Paun sejel Val Müstair - serves two small loaves:
A traditional sour-dough bread from Engadine and the Valley of Müstair. It' not the original recipe but an adaption from the blog "YeastSpotting".
Sour-dough:
Active sour rye-dough, 400 g
Fresh yeast, 9 g
Cold water, 1 dl
Salt, 1/2 Tblsp
Final dough:
Whole wheat flour, 350 g
Water, 3 - 3,5 dl
Fresh yeast, 9 g
Salt, 1 1/2 Tblsp
Pre-fermentation: Mix all ingredients. Leave to ferment for 12-16 hours at 25 C.
Final dough: Dissolve yeast in the pre-ferment. Add the rest of the ingredients and mix in the hand for 5 - 6 minutes. The dough should be gooey. No first rise required. You can directly cut the dough in 2 equal pieces and form into rough, round buns (use a lot of flour for shaping). Place both loaves on a prepared baking sheet. Do not leave any space within the pair. Let rise for another 1-1 1/2 hours at minimum 25 degrees C.
Pre-heat the oven to 250 degrees C. Once the bread is in the oven, you can reduce the heat to 220 degrees C, and let it bake for 45-50 minutes. Remove the loaves and let them cool wrapped in a towel. Enjoy!
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