I finally perfected the two bread recipes for my microbakery. Fitting for a German bakery, which is called Öfchen (oven) they are called Hänsel and Gretel.



The sourdough starter and sourdough follow the recipe from this site. I use the progressively colder temperature method after Pöt.

Hänsel
1 1/2 cups rye sourdough
1 1/3 cups wholemeal rye flour
1/3rd cup wholemeal wheat flour
3 boiled and mashed small potatoes
2/3 cups of water mixed with potatoes

mix together in a bowl, stir well with a spoon (dough is too soft to knead)
let rest for 30 min in a warm place



1 1/3 cups white wheat flour
1 tbsp salt
1tsp bread spices (I use cumin and cilantro)

knead well until soft and elastic (2 - 5 min)
let rest for 30 min

form and put in a form to let rise with the seams up (I use a tupperware box)
let rest for 2 to 3 hours (until double in bulk)

preheat the oven to 250°C
carefully turn out on a baking sheet, tuck the edges under
bake 15 min on 250°C then reduce to 180°C and bake 45 min more

put the bread on a wire rack to cool
don't cut it til at least 5 hours have past (rye bread needs to settle to develop the full taste)

Gretel
cover 1/3rd cup of seeds with 2/3rd cup of water, let stand over night

1 1/2 cups wheat sourdough
1 cup white wheat flour
1/3 cup wholemeal wheat flour
1/3 cup wholemeal rye flour

mix well with a spoon (mixture is too wet to knead)
let rest for 30 min



1 tbsp salt
1/3 cup white wheat flour

stir the dough with a spoon (it is too wet to knead) at least 5 min, it should become elastic
turn out into a bread form

let rest for 2 to 3 hours (until double in bulk)
sprinkle with leftover seeds or anything else you like

preheat the oven to 250°C
bake 15 min on 250°C then reduce to 180°C and bake 45 min more

put the bread on a wire rack to cool