Refreshing bread "Jule"

Simple mixed bread with leftover sourdough

Today I brought you a mixed bread for using up sourdough leftovers: My fresh bread “Jule”. It's rather simple, down to earth and unexcited. Without a “special special ingredient”, but in this case with maximum flexibility. Sometimes the most unspectacular and simple things are the best. Because especially with bread, you don't need a long list of ingredients to pull something magical out of the oven...♥ 

Auffrischbrot "Jule"

Refreshing bread "Jule"

So today a bread recipe that you can use wonderfully leftover sourdough - a fresh bread. Because when you freshen up sourdough, there is often a lot of old sourdough that is no longer needed. You are completely flexible here, whether you want to use wheat sourdough, rye sourdough or Lievito Madre. Everything also works fine when mixed.

However, you should note that the amount of water required in the main dough is different. The thicker your sourdough, the more water you'll need to add and vice versa. Hence the relatively large margins in the recipe. With liquid (“normal”) sourdough, you should first use the smaller amount of water as a guide. In the case of firm sourdough such as Lievito Madre, the reverse is the case with the larger amount of water.

In addition, the amount of water is more adapted to standard flour. So if you want to use other flours with good water absorption, the bulk water requirement can also be a little higher. I have summarized which flours you could best use for swapping in a table, see below the recipe.

Auffrischbrot "Jule"
The dear sourdough leftovers ...

Now the summer holiday season begins for many - even if all of this is a little different than planned this year due to Corona. What is the first thing to do after the holiday for all sourdough owners (besides the mountains of laundry)? CORRECT! Breathe new life into the hungry little microorganisms in the form of sourdough and “feed” them first. So here are a few more recipes with sourdough leftovers that could be very useful for you ...

Auffrischbrot "Jule"
Why actually “Jule”?

Now you may be wondering all the time why I called this fresh bread Jule...?! I'm happy to tell you. "Jule" wished it. A refreshing bread that also works great with standard flour. Voila...here it is! It took a little while from the wish to the finished recipe, but in addition to the everyday madness, I tested all the variations extensively.

Of course, the whole thing also depends a bit on your sourdoughs. However, the yeast makes all of this very easy to control. The recipe should offer you as many options as possible to create your own favorite fresh bread and adapt it to your needs - a small tool box, so to speak. Now I wish you a lot of fun trying it out and baking it...♥ 

 

Mischbrot mit Sauerteigresten oder Anstellgut

 

Brotbackbuch: For the love of bread_Zeit für gutes Brot

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Refreshing bread "Jule"

Simple mixed bread with leftover sourdough

Tip: For overnight fermentation, the ASG should be rather mild, especially with rye starters.

  • Yield:
    1 bread
  • Category:
    Dinner, side dish, bread, breakfast
  • Cuisine:
    German - German
 piece

Ingredients

Autolysis dough

  • 250 g water (depending on flour)
  • 250 g Wheat flour type 550 (or see table)
  • 100 g Whole wheat flour (or see table)
  1. Mix the water and the wheat flour briefly but thoroughly.
  2. Cover and leave to rest for 20-40 minutes. (Ancient grains more like 20 minutes, strong flours more like 40 minutes.)

     

Main dough

  • 150 g Sourdough starters from the fridge (wheat / rye starters / Lievito Madre)
  • 75 g Rye flour type 1150 (or see table)
  • 10 g Beet syrup / inactive baking malt / whole cane sugar
  • 3 g Fresh yeast (depending on the age and activity of the sourdough, less)
  • 12 g salt
  • 70 g Water if required (depending on sourdough & flour)

Instructions

  • Add the sourdough starter, the fresh yeast, the beet syrup and the rye flour to the autolytic dough.

  • Knead on low speed for about 8-10 minutes.

  • Add salt and knead at high speed for about 2−5 minutes.

  • If necessary, knead in up to 60 g of water in portions. A window test should be possible after kneading. (The respective shorter kneading times apply to sensitive ancient grain.)

Bake the variant on the same day

  • For 3-4 hours at room temperature (20-22 °C) to Stock cooking place.
    After 60 and 120 minutes respectively stretch and fold. (A narrow doubling of the dough will do.)
  • Loosely knead the dough on a lightly floured work surface rounding and let it relax for 30 minutes (bale gear).
  • Then shape into a round loaf and place, bottom side down, in a well-floured proofing basket.
  • Covered about 60-90 minutes at (20-22 °C) to Piece cooked place.

