Sourdough bread with stale bread and spices
RECIPE BY HARALD IRKA
Harald Irka is not only a master of fine cuisine, but also a perfectionist when it comes to handmade bread. His secret? An almost 16-year-old sourdough, sustainability and a lot of patience. When you taste his bread, you can feel the attention to detail – from the first bite to the last crust. He bakes his breads fresh for his guests every day. Here are some of his recipes exclusively for you. This is my personal highlight: sourdough bread with stale bread and spices.
For me, Harald Irka is one of the greatest chefs Austria has to offer, because it’s not for nothing that he was once the youngest three-toque chef in the world. He was often referred to as the Mozart of the kitchen, a mad genius in the kitchen. His dishes bear witness to an extraordinary sensitivity and an almost somnambulistic confidence in combining daring flavors. With his culinary skills, he has made the Saziani Stub’n one of the most sought-after restaurants in the country – and even a “discovery for the future” (World’s 50 Best Restaurants 2016).
Harald Irka has been at his Pfarrhof in Sankt Andrä since 2019. Within a very short space of time, he has turned Pfarrhof into perhaps the best restaurant in Styria! There he offers a fine dining line, a tavern kitchen and in summer a wonderful fish kitchen in the Ostrea am Pfarrhof. And for all those who want to enjoy the wonderful Styria region for longer, there is also the perfect place to stay.
In my recipe blog, I have the absolute pleasure and joy of exclusively revealing some of his best recipes. This time we’re sharing the special recipe for his sourdough bread.
Preparation time: 1.5 hours
Resting time: overnight
INGREDIENTS
This bread thrives on a combination of tradition and innovation. It uses old bread to support zero waste and features a unique blend of spices.
- 600 g flour (equal parts wheat flour, wholemeal rye flour and white spelt flour)
- 15% stale bread (dried, roasted and ground)
- 1 tbsp bread spices (caraway, fennel, aniseed, coriander)
- 1 tbsp malt (for a better crust)
- 1 tbsp salt
- Ice water (80 % hydration, approx. 480 ml for 600 g flour)
- Optional: variations with red wine, beer or fermented asparagus peel for the liquid
- Additives such as chestnut flour, chopped chestnuts or nuts to taste
PREPARATION
- Prepare the dough:
– Mix all the flours, stale bread, spices, malt and salt in a large bowl.
– Slowly add the ice water and knead by hand or with a mixer. The dough should be smooth but remain cool.
– Kneading time: 12 to 15 minutes, depending on how you feel. - Leave to proof:
– Cover the dough and leave to rest, folding once every 30 minutes.
– Then place in an oiled proofing basket and leave to rise in the fridge at least overnight. - Bake:
– Preheat the oven to 240 °C.
– Place the loaf on a baking tray, put a few ice cubes in the oven and cover.
– Cover and bake for 45 minutes, then remove the lid and finish baking at a lower temperature.
– Result: A loaf weighing 800-900 g with an aromatic crust.
- The cooler the fermentation process, the gentler and more digestible the bread will be.
- Experiment with the liquids to discover new flavors. Red wine, beer or fermented asparagus peel give the bread a personal touch.
- The addition of malt not only ensures a better crust, but also a beautiful color and a more intense aroma.
With this recipe, you can bring a piece of the art of fine baking into your kitchen. Try it out and be inspired by the many possibilities!
