{"id":12081,"date":"2015-02-21T17:03:46","date_gmt":"2015-02-21T16:03:46","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12081"},"modified":"2017-04-22T20:08:33","modified_gmt":"2017-04-22T18:08:33","slug":"silserkranz","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/02\/silserkranz\/","title":{"rendered":"Silserkranz"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 0px 3px; padding-right: 0px; border-width: 0px;\" title=\"Silserkranz\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/02\/DSC_3516.jpg\" alt=\"Silserkranz\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/>I nearly missed that <a href=\"http:\/\/www.kochtopf.me\/stories\/bbd-breadbakingday\/\">Zorras Bread Baking Day<\/a> waked from its hibernation and that there is indeed a theme for February! But luckily I stumbled over <a href=\"http:\/\/brotzeitliebe.de\/bbd71-laugengebaeck-varianten-pretzel-variations\/\">Announcement of Ina-Christin<\/a> who is its hostess in this month. And because she loves pretzels as much as I do she wishes us to to bring pretzel variations. This makes it easy to come up with a recipe for her.<\/p>\n<p>I baked a Silserkanz, a Swiss speciality of six pretzel rolls forming a crown. The dough is nearly the same as in my <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2014\/11\/laugenstangen-mit-sem-starter\/\">pretzel roll recipe<\/a>, I just used some milk instead of water. And I believe that this change make the crumb even a little bit more fluffy then the old variant.<\/p>\n<p>For a spontaneous baking the Silserkranz turned out well. The next time I would just cut the rolls a little bit deeper to avoid the uncontrolled cracks that formed in some of the rolls. But this is just a minor drawback and only disturb my inner perfectionist.\u00a0 The rolls are delicious and a eye catcher on every table!<\/p>\n<p><!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Silserkranz<\/span><\/h1>\n<p>yields 2 crowns<\/p>\n<p>Sweet Starter<\/p>\n<ul>\n<li>150g <a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet Starter<\/a><\/li>\n<li>150g flour Type 550<\/li>\n<li>75g Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>250g\u00a0 flour Type 550<\/li>\n<li>135g Water<\/li>\n<li>20g Butter<\/li>\n<li>10g Salt<\/li>\n<li>5g Malzt (inactive)<\/li>\n<li>5g fresh yeast<\/li>\n<\/ul>\n<p>Lye<\/p>\n<ul>\n<li>1 litre Water<\/li>\n<li>40g NaOH<\/li>\n<\/ul>\n<p>Topping<\/p>\n<ul>\n<li>coarse Salt<\/li>\n<\/ul>\n<p>Mix the ingredients of the sweet starter and let it rise for 3-4 hours at 30\u00b0C.<\/p>\n<p>Knead all ingredients for 10 min at slow speed.<\/p>\n<p>Rest the dough for 30 min then divide the dough in 12 pieces of 65g each.<\/p>\n<p>Roll each piece to a ball.<\/p>\n<p>Proof for 30 min at room temperature and another 60 min in the fridge without a cover.<\/p>\n<p>Dissolve the NaOH in\u00a0 30\u00b0C warm water and dip the rolls in the lye, then take them out with a skimmer. Place on a paper lined baking tray, so that 6 rolls form one crown, with a little bit space between the rolls.\u00a0 Sprinkle with coarse sea and slash lengthwise.<\/p>\n<p>Bake at 230\u00b0C for 20 min. After 5 min open the oven door shortly to release the steam from the rolls.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I nearly missed that Zorras Bread Baking Day waked from its hibernation and that there is indeed a theme for February! But luckily I stumbled over Announcement of Ina-Christin who is its hostess in this month. And because she loves pretzels as much as I do she wishes us to to bring pretzel variations. This [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20947,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[4,9],"tags":[68,227,364],"class_list":["post-12081","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread-baking-day","category-brotchen","tag-bbd","tag-laugengeback","tag-sweet-starter"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12081","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=12081"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12081\/revisions"}],"predecessor-version":[{"id":20946,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12081\/revisions\/20946"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20947"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}