You will need: Fireclay stones
Fireclay brick: approx. 160-180°C
Top heat: approx. 280-300°C
Preheating: approx. 30 minutes
Working hours: 25 minutes
Baking: ca. 20-25 minutes

Ingredients (for 14 pieces)

The evening before:

For the sourdough:

• 300 g rye flour type 1150
• 300 ml lukewarm water 
• 60 g starter (rye)

On baking day:

For the main dough:

• 450 g rye flour type 997
• 250 g wheat flour type 550
• 500 ml lukewarm water
• 5 g yeast (room temperature)
• 20 g salt
• 15 g bread spice, ground
• 5 g bread clover (blue fenugreek)
• Sourdough from the previous evening

In addition:

• Rye flour for the work surface
• some wholemeal rye flour to flour the serving boards

The evening before:
For the sourdough:

Place the flour, flour, water and starter in a bowl and mix well. Cover and leave to stand at room temperature for 8-12 hours.

On baking day:
For the main dough:

Place all the ingredients in the mixing bowl of the food processor and knead together to form a soft, sticky dough.

Place the dough in a floured bowl or dough pan, cover and leave to rise at room temperature for approx. 2.5-3 hours.

Then place on a well-floured work surface. Roughly stretch the dough into a rectangle and divide into 14 equal pieces.

Turn them once in the flour and carefully shape them into round patties. Do not press or knead.

Place the Vinschgerl on floured serving boards, cover and leave to rise for about 1 hour until they start to crack slightly.

During this time, heat the Merklinger to approx. 280-300 °C.

Place the Vinschgerl directly from the boards into the hot oven and bake for approx. 20-25 minutes. 

Remove and leave to cool on a wire rack.


Tip:
Serve the fresh Vinschgerl with a bacon and cheese platter or with beet butter.

For the beet butter:

• 250 g soft butter
• 150 g cooked beet
• 150 g feta or shepherd's cheese
• 3-4 stalks thyme
• Salt, pepper

Cut the beet into large cubes. Cut the feta into large pieces. Wash the thyme and shake dry. Pluck off the leaves. Place the butter, beet and feta in a tall container and puree with a hand blender. Stir in the thyme and season with salt and pepper.