Farmhouse Crust Bread - Bauernkruste

Farmhouse Crust Bread — Bauernkruste ($4)

A hearty wheat & rye loaf with a dark, crackling crust — slow-fermented, steam-baked, unmistakably German.

Bauernkruste is the loaf you smell from the street: a pre-dough that ripens overnight, a rye refresh in the morning, and a long, slow bulk ferment for deep, rounded flavor. Baked hot on a pizza stone with plenty of steam, it comes out with that thick, deeply browned farmhouse crust and a moist, open crumb. Want to bake it fresh for breakfast? The dough can rest in the fridge overnight and go into the oven the next morning. Makes 1 loaf (about 1.2 kg / 2.6 lb).

What you get (PDF, instant download):

• Complete ingredient tables for every stage: pre-dough, rye refresh, and main dough — exact weights, no guesswork
• The full step-by-step method: autolyse, kneading times, stretch & fold, bulk ferment and final proof — with visible signs of readiness, not just the clock
• The baking guide: steam, two-stage temperature (250 °C → 230 °C), timing, and when to release the steam for a crackling crust

Print-friendly A4 PDF in the Yo(ur)-Crust design — English + German edition included. Requires an active sourdough starter and a pizza stone (or baking steel).