Variation of stick cooking with cold cooking overnight

  • For 90 minutes at room temperature (20-22°C) start an engine permit.
    After 45 and 90 minutes respectively stretch & fold.
  • After that for 12-Place in the fridge at 5°C for 14 hours.
  • Then let it acclimate for at least 1 hour.
  • Loosely knead the dough on a lightly floured work surface rounding and let it relax for 30 minutes.
    After that to one Form a round loaf and put with the end down in a well-floured proofing basket.
  • Covered about 60-90 minutes at (20-22 °C) to Piece cooked place.
    (If the dough is still slightly cool, rather 90-120 minutes.)

Variant piece cooked with cold cooked overnight

  • For 3-4 hours at room temperature (20-22 °C) to Stock cooking place.
    After 60 and 120 minutes respectively stretch & fold. (A narrow doubling of the dough will do.)
  • Loosely knead the dough on a lightly floured work surface rounding and let it relax for 30 minutes.
    After that to one Form a round loaf and put with the end down in a well-floured or linen-lined proofing basket.
  • Then well covered for 10-Place in the fridge at 5°C for 12 hours. (I bake this variant without subsequent acclimatization.)

to bake

Preheat the oven to 250 °C top/bottom heat in good time, together with a large cast iron pot, baking steel, sheet metal or baking stone.

Baking in the pot:

  • After the rising time, turn the dough into the hot pot. (If the end is glued, cut slightly again.)
  • Bake for a total of 50 minutes.
  • After 20 minutes of baking time, lower the temperature to 210°C.
  • After another 10 minutes, remove from the pot and finish baking without the pot.

Bake released:

  • Tip the dough out of the basket. (If the end is stuck, cut again slightly.)
  • Bake for a total of 50 minutes. Immediately at the beginning swath (Steam).
  • After 10 minutes, open the oven door to drain the moisture and lower the temperature to 210 ° C.
  • Depending on the oven, gladly for the last 5-Switch to hot air for 10 minutes or leave the door ajar (if possible) a little.

Let the bread cool on a wire rack after baking.

Notes

Kneading in the Thermomix:

  • Autolysis dough: 1 min | Mix the dough kneading stage, then together with the mixing bowl for 30-Put in the fridge for 40 minutes.
  • Main dough: Add ASG, rye flour, beet syrup/inactive baking malt/whole cane sugar and yeast, cook for 4−5 min. | Knead the dough kneading stage.
  • If necessary, add salt up to 30 g water, for 1−2.5 min. | Knead in the dough kneading stage.

Flour exchange table

Flour in the recipe Alternative types of flour
Wheat flour type 550        Yellow wheat flour type 550, type 812, T55, T65, W700, Tipo 0, Tipo 00
Whole wheat flour  Kamut, spelled, emmer, red grain, yellow wheat
Rye flour type 1150 Champagne rye type 1000, R 960, type 997, type 1370, alpine rye

Keywords: Fresh bread, fresh recipe, bake, bread, bread in a pot, scalded piece, simple, Jule, coffee, Levain, Li.Co.Li, Lievito Madre, mixed bread, rye, rye sourdough, red grain, sourdough, sourdough bread, sourdough residue, sourdough utilization, pot bread, overnight fermentation , Wheat, Wheat Sourdough, Sourdough Discard,, Bread with leftover sourdough

 

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75 thoughts on “Auffrischbrot “Jule””

  1. Claudia Ricciardi

    Hello Sonja,
    thank you for your new recipe.
    After I've baked many of your “lievito madre” recipes (just very very delicious), I am very happy about a new bread recipe. Am I correct in assuming that the sourdough is added to the main dough together with the beet syrup / inactive baking malt / whole cane sugar and yeast?
    Thank you in advance for your answer.
    LG
    Claudia

  2. Hello Sonja, great !!!
    Thank you very much for your efforts, that's so awesome!
    I've been waiting for something like this, because so far I have often
    baked the fresh bread from the bread doc.
    Now I will first test your variants!

