Ingredients
Yield Recipe
Starter dough
2'900
g
barley flour, light
2'500
g
water, 22°C
45
g
baker’s yeast
Sauerkraut-rapeseed dough
7'100
g
wheat flour 720
4'700
g
water
280
g
baker’s yeast
5'445
g
starter dough
500
g
rapeseed oil
230
g
table salt
3'600
g
sauerkraut, raw, drained
1'500
g
rapeseeds, roasted
Additional ingredients
300
g
semolina
(for processing)
300
g
wheat flour 720
(for dusting the boards)
Production
1
Starter dough
Mix all ingredients for 4–5 minutes into a rather firm dough.
Proofing: Leave to ferment for 12–16 hours at room temperature.
Note: The rather firm starter dough with barley flour is suitable for a long fermentation at room temperature thanks to its consistency.
2
Sauerkraut-rapeseed dough
Preparations
Drain the sauerkraut well in a sieve, but do not squeeze it.
Lightly roast the rapeseeds in a mild oven and allow them to cool.
Main dough production
Mix the wheat flour, water, baker’s yeast and starter dough for 2 minutes. Add the rapeseed oil and continue kneading. Toward the end of the mixing time, add the table salt and knead the dough until a nice gluten structure is formed. Gently fold the sauerkraut and rapeseeds into the dough at the end.
Proofing: 90 minutes
Note: Due to the high proportion of sauerkraut, this recipe is not suitable for a long fermentation.
3
Processing
Scale pieces of 400 g. Pre-shape round, then roll out lengthwise to about 45 cm, shaping the ends slightly thinner. Roll into an S shape and place seam side up on well-floured boards.
Piece proofing: Cover and leave to proof at room temperature.
4
Baking preparation
Turn the dough pieces over and place them onto the loading devices. Score in an S shape.
5
Baking
Load into a hot oven with steam. After half of the baking time open the vent slightly and bake the loaves until crisp.
6
Serving suggestion
Enjoy with fondue or salad.
Evaluation