<\/ul>\nMix all ingredients for the Sweet starter and let it rise for 3 hours at 30\u00b0C.<\/p>\n
Mix flour with water and let it rest for 45 min (autolysis). Now add sweet starter and salt and knead for 5 min by hand. 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.<\/p>\n
Ferment the dough for 24 hours in the fridge.<\/p>\n
Heat baking stone in the oven to 250\u00b0C.<\/p>\n
In the meantime divide into pieces of 200g and preshape into squares. Rest for 20 min.<\/p>\n
Then roll gently into baguettes of 30 cm and proof on a couch for 35 min.<\/p>\n
Slash three times and bake the loaves on the hot stone for 25 \u2013 30 min at 250\u00b0C with steam, until the crust is golden brown.<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"
I planned to post about a potato bread today (something I will do later this week) but the result of an experiment I baked this weekend made me so enthusiastic that I could not wait to share the recipe with you!
\nIt is a recipe for a baguette made with sweet starter \u2013 a very active but not sour sourdough \u2013 and a 24 hours rise in the fridge. The Idea to this baguette came to me when I taste a little bit sweet starter which I kept in the fridge for some days. The complexity of the flavour was fascinating. Despite the time the sourdough spent in the fridge it did not taste tangy or acidic. It has a mild flavour of lactic acid, like you would expect it in cr\u00e8me fraiche. Beside that I could taste fruity tones and slight alcoholic taste due to the high activity of the yeast. It was a taste I wanted to catch in a bread!<\/p>\n
Eigendlich wollte ich dieses Wochenende ein Kartoffelbrotrezept posten (was ich auch noch nachholen werde), doch das Ergebnis meines wochenentlichen Experiments hat mich derart begeistert, da wollte ich es euch nicht vorenthalten!
\nEs handelt sich dabei um ein Baguette, das ich mit S\u00fc\u00dfem Starter \u2013 also einem extrem triebstarken, nicht saurem Sauerteig \u2013 und 24-st\u00fcndiger Stockgare im K\u00fchlschrank gebacken habe. Auf die Idee kam ich, als ein bisschen s\u00fc\u00dfen Starter probierte, der einige Tage im K\u00fchlschrank gestanden hatte. Die Aromenvielfalt, die in diesem Teig steckten, fasznierte mich. Der Sauerteig hatte trotz der langen Zeit im K\u00fchlschrank nur eine ganz dezentes Milchs\u00e4urearoma, zart und mild, wie von Cr\u00e8me fraiche. Dazu kamen leicht fruchtige Noten und ein leicht alkohliger Duft, der auf die starke Aktivit\u00e4t der Hefen hinwies. Diese Aromen wollte ich ihn einem Brot einfangen!<\/p>\n","protected":false},"author":1,"featured_media":10858,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[32,30],"tags":[61,171,364,378],"class_list":["post-10857","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-von-hand-geknetet","category-ubernacht","tag-baguette","tag-hand-geknetet","tag-sweet-starter","tag-uber-nacht"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10857","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=10857"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10857\/revisions"}],"predecessor-version":[{"id":14642,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10857\/revisions\/14642"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Baguette](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2014\/01\/Baguette-mit-sem-Starter-2.jpg\" "\\"Baguette")
I planned to post about a potato bread today (something I will do later this week) but the result of an experiment I baked this weekend made me so enthusiastic that I could not wait to share the recipe with you!<\/p>\n![\"Baguette](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2014\/01\/Baguette-mit-sem-Starter1.jpg\" "\\"Baguette")
<\/p>\n