. After a total of three hours of bulk fermentation, the dough should have significantly increased in volume. The photo shows the dough after the second fold and the final hour of fermentation, completing the 3-hour process.
Step 9
Once the first bulk fermentation is complete, gently turn the dough out onto a lightly floured surface. Shape it loosely into a round and let it rest for 10 to 15 minutes at room temperature. This intermediate proofing (bench rest) makes the dough easier to handle for final shaping.
Step 10
After the bench rest, shape the dough into its final round form. Place it seam-side up into a floured banneton (proofing basket). The basket will impart a beautiful pattern onto the bread’s crust as it bakes.
Step 11
Proof the shaped dough for about one hour at 24°C (75°F). You can use your oven’s proofing setting or a warm spot in your kitchen. The dough should look noticeably puffed up, about double its original size.
Step 12
Just before baking, carefully invert the proofed dough onto a baking sheet or a preheated baking surface. Using a very sharp knife or a lame, score the top of the dough with a decisive straight cut. This ‘coup’ allows the bread to expand beautifully in the oven.
Step 13
Bake in a preheated oven with steam at 238°C (460°F) until the crust is a deep golden brown and the bread is fully baked. If your oven lacks a steam function, follow the tip below for creating steam. Once baked, cool the bread on a wire rack until completely cold to achieve a perfectly crisp crust and tender interior. (Oven Steam Tip: About 30 minutes before the proofing is complete, preheat a cast iron pan or Dutch oven along with a metal bowl (like a brass or stainless steel bowl) in your oven at the highest temperature setting. Once preheated, carefully place the dough into the hot cast iron pan. Add a couple of ice cubes to the pan, then quickly cover with the preheated metal bowl. Bake at the highest temperature for about 15 minutes. Then, remove the metal bowl and reduce the oven temperature to 220°C (425°F) and continue baking for another 13 to 15 minutes until the crust is beautifully browned.)
