See below for recipe
Recipe by Carlo Bock, Luxembourg
Baurebrout (Luxembourg Farmhouse Bread) – Recipe
PROVIDED by BEN WEBER
Yields: 3 x 565 g loaves OR 6 x 565 g loaves OR 9 x 565 g loaves
Ingredients
Sourdough Starter (Fermentation: 8 hours at 28° C)
| Ingredient | Small Batch | Medium Batch | Large Batch |
| Rye Flour (Type 997) | 300 g | 600 g | 900 g |
| Water | 240 g | 480 g | 720 g |
| Starter Culture | 30 g | 60 g | 90 g |
| Total | 570 g | 1140 g | 1710 g |
Main Dough
| Ingredient | Small Batch | Medium Batch | Large Batch |
| Mature Sourdough | 540 g | 1080 g | 1620 g |
| Wheat Flour (Type 650) | 700 g | 1400 g | 2100 g |
| Salt | 22 g | 44 g | 66 g |
| Fresh Yeast | 20 g | 40 g | 60 g |
| Water | 410 g | 820 g | 1230 g |
| Total | 1692 g | 3384 g | 5076 g |
Dough Parameters:
- Dough temperature: 25° C
- Kneading time: 1st speed: 4 minutes, 2nd speed: 5 minutes
Instructions
Bulk Fermentation:
- Rest dough 2 x 20 minutes.
- After first 20 minutes➔ stretch & fold.
- After second 20 minutes ➔ scale and pre-shape into rounds.
Final Proof:
- Place dough rounds seam-side up in floured bannetons.
- Proof for ~40 minutes at room temperature.
Baking:
- Turn loaves out onto a baking tray.
- Score the tops in a cross pattern.
- Bake at 230° C with steam for 35 minutes.
- After ~15 minutes, release the steam and reduce oven to 210° C.
- Bake until crust is crisp and golden.
■ Serving Suggestion: This rustic farmhouse bread pairs beautifully with Luxembourgish ham, cheese, or a hearty stew. Its crisp crust and tender crumb reflect Luxembourg’s rich baking tradition.
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