Markus Seewald – Sourdough | sourdough bread | Brot | Sauerteig | sauerteigbrot

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Light sourdough bread

Today I tried a light sourdough bread made of wheat, spelt and a little help from yeast. Inspired by French baker Poilâne.

Stollenbollen, (a Christstollen in one bite) ready for delivery.

Christstollen redefined – Stollenbollen: a whole Stollen in one bite. Made of wheat, yeast, dried fruit, marzipan, almonds, spices and sugar.

After almost 20 hours of bulk fermentation I baked my bread with roasted chestnuts, found in the woods in Ticino, Switzerland

Power packs with cracked rye and sunflower seeds and rye and spelt and with a nice crust with millet seeds.

Sourdough bread with cracked rye, wheat and sunflower seeds – all organic and no additives.