Hornberg castle poles

Ingredients for 1 servings:

• 120 g rye flour type 1150
• 120 g water, lukewarm
• 25 g starter
• 2 g salt
• 80 g wheat flour type 550
• 50 g water
• 2 g fresh yeast
• 60 g coarse rye meal
• 180 g red wine, dry
• 2 g salt
• 70 g rye flour type 1150
• 60 g wheat flour type 550
• 1 packet of dry yeast
• 1 ½ tbsp coarse salt
• 4 tbsp caraway seeds

Instructions

Working time approx. 45 minutes; Rest time approx. 15 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 16 hours 35 minutes

strong, spicy

For the sourdough, knead the ingredients. Cover and let stand at room temperature for 12 hours. For the pre-dough, knead all ingredients and cover and let stand for 12 hours. For the cooking piece, bring rye flour to a boil with salt and red wine, let cool slightly, and cover the surface with cling film. Let stand for 12 hours. For the main dough, take about 25 g of the sourdough and freeze as a starter for next time. Sift the flour and mix with the sourdough, pre-dough, dried yeast, and cooking piece to form a dough and knead well for about 5 minutes. Let rest for one hour. Separate the dough into 6 equal pieces. Roll into balls and then into sticks about 23-25 ​​cm long. Brush with water and press the surface into salt and caraway seeds. Place on a baking sheet lined with baking paper, leaving space between each piece, and let rise, covered, for about 2-2.5 hours. Preheat the oven to 230°C (450°F) and place a metal tray in the oven. Place the skewers on the middle rack, pour about half a cup of water into the tray, and bake for about 20 minutes. Let cool on a wire rack.