Frankenlaib – a traditional country bread from Franconia

19. September 2021

This traditional bread from Franconia normally contains wheat and rye. In my case it is made with 25% spelt and 75% rye.

My Frankenlaib has no commercial yeast and uses the power of my rye sourdough starter, from what it gets its special character. The bread has a very aromatic crust and a close and moist crumb. The way the bread opens up in the oven is very beautiful, creating those lines on the surface!

My advice for you

Your Frankenlaib will be perfect if you take specially care of these 3 things:

1) the dough should not be too dry, it should have the consistency of cement. And do not expect to pass the window pane test.

2) to shape it use a lot of flour! When shaping rye breads it is better to use a lot of flour, or else the dough likes to stick on the surface and it will be no fun at all. Use a light rye flour.

3) pay attention during the final rise, that the fermentation lines are big enough. Have a look at the pictures I attached to the recipe steps.

Can I bake this bread only using whole flours?

This is for sure possible! You will need a little bit more of water in the main dough. The aroma will be stronger and a bit more sour. Your can also play a little bit with the amount of whole vs. white flours.

I hope you like it!

Video

There is a video regarding this recipe as Instagram-Reel.

 Time schedule

Day before

20:00h Prepare sourdough starter

Baking day

08:00h Prepare main dough

08:45h Shape dough & place in proofing basket

10:45-11:45h Bake bread

Frankenlaib - a traditional country bread from Franconia

This traditional bread aus Franconia contains 25% spelt and 75% rye. My Frankenlaib has no commercial yeast and uses the power of my rye sourdough startet, from what it gets its special character. The bread has a very aromatic crust and a close and moist crumb.
Working time1 hr
Waiting time3 hrs 30 mins
Total time4 hrs 30 mins
Ergibt: 1 bread of 740g

Ingredients

Rye sourdough

  • 130 g whole rye flour
  • 130 g water 30°C
  • 13 g rye sourdough starter @ 100% hydration

Main dough

  • Rye sourdough
  • 165 g light rye flour
  • 100 g white spelt flour
  • 180 g water 30°C
  • 8 g salt
  • 2 g bread spices

Instructions

Rye sourdough

  • Dissolve the sourdough starter in the water and then add the flour. Mix everything until all the flour is wet and everything is mixed through.
  • I let the sourdough proof at room temperature (23 degrees) during 10-12 hours. The sourdough should be active, doubled its volume but not deflated yet.

Main dough

  • Mix all ingredients 5 minutes.

Bulk fermentation

  • Let the dough rest 30 minutes in the bowl. Cover it so it doesn't dry out.
  • Pour the dough onto a floured surface and shape to a round loaf. Place in a floured banetton and cover.

Final fermentation

  • The final fermentation takes 2-3 hours. This depends on the room temperature and on the activity of your sourdough starter. Take a look at the picture I took as a reference.
  • Place on a baking paper and place in the oven at 250°C. Reduce the temperature immediately to 230°C and bake for 40-45 minutes.

Further recipes

Knowledge area

FAQ

Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.

0 Comments

Submit a Comment

Your email address will not be published.