Bäcker Süpke’s Black Forest Crust Loaf

A while ago Bäcker Süpke posted a recipe for Schwarzwälder Kruste, a bread typically baked in the region of The Black Forest. As usual many foodblogger baked it immediately, for example Chaosqueen, Küchenlatein, Ketex, Eva, Marla, Jutta, Olaf and now me. Some of the blogger complained about oven spring. Perhaps they let proof the loaves too long. I was lucky, mine had a good oven spring.

Bäcker Süpke uses different types of flour mainly wheat flour type 812. As I can’t get any of these here I made my own mixture. For the original recipe go to Bäcker Süpke’s blog.

Bäcker Süpke’s Black Forest Crust Loaf
1 big loaf or 2 normal size

Sourdough
96 g whole rye flour type 1300
20 g wheat flour type 550
116 g water
10 g active sourdough

Mix all ingredients and let rise 18 hours at room temperature.

Preferment
203 g wheat flour type 550
185 g wheat flour type 1100
1 g fresh yeast
1 g salt
270 g water

Mix all ingredients and let rise for 2 hours at room temperature then put in fridge overnight (16 hours). You can keep it in the fridge up to 2 days.

Dough
sourdough and preferment
235 g wheat flour type 550
185 g wheat flour type 1100
46 g whole rye flour type 1300
10 g lard (I used ghee)
21 g salt
10 g fresh yeast
215 g water

Dissolve yeast, sourdough and preferment in some of the water, add rest of the ingredients and mix on low speed (1.5) for 4 minutes mix another 8 minutes on a higher speed (2). Cover and let rise for 30 minutes.

Make 1 stretch and fold, cover and let dough rise another 30 minutes.

Form dough round and place (seam side down) in a well floured banneton, cover and let rise 60 minutes.

Preheat oven to 240 C.

Once oven is hot, remove dough from banneton and bake for 10 minutes, reduce heat to 230 C, open oven door for some seconds to release steam, and bake for 10 minutes, then reduce heat to 220 C, open oven door for some seconds to release steam again, and bake for another 10 minutes. Finally reduce heat to 210 and bake for 10 minutes, if you like a thick crust even 20 minutes.

Why to use lard? It’s an excellent natural bread improver (emulgent).

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This is my submission to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More recipes and entries in English.