{"id":11364,"date":"2014-08-10T17:35:15","date_gmt":"2014-08-10T15:35:15","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=11364"},"modified":"2017-04-17T11:03:27","modified_gmt":"2017-04-17T09:03:27","slug":"krusti-mit-pte-fermente","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2014\/08\/krusti-mit-pte-fermente\/","title":{"rendered":"Crusty rolls with P\u00e2te Ferment\u00e9e"},"content":{"rendered":"

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

When I was small I already loved to eat \u201cKrusti\u201d, crusty rolls with a rustic shape. And nowadays I enjoy baking them even more because now I can sit in front of the oven and observe how the rolls partly unfold giving each roll a individual shape and creates a lot of crust.<\/p>\n

Like I did with these breakfast rolls I added some egg yolk as natural lecithin source. The lecithin enhances the volume of the bread and helps to create a soft crumb without influencing the flavour. And a rather short proofing ensures that the rolls has enough power for a good oven spring. For the good flavour I used some p\u00e2te ferment\u00e9e and a spoonfull sourdough and a little bit butter and malt makes the aroma well balanced. A perfect breakfast roll!<\/p>\n

<\/p>\n

Crusty rolls with P\u00e2te Ferment\u00e9e<\/span><\/h1>\n
yields 9 rolls<\/p>\n
P\u00e2te Ferment\u00e9e $\"Krusti$ <\/p>\n
\n
125g flour Type 550<\/li>\n
85g Water<\/li>\n
1g fresh yeast<\/li>\n
1g Salt<\/li>\n<\/ul>\n
Teig<\/p>\n
\n
P\u00e2te Ferment\u00e9e<\/li>\n
375g flour Type 550<\/li>\n
10g sourdough (optional)<\/li>\n
25g egg yolk (from 1 Egg size L)<\/li>\n
50g Milk<\/li>\n
175g Water<\/li>\n
20g Butter<\/li>\n
10g fresh yeast<\/li>\n
10g inaktives Malt extract (alternative honey)<\/li>\n
9g Salt<\/li>\n<\/ul>\n
Mix all ingredients for the p\u00e2te ferment\u00e9e and knead for 3 min, then ferment it for 1 hour at room temperature. Then put the dough into the fridge for\u00a0 at least 12 hours.<\/p>\n
Knead all ingredients for the dough for\u00a0 5 min at slowest speed, then around 5 min on fast speed.<\/p>\n
Ferment one hour at room temperature or overnight\u00a0 in the fridge.<\/p>\n
Now heat the bread baking stone to 250\u00b0C. Divide the dough into pieces of about 100g each. Roll each piece into a 30 cm band, then cut the band into two half of 15 cm length each. Place one half over another and roll them into a log.<\/p>\n
Proof the roll seam side down for 45min.<\/p>\n
Before baking turn them upside down and bake at 230\u00b0C for 22 min with steam. Turn the convection mode on for the last 5 min to enhance a crisp crust!<\/p>\n
I sent this entry to Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"
When I was small I already loved to eat \u201cKrusti\u201d, crusty rolls with a rustic shape. And nowadays I enjoy baking them even more because now I can sit in front of the oven and observe how the rolls partly unfold giving each roll a individual shape and creates a lot of crust. Like I […]<\/p>\n","protected":false},"author":1,"featured_media":19688,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[118,288,91,339],"class_list":["post-11364","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-ei","tag-pate-fermentee","tag-brotchen","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11364","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=11364"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11364\/revisions"}],"predecessor-version":[{"id":19687,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11364\/revisions\/19687"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19688"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=11364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=11364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=11364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}