The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vinschgauer Bread

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Vinschger Paarlen

June 13, 2010 - 7:36am -- hanseata
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MASH
50 g rye meal
100 g water, at 122 F/50 C
 
SOAKER
77 g all-purpose flour
100 g rye flour
2 g salt
108 g water


 FINAL DOUGH
284 g all-purpose flour
5 g sugar
1 g/1 tsp. blue fenugreek (Brotklee, Schabziger Klee), ground *
2 g/1 sp. caraway, ground
3 g/1 tsp. anise seeds, ground
8 g salt
6 g instant yeast
170 g water

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