From our kitchen window we could see how our neighbour, the vintner, put the first flasks with young wine (in Germany called Federweißer) in the display. And because we were waiting for the first bottle of Federweißer already, my dearest one directly went to buy some flasks. He came back with to happily fermenting flasks but not before he and our neighour savoured a glass of it together.
Federweisser rolls with rye poolish
yields 8 rolls
- 100g rye flour Type 1150
- 200g Federweisser
- 400g flour Type 550
- 10g sourdough
- 180g Federweisser
- 10g oil
- 10g Salt
In the morning: Mix the ingredients for the poolish and ferment for 10-12 hours on a warm place.
In the evening:Mix all ingredients and knead 5 min at slowest speed, then around 6min on fast speed until medium gluten development.
Ferment over night in the fridge.
The next morning: Heat baking stone in the oven to 250°C.
Flour the countertop and carefully turn the dough on it. Drag the dough into square and divide the dough into eight equal pieces. Gently twist the bread two times.
Place the bread in a well floured couch and proof for 30 min
Bake on the preheated stone for 15 – 20 min with steam.