I noticed this new recipe on homebaking.at and thought I’d give it a attempt. I am not precisely certain what a Körnerrebe is; it interprets as grain vine, so a little bit of a thriller – maybe somebody can enlighten me.

It is a yeasted recipe with a biga and a scald, however fairly easy. One factor to observe is {that a} particular “half lively” malt is used. I used my regular quantity of diastatic malt ( 2.5g for a half recipe, which is what I made) and made up the distinction with liquid ND malt extract (7.5g).

I wasn’t precisely certain tips on how to form the Körnerrebe – I believe they’re simply twists, however my dough was a bit tender, so I did some easy spirals with the ends tucked in beneath – and a few Kaiser atempts!

Lance