{"id":10970,"date":"2014-03-09T19:32:44","date_gmt":"2014-03-09T18:32:44","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10970"},"modified":"2017-04-17T18:07:05","modified_gmt":"2017-04-17T16:07:05","slug":"landbrot-2","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2014\/03\/landbrot-2\/","title":{"rendered":"Country loaf"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; padding-right: 0px; border-width: 0px;\" title=\"Landbrot(2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2014\/03\/Landbrot2.jpg\" alt=\"Landbrot(2)\" width=\"304\" height=\"205\" align=\"left\" border=\"0\" \/><\/p>\n<p>Somedays ago I got a mail from a reader, asking me to help her to transform a recipe so she could proof the loaves in the fridge overnight. The main point to keep in mind when you plan to proof a bread in the fridge is that the amount of fresh yeast should be below 1%. The other ingredients can stay the same. And so the recipe was transformed quickly. But my creative juice were just flowing and so I sent her another variation which use a preferment as well. And I liked the recipe so much that I decided to bake it myself, too.<\/p>\n<p>And the bread turned out very well, too: A good ovenspring and a mild aromatic taste due to preferment and the long, cold proof. I\u2019m really happy that Alexandra asked for a recipe!<\/p>\n<p><!--more--><\/p>\n<h1><u>Country loaf<\/u><\/h1>\n<p>yield two loaves<\/p>\n<p>P\u00e2te ferment\u00e9e<\/p>\n<ul>\n<li>250g flourType 1050 <img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; padding-right: 0px; border-width: 0px;\" title=\"Landbrot(3)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2014\/03\/Landbrot31.jpg\" alt=\"Landbrot(3)\" width=\"304\" height=\"205\" align=\"right\" border=\"0\" \/><\/li>\n<li>175g Water<\/li>\n<li>5g Salt<\/li>\n<li>2g fresh yeast<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>P\u00e2te ferment\u00e9e<\/li>\n<li>350g flour Type 1050<\/li>\n<li>200g spelt flour Type 630<\/li>\n<li>200g rye flour Type 1150<\/li>\n<li>525g Water<\/li>\n<li>15g salt<\/li>\n<li>6g fresh yeast<\/li>\n<\/ul>\n<p>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<p>Now mix all ingredients for the dough, and knead it 5 min on slow speed and 8 min on high speed.<\/p>\n<p>Let the dough rise to 2.5 hours<\/p>\n<p>Shape the dough into two oval loaves and proof for overnight in the fridge.<\/p>\n<p>Slash the loaves directly before baking with curved slashes.<\/p>\n<p>Bake for 10 min at 250\u00b0C with steam on a hot stone, then turn reduce the temperature to 200\u00b0C and bake another 40 min. For a extra crisp crust turn on convection mode during the last 10 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Somedays ago I got a mail from a reader, asking me to help her to transform a recipe so she could proof the loaves in the fridge overnight. The main point to keep in mind when you plan to proof a bread in the fridge is that the amount of fresh yeast should be below [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19761,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[273,288,323,109,378,392],"class_list":["post-10970","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-nur-mit-hefe","tag-pate-fermentee","tag-roggen","tag-dinkel","tag-uber-nacht","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10970","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=10970"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10970\/revisions"}],"predecessor-version":[{"id":19760,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10970\/revisions\/19760"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19761"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}