EMPEROR BREAD

Originally called kaissersemmel or kaiserbrot, this bread is from Vienna and was born in the early 19th century. Its shape is supposed to represent the royal crown. Bakers who could shape it properly were considered good bakers. At that time this bread was considered luxury as it costed the same price as a soup in a great restaurant.

Emperor bread

This sourdough bread is made from a mix of white and wholemeal wheat flour. Its shaping is very particular but don’t worry there’s a video below which will give you the traditional way.
  • TYPE: Bread
  • COUNTRY: Austria
  • YIELD: 1 loaf
  • KNEADING: 10 mins
  • FERMENTATION: 16 hrs
  • BAKING: 35 mins
  • TOTAL TIME: 16 hrs 45 mins

INGREDIENTS

  • 200 g white bread flour
  • 50 g wholemeal bread flour
  • 165 g water at room temp.
  • 5 g salt
  • 3 g fresh yeast or 1g dried yeast
  • 75 g liquid starter

INSTRUCTIONS

  1. Mix everything for 3 minutes in 1st speed then 7 minutes in 2nd speed.
  2. Let it rest for 1 hour and 30 minutes.
  3. Put the dough on a floured workbench.
  4. Make a fold by giving the dough a rectangular shape (the picture comes from a fougasse dough so don’t worry if it doesn’t look like the same).
  5. Fold one third on top.
  6. Fold the other fold on top.
  7. This will give the dough some strength before going in the fridge.
  8. Cover then put the dough in the fridge for 12 hours.
  9. Take it out and ball it.

  10. Let it rest for 1 hour.
  11. Shape it like in this video.
  12. Place the dough in floured banneton and let it prove for 1 hour and 30 minutes.
  13. Bake at 250°C for around 35 minutes.
  14. Take it out and let it cool down on a tray.
  15. Enjoy!

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