Kernel & Kruste
spec: live-scaler@v3.0pipeline: passed (100% oven spring)Classic German Hearth Bread (Graubrot)
The reliable staple for the dinner table: 70% Rye Type 1150 and 30% Wheat 1050. Sturdy crust with clean balanced acidity.
SCALE PORTIONS:
sourdough.config.yaml# Loading recipe configuration...Hydration:72%
Baking Temp:250°C ➔ 190°C
Dough Yield:TA 172
Peer Reviews & Bake Logs
👨💻
“Pull Request approved! Controlled fermentation timing and the Dutch oven produce a reliably blistered crust every single bake.”
👩🔬
“Textbook ear and blistered crust. The steam trap preserves moisture perfectly before caramelization.”
Stage-by-Stage Workflow
1. Rye Levain Stage
Build sour rye base overnight for acidity and enzyme control.
⏱ 12 hrs2. Main Dough Mixing
Combine rye sour, wheat 1050, water, and salt. Short mix.
⏱ 10 min3. Bulk Rest
Warm rest to let rye pentosans bind water.
⏱ 45 min @ 26°C4. Round Shaping
Shape with floured hands into round boule. Dust with rye flour.
⏱ 15 min5. Final Proof
Let rise until characteristic cracks appear on surface.
⏱ 60 min6. Hearth / Dutch Bake
Bake hot at 250°C for 15 mins with steam, finish at 200°C.
⏱ 50 min
Baker Telemetry
Protein10.5 g
Total Time~18 h
Bake Loss-14%
The Unshakable Foundation of German Dinner Tables
70% dark rye paired with 30% hearty wheat creates the quintessential Graubrot. Clean acidity, deep malt aromas, and a crust that stays crispy for days.