Austrian Sourdough Bread
Experience the authentic taste of Austrian sourdough bread with this detailed recipe for both dark (whole wheat) and white (double zero and all-purpose flour mix) breads. Emphasizing long fermentation times, this method yields a flavorful and textured loaf true to traditional Austrian baking.
Experience the authentic taste of Austrian sourdough bread with this detailed recipe for both dark (whole wheat) and white (double zero and all-purpose flour mix) breads. Emphasizing long fermentation times, this method yields a flavorful and textured loaf true to traditional Austrian baking.
Ingredients
πΎ 500g Rye/Wholegrain Dark Bread Flour (Haberfellner brand)
π§ 275ml Water
πΏ 100g Whole Wheat Sourdough Starter
π§ 25g Salt
π 250g Ooni Double Zero Pizza Flour
π 250g All-Purpose White Bread Flour
π§ 275ml Water
πΏ 100g White Bread Flour Starter
π§ 25g Salt
Instructions
1- Activate Sourdough Starter:
- Mix 50g flour with 50g water in both starters. Repeat the process twice a day for 5 days.
- Once bubbly, store in the fridge, feeding weekly.
2- First Dough Fermentation:
- Combine your chosen flour, water, sourdough starter (20% of flour weight), and salt. Mix thoroughly.
- Place into a lightly oiled stainless steel mixing bowl, cover with a cloth, and let ferment at room temperature for 18 hours.
3- Second Dough Rise:
- Gently fold the dough for redistribution. Place it back into the bowl, cover, and let rise for another 6-7 hours.
4- Preheat Oven and Cast Iron Pans:
- Place two "uuni" (Ooni) cast iron pans in your built-in stainless steel oven.
- Preheat to 250Β°C (482Β°F) for roughly 30 minutes.
5- Final Shaping and Baking:
- Transfer dark and white doughs into floured bannetons. Cover and let rest for 30 minutes while the oven preheats.
- Flip the white dough into the preheated cast iron pan. Cover with lid.
6- Bake (Covered):
- Insert the lidded cast iron pans into the oven. Bake for 25 minutes.
7- Bake (Uncovered):
- Carefully remove lids and continue to bake for another 15 minutes to achieve a golden crust.
8- Cooling and Serving:
- Allow the loaves to cool on a wire cooling rack. Slice once cooled, and enjoy!
Prep Time: 1 hour (excluding sourdough starter preparation)
Cook Time: 40 minutes per loaf
Total Time: 1 hour, 40 minutes (excluding fermentation time)
Servings: Each loaf serves approximately 10 slices
Equipment: Haberfellner Sourdough Starters, Ooni cast iron pans, stainless steel mixing bowls, bannetons, wire cooling rack
Cooking Tips
- Long fermentation allows for maximum flavor and texture.
- Use the "knock test" to check donenessβbread should sound hollow.
- Adapt flour types for different flavor profiles and textures.
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