Vinschgauer Paarl – South Tyrolean aromatic rolls

Hi, I tried this today and must say that I think the dough comes out too wet with the suggested quantity of water. I could work it with a lot of flour and the result was good, except the hers/spices. First, I think the quantity is about 4 times too much comparing with some South Tyrolian recipes I read as well while baking and, more importantly, I think you have a translation error. One should be adding Kümmel, which is caraway, not cumin. The taste was therefore too strong and in the wrong direction for Vinchgauer... So, I will definitely have another go but use perhaps 50g less water to start with and about 4 to 5g in total of Fennel, Caraway and, if I can get it, Blue Fenugreek.

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

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.