Wheat sourdough bread
RECIPE BY HARALD IRKA
A classic for lovers of mild bread flavors – Harald Irka’s pure wheat sourdough is a prime example of the perfection of simplicity. With just a few high-quality ingredients, you can conjure up a bread that delights with its soft crumb and golden crust. The addition of malt underlines the gentle sweetness and ensures a particularly harmonious taste.
Harald Irka is known for his extraordinary creations that combine tradition and modernity. Since 2019, he has found his place at the Pfarrhof in Sankt Andrä, where he elevates Styrian cuisine to fine-dining level. His breads are at the heart of this philosophy and are served fresh every day. Let yourself be inspired and enjoy a recipe that reflects simplicity in perfection.
Preparation time: 1 hour
Resting time: overnight
INGREDIENTS
- 400 g wheat sourdough
- 500 g wheat flour
- 1 tbsp malt
- 1 tbsp salt
- Optional: A touch of dry yeast if you want to shorten the proofing time
PREPARATION
- Prepare the dough:
– Mix the sourdough, flour, malt and salt in a bowl.
– Gradually add water (ideally ice water) and knead into a smooth dough. - Fold and proof:
– Fold the dough repeatedly over several hours to build up structure.
– Then place in oiled proofing baskets and leave to rest overnight in the fridge. - 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!