  3. Dear Sonja,
    Thank you for the new bread recipe with my daughter's name. This morning we got this delicious bread out of the oven. What a pleasure! I only used yeast water and Lievito madre and, as always, I am absolutely thrilled with your recipes. Thanks very much!
    Greetings, Dunja

  4. Hello Sonja!
    Thank you for this recipe. The bread turned out very good, but unfortunately it turned out very flat, even though I baked it in a hot pot. Could it be that it went too long before baking? When you put it in, it collapsed a little.
    Thank you and LG Monika

    1. Yes, the bread was then over-cooked, unfortunately it often goes very quickly now in summer that it's over. But always check the temperature or put a thermometer next to it.
      At 5 degrees more than indicated, the walking time is halved.

      Best regards,
      Sonja

  5. Hi there,
    i think this recipe is awesome. It offers a lot of scope for your own creations and yet a guideline so that as little goes wrong as possible. sometimes you don't dare to exchange a flour or something like that.
    the structure of your site is really great too.
    maybe you can give me a tip? when I bake on baking steel and preheat it to 250 degrees, my baked goods get very dark from below. how can i control this?
    thank you very much and continue to do so
    good back!
    lg moni

    1. First of all, thank you very much for your praise!
      In which rack do you bake? Whole or in the lower third? Maybe I would just try to bake one level higher, so to speak, or reduce the heat a little earlier.
      Unfortunately, some ovens have either a very strong bottom or top heat.

      Best regards,
      Sonja

  6. Hello Sonja,

    now I've finally got around to baking your fresh bread: just super tasty and super fluffy! Thank you very much for publishing this great recipe, my “bread-loving” family is thrilled!

    Warm greetings

    Claudia

    1. Hello dear Claudia,

      I'm really happy! Thank you for your feedback ...

      Many greetings and have a nice weekend,
      Sonja

  7. Hello Sonja,
    can I put the dough in the fridge longer? Or does he have to leave immediately after 12 hours? I always find it difficult to keep the exact time.
    VG
    Karin

    1. No, that should go a little longer, but I would recommend you to pay close attention to the temperature.
      So actually measure it, because the refrigerator often tends to be warmer than it was set.
      2 hours longer should be easy in there.

      Many greetings,
      Sonja

  8. I baked the fresh bread yesterday for the first time, it turned out very tasty, thanks for the nice recipe with possible variations.

    Lg Alisna

  9. Hi there,
    is it possible and also makes sense in terms of taste;) that you make rolls out of the dough?
    Do I have to pay attention to something?

    Thanks very much.

    Greetings Veronika

    1. That should definitely work, they are then just a little more rustic in taste. Maybe be a little more reserved with the liquid.

      Many greetings,
      Sonja

  10. With your variant with the cold overnight piece cooking, do you no longer allow the dough to acclimate? Do I understand this in the right manner? I have to try it out.
    LG Christina

    1. Hi there,
      yes exactly, the times are calculated in such a way that it works just fine that way.
      Of course, the temperature in the refrigerator has to be right, among other things. If the dough has not risen, then let it acclimate a little.

      Sincerely,
      Sonja

    2. A very great recipe for bread like a professional. Jule won't survive long. Think about how the baking time will be extended if I do double the amount right away. Do you have a tip?
      VG Suse

  11. Brilliant, Jule! Baked it in a pot with a wild mixture of AG, rye, wheat, spelled and LM and it turned out great. Crumb and crust just the way we like it and uncomplicated and also suitable for complete beginners like me.
    Was worried that she wouldn't get too angry with so much old AG. But nothing like that. I still have a teaspoon of bread spice
    given to it. Will be done again.

    Thank you very much, dear Sonja, for the great recipe.

  12. Awesome this Jule!

    Baked with a wild mixture of AG: rye, spelled, wheat and LM in a pot and with a spoonful of bread spices. A bread as we like it, with a great crust and crumb. And in addition, it is uncomplicated and can also be used for a bread baking accessory in the first year of training and without supervision.

    Thank you, dear Sonja, for this great recipe. Will definitely be back soon, because AG remainder accrues weekly.

  13. Awesome this Jule!

    Baked with a wild mixture of AG: rye, wheat, spelled and LM, with a spoonful of bread spices in a pot.
    The result is bread that we like with a great crust and crumb. Uncomplicated and no frills.
    Easily feasible for a bread baking accessory in the first year of apprenticeship, even without supervision. Jule will be back soon, especially
    AG accrues weekly.

    Thank you for this great recipe, dear Sonja!

