Hammelburger Dätscher

Ingredients for 1 servings:

• 260 g rye flour type 1150
• 260 g water
• 30 g starter
• 135 g wheat flour type 1050
• 135 g water
• 1 ½ g yeast
• 270 g rye flour type 1150
• 70 g water
• 13 g salt
• 10 g yeast
• 2 potatoes, cooked from the previous day
• Flour for the work surface and for the hands
• 1 ½ tbsp caraway seeds, whole
• 1 ½ tbsp salt, coarse
• 1 egg white

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 2 hours 35 minutes

Triangular flatbreads made from sourdough, salt, and caraway. A rustic snack that is enjoyed in the Hammelburg area, preferably with a glass of wine.

Mix all sourdough ingredients thoroughly and let rise, covered, for 16-24 hours at room temperature (preferably 26°C). For the pre-dough, mix the ingredients thoroughly (lump-free) and let stand for 16-24 hours, covered with foil or plastic wrap. Leave at room temperature for the first 2 hours until the dough forms small bubbles, then refrigerate. For the main dough, combine the sourdough, pre-dough, and the main dough ingredients in a bowl and knead for 7 minutes with a food processor until smooth. By hand, this should take 10 minutes. Then, cover the dough with a slightly damp cloth and let rise for 30 minutes at room temperature. Place the dough on a floured surface and flatten it with floured hands (about 2 cm high). Use a dough scraper to cut out hand-sized triangles. Mix 1 egg white with 2 tablespoons of water. Line baking sheets with baking paper, place the triangles on them, and let rise for about 60 minutes. Then brush the triangles with egg white and sprinkle with coarse salt and caraway seeds. Pierce holes in the Dätscher with a thick knitting needle. Preheat the oven to 250°C (top/bottom heat) in good time. To create steam, I place the drip tray on the floor of the oven and heat it up. Place the tray with the dough pieces on the second rack from the bottom of the oven. Pour a glass of cold water onto the drip tray and quickly close the door. After 15 minutes, briefly open the oven door to release the steam. Reduce the temperature to 180°C (top/bottom heat) and bake for a further 10 minutes. Bake the trays one after the other. Tip: If you like a shine, you can spray the Dätscher again with cold water 5 minutes before the end of baking. Allow the finished Dätscher to cool on a wire rack. Note: A triangular pastry made from dark rye bread dough, sprinkled with coarse salt and caraway seeds. The Dätscher originated more out of necessity, as people in the past didn’t want to waste leftover dough when baking bread. Instead, they would “dätscher” the leftovers into shape by hand and use the residual heat in the oven to bake them.