Initially, I had to add extra water mixing the dough as much too much flour. I added maybe 2 tablespoons of water. I only bulk fermented to 50 % and it rose very fast. It was exceptionally hot and humid. I think this might have added some moisture to the dough. When I preshape and final shape it was very sticky. I did wet my hands to handle the dough. My scoring was o.k. I open bake as no Dutch oven. It opened beautifully and after the 7 minutes score. I scored deeply. It decided to close up on me like what the heck. It was like ET wants to go home. 🤣🤣🤣 You ain't seen nothing yet.

Just mixed and will BF overnight.

We haven't done one of these in a while. It is Messed Up Monday! Share about struggles, times things didn’t right, and baking challenges. Because are you really baking sourdough if you don't have a few fails along the way? And sharing those mess ups is how we learn and improve together!

Isn’t this certification program brilliant. It’s not often you find accomplished bakers who are willing to put their pretty breads aside to teach other people the craft. @David Bachman could easily be on Instagram saying look at me, instead he’s here shining the light on you. Well done, David.

Here's the formula and baking guide for the Bayerisches Landbrot, or Bavarian country bread. We're heading south to Bayern (Bavaria) after our stop up north near Hamburg for Driekornbrot. Bayerisches Landbrot is the ultimate everyday sourdough of Southern Germany, bridging the gap between light wheat loaves and heavy northern ryes. Traditionally naturally leavened, this rustic staple often blends a strong wheat majority with a sturdy backbone of rye to create a deeply aromatic, moist, and elastic crumb. Its defining regional signature is the inclusion of ground caraway—finely milled directly into the dough so its warming, earthy oils permeate the entire loaf while acting as a natural digestive aid. One of the things that makes this different is the high percentage of pre-fermented flour (all rye) which is 3X a more typical amount used with wheat. You should notice that bulk fermentation and the second proof move significantly faster than you're probably used to. So keep your eye on this one! I love the flavor of the ground caraway and prefer it to using whole caraway seed in the dough. Even if you're not a fan, you should try it some time!