Discover the craft behind our traditional 100% sourdough at Bäckerei. Rooted in natural fermentation and using only top-notch flour, our bread is free from any industrial or chemical additives. Made with just stoneground flour, spring water, and sea salt, our process takes up to 36 hours, ensuring the highest quality!
Baking instructions
Put into fridge or freezer.
Before baking, de-frost completely.
Preheating for Perfection: Start by preheating your electric oven to about 180 degrees Celsius, circulating air (Umluft). For those using convection ovens, remember to adjust the temperature slightly lower, by 10-15 degrees.
Moistening for a Crisp Crust: If possible, lightly moisten your sourdough loaf. This step is crucial for achieving that characteristic dark, crispy crust that sourdough is famous for.
Baking Duration and Temperature: Bake your loaf for approximately 20 minutes. The ideal internal temperature should be between 50–60 degrees Celsius to ensure your bread is baked to perfection.
Cooling is Key: After baking, patience is vital. Allow your sourdough to cool for 3–4 hours. This cooling period is essential for the bread to set properly and develop its full range of flavors.
SKU: SSSL
