{"id":10209,"date":"2013-07-14T18:02:46","date_gmt":"2013-07-14T16:02:46","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10209"},"modified":"2017-04-18T20:10:47","modified_gmt":"2017-04-18T18:10:47","slug":"aroma-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/07\/aroma-brot\/","title":{"rendered":"Aroma Bread"},"content":{"rendered":"

$\"Aromabrot\"$ <\/p>\n

I love to bake breads with more than one preferment. My favorite Wheat & Rye Bread<\/a> or the Young Boar Crust<\/a> are good examples for the harmony of a yeast preferment and sourdough. But it has been literally years<\/a> that I bake a bread with three preferments. I don\u2019t know why I waited so long until I baked a three preferments bread once again.<\/p>\n

To bake this bread is not so complicated as it sounds. Mixing three preferments instead of one or two needs maybe three minutes longer and this three minutes are really worth the trouble. You will realize it as soon as you take the first bit of this aromatic bread.<\/p>\n

This bread is crammed with flavour. Souble sweet notes from the poolish, an alcoholic hint from the p\u00e2te ferment\u00e9e and the slightly sour taste of a young sourdough. The preferments contain about 45% of the flour used for the bread.\u00a0 Some whole wheat flour and dark rye flour adds some nutty flavours while the malt extract adds some additional sugar to make sure that there is enough sugar for the yeast to eat and for the browning of the crust.<\/p>\n

I\u2019m completly in love with this bread. With its crunchy crust, tender crumb and the deep, complex flavour it is my Aroma bread!<\/p>\n

Aroma-Brot<\/u><\/h1>\n
yields three small breads<\/p>\n
P\u00e2te Ferment\u00e9e $\"Aromabrot$ <\/p>\n
\n
150g flour type 550<\/li>\n
105g Water<\/li>\n
3g fresh yeast<\/li>\n
3g Salt<\/li>\n<\/ul>\n
Sourdough<\/p>\n
\n
150g flour type 550<\/li>\n
105g Water<\/li>\n
10g Sourdough starter<\/li>\n<\/ul>\n
Poolish<\/p>\n
\n
150g flour type 550<\/li>\n
150g Water<\/li>\n
1g fresh yeast<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
P\u00e2te Ferment\u00e9e<\/li>\n
Sourdough<\/li>\n
Poolish<\/li>\n
150g Wheat, freshly milled<\/li>\n
150g Rye flour Type 1150<\/li>\n
250g flour type 550<\/li>\n
290g Water<\/li>\n
30g inaktive Maltextract (or Honey\/sugar)<\/li>\n
25g Butter<\/li>\n
17g Salt<\/li>\n
5g fresh yeast<\/li>\n<\/ul>\n
Mix water, flour and starter for the sourdough and ferment for about 12 -16 hours at 25\u00b0C.<\/p>\n
Mix water, flour and yeast for the poolish and ferment for about 12 -16 hours at 25\u00b0C.<\/p>\n
Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n
The next morning knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.<\/p>\n
Let rise for 1.5 hours<\/p>\n
Divide into three pieces and form into round loafs.<\/p>\n
Proof on a well floured couch for about 1 hour. In the meantime heat the baking stone to 250\u00b0C.<\/p>\n
Prior to baking slash the breads either cross wise or with a spiral. Place the breads in the oven with steam. Turn the temperature back to 200\u00b0C after 15 min and bake the bread for another 20 min .<\/p>\n
I sent this entry to Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"
I love to bake breads with more than one preferment. My favorite Wheat & Rye Bread or the Young Boar Crust are good examples for the harmony of a yeast preferment and sourdough. But it has been literally years that I bake a bread with three preferments. I don\u2019t know why I waited so long […]<\/p>\n","protected":false},"author":1,"featured_media":19864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[288,305,323,339],"class_list":["post-10209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-pate-fermentee","tag-poolish","tag-roggen","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10209","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=10209"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10209\/revisions"}],"predecessor-version":[{"id":19863,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10209\/revisions\/19863"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19864"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}