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Bavarian Country Bread
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!
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Bavarian Country Bread
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