Wild yeast bread

Mix the water with the dried fruit, honey and chopped apple in a clean container. Close the container tightly and leave to proof at room temperature for 72 hours.

After the proofing time, the yeast water starter is ready. Ideally, it should have a pH-value of around 3.8 and an acidity value (S°) of 3.5–6.

Strain the mature yeast water starter and add the fresh dried fruit, honey, chopped apple and water. Pour into a clean, sealable container and leave to proof at room temperature for 8–12 hours.

Note: During proofing, pressure builds up in the container – similar to freshly fermented apple juice – which is a sign of fermentation.

Optimum pH-value: approx. 3.8/S°: 1.8

Tip: The active yeast water can be stored in the refrigerator for up to one month. It can be refreshed regularly with fruit, water and honey.

Mix the rye meal with the water. Cover and leave to soak at room temperature overnight (at least 8–12 hours).

Mix the wheat flour, yeast water, and soaker in a kneading machine. Towards the end of the mixing time, add the salt and knead the dough until until an extensive gluten structure is built.

Proofing: 14–18 hours at room temperature until the volume has doubled.

Weigh out 500 g pieces of dough and shape them into rounds. Then process them roundly and place them on cloths.

Piece proofing: Leave to proof in the proofer for 60 minutes.

Allow to dry at room temperature for half an hour before baking.

Set the dough pieces down on loading devices and dust the top evenly with wheat flour 720.

Make five vertical cuts with a sharp knife. If desired, decorate with fine, diagonal cuts (decorative cuts).

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

Note: The volume of the loaves is slightly smaller than when using baker’s yeast. However, the pores inside do not appear dense.