Vinschgauer Bread, 2 loafs.
After Austrian recipe.
This time baking in a tin, instead of small boules.

Poolish 18 hours

250 rye. 240
250 water
0.5 yeast

5 tsp seeds each: :Fennel, caraway, anis.
2 tsp fenagreek

Main dough: Poolish plus

200 Rye. 180
400 flour 240
13 yeast
(Tot 660-250=
410 Water
16 salt

245 Celsius, 35 minutes

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