Rustic refreshment bread

Jule 2.0 or "Aroma Jule"

Today I brought a mixed bread for you to use leftover sourdough: A rustic, refreshing bread. Jule 2.0, so to speak. Simple, down-to-earth and flexible. Super tasty, juicy and aromatic, hence also “Aroma Jule”. Still without a lot of chichi, but this time with a small and subtle difference. As is so often the case, the very simple things are the best and bread is definitely one of them. ♥ 

Rustikales Auffrischbrot, ein Mischbrot mit Sauerteig oder Lievito Madre.
Rustic refreshment bread

Rustic refreshment bread

When freshening up sourdough, there is often a lot of old sourdough that is no longer needed. For me, too, there is always a lot of leftover sourdough. That's why I have mine Refreshing bread Jule Baked countless times myself, modified again and again and tried out new ideas. Over time, today's recipe has emerged as one of my favorite variations. Either wheat sourdough, rye sourdough or Lievito Madre can be used. At the Fermentolysis dough This time I wrote down two variants. Once for firm sourdough like Lievito Madre and once for soft sourdough like Levain or rye sourdough.

What should you watch out for?

As always makes sense, it is best not to put the entire amount of water into the dough right away, but rather hold back a little and feel for it first. Of course, the whole thing also depends a bit on your sourdoughs, depending on which flours they are fed with. The water absorption can also vary greatly from flour to flour, especially when flours are exchanged. I have roughly summarized in the following table which flours are best for swapping ...

Noch mehr Auffrischbrot-Rezepte für Sauerteigreste

In the meantime, some refresher recipes have already accumulated here on the blog. So I did this in a while back own recipe category summarized. Nevertheless, I have listed my small collection for you here again:

Mein rustikales Auffrischbrot soll dir, wie meine Jule also, offer many options for modification. So you can adapt the timing to your needs as best as possible. Now I wish you a lot of fun trying out and baking ... ♥ 

Rustikales Auffrischbrot, ein Mischbrot mit Sauerteig oder Lievito Madre.

 

Brotbackbuch: For the love of bread_Zeit für gutes Brot

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Rustic refreshment bread | Jule 2.0

Use Lievito Madre or wheat sourdough for overnight cooking.

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

Ingredients

Old bread brewed

  • 40 g Old bread (toasted & ground)
  • 120 g Coffee, freshly brewed (hot!), Alternatively water (boiling)

Fermentolysis dough version 1 (sourdough from the refrigerator)

  • 150 g Sourdough (from the fridge)
  • 225 g water
  • 225 g Wheat flour type 550
  • 100 g Whole wheat flour

Fermentolysis dough version 2 (Lievito Madre from the fridge)

  • 150 g Lievito Madre (from the fridge)
  • 250 g water
  • 200 g Wheat flour type 550 
  • 100 g Whole wheat flour 

Main dough

  • Fermentolysis dough version 1 or 2
  • Old bread brewed
  • 100 g Rye flour type 1150/1370 
  • 10 g Beet syrup (or baking malt, inactive)
  • 23 g yeast (depending on the age and activity of the sourdough)
  • 12 g salt
  • up to 30 g Water (only if required)

Instructions

Old bread brewed

  • Mix the old bread with the hot coffee (or water).
    Let stand open so that it cools down faster.
  • Let soak for at least 30 minutes.
    The brewing piece should be at room temperature after standing and the liquid should be completely absorbed.

Fermentolysis dough

  • Mix the water, flour and sourdough / Lievito Madre briefly but thoroughly.
  • Let rest covered for 20-30 minutes.

Main dough

  • Knead fermentolysis dough, stale bread, rye flour, beet syrup / inactive baking malt and yeast for about 8-10 minutes at slow speed.
  • Then knead for 3-5 minutes at high speed.
    In the last few minutes, add the salt and, if necessary, up to 30 g of water and knead in.
    Window test should be possible after kneading.

