September 24, 2023 - 3:43pm
No-Proofing mixed wheat/rye - "Genetztes"
I don't know that I've ever used this techique before, but a bread that undergoes bulk only, then is shaped with wet hands in the air (tucking under to develop tension) and baked right away. This came from a discussion on Angebacken, on Facebook. The recipe comes from Lutz Geißler. Called Genetzes in southern Germany.
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Sure looks beautiful! I wonder what it would taste like with the buttermilk but without the rye sour.
I really like this shape and color of the bread and of course the crumb.
I can't imagine a bake right after shaping - it seems so different but what results you got!
I recently tried a 25%rye/75% ww with the the 6hr ferment with salt followed by 2 hr bulk.
The method here is so much simpler-amazing!
I happened to have a rye sour I've been developing and also enough left-over buttermilk. So I thought I'd try this out, only in half the recipe amounts. It worked very well, although much stickier than I had expected based on the total percentage of rye. My rye flour was stone-ground whole rye. I suppose that the stickiness came about because of the 12-hour development time for the sponge. The white wheat flour was King Arthur's Bread flour.
I used a lot of water on my hands while shaping the loaf. I also smoothed down the top of the shaped loaf with very wet hands before sliding the loaf into the oven. The loaf overcooked a bit, possibly because it's half the size of the full recipe (even though I checked it five minutes early). Internal temperature was 211° F.
Except for being darker, the loaf looks much like @Gadjowheaty's picture. Mine seems to have spread out sideways more.
It's amazing to me how much rise the loaf got even though it wasn't slashed (which probably wouldn't have done much, anyway, considering the feel of the dough). The crumb is decently open, too.
The taste is lovely - definitely rye without being a hardcore rye, if I can express it that way. It's not sour but has a deep richness to the taste. Pictures:
Genetztes-rye.jpg
Genetztes-rye-2.jpg
Genetztes-rye-slice.jpg