Körnerrebe

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albacore on 12 Jan 2025 at 14:16

I saw this new recipe on homebaking.at and thought I would give it a try. I'm not exactly sure what a Körnerrebe is; it translates as grain vine, so a bit of a mystery - perhaps someone can enlighten me.

It's a yeasted recipe with a biga and a scald, but pretty simple. One thing to watch is that a special "half active" malt is used. I used my normal amount of diastatic malt ( 2.5g for a half recipe, which is what I made) and made up the difference with liquid ND malt extract (7.5g).

I wasn't exactly sure how to shape the Körnerrebe - I think they are just twists, but my dough was a bit soft, so I did some simple spirals with the ends tucked in underneath - and a couple of Kaiser atempts!

 

 

 

Lance

Your Kaiser rolls shaping is spot on, even with a soft dough. The look soft and delicious.

Will F.

Wow, excellent colour and very nice shaping, Lance. Looks like they rose very well in the oven. Yet another biga recipe to try, thanks for sharing!

-Lin

Thanks Lin - yes it was a nice easy dough to work with and, as you say, good oven spring.

A nice crispy crust and soft crumb.

Lance

I read the translation and it seems the “ brew piece” is a Yudane  type function using 2x the water . Your shapes are beautiful! I’ll have to give this a try. I’ve been wanting to make rolls again and haven’t for quite awhile. Thanks for posting. c

I haven't been able to find out much about the name or shape of Körnerrebe either, Abe - maybe it's particularly Austrian?

I agree Caroline, Dietmar's brew piece here is a dead ringer for a yudane, apart from possibly more water. It certainly gave a good result in this recipe.

Lance