Bread Without Kneading, Vinschgau Style
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 2 hrs 5 mins |
| Total Time | 14 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g wheat flour (type 550)
- 200 g wholemeal spelled flour
- 200 g wholemeal rye flour
- 50 g rye meal
- Rye meal for the work surface
- 2 teaspoons bread spices (fennel, caraway, coriander)
- 1 teaspoon clover
- 170 g sourdouh (Lievito Madre) or 50 rye sourdouh
- 10 g yeast, fresh
- 650 ml water, room temperature
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast, sugar and Lievito Madre in the water. Mix the remaining ingredients, then mix in the yeast water. This works with a wooden spoon, a kneading machine is not required.
- Put the lid on the bowl and let the dough rise for 5 to 12 hours. The walking time depends on the temperature. It should at least triple its volume and bubble nicely. At room temperature, a walking time of 5 hours is enough for me.
- If I have more time, I prepare the dough in the afternoon and bake the bread the next morning. The bowl is then in the basement to go overnight. You have to try out how and where the dough goes best.
- The next day, preheat the oven including the pot to 200 ° C (45 min.), Then slide the dough onto a work surface floured with rye meal, fold it once from each side to the middle and then put it into the pot. Put the lid on and bake for 80 minutes at 200 ° C, then bake for another 45 minutes without the lid and allow to cool.
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