Stock & piece cooked

Bake the variant on the same day

  • Batter for 3-4 hours covered at room temperature (20-22 ° C) for Stock cooking place.
    Every 60 & 120 minutes stretch and fold.
    (Just doubling the dough is sufficient.)
  • Gently shape the dough round or oblong on the lightly floured work surface.
  • Then put the end up in a well-floured proofing basket.
  • Covered about 60-90 minutes at room temperature (20-22 ° C) for Piece cooked place.

Variation of stick cooking with cold cooking overnight

  • For 90 minutes let it start at room temperature (20-22 ° C).
    Every 45 & 90 minutes stretch and fold.
  • After that for 12-14 hours Put in the refrigerator at 5 ° C.
  • Then for at least 1 hour let acclimatize.
  • Gently shape the dough round or oblong on the lightly floured work surface.
  • Then put the end up in a well-floured proofing basket.
  • Covered about 60-90 minutes at (20-22 ° C) for Piece cooked place.
    (If the dough is still slightly cool, 90-120 minutes more.)

Variant piece cooked with cold cooked overnight

  • For 3-4 hours at room temperature (20-22 ° C) for Stock cooking place.
    Every 60 & 120 minutes stretch and fold.
    (Just doubling the dough is sufficient.)
  • Gently shape the dough round or oblong on the lightly floured work surface.
  • Then put the end up in a well-floured proofing basket.
  • Well covered for 10-12 hours at 5 ° C in the refrigerator Piece cooked place.
    (No jumping and acclimatization necessary.)

to bake

Preheat the oven in good time to 250 ° C top / bottom heat, depending on the case, together with a large cast pot, baking steel / tray or Brick.

Baking in the pot:

  • After the rising time, turn the dough into the hot pot. make a cut and close the lid. (Or what here in the video slide into the pot with baking paper.)
  • Bake for a total of 50 minutes. After 20 minutes of baking time, lower the temperature to 200-210 ° C and remove the lid.
  • Depending on the oven, you can switch to hot air for the last 5-10 minutes or leave the door open a little bit (if possible).

Bake released:

  • Tip the dough out of the basket and cut into it as desired.
  • 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 200-210 ° C.
  • Depending on the oven, you can switch to hot air for the last 5-10 minutes or leave the door open a little bit (if possible).

Notes

Knead in the Thermomix

  • Fermentolysis dough: Mix 1 min./dough kneading setting, then place in the refrigerator with the mixing bowl for 20-30 minutes.
  • Main dough: Add rye flour, stale bread, beet syrup / inactive baking malt and yeast, knead for 4-5 minutes / dough level.
  • If necessary, add up to 30 g of water through the lid opening, knead in for 1 - 2.5 minutes / kneading stage.

 

flour-exchange-Tabel

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: Alpine rye, old bread, refreshment bread, refreshment recipe, Levain, Lievito Madre, Milanese bread rolls, flour, mixed bread, rye sourdough, red grain wheat, cooked overnight, whole grains, little yeast

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43 thoughts on “Rustikales Auffrischbrot”

  1. Mega !!! What a great recipe!
    I finally have a meaningful use for my excess sourdough. Thanks for the recipe!

  2. I've never baked such a good fresh bread! Version 1 with variant 2 worked great and tastes great. I added a little bit of bread spice.
    Thank you for the great recipe.
    Kind regards, Elke

  3. Monika Koella

    Hello Sonja
    I love your recipes and I usually succeed straight away. What am I doing wrong with the Jule recipe? I tried LM and sourdough and both times the dough was very sticky and exactly the same after baking (in the pot). The crumb stuck to the knife and wasn't baked properly. What am I doing wrong. Kind regards, Monika

    1. Dear Monika,

      that is not at all easy to answer. Has your brew cooled down? You didn't have active malt in it? How was the dough after kneading and did you always bake it with the same flour?
      That almost sounds like too high enzyme activity, which can come from (rye) flour or active malt or flour with added enzymes.

