Gerster bread

Slurry the wheat sourdough starter in water. Then mix with the rye flour until a homogeneous dough is formed.

Dough temperature: approx. 27°C
Fermentation time: 12–16 hours at room temperature

Gently mix the mature starter dough with the rye and wheat flour, water, salt and yeast in a kneading machine for approx. 12 minutes.

Dough temperature: approx. 27°C
Proofing: 60 minutes

Stir the potato starch flour into the cold water until smooth. Bring to the boil briefly and keep hot for processing later.

Weigh out 500 g pieces of dough, knead lightly and then shape into tight, elongated loaves. Place on well-floured boards. Optionally, sprinkle the boards with rye meal beforehand to prevent sticking.

Flame the surface of the dough pieces evenly using a Gerster device or a gas burner – this helps to form a crust and improve the aroma.

Brush the flamed dough pieces with water. Set down on loading devices.

Cut lengthwise (in the middle) with a sharp knife.

Leave the shaped and cut dough pieces to rest for 15–20 minutes.

Load into a hot oven with steam, pull the vent halfway through baking time and bake.

Brush the hot bread with the prepared Fécule spread immediately after baking for extra shine.

Traditionally, Gerster bread was baked directly in the flames of an oven fired by direct heat, which gave it its characteristic rustic, strong crust and increased its shelf life. Nowadays, this effect is achieved by deliberately scorching the bread with an open gas flame before baking. Another advantage of this method is that it saves space in the oven, as the dough pieces can be placed closer together.