  14. While looking for a fresh bread, found your blog and this recipe. Immediately imitated. A wonderful bread. Easy to prepare. I think it's great that you put so much effort into describing the many preparation and exchange variants.
    Thanks a lot for this.
    Kind regards Karina

    1. Thank you for your kind feedback, I am always very happy about it!

      Warm greetings and Merry Christmas,
      Sonja

  15. Hans-Ulrich Ehrismann

    Thank you Sonja for this great bread. I baked it with Manitobo and Wholemeal and the taste is sensational. Unfortunately, the sourdough was almost a bit too fit, because after 10 hours in the KS the dough was already slightly over-proof.
    I often bake messengers according to your recipes, and I've never been disappointed.
    Happy Holidays and a warm greeting.
    Hans Ulrich

  16. Thank you so much for the recipe I baked yesterday. It's turned out great, and it's great that the sourdough leftovers have been put to good use. I still had unpunished cream and quark cream left over from Christmas and put it in the main part instead of water, the bread is first cream 😊. Best regards, Antje K.

  17. Hello Sonja,

    your recipe is just great! For me it will be my standard recipe from now on, because it works every time!
    Thanks very much!
    I have already tried it completely as a whole grain variant. 75g wholemeal rye flour and otherwise whole wheat. It worked fine too. Even without sugar and yeast.

    Thanks for the great and detailed description. The stick cooked variant with cold cooked overnight cooking is really very easy in contrast to bread recipes that I have already tried.

    Greetings,
    Ina

    1. Dear Ina,

      I'm really happy! Thank you very much for your great feedback.

      Warm greetings and a happy new year,
      Sonja

  18. Hello, I've baked this bread a couple of times and it turned out great. Now I would like to do it with whole wheat flour. Do you know how it behaves with the amount of water? Do i need more water?
    Thank you in advance! 😊

    1. Yes, if you use whole wheat flour you will need more water. Exactly how much is difficult to estimate, since it depends on the variety and quality.

      Sincerely,
      Sonja

    2. Hi there,

      Since the proportion of starters is understandably high, I would like to know whether it should be more solid (TA150) or more liquid (TA 200) or what the recipe is designed for.

      Best regards
      Jule

      1. Both are possible and are regulated by the amount of water. With liquid sourdough the smaller amount of water and with firm sourdough the larger - in principle. Ultimately, it also depends on the flour used.

  19. Astrid Körner

    Hello Sonja,
    finally I have a recipe for “sourdough utilization”! I baked “Jule” twice in a row and it worked great - uncomplicated recipe and delicious bread !!!
    Thank you - I'm happy to have come to your site via Jule and I will definitely try other recipes.
    Warm greetings
    Astrid

  20. Very tasty bread, I added some bread clover and caraway seeds to it. A really great recipe for sourdough leftovers. Thanks.

  21. Birgit Lüneberg

    The tastiest bread I've baked for a long time. Thanks for the great recipe. Baked the same day.

  22. Astrid Körner

    Dear Sonja,

    finally no more guilty conscience when freshening up the sourdough! A great recipe that works great and brings a very tasty result. I've baked Jule several times now, and now I want to try out the different types of cooking ...
    I also think the flour exchange table is great.

    Thank you for the great recipe and best regards
    Astrid

  23. Good morning Sonja, I have tried many of your bread recipes a lot and they all turned out perfectly. With so many positive reviews, I don't dare to write that, unfortunately, I absolutely did not succeed with this bread. I followed the steps exactly. The bread was too flat (baked in a pot), too moist, with 2-3 large holes and compact in it, but the crust was great and the taste was also very good. I took yellow wheat flour, kamut, and wheat sourdough. What I have done wrong? Thanks in advance for your answer

    1. This can have various reasons
      Maybe your flour has absorbed less water, maybe the dough got too warm while kneading, maybe your ASG was too old or the fermentation did not go well.

      Would you like to try again

      Many greetings,
      Sonja

    2. Thank you very much, I'll bake that again, definitely. I think my ASG was refreshed about 10 days ago. Maybe it was too old after all. I will report. Greetings and thanks again

  24. Thanks for this great recipe!
    I bake it weekly to process the rest - today's was twice as much, simply because the sourdough wanted to be processed. And it's always a real pleasure and enjoyment!
    THANKS.