      Many greetings,
      Sonja

  4. Manfred Steinmann

    Hello Sonja,
    now I too would like to finally dare to recycle ASG residues. However, one question concerns me:
    Is there an ASG flat rate / percentage value in relation to the total amount of flour?
    Thank you for your efforts and the "best regards" from Herford
    Manfred Steinmann

    1. Dear Manfred,
      do you mean how much ASG can you put in one piece of bread?

      I think it depends a lot on the age, the quality and type of the ASG as well as the flours used in the bread. Because in the end it should taste good too.
      A madre is much milder than a rye sourdough and even there there are big differences. So I think that giving a blanket statement makes little sense.

      Many greetings,
      Sonja

  5. Jule with LM works for me, but unfortunately this version doesn't work twice. And when I compare the amount of fluid I think it's because of that. The dough sticks everywhere and then only expands when baking.
    Otherwise interesting in terms of taste.

    1. Hi there,
      The liquid in the brew is bound. There is not too much liquid in the dough itself. However, the broth should have completely soaked up the liquid and cooled down, preferably leaving it open when swelling.
      I've seen a lot of successful Jule 2.0 in the last few days. Therefore, I can only imagine that it is due to the different flour (water absorption) and / or the dough temperature or the kneading time, according to what you describe.
      Would you like to try again with a large sip of less liquid in the autolysis and first put the brew in the refrigerator and let it cool down? Did you measure the dough temperature while kneading, it should never exceed 26/27 ° C? And which flours did you use exactly?

      Many greetings,
      Sonja

  6. I despair. Baked the bread 3 times and it tastes great. Unfortunately I haven't been able to set up an adhesive scaffold for the second time. I put the dough in the fridge twice while kneading because the temperature was too high, but with only moderate success. Even intensive D&F does not help much. What's wrong I'll try again next week. I want to put all the ingredients in the fridge beforehand. Does that help? What else could be the mistake?
    Warm greetings

    1. Dear Ute,

      very important question: which flours did you use and which machine do you knead with? Maybe the dough was kneaded over or maybe your machine is heating the dough quite a lot. Chilling ingredients definitely makes sense!
      The brew piece should have cooled down and soaked up the liquid. You can also make it the day before and put it in the refrigerator overnight. The sourdough is also cold.

      One idea as a test would also be to use wheat flour in the main dough instead of rye flour, it would at least be interesting to see whether the structure of the dough is better.
      With this recipe, I would tend to fold the dough only once rather than intensively.

      Sincerely,
      Sonja

  7. Another great recipe! Already baked twice and the family loved it. Thanks for your recipes.

  8. Dear Sonja,
    Thank you for your great blog, I've only been baking bread for 2 months and so far I've only tried Lutz Geißler's recipes, he gives everything in great detail and it actually works quite well. Of course, a lot of leftover sourdough was created.

    I have baked Jule 2 3 times now and the sourdough cannot be shaped, it has a consistency of Slimy - if you know that. Smart modeling clay is something like that. Meanwhile I suspect that my sourdough leftovers are still too fresh and active. A window test was not possible in any case.

    In terms of taste, the breads are great. They also still open in the course of the piece cooked. As rye flour I use champagne rye, wheat normal 550 iger. The brewing piece absorbs the water completely. My idea is: 1) not to use any additional yeast. 2) reduce the resting times, piece and stick cooking 3) shorter kneading. I do use a Kenwood. Do you have any clues for me on how best to proceed?

    Thank you and greetings
    WIebke

    1. Dear Wiebke,
      first of all I have a few questions for you:
      Is your rye flour freshly ground? And did you ever measure the temperature of the dough while kneading? Has your brew cooled down?
      Where did you get your 550 flour from? Mill or supermarket?

      Many greetings,
      Sonja

  9. Hello and good morning,
    here, with Jule 2.0 only one type of sourdough should be used and cannot be mixed? Am I reading that right?

