Körnerrebe

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