Organic bread from the Waldviertel

Easy
Sourdoughbread

June 2026
Recipe by Joseph Brot

 

  1. Preparing the rye sourdough
    Rising time: at least 12 hours
    Completely dissolve the sourdough starter in warm water. Add the flour and stir until smooth, with no dry spots remaining. Transfer to a container (approx. 250 ml), cover loosely, and let rise in a warm place.
    The sourdough starter is ready when it has significantly increased in volume and has a mildly sour aroma.
  2. Mix the main dough
    Resting time: about 4 hours at room temperature
    Combine all the ingredients and knead briefly until a smooth dough forms. Cover and let rest at room temperature—if you give the dough enough time, its structure will stabilize on its own.
  3. Shaping and cold fermentation
    Pre-fermentation: 30 to 60 minutes
    Cold fermentation: 12 to 24 hours in the refrigerator
    Place the dough on a lightly floured work surface. Fold the edges of the dough all around toward the center until a loose ball forms. Lightly flour a bread basket or place a floured cloth in a bowl and place the dough ball inside with the top facing up. Cover and let rest at room temperature. Then place in the refrigerator to rise.
  4. Baking
    Total baking time: about 35 minutes
    Line a baking sheet with parchment paper and preheat the oven to 230°C. Remove the dough directly from the refrigerator and carefully place it onto the baking sheet. Score the surface in a crisscross pattern with a knife.
    Place the baking sheet in the lower third of the oven. After 3–5 minutes, reduce the temperature to approx. 200°C. Continue baking until the crust is deeply browned. Let cool completely before slicing.

INGREDIENTS

For a 560 g loaf

Tauern Rye Sourdough
70 g organic whole-grain Tauern rye flour
70 g water (approx. 30 °C)
10 g active organic sourdough made from Lungau Tauern rye

Main Dough
250 g organic Sipbachzeller wheat flour Type 700
35 g organic Tauern whole-grain rye flour
145 g Tauern rye sourdough
180 g water (approx. 20 °C)
10 g non-iodized salt
optional: 2 g organic yeast, so you can give the dough a little “boost” if needed

NUTRITIONAL VALUES PER 100 G
Calorific value
fat g
of which saturated fatty acids g
carbohydrates g
of which sugar g
protein g
salt g

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