Country Bread with Wheat Ear Pattern

Weigh 540 g Ruchmehl and 135 g Halbweissmehl directly into the bowl of the stand mixer and add 10 g Baking malt. The malt feeds the yeast and gives a strong, glossy crust colour and a fine, malty aroma. Set the salt aside for now.

Add 450 g whole milk and 17 g fresh yeast and knead everything for 10 minutes on the slow setting. During this time the gluten network forms, which later holds the fermentation gases.

Only now add the salt and knead the dough for another 3 to 4 minutes on the faster setting, until it is smooth and elastic and pulls away from the side of the bowl.

Place the dough on the work surface, fold the edges all round towards the middle and press them down lightly. Turn it over and drag it with both hands into a smooth, taut ball. The tensioned surface keeps the dough in shape during the proof.

Spray a bowl with a little water so the dough doesn't stick. Put the ball in, cover the bowl and let the dough rise for 30 minutes.

Halve the dough and weigh the pieces, each should weigh about 600 g. Flatten each piece, fold the top third towards the middle and the bottom third over it. This gives the dough tension again.

Roll each piece of dough into an elongated loaf with both hands and press the seam firmly closed so it doesn't open in the oven. Roll the ends slightly thinner: this gives the country bread its typical shape.

Place both loaves seam side down and spaced apart on a baking sheet lined with baking paper, then let them rise for 40 minutes. During this time, preheat the oven to 230 °C top and bottom heat and place an empty baking sheet on the oven floor.

Brush the loaves with very little water so the flour sticks. Place the stencil on top and sieve the flour evenly over it. Lift the stencil straight up without dragging it across the dough, so the pattern stays sharp.

Finally, score the bread lengthwise on the side with the Baker's knife. The cut gives the bread room to expand in the oven, so it doesn't tear open somewhere through the pattern.

Slide the tray into the lower half of the oven, immediately pour a cup of water onto the hot oven floor and close the door. Bake the loaves for 10 minutes at 230 °C, then reduce to 190 °C and bake for a further 5 minutes with steam.

Open the door briefly, remove the water tray and finish baking the loaves for 30 to 40 minutes without steam. If the base sounds hollow when tapped, they are done. Let them cool on a cake rack so the crust stays crisp.