German bread

This is a 3 stages sourdoughs german bread. The three-stage sourdough is the best in the opinion of the Germans, but also one of the most complex methods of starters.

stage 1 - the cultivation of yeast cells. (Temperature 25-26 ° C, humidity of 100-120%)
stage 2 - the accumulation of acidity and flavor. (Temperature 27-28 ° C, humidity 60-70%)
stage 3 - adjustment parameters, the development of raising (temperature 30 ° C and 90-100% humidity)

Brief characteristics of the 3-phase leaven:
Starters quantity: 2-5% of the amount of flour in the nutrition.
Humidity: 100-120 / 60-70 / 90-100%.
Temperature: 25 ° C to 30 ° C, rises from phase to phase.
Time: 17 to 24 hours
Final acidity: pH of 3.9 or 13-15 ° H.

Phase 1 (hum. 100%)
starter is 100%. - 16g
Rye flour - 42g
Water - 42ml
yeast - 1g
temperature - 25-26 ° C
time - 5-6h

Phase 2 (hum. 70%)
Phase 1 - 88g
Rye flour - 88g
Water - 48ml
temperature - 26-27 ° C
time - 9h

Phase 3 (hum. 100%)
Phase 2 - 224g
Rye flour - 268g
Water - 308ml
temperature - 30 ° C
time - 3-5h

The output is 800g sourdough. The initial amount of the starter 3% to the flour in yeast. phase 2 can be extended by increasing the amount of nutrition. Sourdough output 1st phase (100g) is more than is necessary for the 2nd, but it is more convenient to consider and kneading.

Wheat flour pre-mix gives a crisp and enhances the taste of bread.

Wheat flour - 300g
Water - 200ml
temperature -23-24 ° C
time - 3-5h

Final Mix:
Phase 3 - 700g
Rye flour 350g
Pre-mix 500g
Water 50-100
Yeast - 15g
Salt - 18g
temperature - 30 ° C
time - 30min

Forming with Rye Flour on the top. Proofing until the bread is covered with cracks at RT.
Bake at 260C for 1 minute. Then let steam and bake for 15 minutes. Then let off steam and bake for another 30-35 minutes at 200C.