Step-by-step guide to baking German Sourdough Bread: brotchen | sourdough recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water saves costs.

Sourdough German Brötchen is crispy on the outside and soft on the inside.

Measure 300g of bread flour and 35g of whole wheat flour.

Add 70g of levain, ensuring it is at its peak.

Gradually add 235g of water, keeping a little aside for later, to avoid a sticky dough.

Add 7g of salt and 10g of olive oil to the mixture.

Use the slap and fold method to knead the dough until it’s smooth and passes the windowpane test, which might take around 10 minutes. You can also use a stand mixer.

Let the dough rest for 45 minutes, then perform the first fold.

Let it rest for another 45 minutes, then perform the second fold.

Let the dough rest for 1.5 hours.

Transfer the dough to the fridge for cold fermentation overnight.

On Day 2, divide the dough into 4 or 6 pieces and gently shape them as shown.

Let them rest for about 1.5 hours.

Preheat your oven to 250°C (480°F) for 30 minutes before scoring the dough.

When the oven is ready, score the dough however you like.

Spray a little water over the dough.

Bake at 250°C (480°F) for 12–15 minutes until golden on top.

Let the bread cool completely before cutting, as baking continues inside the bread as it cools.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens