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Vinschgauer Paarl – South Tyrolean aromatic rolls

There are a few recipes of Vinschger Paarl on the net, but all of them uses yeast, so I've been experimenting using only with sourdough culture and taste just like the one I ate in South Tyrol. My South Tyrolean husband approved it :)

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Ingredients

Levain
100 g rye flour (Shipton Mill light rye)
100 ml water
20g sourdough starter (Shipton Mill dark rye)

Dough
250 g rye flour (Shipton Mill light rye)
140 g wheat flour (Shipton Mill No.1)
350g water
10 g salt
5 g fennel
2.5 g cumin seeds

Method

Levain
Mix 100g rye and 100m water and 20g starter, leave it overnight.

Dough:
Mix the levain with the other ingredients and leave for 2hr to 4 hours until its double the size. Divide into 9 pieces of similar size and form small rolls on a generously floured surface. Arrange on an oven tray lined with oil or baking sheet, either in pairs or singly, leave for 45 min to 90min, then bake in a pre-heated oven at 220° C for approx. 20 min.Cool for 20min. Taste better for the next day. Enjoy with a generous amount of butter or cheese!

Added by: Akikoshishido


Tags: Bread Rye Sourdough

Add comment
Vinschgerl

Are you really using 350 ml water in the main dough with 390 g flour? That seems very wet to me, how do you manage to shape round rolls ? I am German and desperate to make those rolls!

BakerSus 29 October 2020

Reply
RE: Vinschgerl

Hi, yes, it’s difficult to handle. in fact I used to use 400g water for this. There are a few YouTube videos In German, demonstrate how to shape this dough. I’d use generous amount of flour to dust on your worktop. Alternatively you could just scoop up the dough and placed it to oiled and floured baking sheet straight - still tasty

Akikoshishido 29 October 2020

RE: Vinschgerl

Thank you for your reply. A similar recipe from a German Sourdough baking Guru, Ploetz ( Lutz Geisler) suggested only 200 ml of water in the main dough with similar amounts of flour. I used wholemeal rye and white rye, as only Shiptons rye flour gives the Ash content ( Type), which is used in Germany. I need to practise and watch the videos. I normally bake my breads in the casserole dish to trap the steam.

BakerSus 29 October 2020


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