Vinschgerl made with 20% spelt and 80% rye baked with the help of my rye sourdough starter and a whole spelt biga. As spices I love to use my self made spice mix from Hildegard von Bingen, which fits perfectly!
Arbeitszeit15 StundenStd.
Wartezeit1 StundeStd.
Gesamtzeit16 StundenStd.
Ergibt: 20Vinschgerl à 80g
Zutaten
Rye sourdough
170gwhole rye flour
170gwater
17grye sourdough starter @ 100% hydration
Biga
170gwhole spelt flour
102gwater
1,2gfresh yeast
Main dough
Rye sourdough
Biga
510gwhite rye flour
408gwater30°C
19gsalt
25gmolasses
4gbread spicesI used my own from Hildegard von Bingen
Zubereitung
Rye sourdough
Mix sourdough starter in water and add flour. Mix well until you can see no clumps.
Let proof at 23°C during 12 hours. The sourdough starter should be active and have doubled in size.
Biga
Knead all ingredients into a ball and place in a glas.
Let start fermenting 1-2 hours at room temperature and place over night in the fridge.
Main dough
For the main dough, remember to take the biga about 1 hour before starting out of the fridge so that it comes to room temperature.
Knead all ingredients 3 minutes or until everything is well mixed.
Bulk fermentation
The bulk fermentation (when baking rye breads I let them in the bowl and cover the dough so it does not dry) takes 1,5 hours at 23°C.
Final fermentation
Weigh dough pieces of 80g and shape to round balls with the help of white rye flour.
Place on a baking paper and let proof at room temperature without covering them until you see the typical cracks on the surface. The final fermentation took in my case 1 hour.
Bake
Bake at 230°C 30-35 minutes or until you like their color.