Wachauer Laberl

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Two Wachauerlaberl

The Wachauer Laberl is a gray biscuit made from wheat and rye flour , which was invented in 1905 by Rudolf Schmidl, a baker from Dürnstein in the Wachau . In Austria it is often available in Heurigen . It is now also sold by many bakeries and supermarket chains have it in their range, although the name Schmidls Original Wachauer Laberl has also been protected as a word mark since 2016.

In the case of hand-made Wachauer Laberln, the raw dough piece is shaped (sanded) in circular movements on a rough surface, creating a cracked surface ( bulge ) and a larger proportion of crust after baking. The original recipe does not contain caraway seeds or any special spices; the addition of rye flour makes it taste slightly different from a bread roll . Often Wachauer are baked with caraway, i. H. different from the original recipe. The term Wachauer Laberl is mentioned in the Austrian dictionary .

Emergence

Rudolf Schmidl's brother was a teacher at the Vienna Boys' Choir . During a concert tour to Paris he got to know the French baguette . Back in Dürnstein, he told his brother Rudolf about these delicious pastries, which are crispy on the outside and juicy on the inside. Rudolf Schmidl then created the Wachau answer to the pastry, the Wachauer Laberl, the original recipe of which is still used today by the Schmidl bakery and confectionery in Dürnstein.

Web links

Wiktionary: Wachauer Laberl  - explanations of meanings, word origins , synonyms, translations

Individual evidence

  1. ↑ www.schmidl-duernstein.at , queried December 25, 2019
  2. ↑ Wachauer Laberl becomes forgery-proof after 111 years in the standard of September 23, 2016, accessed on December 25, 2019.
  3. ↑ Top secret: Original Wachauer Laberl - Good morning Austria. Retrieved December 18, 2019 .
  4. ↑ Josef Poyer: The Wachauer Laberl turns 111. In: Kronenzeitung Bunt, September 18, 2016, p. 30.