Schwarzwald bread

4.81 avg. rating (95% score) - 16 votes

Fleshy and delicious with a soft center and crunchy crust on top. These few words should be enough, they might have wanted to bake this bread. We have not yet tasted, and will visit again on our table. Thanks Eli for the provision of kartoflanego fields and all, I highly recommend this bread!

chleb schwarzwaldzki

Ingredients for two loaves:

Sourdough (prepared the evening before baking):

  • 116g of rye flour
  • 116g of water
  • 10g of yeast basic


  • 388g wheat bread flour
  • 1g of fresh yeast
  • 1g only
  • 270 ml of water

Cake appropriate:

  • the leaven
  • the leaven
  • 388g of wheat flour bread
  • 78g of rye flour
  • 10g pork lard
  • 10g of fresh yeast
  • 300 ml of water
  • 21g only

The day before baking prepare the sourdough and let stand for about. 18 hours at room temperature.

At the same time make the leaven: combine all the ingredients together and set aside for 2 hours at room temperature and then put in the fridge for 16 hours.

On baking:

Mix the two flours in a bowl, add lard, sourdough and yeast. Dissolve yeast in water and pour into a bowl. All the ingredients and mix thoroughly for about 8 minutes. Then sprinkle salt and knead for a further 4 minutes. The dough should be smooth and stand out from the bowl. Ready to translate into oiled pie pan and set aside covered to rise for 30 minutes. After this time, remove the dough with flour sprinkled on top, degas and folded and put back into the bowl of 15 minutes.

Divide the dough in 2 parts and form two loaves. Put flour breads to wysypanych baskets to grow, merging to top.

Set aside covered to rise (bread to double in volume).

At the lowest oven rack to put a bowl of water, Preheat oven to 240 ° C. Put the bread and bake for 10 minutes, then reduce temperature to 200 ° C and bake for another 40 minutes. In the middle of baking set aside for a moment the door, to release a pair of. Remove from the oven, Leave on a wire rack to cool completely. Baked bread should have a ruddy skin and tap the bottom should give a dull sound.

chleb schwarzwaldzkichleb schwarzwaldzkichleb schwarzwaldzkichleb schwarzwaldzki



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10 years ago

What a great Chlebus,crunchy pie, please 🙂

10 years ago

Bread looks like a winner – congratulations 🙂

10 years ago

What is this laborious Chlebus, but from what I can see and read, it is worth.
And what does it mean “degas”? It's about hitting the dough on the counter?

10 years ago

beautiful loaf. very appetizing flesh

moje pasje
10 years ago

haaaaaaaaaaaaaaaa!!!!!!!!!!!!!!!! And I just did it today and was pyyyyyysznyyy!!!! With full knowledge of writing “was” I was only heel 😉 One went to the parents, and the second only the smell of crumbs on the board were 😀

co by tu zjesc
co by tu zjesc
10 years ago

Asya beautiful chlebek.Ja next time I'll bake it for a very appetizing to me it looks like bread

10 years ago

tempts. But I still can not collect on sourdough…

10 years ago

Beautiful bread and beautiful pictures. Az'd want to summertime roll kromeczke:)

moje pasje
10 years ago

😀 and I was just flipping through my binder's recipes for tomorrow's bread 🙂 And I saw you with my other eye 🙂 So tomorrow it will be with me (although I will not make breakfast) 😀 Regards 🙂

10 years ago

Super, with the provision skoruystalas, and that they liked 🙂

10 years ago

The, This will be the next in my bread CV. 😉 Ideally you went! 🙂

10 years ago

looks beautiful, I like such as :), spread with butter, yum

10 years ago

it looks delicious

10 years ago

Oh I feel the smell:) Very appetizing photos! Oh, and the crispy skin…the imagination:)

10 years ago

it is inhumane to show this bread as I am still without breakfast! It looks great 🙂

10 years ago

looks wonderfully and deliciously!!
I grab a slice for breakfast 🙂