“Eingenetztes Brot” would be Net-Bread if translated literally. But the origin from the word “eingenetzt” does not stem from the German “Netz” (net) but from “Nass”, which means “Wet”. And making the bread is wet indeed. The sticky dough is easiest to handle when hands and tools are really wet. When the bread is placed in the oven its surface is wet as well. This helps to create the shiny crust which is characteristic for this bread. To get the soft dough in the oven without accident, a so called “Schapf”, a kind of ladle, is used traditionally. Even in my rather big kitchen collection, there is no “Schapf” and so I used a small salad bowl instead. And this worked fine!
For a good flavour I used only a little bit of yeast and let the dough rise very slowly. A tiny bit of sourdough adds depth and complexity. The recipe works without sourdough as well, but its flavour is then a little bit flatter.
For the hydration of the dough I give to different versions. The lower hydration yields a dough which is sticky but still good to handle but as a little drawback it can happen that the bread forms a outgrowth at one side. This will not happen with the higher hydration (for the brave ones) but then the stickier dough is more tough in handling. But independent from the hydration you use, the bread will always have a good, chewy crumb and a crisp crust. A bread, like I love it, especially with some butter and salt!
yields 1 bread
- 2g fresh yeast
- 5g Sourdough (optional)
- 375g cold water (4°C) (Brave Bakers can use 400g cold water)
- 400g flour Type 550
- 100g whole rye flour
- 10g Salt
Dissolve yeast and sourdough in the water and mix with flour and salt. Let it rest for 20 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 20 min again, then fold the dough again.
Let the dough rise overnight (about 8-12 hours) at about 15°C-18°C (cellar) or ferment the dough for 24 hours in the fridge.
In the morning heat the oven together with a baking tray and a metal vessel for creating steam to 250°C.
Mist a small salad bowl (about 1l) generously with water. It is fine if a little bit of water is standing on the bottom of the bowl. Transfer the dough into the bowl and fold the dough the outside of bowl into the middle for three or four times to create tension.
Transfer the bread from the bowl directly on the hot baking tray. Throw a handful of ice cubes into the hot metal vessel of the oven and bake for 30-35 min on 250°C. 10 min before the end of baking, brush the bread with water to enhance the shine. After baking the hot bread is again brushed with a wet brush.