{"id":10128,"date":"2013-06-08T21:23:27","date_gmt":"2013-06-08T19:23:27","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10128"},"modified":"2017-04-18T21:09:48","modified_gmt":"2017-04-18T19:09:48","slug":"wurzelbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/06\/wurzelbrot\/","title":{"rendered":"Wurzelbrot"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 0px 2px 0px 0px; padding-right: 0px; border: 0px;\" title=\"Pain Paillaisse\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2013\/06\/Pain-Paillaisse4.jpg\" alt=\"Pain Paillaisse\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/> Friday afternoon I got a email from a reader, asking me for a recipe for a bread similar to Pain Paillasse. She send me the recipe she tried and which disappointed her. The recipe sounded not so bad, only the hydration was to low in my eyes. To archive a open crumb with a hydration from just 56 % is impossible. And so I tried to bake a bread using a modified version of this recipe.\u00a0 I decided to use 19% more water, a varied dough preperation and a prolonged cold fermentation. Directly after reading the email I went in the kitchen and mixed the dough \u2013 the bread was baked about 24 hours later at this evening. And with these modifications I got a bread worth its name. A rustic looking, crisp crust, a slightly moist and open crumb and a mild aromatic taste due to the long fermentation. It is a perfect bread for the upcoming summer. Mix it one day and bake it the next day directly out of the fridge, no proofing required. And after baking enjoy it with a salad or bring it to a barbeque!<\/p>\n<p><!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Wurzelbrot<\/span><\/h1>\n<p>yields 3 Bread<img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; padding-right: 0px; border-width: 0px;\" title=\"Pain Paillaisse (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2013\/06\/Pain-Paillaisse-21.jpg\" alt=\"Pain Paillaisse (2)\" width=\"300\" height=\"201\" align=\"right\" border=\"0\" \/><\/p>\n<ul>\n<li>500g flour Type 550<\/li>\n<li>375g Water<\/li>\n<li>5g fresh yeast<\/li>\n<li>10g Salt<\/li>\n<\/ul>\n<p>Dissolve the yeast into the water and add the mixture to the other ingredients in a bowl. Mix all ingredients for the dough. 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 and repeat the resting and folding steps one time more. Ferment the dough for at least 24 hours in the fridge. On baking day: Heat baking stone in the oven to 250\u00b0C. Flour the countertop and carefully turn the dough on it. Drag the dough into\u00a0 square of 22 cm x 18 cm. Divide the dough lengthwise with a dough scrapper in three stripes of 6 cm width. Gently lift one dough pieces on a well floured peel. Twist the bread two times on each site. Place the bread in the oven and form the other breads in the same way. Bake on the preheated stone for 25 &#8211; 30 min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Friday afternoon I got a email from a reader, asking me for a recipe for a bread similar to Pain Paillasse. She send me the recipe she tried and which disappointed her. The recipe sounded not so bad, only the hydration was to low in my eyes. To archive a open crumb with a hydration [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19912,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,32,30],"tags":[171,273,378],"class_list":["post-10128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-von-hand-geknetet","category-ubernacht","tag-hand-geknetet","tag-nur-mit-hefe","tag-uber-nacht"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=10128"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10128\/revisions"}],"predecessor-version":[{"id":19911,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10128\/revisions\/19911"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19912"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}