My German roommate complained that he couldn't get bread here like at home, so he brought me a loaf to try and emulate. It was
heavy and dense with a great crust. Here's the official description: http://www.hofpfisterei.de/hpf_sortiment_natursauerteigbrote.php [1]

I hadn't baked for a few years, but since I'd worked as a baker for a while I figured it was
like riding a bicycle. However, I hadn't worked with sourdough before, so after reading a bit here, at rec.food.sourdough and
elsewhere and getting some good advice from a few people, especially Samartha, who's made a serious study of it and shares it here:

http://samartha.net/SD/index.html [2]

I went ahead and made a starter as he described and tried a loaf or two. After three iterations, the results are pretty darn good! My
roommate from Munich said it's almost like the real thing, 90% the same - anyway I like it. So I thought I'd share it. I used the
Detmold 3-stage process as he describes here: http://samartha.net/SD/procedures/DM3/index.html [3] he even has an online calculator!
He does everything by weight like a real baker, but I've gotten lazy and use cup measure at home, so you may have to play with
hydration a bit.


Pull starter out of fridge and warm up till active.

1) 2 Tbsp. active starter, 2 Tbsp. rye, 1.5 Tbsp. water; 80º-84ºF for 6 hr.
2) ¼ cup rye, 1.5 Tbsp. water; 70º-80º for 12-24 hr.
3) ¾ cup rye, ¾ cup water; 86º for 3 hr

Pull out 2 Tbsp. of #3 and reserve in fridge for next batch.

Autolyze: During Stage 3, in separate bowl mix

2 cups water @ 70º
2+ cups bread flour (King Arthur AP, Giusto's Baker's Choice or Gold Medal Harvest King - 11.5% protein)
2 cups clear flour (available from King Arthur)
1 cup high-gluten (eg Giusto’s Ultimate Performer)

just until wet and let sit for 30 min - 2hr. Then put this “autolyzed” mix along with the sour into the mixer and add:

1 cup rye
1 Tbsp. each salt and ground caraway
1 tsp. each ground fennel and coriander

Work up about five min in the KitchenAid, let rise till double (~1 hr @ 80-85º).
Re-roll into a ball and rise till doubled again (~for 1 hr @ 75º).

Egg wash, poke deep holes instead of slashing, bake on the stone at 450ºF for 20 min with steam, then another 50-60 min at 350º or
until the internal temp is 200-205º.