Altbrot verwerten wie ein Profi: So verbessert Fermentation jedes Sauerteigbrot

Use up stale bread like a professional baker: With this fermentation technique, you can give any sourdough bread more flavor, a better crust, and longer freshness—all without additives. After our first video on bread fermentation, we received hundreds of questions. In this video, we go into detail: 🧪 What chemical processes occur when you ferment stale bread in sourdough? 🍞 Which types of bread benefit the most—and which don't? ⏱️ The optimal fermentation time for maximum flavor development 👉 The complete recipe for Schelli's bread ferment mixed bread: An aromatic rye mixed bread with 50% wheat and the special stale bread fermentation. 1. The bread ferment (24+ hours preparation) 200 g leftover bread: (your own high-quality bread), finely crumbled. 200 g rye flour: (Champagne rye T1000). 400 g water: (This corresponds to the amount of water from the preferment used in the main dough). 7 g sourdough starter (SSO): Freshly refreshed rye SSO. Note for processing: First dissolve the SSO in the water to ensure homogeneous distribution. Maturation: Allow to mature for 24 hours at room temperature (approx. 20–22 °C). After this time, it is ready to use or can be stored at 3 °C in the refrigerator for up to 3 days. 2. The main dough 800 g bread ferment (the entire amount from above). 100 g rye flour (Champagne rye T1000). 250 g wheat flour Tipo 00 (e.g., Lombardia). 250 g semolina (durum wheat semolina). 18–20 g salt. 4–5 g fresh yeast (for a medium-length fermentation of 7–8 hours). Water: Beginner mode: 350 g (easy to handle, corresponds to a total hydration of approx. 175%). Expert mode: up to 500 g (very soft, hydration 190%). 3. Preparation 1. Kneading: As usual, first dissolve the small amount of yeast in the water, then briefly knead everything (2 min). After 20 min fermentation, mix/knead. (5 min slow/5 min fast) If you want to add a lot of water (higher than hydration 175%), use bassinage. 2. Dough temperature: Target value 22–24 °C for optimal flavor. 3. Bulk fermentation (boiler fermentation): 15–30 minutes. 4. Shaping: Carefully divide the dough (approx. 2 x 900 g), maintaining the resulting volume. 5. Shaping: Round the loaf. Place the seam either on top (for a smooth look) or on the bottom (for a rustic cracked appearance). 6. Proofing: Approx. 60 minutes. 7. Baking: Pre-baking: 15 minutes at 250°C with plenty of steam. Finishing: Reduce the temperature to 220°C. Finishing: Release the steam for the last 5–10 minutes (oven door slightly ajar) to achieve a crisp crust. Total baking time: Approx. 50 minutes. 👉 The original video on bread fermentation:    • Nie wieder saures Brot! Der Brotfermentati...   You can get the flours at: https://bongu.de/ Chapters: 00:00 Intro: Why bread fermentation changes your baking 00:36 Community feedback & expert Manfred Schellin in conversation 01:51 Recap: What exactly is bread fermentation? (Isernheger Principle) 02:57 Difference: Classic Sourdough vs. Bread Fermentation 04:01 Instructions: How to Properly Prepare Your Bread Ferment 04:55 The Correct Dough Yield (TA) When Adding Stale Bread 06:26 The Role of Salt in Long Fermentation & External Fermentation 08:09 Maximum Proofing Time & Aroma Development 08:38 The Pro Tip: Proper Cooling 10:11 Stale Bread as a Booster: Flavor, Aromas & Microorganisms 11:12 How Does Stale Bread Affect Proofing Time? (Guidelines) 12:15 Training for Home Bakers: Understanding Sourdough & Consistency 12:55 Should I Add a Stale Bread Soaker Directly to the Sourdough? 14:15 Optimizing Yeast Amount and Overnight Proofing 🛠️ Recommended Accessories for Bread & Roll Baking https://brot-kongress.de/index.php/ho... By using these affiliate links, you support our channel. The price remains the same for you – thank you for your support! 🔥 Subscribe to our channel now: https://www.youtube.com/@Brot-Kongres... #UsingUpOldBread #BreadFermentation #SourdoughBread #Baking #BreadBaking #Leftovers