Vinschgauer Fladen

Ingredients

• 250 g rye flour (type 997)
• 200 g wheat flour
• 2.5 tsp salt
• 1 tsp Honey
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp fennel powder
• 1 tsp Schabziger grass (-powder)
• 1 tsp dry yeast
• flour (for working)

Instructions

1. 1.

   For the sourdough, mix rye flour and sourdough with 250 ml lukewarm water and let it ferment for 15-20 hours without refrigeration.

2. 2.

   For the dough, combine both flours with salt, spices, and yeast. Add the sourdough and knead with a stand mixer’s dough hook until a soft dough forms. If needed, add another 100-130 ml water. Cover with a damp kitchen towel and let rise in a warm place until it roughly doubles in volume (about 1 hour).

3. 3.

   On a floured work surface, press the air out of the dough by stretching and folding it twice within 10 minutes, like handling a letter. Repeat covering it wetly between folds.

4. 4.

   Divide the dough into portions of about 100 g each, shape into balls, then flatten. Dust with flour and place on a baking tray. Cover with a cloth and let rise again for about 30 minutes.

5. 5.

   Preheat the oven to 250 °C (both top and bottom heat) and bake the fladen for approximately 25-30 minutes.