Schüttelbrot, "shake it 'n' bake it"
Saw the making of this bread on a tv culture special. Had never seen this technique before. The dough is very wet and turned out onto a heavily floured bench after a rest from final mixer mixing. (Any mixer can handle this white rye goo.) With heavily floured hands, the dough is portioned, pulled from the mass and shapped into balls or floured globs and rested on a floured tray with plenty of spacing. Then after a rest, dough is geschüttelt or shaken until it flattens out into a large, for want of word, cracker resembling a pizza slipping and sliding across the peel. Then into the oven!
I will see if I can find a video in English. The recipe looks large for my oven so I might reduce it. 6 min. in mixer to start off.
This looks like fun! :) Crackers anyone?
Another site baking the bread ( in German) (lots of good visual tips) with sourdough and yeast (which is what I plan to do) and she uses a yogurt cup to measure. https://m.youtube.com/watch?v=aCz1UqjT-1w
Her dough looks a little dry and thick for the standard 100% hydration. Also for the above 850ml water, watch out with that last 100ml water as 750 would be 100% hydration. Look at several videos to note differences. Shake very thin rotating as you shake the dough. Wood surface better than metal for shaking. 25 min. 220°C with steam.
Have you made this Schüttelbrot before? Looks like fun, and yummy too. Love rye and fennel. The pro bakers were really shaking it up. I'd take the more conservative approach of the lady in the first video or with my luck I'd be using the dough as a facial mask. Thanks for sharing this, I look forward to seeing your bake.
Which can build up sometimes. I found some fenugreek powder in a foil pouch. Expired 2014, purchased in 2012. Wondered if it was rancid or whatever because it still smelt good thru the packaging. I was googling on the shelf life and was reading about some bad sprouted seed sickness back in 2011 and another article wondering where most of that 16 ton batch of 2009 harvested seed went to. Seed has a 5 yr shelf life. I poured boiling water over a spoonfull and took in the caramel like aromas. Nothing aromatically amiss but for peace of mind decided to boil all of it with water for a while to kill any nasties and plan to water my tomatoes with the cooled water. Hoping they pick up some of the caramel aromas. Wouldn't that be nice?
I have been smelling (and enjoying) that package of fenugreek for years in my office/kraft room wondering its source. Found it nestled in some art supplies. Lol.
as I've had problems with early blight in the past. Looked up tomato and fenugreek and found this: https://www.researchgate.net/publication/355103710_Fenugreek_extract_application_improves_plant_performance_of_Alternaria_solani_infected_tomato_plants
made from grinding the dry seeds, sure does make a thick mud. Certainly nothing that can be sprayed unless it is perhaps made with 100g water to under 5% powder. I had a bubling mud tub to deal with. Reminds me of porridge type consistency so maybe there are some gelled starches adding a bit of glue to the rye dough matrix.
Might try the recipe with and without the fenugreek (here also known as bockshornsamen) and see if there are structural and eating texture differences.
Certainly there will be aroma differences. My whole kitchen and house smells of warm caramel. (Might be the reason hubby pulled some smoked mackerel out to make a snack. Sitting now at the breakfast table, I smell coffee and toast, fenugreek carmel and no smoked fish.
Working some of the goop up a thin slurry, I poured it into a trench around the plants mixing it lightly into the soil. My compost pile is nonexistent at the moment which might have been a better place but we shall see. I still have the better portion in my sauce pan, full with the stuff. It was only 100g.
Which isn't surprising in my kitchen and the tomato plants don't seem to mind the extra nutients. Fenugreek has 90% carbohydrates and lots of minerals. It smells so carasmelly. I'm wondering how long it takes to mold.
Thank you for the entertaining story and the laugh. I really needed that. Reading about fenugreek made me want some on my food. I dug through my spice Schrank and actually found about a TBS worth. I have no clue how long it's been there, but I think 2018 is a good bet. I was cooking Indian recipes then. Now I embellished my latest plate of "WTF is in my fridge" lunch of sweet potato, beans, not-quite-set tofu (still trying to make my own), Kale, Chard, & freshly picked Garlic Scapes with grated fenugreek seeds & Japanese pepper. Awesome! Oh, and some fenugreek went in the dough I was working on as well. :) We'll see what it'll do. I really does smell "carasmelly". haha!
Keep you fingers crossed. (Still waiting on the mold. Must have mold preventing properties.)
I was out looking for seeds, whole or powdered but having no success as of today. Holiday weekend here including Monday. Maybe tomorrow I'll have more luck. Mask wearing has stopped so I can finally read what I'm looking at in stores. I can also hear better and everyone seems to be smiling. So nice. Everyone was also interested in the 25% discount on all domestic beer. Whether that also was part of the cheerful party type atmosphere?
This flat bread might work out great baked on the grill plate. Can't wait to jiggle it into loaves!