When I heard the term “Scharwaie” the first time, I had to asked my badish host to repeat the word. Spoken with Baden accent it sounds similar to “sha – wai”. Even a second repletion didn’t help me. Finally Iasked to write the word down, as my brain struggled to get the letters on the right places. The Term “waie” means flat bread or cake while “Schar” is thought to come from scrabbing left over dough pieces together after forming the regular bread. It is a traditional flat bread that is baked in Baden, a region in the south west of Germany. And as I am a collector of traditional bread I was hooked.
Back home I had to wait for another baking day at the wood fire community oven in our museum. But as I knew that our leftover dough pieces would not enough to feed the whole crowd, I prepared a dough just for this case. It is a dough with 80% wheat and 20% rye which rises over night in the fridge. In combination with some added sourdough, this creates a delicious flavour. Backed for a short time at high temperature, the bread is soft and fluffy and so delicious.
yields 4 flatbreads
- 200g rye flour Type 1150
- 800g flour Type 550
- 680g Water
- 50g sourdough (optional)
- 10g fresh yeast
- 20g Salt
- caraway seeds (optional)
- coarse Salt
Knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.
Let rise in the fridge over night.
Divide the dough into for pieces of the same size. Carefully preshape them to rounds. Let rest for about 40 min.
Now press them flat (about 1,5 cm thick) and poof for another 45 min.
Heat the oven with baking stone to 300°C (if your oven to not reach this temperature, heat it as high as possible and elongate the baking time).
Prior to baking brush the sureface with some cream, sprinkle with caraway seeds and salt and slash the sureface in a rhomb-like pattern. Place the bread in the oven, reduce the temperature to 250°C and bake for 15-20 min.