  25. Hello Sonja!
    Today I baked your bread again, with 2/3 Lievito Madre and 1/3 rye bread leftovers, some of which were already 2 weeks under their belt (but still without fusel on them). It's amazing how good bread can taste even with such an old ASG! It turned out wonderfully crispy and flavorful, I also baked it in a pot. Thank you for the great suggestion and the recipe!
    Caro from Berlin

  26. I wanted to google for the word “booster vaccination” for class and that was suggested to me ...
    I think it's great that a bread is called like me
    10/10

  27. Hi!

    A big thank you for this recipe! Since I've known that, I haven't thrown away any fresh leftovers from my sourdough (wheat, rye, LM). They just go into a glass together and when I've got enough together, a jule is baked. I just think that's good!

    Lg
    Holger

    1. Dear Holger,

      I'm really happy! Thank you very much for the great feedback.
      I just baked a Jule again today. 🙂

      Many greetings,
      Sonja

  28. Hello Sonja,
    Could you bake the fresh bread with more rye, if so you have to pay attention to something like, for example, adjust the amount of water accordingly?
    Greetings Hosche

    1. Hi there,

      yes that is definitely possible. The amount of water then depends on the degree of grinding.
      The dough is sure to get stickier with more rye flour.

      Many greetings,
      Sonja

  29. Hello Sonja,
    can you omit the yeast? My LM is floating quite well and is fresh. Would it then also work without yeast or, at most, with a crumb of dry yeast in the pre-dough? Got a lot of LM right now and this recipe was recommended to me for use. But I forgot to buy fresh yeast. I understand that this could work, but it would probably increase the walking time. Or is that a wrong / too simple assumption?
    Many greetings,
    Susanne

    1. So I would just brush up your madre beforehand. That’s better without yeast. Then nothing should stand in the way. It is best to always watch the dough. Cook until it has doubled and do the finger pressure test for cooked pieces!

      Greetings and good luck,
      Sonja

  30. Pingback: Fresh bread made from sourdough leftovers - kuechenlatein.com

  31. Pingback: Refreshing bread “Jule” - Bici loves baking

  32. Hello Sonja,

    I just did that once. Put in the fridge overnight to cook overnight
    I am already very excited
    Mainly because the dough didn't really pass du's window test.
    The dough was rather soft / sticky, so I don't have any additional water in it
    Or was that the mistake? Was it not enough water?

    LG Petra

    1. Dear Petra, the dough is a bit sticky due to the rye content. 😉 Did you get too warm while kneading? Which flours did you use?

      Warm greetings,
      Sonja

  33. I found Jule relatively early after I started baking with Lievito madre and I often bake it!
    Thanks for the easy and great recipe.
    As a Bavarian, I still have to add some ground bread spices (fennel, coriander, caraway) to the dough

  34. Hello Sonja, the Julebrot is really delicious. Now I have little time today and would like to do it in between ... can I also extend the autolysis time for this?
    Greetings Uli

    1. cookieundco

      Dear Uli, it depends on how long, if it's longer ... an hour is not a problem. Otherwise it is better to put it in the refrigerator and take it out again in good time. 🙂

  35. Hello dear hobby baker,

    I baked Julebrot 2.0 yesterday and it tastes great.

    Today I want to bake the “normal” Julebrot in the Thermomix and I notice that it doesn't contain ASG.
    I suppose it's just a mistake?
    Are there any great differences when baking in the Thermomix? I usually make my doughs all in the mixer, this is my first try with the TM

    Warm greetings
    Rosi

    1. Hi there,

      this is included in the main dough as with the variant without TM. Simply add after autolysis. 🙂

      Many greetings and good luck,

      Sonja

  36. Claudia Mohr

    Jule is my favorite, she always works! Now I experiment more often: other types of flour such as B. buckwheat flour with spelled and wholemeal spelled, with a broth with quinoa, pumpkin seed or other additions such as bread, spices, spelled flakes on the outside ..
    It was great, my critical husband was enthusiastic.
    Thanks for this great recipe!

  37. Hello Sonja,
    I've already baked the “Jule”… I don't know how many times, and of all my bread recipes, the Jule is still my favorite! It's a surefire success and has a really good taste, although I always add a bit of bread spices.
    The only thing that doesn't quite fit is the amount: it could be a bit more. The Jule made with this recipe is always eaten up so quickly!
    Dear Sonja, can you give me a "propagation tip" with which amounts I can get a... well, let's say a 1 kg Jule?
    Many thanks for the brilliant recipe and best regards,
    Lisa

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