Tyrolean Alpine Pancakes with Rye Sourdough

Summary

Ingredients

For the sourdough:

• 12 g items to be set
• 120 g wholemeal rye flour
• 120 g water, 30 - 31 derees warm

For the main dough:

• 400 g water, 32 derees warm
• 5 g fresh yeast
• 320 g rye flour type 997
• 50 g wholemeal rye flour
• 125 g whole wheat flour
• 14 g salt
• 2 g bread spice mixture (South Tyrolean bread clover)
• 2 g fennel
• 12 g olive oil

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Instructions

1. For the sourdough, mix the topping, water and wholemeal rye flour well and cover and let rise at room temperature for about 18 hours.
2. On the baking day, put the finished sourdough and the remaining ingredients in a food processor and knead on the lowest setting for 8 minutes. Then knead on level 2 for another 2 minutes. Use a dough card to loosen the dough from the edge, sprinkle a little rye flour on top and let it rest for approx. 45 - 60 minutes, covered.
3. Sprinkle a proving basket and the work surface generously with rye flour. Use a dough card to get the dough out of the mixing bowl and place on the work surface. The dough is very sticky due to the high proportion of rye. But this is completely normal and with the help of the dough menu and sufficient flour, the dough is easy to handle. Round the dough with floured hands and put the end down in the proofing basket. Sprinkle the surface generously with flour and cover the dough and let rise for approx. 80 - 90 minutes.
4. In the meantime preheat the oven to 250 degrees hot air. Shovel the bread onto a baking sheet lined with baking paper. That means you take the proofing basket and loosen the dough by gently shaking it. Then you carefully throw the bread onto the baking sheet.
5. Slide the baking sheet into the 2nd rail from below. Briefly steam the oven and bake the bread for 8 minutes at 250 degrees. Open the door briefly to allow the steam to escape. Turn the oven back to 185 degrees and bake the bread in another 47 minutes.
6. Let the bread cool on a rack.