Experience the authentic taste of Austrian sourdough bread with this detailed recipe for both dark (whole wheat) and white (double zero and all-purpose flour mix) breads. Emphasizing long fermentation times, this method yields a flavorful and textured loaf true to traditional Austrian baking.
Ingredients
🌾 500g Rye/Wholegrain Dark Bread Flour (Haberfellner brand)
💧 275ml Water
🌿 100g Whole Wheat Sourdough Starter
🧂 25g Salt
🍞 250g Ooni Double Zero Pizza Flour
🍞 250g All-Purpose White Bread Flour
💧 275ml Water
🌿 100g White Bread Flour Starter
🧂 25g Salt
Instructions
1- Activate Sourdough Starter:
- Mix 50g flour with 50g water in both starters. Repeat the process twice a day for 5 days.
- Once bubbly, store in the fridge, feeding weekly.
2- First Dough Fermentation:
- Combine your chosen flour, water, sourdough starter (20% of flour weight), and salt. Mix thoroughly.
- Place into a lightly oiled stainless steel mixing bowl, cover with a cloth, and let ferment at room temperature for 18 hours.
3- Second Dough Rise:
- Gently fold the dough for redistribution. Place it back into the bowl, cover, and let rise for another 6-7 hours.
4- Preheat Oven and Cast Iron Pans:
- Place two "uuni" (Ooni) cast iron pans in your built-in stainless steel oven.
- Preheat to 250°C (482°F) for roughly 30 minutes.
5- Final Shaping and Baking:
- Transfer dark and white doughs into floured bannetons. Cover and let rest for 30 minutes while the oven preheats.
- Flip the white dough into the preheated cast iron pan. Cover with lid.
6- Bake (Covered):
- Insert the lidded cast iron pans into the oven. Bake for 25 minutes.
7- Bake (Uncovered):
- Carefully remove lids and continue to bake for another 15 minutes to achieve a golden crust.
8- Cooling and Serving:
- Allow the loaves to cool on a wire cooling rack. Slice once cooled, and enjoy!
Prep Time: 1 hour (excluding sourdough starter preparation)
Cook Time: 40 minutes per loaf
Total Time: 1 hour, 40 minutes (excluding fermentation time)
Servings: Each loaf serves approximately 10 slices
Equipment: Haberfellner Sourdough Starters, Ooni cast iron pans, stainless steel mixing bowls, bannetons, wire cooling rack
Cooking Tips
- Long fermentation allows for maximum flavor and texture.
- Use the "knock test" to check doneness—bread should sound hollow.
- Adapt flour types for different flavor profiles and textures.
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Austrian Sourdough Bread
