Master bread baker Dieter Buschmann sent me this formula when I asked him for a typical bread from his region of Germany. Due to different flour types I thought I would link some information regarding equivalents for German and American flours.
As an attachment you'll find an ExcelFile with my special Recipe.
btw, you can get a better flavor, if you are using a bit (hint) of caraway
This is a delicacy from North-Germany
This is called "Hamburger Feinbrot
You can bake it with 40% or 50% or 60% of wheat
This Example is (This is my favorite bread, I love it the most!) with 60% rye
In Germany we are using rye type 997 or 1150
and wheat type 812 or 1050 for this bread
it is different from town to town.
In this recipe we are using a 3-stage – sour-dough
we won't need yeast.
But you must take care of the time and temperature
of this stages.
Mature starter 2.80 G Total yield 200
Rye flour 8 G temp. of the dough 25 – 26°C 77-78° F
Water 8 G Freshening 6 hours
Total 16 G
Sour 16 G yield of the dough 160
Rye 92 G temp. of the dough 23 – 27°C 73° F
Water 52 G basic sour 8 hours
Total 160 G
Sour 160 G yield of the dough 190
Rye 200 G temp. of the dough 28 – 31°C 82-87°F
Water 210 G Full sour 3 hours
Total 570 G
Sour 570 G yield of the dough 166
Rye 300 G temp. of the dough 27 – 28 73-82°F
Wheat 400 G
yeast 8 G (Optional)
Salt 18 G
Water 390 G
Total 1686 G
Bulk fermentation: 20 – 45 min (if you have more wheat, shorter time is needed)
Baking temp 230 – 250 lower to 210°C 440° -482°F lower temp 410° F
Total baking time about 45 min