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Puschlav ring bread
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Hansjörg Ladurner, the 15 GaultMillau-point chef at Restaurant Scalottas Terroir in Hotel Schweizerhof Lenzerheide, shares his recipe for Puschlav ring bread.
Recipe by Hansjörg Ladurner
Ingredients
Makes 2 loaves of 450 g each
Pre-ferment
- 180 g rye flour
- 2 tbsp sourdough starter or 50 g leftover dough
- 120 ml water
Main dough
- All of the pre-ferment
- 240 g light rye flour
- 120 g semi-white flour
- 240 ml water
- 10 g fresh yeast
- 10 g salt
- 3 g muscovado sugar
- Optional: ½ tsp aniseed, whole or ground
Preparation
Pre-ferment
- Dissolve the sourdough starter in the water.
- Mix with the rye flour in a bowl.
- Leave to ferment overnight in the refrigerator.
Main dough
- Bring the pre-ferment to room temperature.
- Combine the flours in a bowl.
- Add the yeast and sugar.
- Mix the pre-ferment, flour and liquid well.
- Add the salt and aniseed.
- Leave to rise for 40 minutes.
- Shape the dough into a ball.
- Roll it into a rope and form a ring.
- Dust with rye flour and leave to rise for a further 30 minutes.
- Make a few cuts with a sharp knife and place in a preheated oven at 250°C.
- Preheat the oven to 250°C and bake the bread with steam.
- In a wood-fired oven: bake for around 40 minutes as the heat gradually decreases.
- In a conventional oven: bake for around 10 minutes at 250°C, a further 10 minutes at 230°C, then approximately 20 minutes at 180°C.
- Leave to cool, then enjoy.
