I love to bake breads with more than one preferment. My favorite Wheat & Rye Bread or the Young Boar Crust are good examples for the harmony of a yeast preferment and sourdough. But it has been literally years that I bake a bread with three preferments. I don’t know why I waited so long until I baked a three preferments bread once again.

To bake this bread is not so complicated as it sounds. Mixing three preferments instead of one or two needs maybe three minutes longer and this three minutes are really worth the trouble. You will realize it as soon as you take the first bit of this aromatic bread.

This bread is crammed with flavour. Souble sweet notes from the poolish, an alcoholic hint from the pâte fermentée and the slightly sour taste of a young sourdough. The preferments contain about 45% of the flour used for the bread. Some whole wheat flour and dark rye flour adds some nutty flavours while the malt extract adds some additional sugar to make sure that there is enough sugar for the yeast to eat and for the browning of the crust.

I’m completly in love with this bread. With its crunchy crust, tender crumb and the deep, complex flavour it is my Aroma bread!

Aroma-Brot

yields three small breads

Pâte Fermentée

150g flour type 550

105g Water

3g fresh yeast

3g Salt

Sourdough

150g flour type 550

105g Water

10g Sourdough starter

Poolish

150g flour type 550

150g Water

1g fresh yeast

Dough

Pâte Fermentée

Sourdough

Poolish

150g Wheat, freshly milled

150g Rye flour Type 1150

250g flour type 550

290g Water

30g inaktive Maltextract (or Honey/sugar)

25g Butter

17g Salt

5g fresh yeast

Mix water, flour and starter for the sourdough and ferment for about 12 -16 hours at 25°C.

Mix water, flour and yeast for the poolish and ferment for about 12 -16 hours at 25°C.

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

The next morning knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.

Let rise for 1.5 hours

Divide into three pieces and form into round loafs.

Proof on a well floured couch for about 1 hour. In the meantime heat the baking stone to 250°C.

Prior to baking slash the breads either cross wise or with a spiral. Place the breads in the oven with steam. Turn the temperature back to 200°C after 15 min and bake the bread for another 20 min .

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.