Bäcker Süpke's Joghurtbrot
Wolfgang Süpke is a German baker whose blog, Bäcker Süpke's Welt, I've been trying to keep up with. In the blog, Bäcker Süpke has most generously posted several recipes for some of the mouthwatering loaves his bakery makes. Both Nils and Jeremy have baked gorgeous Süpke-loaves, and Jeremy even did an interview with the German Bäcker.
September last year, Süpke put up the recipe for his Joghurtbrot, and this week I thought I should give it a try. You'll find the original recipe here. I pretty much followed the directions to the letter, apart from swapping the yeasted pre-ferment with a firm levain. It's a 70% rye dough, with 28% flour in a rye sourdough, and 15% in the white levain. Here's the fully proofed dough:
The recipe was spot on hydrationwise, and the dough was nice to work with. Here's the finished loaf after just under 60 mins in the oven:
And here's a shot of the crumb:
I really enjoy the loaf! It's not very heavy for a 70/30 - the crumb is open and soft. There's a notable sour bite in the thick crust that I particularly like about it. The yogurt, at 15% of the overall flour weight, contributes a very subtle flavour note. As the rye and sourdough taste will become more pronounced in a day or two, I bet it'll be more like a standard fare Bauernbrot, but with a bit paler crumb.
My hat off to you, Bäcker Süpke! Thanks for the recipe :)
This week's dessert is another of Bo Friberg's cakes - a chocolate chiffon cake with rum-flavoured buttercream. If you're not too big on either chocolate or rum - or the combination - settle for the strawberry below. If you, like me, love both, then 2+2=5, and this would be up your alley. It's especially good if you let the slice come to room temp. before eating - the soft chiffon and buttercream both have that melt-in-your-mouth quality.
Comments
What a wonderful looking Rye!
I am having a little trouble printing my translated version of the recipe.
The recipe is a 3 part formula. The sour portion, a Hebel (leverage) which must be a preferment with salt and the dough. I want to try this next week. I like his suggestion for seeds. Thank you for the inspiration on this.
Eric
Beautiful rye bread and dessert combo. The crust on the rye looks esp. inviting. I'm not a big fan of chocolate but the way you bake might make me believe 2 + 2 = 5.
--Pamela
David
Oh my gosh! Hansjoakim, I just showed my husband some of your blog..he kept saying OOOOH gosh, my favorite dessert...when looking at the desserts..he loves sweets..Oh, look at...look at that...look at that bread..what kind is that...: )
Now he's hungry, I have to go feed him...we are going to a buffett!
Sylvia
superb! Wish we could sample some of your fare.
Betty
Thanks for the kind words, everyone!
Eric: Do give it a go! The flavour is quite mild the first day, but I find that both the rye and sourdough flavours become more dominant over time. Many of Süpke's recipes are based on rye sourdoughs paired with a yeasted, white preferment (often a "salted poolish"; a 100% hydrated pâte fermentée). The combination is supposed to improve the dough characteristics and give the loaf a longer shelf life. Anyway, once you're all set to mix the final dough, everything happens very rapidly, and the loaf hits the baking stone merely 90 minutes later.
hansjaokim, this looks wonderful. The bread reminds me of all the German Bread I can't get living in the US. I'd love to give this one a go but I'm scared of all the kilos of flour. Baecker Suepke doesnt say how many loaves his recipe makes - and also I'm terrible at math. What formular did you use. And Komplimente! I've followed your blog for a while and everything you make is beautiful. Kirsten
Hi Kirsten,
And thanks for the kind words :)
As long as you don't have a large household, Süpke's recipe needs some scaling. I have a spreadsheet that I use to get the numbers efficiently - here are the quantities that I used for the 1 kg loaf (as the one in the post above):
Rye sourdough
Medium rye flour 155 gr
Water 155 gr
Mature sourdough 8 gr
Yeasted preferment
Bread flour 83 gr
Water 83 gr
Yeast (fresh) 0.2 gr
Final dough
Bread flour 83 gr
Medium rye flour 233 gr
Water 105 gr
Salt 11 gr
Yeast (fresh) 8 gr
Yoghurt 83 gr
Sourdough 318 gr (all of the above)
Yeasted preferment 166 gr (all of the above)
Some remarks: If you'd like to use dry yeast instead of fresh, divide the amount of fresh yeast by 3 or 4. As you see from the yeasted prefermented dough, there's only supposed to be 0.2 gr fresh yeast in there. To approximate this, you can do the following: Dissolve 2 gr fresh yeast in 150 gr water. Then add 20 gr of this mixture to the flour. Then add 63 gr pure water, and mix to a smooth dough.
Finally, since all 318 gr of sourdough is used in the final dough, you might want to make some more ripe sourdough, so that you can perpetuate the culture. You could e.g. mix 170 gr each of medium rye flour and water, and add 10 gr mature sourdough starter. That would give you a total of 350 gr ripe rye sourdough. You can then use the 32 gr leftover sourdough to keep the culture going.
Best of luck!
Hi Hansjoakim,
thank you so much for spelling it all out. I think a one Kilo Loaf will be plenty for us! I think I too will use some stiff levain instead of the preferment. I guess I just have to make sure it adds up to the same amount.
As soon as I have my new digital scale I will try this out. So far I always used my measuring cup - the "Pi mal Daumen"-method. It's time to be more accurate...
I will let you know how my Joghurtbrot turned out!
Kirsten