|Stages:||Rye sponge, Wheat poolish, Final dough|
|Leaven:||Rye sour culture, Instant yeast|
|Start to Finish:||13-15 hours|
|Hands-on Time:||30-35 minutes|
|Yield:||Two 1¼ lb. (575 g.) loaves|
Graubünden is Switzerland’s largest canton, extending eastward between Austria to the north and Italy to the south. It’s also Switzerland’s most mountainous canton, home to several glaciers, as well as the 11,853-foot Tödi and 13,284 foot Piz Bernina. Not surprising, then, that its bread culture is based on rye. Like the circular breads of Scandinavia, Brasciadela’s ring shape made it easy to store the breads on poles hung from the ceiling during the long Alpine winter.