The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vinschger Paarlen

hanseata's picture
hanseata

Vinschger Paarlen

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

* substitute: dried, ground nettle leaves + generous pinch of curry

DAY 1

For the mash: stir together rye meal and hot water. Let sit at room temperature (up to 24 hrs).


DAY 2

In the morning, add soaker ingredients to mash and stir to combine. Let sit at room temperature.

In the evening, stir yeast into lukewarm water until dissolved. Mix all ingredients with soaker, stirring for ca. 1 minute at lowest speed. Let dough sit for 5 min.

Knead on medium-low speed for 2 min. Dough should be supple and slightly sticky (adjust with water if needed). Continue kneading for 4 more min. increasing speed to medium-high for last 30 sec. Dough will be still somewhat sticky.

Stretch and fold dough 4 times, every 10 min. (40 min total time). Refrigerate overnight.


DAY 3

3 hrs. before baking, remove dough from refrigerator. Divide cold dough into 16 equal pieces and shape into rolls. Place in pairs, each pair touching each other, seam side down on parchment lined baking sheet. Dust with flour. Let breads rise ca 2 - 2 1/4 hrs., or until grown ca. 2 times their original size.

Preheat oven to 446 F/230 C, with steam pan. Place breads in oven, pouring 1/2 cup boiling water in steam pan. Bake for 10 min., rotate sheet and continue baking for another 10 min. (Internal temperature at least 200 F/392 C).

*if using convection (preferable) adjust temperature accordingly



gcook17's picture
gcook17

Wow!  Those look great!  Do you know if ordinary brown fenugreek will work as well?


 

hanseata's picture
hanseata

I just did the taste comparison: blue fenugreek - brown fenugreek - nettle leaves. Clear winner: nettle! Brown fenugreek is quite bitter and much sourer than blue fenugreek. Nettle tastes, like blue fenugreek, slightly sour, and also somewhat curryish, only less strong. Also, nettle smells similar, only less pungent.


Therefore Wikipedia's recommendation: "ground dried nettle leaves with a generous pinch of curry seems reasonable. Of course I don't know, what "generous pinch" exactly means, maybe 1/8 tsp curry per 1 tsp. nettle? Or 1/4 teaspoon?

gcook17's picture
gcook17

Thanks for posting this formula.  I just pulled a batch out of the oven.  They smell great (the whole house smells good now) and I can hardly wait for them to cool down a bit so I can taste them.  As you can see, I forgot to dust them with flour and proof them in pairs...I'll do that next time




-greg

leostrog's picture
leostrog

Wonderful buns! very interesting spice mix- caraway, anise anf fenugreek.

I can imagine how it's tasty with home-made cheese.

hanseata's picture
hanseata

Leo, they really have an usual, spicy, pleasant taste.

Karin