“Pusterer” bread
Source: https://www.meranermuehle.it/rcp_recipe/%22pusterer%22-bread
Total time
20 Minutes
Baking/cooking time
40 Minutes
Rest time
1 Hours
30 Minutes
Difficulty
easy
Preparation
- Place all ingredients in the bowl of a stand mixer and knead for about 5 minutes, until the dough is smooth and slightly sticky.
- Transfer the dough to a well-floured bowl, cover with plastic wrap, and let it rise in a warm place (around 30 °C) for about 45 minutes, or until doubled in size.
- Turn the dough out onto a well-floured work surface and generously dust it with flour (preferably rye flour). With floured hands, “tear” the dough into pieces of about 150 g each, shape them into round rolls, and place them on a baking tray lined with parchment paper. Cover the rolls again with plastic wrap and let them rise for another 45 minutes at 30 °C, until they are visibly puffed and begin to show small fermentation cracks on the surface.
- Preheat the oven (top and bottom heat) to 230 °C.
- Bake the rolls for 20 minutes at 230 °C, then reduce the temperature to 190 °C / 374 °F and bake for another 20 minutes.
- After baking, let the breads cool on a wire rack before slicing.
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