    I'll (hopefully) dare to do it this week
    Lots of love
    Claudia

    1. Dear Claudia, you are also welcome to mix, you would then have to adjust the amount of water, so to speak, something between the two variants.

      Sincerely,
      Sonja

  10. Hi there,

    I would like to ask whether the sourdoughs can also be mixed with Jule 2.0 or whether they should rather remain “single-origin”?

    Above it says: "Either wheat sourdough, rye sourdough or Lievito Madre can be used here."

    Love from
    Claudia

    1. Marina Nadke

      Hi there,

      I also want to thank you for the recipe. I am a newbie and I am trying to bake tasty breads. Since I am now the proud owner of rye and wheat sourdough, as well as LM, other participants in the baking groups always advised me to do your Jule2. I'm thrilled ... it sticks like hell - and my broth is cold - but I "dump" it in the baking pan and the bread is very delicious. Of course, it would be a little less sticky, better, but I learn from bread to bread!

      1. cookieundco

        Hello, that is also due to the proportion of rye.
        If necessary, try to swap the rye flour for wheat flour and see how the dough is then.

        Many greetings,
        Sonja

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  12. Birgit Schneyer-Oftring

    Hello Sonja,
    thanks for the nice recipe. Was already enthusiastic about Jule I, but that's another step up. Very variable, uncomplicated and only the wonderful taste. Read so much here and find wonderful recipes and suggestions again and again. I have often thought that if you were to bring a baking book onto the market, I would be your first buyer 🙂
    Lovely wishes
    Birgit

  13. Eva Knauseder

    Thank you very much for the excellent recipe, I've baked it for the second time, my family has declared it my favorite bread.
    Greetings Eva

  14. alexander daniluk

    Hi Sonja,

    For about a year I've been trying to bake bread with varying successes and
    I feel like some of the others here too, the dough doesn’t want to window. Too sticky, making it difficult to handle in the further maturing process with the cooking stages. This sticky dough can only be held in a loaf pan. Great taste, nice and juicy, lasts a long time. The crumb has small pores. But there was no trace of the furnace drive. In the 2nd attempt I tried to get the dough more stable with more rye flour. Didn't work and I didn't want to keep kneading forever.
    So with the “window” I really have my problems, either too soft and sticky or too firm and the KitAid hops over the worktop and reaches its limits ;-). Oh yes, and the dough temperature after kneading was never> 25 degrees!
    I could only save less water with the autolysis, because apart from the water in the brewing piece, I don't add any water or more flour.
    You may still have a few basic tips for a beginner.

    1. cookieundco

      Hi there,

      you can try replacing the rye flour in the main dough with wheat flour. Doughs with rye tends to be a little stickier. Was the liquid completely soaked up during the brewing? Which sourdough do you use?
      (By the way, I personally didn't get warm with the Kitchen Aid for bread dough.)

      If you don't have an oven shoot, something is wrong with the cook. Was the piece cooked too far?

      For beginners I give the following tip: Bake a certain recipe over and over again. Preferably a simple one. Perfect this until it works in your sleep, so to speak. This is the best way to learn and better assess dough. This is also the best way to tell a difference in what happens when you change this or that in the approach.

    2. Hello Alexander! I also have my difficulties with Jule 2.0. I succeeded once and it was really great. But now it happens to me again and again that the dough does not develop a sticky structure.
      Have already reduced the water, but it doesn't help. All flours from Eiling: 550, WVK and 1150. I've also used alpine rye, but nothing better. The dough temperature was also no higher than 25 degrees because today I had all the ingredients in the fridge overnight.
      Maybe Sonja knows advice ???
      LG Ute

      1. cookieundco

        Dear Ute,

        would be really interesting what was different the first time. The Eiling flours are great, I also like to use them!
        Perhaps the coffee contains too many tannins, even though the amount is not that great.
        Otherwise, replace the rye flour in the main dough with wheat flour and see if something changes.

