At a Glance
Berliner Landbrot is a traditional German country loaf made from a mix of wheat and rye flours. It combines a slightly tangy sourdough flavor with an open, chewy crumb and sturdy crust — ideal for sandwiches and hearty toppings. Long, cool fermentation develops flavor and improves digestibility.[1][2]
Not suitable if:
- • You've never baked sourdough before → start with the beginner recipe
- • You don't have an active starter → create a starter
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Banneton Proofing Basket
Shapes the loaf and creates beautiful patterns
Dutch Oven
Creates steam for perfect crust without hassle
Dough Scraper
Makes handling sticky dough much easier
Bread Lame
For scoring the dough before baking
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Ingredients
Weigh all ingredients on a kitchen scale. Consistent hydration and flour ratios are critical in mixed-flour doughs; scale accuracy ensures repeatable results.[1]
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour (strong white) | 350g | 70% | gives strength and open crumb |
| Medium rye flour | 150g | 30% | adds flavor and typical German character |
| Water | 380g | 76% | lukewarm, adjust slightly with rye absorption |
| Active sourdough starter (100% hydration) | 120g | 24% | fed 4-8 hours before use, active and bubbly |
| Salt | 10g | 2% | |
| Optional malt or honey | 5-10g | 1.25% | for color and fermentation boost |
Schedule
Traditional Weekend Schedule
Mix in the morning, bake in the afternoon next day after cold retard.
Weekday Evening Prep
Mix and bulk ferment in evening, shape and cold-proof overnight, bake next morning.
💡 Tips
- If bulk fermentation runs hot, move dough to fridge to slow activity[1]
- Cold retard can be extended to 48 hours for more sour notes; check dough elasticity before baking[2]
Step by Step
Autolyse and mix
In a large mixing bowl combine bread flour, rye flour and 360g of the water. Mix until shaggy. Rest 30–45 minutes to hydrate flours and reduce kneading needs — autolyse improves gluten development in mixed flours.[1][2] After autolyse, add starter, remaining water and salt. Mix using a dough scraper or your hands until incorporated.
⏱ 35-60 minutes
Bulk fermentation with folds
Perform 3–4 sets of gentle stretch-and-folds every 30 minutes during the first 2 hours to build structure. Use wet hands to handle sticky dough and a dough scraper to turn it. Let the dough rest the remainder of bulk fermentation until it has increased ~40–60% in volume.[1]
⏱ 4-5 hours total (varies with temp)
Pre-shape and bench rest
Turn dough out onto lightly floured surface. Pre-shape into a round or oblong depending on your vessel. Rest uncovered for 20–30 minutes to relax gluten before final shaping.
⏱ 30 minutes
Final shape and cold retard
Final shape into an oval (typical for Landbrot) and place seam-side up in a floured banneton. Cover and refrigerate for 12–18 hours — this cold proof enhances flavor and makes scoring easier.[2]
⏱ 12-18 hours
Preheat and score
Preheat oven to 485°F/250°C with your Dutch oven or cloche inside for at least 30 minutes. Turn dough onto parchment paper, dust with flour, and score with a bread lame to control expansion.
⏱ 30 minutes preheat
Bake
Place loaf into hot Dutch oven, cover and bake 15 minutes, then remove lid and reduce temperature to 400°F/200°C for another 30–35 minutes until deep brown. For crust preference, bake an extra 5-10 minutes uncovered.[1][2]
⏱ 55-65 minutes
Cool thoroughly
Use oven mitts to remove loaf and place on a wire rack. Cool at least 2 hours before slicing — cooling completes starch setting and prevents gummy crumb.[1][2]
⏱ 2+ hours
Tips & Variations
Variations
Seeded Landbrot
Add 60g mixed seeds (sunflower, flax, pumpkin) during final folds
→ Adds texture and extends shelf life slightly
Stronger sour
Increase cold retard to 48 hours
→ More pronounced acidity and deeper flavor
Lighter crumb
Increase bread flour to 80% and reduce rye to 20%
→ More open crumb, less dense rye character
Pro Tips
- 💡 Always weigh flours and water with a kitchen scale for consistent hydration
- 💡 If you bake often, keep a glass jar for starter visible to monitor activity
- 💡 Use a dough scraper to minimize dough handling and preserve gas
Common Issues
Not going as planned? Common issues and quick fixes:
Storage
Bread box / paper bag
4-6 days
Store cut side down to retain moisture
Linen wrap
3-4 days
Linen breathes and slows mold while keeping crust reasonable
Freezing
3 months
Cool fully, slice, and freeze; toast slices from frozen
⚠️ Avoid storing bread in the fridge — cold temperatures accelerate starch retrogradation and stale the bread faster.[1]