Daniel's 60/40 Rye-Wheat Bread (Type 997 & Type 1050)

RECIPE // CONFIG & CALCULATOR

Daniel's 60/40 Rye-Wheat Bread (Type 997 & Type 1050)

The ultimate German bakery hearth bread: 600g rye, 400g wheat, 67% hydration, and scalded bread spice. Moist, aromatic, stays fresh all week.

SCALE PORTIONS:

Flour Base:1000 g

Hydration:67 %

⚡ Yeast safety net (+1g fresh yeast for young starters)

📄sourdough.config.yaml

# Loading recipe configuration...

Hydration:67%

Baking Temp:250°C ➔ 200°C

Dough Yield:TA 167

Peer Reviews & Bake Logs

👨‍💻

@daniel.dev (Admin & Baker)★★★★★

“Pull Request approved! Controlled fermentation timing and the Dutch oven produce a reliably blistered crust every single bake.”

👩‍🔬

@elena.sourdough★★★★★

“Textbook ear and blistered crust. The steam trap preserves moisture perfectly before caramelization.”

BUILD PIPELINE

Stage-by-Stage Workflow

🌿

1. Scald Spice Soaker

Pour boiling water over crushed bread spice (coriander, caraway, fennel). Let cool.

⏱ 10 min

🥣

2. Dough Assembly

Mix starter, scalded spice, warm water, rye flour 997, wheat 1050, and salt.

⏱ 15 min

⏱️

3. Short Knead

Mix briefly! Rye does not tolerate long kneading (pentosans break down).

⏱ 5–6 min

🕒

4. Bulk Ferment

Warm rest. Watch for significant expansion and domed surface.

⏱ 60–90 min @ 26°C

🍞

5. Shape & Banneton

Shape oval loaf with damp hands and dough card. Place in rye-dusted basket.

⏱ 15 min

🌾

6. Final Proof

Let rise until small cracks appear on top. Test with gentle finger poke.

⏱ 60–90 min @ 24°C

🔥

7. Dutch Oven Bake

Bake at 250°C with steam (lid on) for 20 mins, then drop to 200°C for 35 mins.

⏱ 55 min

Daniel's 60/40 Rye-Wheat Bread (Type 997 & Type 1050)

Baker Telemetry

Protein11.8 g

Total Time~3.5 h (Direkte Führung)

Bake Loss-13%

The Classic German Bakery King

This is the loaf that defines German bakery craftsmanship: 600g total rye flour, 400g total wheat flour, balanced at exactly 67% hydration. It stays soft and moist for an entire week.

The Exact Formula

242g Whole Rye Starter (121g flour + 121g water)
479g Rye Flour Type 997 (yielding exactly 600g total rye)
400g Wheat Flour Type 1050 (yielding exactly 400g total wheat)
550g Lukewarm Water (combined with starter water = ~67% hydration)
20g Sea Salt
Scalded Spice Soaker: 6g freshly crushed bread spice + 15–20g boiling water

The Procedure

Pour boiling water over spices and let infuse. Stir water, starter, and spices together. Add flours and salt. Mix for only 5–6 minutes – never over-knead rye! Bulk ferment 60–90 minutes, shape with wet hands into an oval loaf, proof 60–90 minutes, and bake at 250°C with heavy steam in your Dutch oven.

Kernel & Kruste 🍞