        Many greetings,
        Sonja

  15. Dear Sonja!
    A really great bread recipe, thank you very much for that! I baked it with Lievito Madre and I will try it with rye pitchers next time, as I like rye even more. It's nice to have such a good opportunity to recycle the “superfluous” items after they have been freshened up. My baked leftovers were 1-3 weeks old, but I didn't feel any unpleasant acidity in the bread.
    Greetings from Caro, also from Berlin and from the nutrition sector (nutrition coach and cook in a daycare center)

  16. That bread sounds delicious. Do you think you can do it without yeast? Maybe with freshly fed food for this? Would like to bake it for the weekend but have no yeast at home 🙈

    1. cookieundco

      Dear Carina, of course that is definitely possible. Your madre should be as fit and refreshed as possible. Watch the dough and, if necessary, just give it a little more time. 🙂

      Please report how it turned out!

      Good luck,
      Sonja

  17. Dear Sonja,

    I've been baking my own bread for three years and finally found a bread with Jule2.0 that tastes great and fits into my everyday life.
    Thank you very much for this great aromatic bread.
    I love it.
    Since I always have at least 200g LM in the fridge, I can bake it spontaneously.
    Only then do I freshen up the rest of the LM, prepare it parallel to the bread and bake it.
    This is very useful for people with irregular working hours and only a few days off in between.

    1. cookieundco

      I'm really happy about that right now !!!

      Thank you very much for your feedback and we hope you continue to enjoy baking!

      Sincerely,
      Sonja

  18. Hello Sonja,
    I'm currently trying to get my two sourdoughs a little fitter with several refreshments in a row. I came across your recipe that I would like to try with the leftovers (plus yeast).
    But I don't have old bread.
    My question: Can I use 40g Eclats with the same amount of water?
    Many greetings

    1. Hi there,

      Yes, you could also use Eclats, but they have to swell longer than the stale bread, maybe the day before or 2-4 hours in advance.

      Many greetings,
      Sonja

  19. Hello Sonja,

    I have baked the refreshing bread Jule 1.0 several times (successfully) and varied it again and again (e.g. refine it with pumpkin seeds, etc.) and I'm baking this variant for the first time today (sounds exciting). What I like to do at Jule is to put dry yeast into the autolysis dough instead of fresh yeast and let it “start” for about 2 hours, which saves the sugar when the yeast is added at the end.

    With the old bread here I would have the comment that my homemade rye bread was (with its own sourdough), so I only took the amount of flour in the main dough for 50% from rye flour and added 50% wheat flour (1150).

    Now I'm curious and will post the result either today or tomorrow on Instagram with a link to you 🙂 (so it is noticeable ...)

    Thanks also for the LM instructions - super easy and effective. My LM has been getting really fluffy since then.

    1. Dear Astrid,

      that sounds really good! I'm looking forward to your link on Insta and thank you very much for your feedback!

      Sincerely,
      Sonja

  20. Hello Sonja,
    first off; great recipe, your Jule with coffee !! As a beginner I also did a good job.
    Could I make the breakfast with oatmeal and use spelled flour instead of wheat flour?
    I would just try it, but I have too little experience and don't really dare.
    I'm looking forward to your answer,
    Best regards
    Pezi

    1. Hello Pezi,

      yes that works, but I would let the oat flakes drain a little if necessary, and the swelling time is definitely longer than with old bread.

      This should also work with spelled, but I would only knead slowly for 8-10 minutes and quickly for 1-2 minutes.

      Many greetings,
      Sonja

  21. Dear Sonja! I've baked your Juke 2.0 for the second time, always in a cast iron pot. The first time with LM, now with rye-Anstellgut (each with coffee), and both times the result was a super-delicious, fluffy and juicy bread. Wonderful, such a tasty use of leftovers! Caro, also from Berlin, wishes you a nice 3rd Advent and happy christmas days

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