At a Glance
This is a tender, sliceable sourdough Weizenbrot (toastbrot) optimized for morning toast. It combines long fermentation for flavor with optional tangzhong or a pullman pan for a square sandwich loaf. The method balances hydration and gluten development to avoid collapse common in enriched or high-hydration soft loaves[4][5].
Not suitable if:
- • You don't have a mature sourdough starter → create a starter first
- • You need a very open artisan crumb → try a rustic loaf instead
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Challenger Pan or Cloche (Challenger Breadware)
Pullman/pan-style baking or cloche for even heat and crust control
Dough Whisk
Mixes tangzhong and dough gently without overworking
Banneton Proofing Basket
Optional for free-form loaves and maintaining shape
Serrated Bread Knife
Clean thin slices for toast without squashing
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Ingredients
Weigh all ingredients on a kitchen scale. This recipe uses baker's percentages relative to flour weight; if using tangzhong, account for its water in total hydration[4][5].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour (high-protein) | 500g | 100% | Helps create structure for thin slices[5] |
| Water | 320g | 64% | Room temperature; reduce 10-20g if using tangzhong |
| Active sourdough starter (100% hydration) | 120g | 24% | Peak activity (4–8 hours after refresh depending on temp)[3] |
| Milk (optional, for tender crumb) | 60g | 12% | Replace equal water if used; milk proteins improve softness[4] |
| Unsalted butter | 25g | 5% | Softened, adds richness; omit for lean dough |
| Salt | 10g | 2% | Enhances flavor and strengthens gluten |
| Honey or sugar (optional) | 15g | 3% | Improves browning and tenderness; adjust fermentation slightly |
Schedule
Weekend Version
Full daytime method with natural temperature bulk rise
Weeknight / Overnight Fridge
Mix in the evening, bake next day
💡 Tips
- If dough rises too quickly, retard in the fridge to preserve flavor and make timing flexible[2].
- If you're using milk or sweeteners reduce fermentation time slightly to avoid overproofing[4].
Step by Step
Prepare tangzhong (optional)
Whisk water and a small portion of flour in a saucepan and cook to form a thick paste (65°C/149°F). Cool to room temp before adding to dough. This step keeps crumb soft for longer[4].
⏱ 10 minutes
Mix dough
Combine flours, water, starter, milk (if using), tangzhong, and sugar in a large mixing bowl. Mix initially with a dough whisk or spoon until shaggy. Add salt and butter, then develop gluten with 4–6 sets of slap-and-folds or 3–4 coil folds at 20–30 minute intervals[6].
⏱ 20-30 minutes including rests
Bulk fermentation
Cover the dough in the large mixing bowl and allow to ferment until ~30–50% increase in volume. Temperature affects time — cooler slows, warmer speeds up[6].
⏱ Variable (see above)
Shape and place in pan
Degas gently to preserve some gas for oven spring. For a Pullman loaf, grease the pan and place dough seam-side down into the pan, smoothing the top. For open loaf, shape into a tight cylinder and place seam-side down in a lined banneton or loaf tin.
⏱ 10 minutes
Final proof
Allow the dough to slowly rise. For Pullman with lid-on baking aim for a snug rise to the lid's edge to prevent collapse. Use fridge retard for better flavor and timing control[4].
⏱ 1.5-3 hours at room temp or 8-14 hours in fridge
Bake
Preheat oven to 220°C/425°F. If using a covered pan or cloche, heat accordingly. Remove lid (if Pullman has one, keep on for the first part for square top) and bake until crust is golden and internal temp reaches 96–98°C/205–208°F using an instant-read thermometer[5]. For open loaves, steam the oven first for better oven spring.
⏱ 40-55 minutes depending on pan and oven
Cool
Use oven mitts to remove loaf and transfer to a wire rack. Cool fully (preferably 2+ hours) before slicing — flavor and crumb set as it cools[5][6].
⏱ 2+ hours
Tips & Variations
Variations
Pullman (square) loaf
Bake in a Pullman/Challenger pan with lid for the first 30–40 min to get square slices
→ Uniform slices ideal for sandwich/toast[4]
Milk-free
Replace milk with equal water and increase tangzhong by 5–10g
→ Softer crumb without dairy
Whole wheat mix
Replace up to 25% of bread flour with whole wheat
→ More flavor and nutrition; increase hydration slightly[6]
Pro Tips
- 💡 Always weigh ingredients on a kitchen scale — volume is unreliable for soft loaves[5].
- 💡 If slicing for toast, wait until day 2: flavor and crumb are settled and slices hold better[7].
- 💡 If loaf is collapsing in the Pullman pan, you likely overproofed or the dough lacked strength; shorten final proof or increase starter activity next time[4][6].
Common Issues
Common issues and quick fixes:
Storage
Room temp in bread bag or box
4-6 days
Slice as needed; keep cut side covered
Cloth-wrapped
3-4 days
Breathable linen prevents excessive moisture buildup
Freezing
3 months
Slice before freezing; toast straight from frozen
⚠️ Avoid refrigeration — staling accelerates due to starch retrogradation and reduces toast quality[8].
Sources
-
[1]
Allrecipes – Sourdough Bauernbrot (German Farmer's Bread) – Link
-
[2]
Baked Collective – German Sourdough Bread Recipe (With Rye) – Link
-
[3]
Dirndl Kitchen – Authentic German Bread (Bauernbrot) Recipe – Link
-
[4]
The Perfect Loaf / Adaptation – Sourdough Sandwich Bread (Pain de Mie Style) – Link
-
[5]
Alexandra Cooks / King Arthur adaptation – Sourdough Wheat Bread – Link
-
[6]
The Clever Carrot – Beginner’s Guide to Sourdough Toast Loaf – Link
-
[7]
Alexandra's Kitchen – Homemade Sourdough Bread for Toasting – Link
-
[8]
Plötzblog / Brot & Bread – Sauerteig-Weizenbrot Rezept – Link