The Wachau Bun is a type of roll that was invented by the Schmidl Bakery in Dürnstein. The main ingredients are wheat and rye flours wherein a portion of the rye flour is used in the sourdough. The original recipe doesn’t call for spices.
The Wachau buns are shaped by hand by rolling them in a circular fashion on a piece of linen cloth. This creates a cracked surface after the bake. The crusty surface on the bun ensures a full flavor.
For 10 Wachau Buns /each 85g
- 5g Starter
- 75g Rye Flour Type/960
- 75g Water
Stir together until lump-free and leave covered in a warm spot for 12 hours.
- 155g mature sourdough
- 350g Wheat Flour Type / 700
- 75g Rye Flour Type / 960
- 12g Sea Salt
- 15g Liquid Malt
- 5g Yeast
- 250g Water
Knead all ingredients to a smooth dough (be careful: the dough tends to over-knead very quickly due to its rye content!)
After kneading, cover the dough and let rest for 30 minutes.
After resting the dough is divided into 10 equal-size pieces and allowed to rest for another 20 minutes.
After resting, the divided dough is drug over a linen cloth in a circular motion to make the Wachau buns.
The formed side is dipped in some rye flour and then with the seam side down placed in a linen cloth to rise.
Cover with plastic wrap and let rise. Once 2/3 risen the Wachau Buns are turned over to finish rising.
As usual, place in the oven with steam and bake until crusty.