Bäcker Süpkes Schwarzwälder Kruste
This is the first attempt at baking using a sourdough/pre-ferment. I'm really rather impressed! The fierce heat of the oven made our (ridiculously sensitive) fire alarm go off, causing a minor panic as I realized I'm about a foot too short to switch it off... But all's well that ends well!
It's not a complicated recipe despite the length. I was nowhere near as exact with the measurements: my scales are from 1908 and a little vague. I had to add an extra spoonful of flour as the dough was a little sticky but that will be my imprecise measurements rather than a fault with the recipe. I paid no attention to the temperature requirements (eg proving the bread at 24C etc).
I would absolutely, highly recommend this to anyone. It was my first try at a "proper" bread recipe and it was dead simple and apparently foolproof. Finally, I used butter in place of lard as we have vegetarians round this weekend - and I rarely (if ever) have lard in the house.
Original recipe (in German):
http://baeckersuepke.wordpress.com/2009 … er-kruste/
English translation of the recipe here:
http://kochtopf.twoday.net/stories/baec … rust-loaf/