{"id":11265,"date":"2014-06-13T21:00:37","date_gmt":"2014-06-13T19:00:37","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=11265"},"modified":"2017-04-17T10:56:48","modified_gmt":"2017-04-17T08:56:48","slug":"weibrot-nach-gnther-weber","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2014\/06\/weibrot-nach-gnther-weber\/","title":{"rendered":"G\u00fcnther Webers White Bread"},"content":{"rendered":"

\"Wei\u00dfbrot<\/p>\n

Micha praised<\/a>\u00a0 G\u00fcnther Webers book<\/a>, Lutz like it<\/a>, too and now I\u2019m joining the chorus: The recipes are great! And yes, the book contains only few recipes, but they are worth every cent! A good example is this gorgeous white bread.<\/p>\n

The bread is simple to make and follows my favourite method: the dough rise over night on the kitchen counter. The trick which made the bread so irresistible, is adding a tiny bit of sourdough. This builds a complex, very aromatic flavour. The warm temperature speeded up the fermentation and after 8 hours the dough had already tripled. But it was no problem for me because I\u2019m an early bird. And so I form the bread before the first coffee. And I had the already the feeling that 90 minutes for proofing would be way to much for my lively dough. And so I heated my baking stone directly. And I was right. Already after 40 min the loaves has risen a lot. And after 50 minutes the loaves could not wait any longer and I placed them in the oven. Luckily they had still enough power for a good oven spring.<\/p>\n

And the bread I took from the oven was \u2013 as mentioned before \u2013 just gorgeous: a soft crumb, crisp crust and then an overwhelming flavour. This bread is a new favourite! And I will play around with new overnight recipes with a little bit of sourdough!<\/p>\n

<\/p>\n

G\u00fcnther Webers White Bread<\/span><\/h1>\n

yields 2 Breads<\/p>\n

\"Wei\u00dfbrot<\/p>\n