{"id":12453,"date":"2015-05-09T21:37:39","date_gmt":"2015-05-09T19:37:39","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12453"},"modified":"2017-04-22T20:06:55","modified_gmt":"2017-04-22T18:06:55","slug":"brotbacken-fr-anfnger-xi-basler-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/05\/brotbacken-fr-anfnger-xi-basler-brot\/","title":{"rendered":"Breadbaking for Beginners XI: Basler Brot"},"content":{"rendered":"

$\"Basler$ There are a lot of whishes’ for recipes for the bread baking course: the swabian \u201cgenetzes\u201d Bread, Baguette, Bread with heirloom grains, yeasted cake, Westphalian Farmer Loaf, Sourdough and Sourdough breads, Salzstangerl, Bagel and Basler Brot.\u00a0 And there are still my personal wishes, a whole grain bread and a multi grain bread. We are not running out of recipes or ideas \ud83d\ude42
\nToday I would like to start with the Basler Brot. It is one of most famous Swiss breads, and stems \u2013 as the name suggested \u2013 from Basel. It has a very crisp crust and a soft crumb. It is a pure wheat bread is normally baked with the Swiss \u201cRuchmehl\u201d. This flour is hard to get in Germany, and so I did a variant using Flour Type 550 and Whole wheat flour.\u00a0 To increase the amount of water while keeping the dough easy to handle I added a hot soaker. This helps to create a soft crumb. A little bit of butter helps here, too.<\/p>\n

To make sure that the crust is crisp we use the technic of \u201cdouble baking\u201d.Here the bread is baked a second time after cooling down for at least 30 min. This makes the crust very aromatic and crisp.<\/p>\n

<\/p>\n

Basler Brot $\"Basler$ <\/u><\/h1>\n
Poolish<\/p>\n
\n
330g flour Type 550<\/li>\n
330g Water<\/li>\n
2g fresh yeast<\/li>\n<\/ul>\n
Hot Soaker<\/p>\n
\n
180g whole wheat flour<\/li>\n
480g Water<\/li>\n<\/ul>\n
Dough $\"Basler$ <\/p>\n
\n
Poolish<\/li>\n
Hot soaker<\/li>\n
120g whole wheat flour<\/li>\n
370g flour Type 550<\/li>\n
20g Salt<\/li>\n
15g Butter<\/li>\n
15g honey or Malt<\/a><\/li>\n
15g freh yeast<\/li>\n<\/ul>\n
Mix water, flour and yeast for the poolish and ferment it overnight (10 to 12 hours).<\/p>\n
For the hot soaker mix flour and boiling water and let it cool for 30 min.<\/p>\n
Mix all ingredients for the dough until well combined and let it and ferment for 2 hours. Give the dough a fold every 30 min.<\/p>\n
$\"Stretch$ <\/p>\n
For Folding flour your countertop and\u00a0 put the dough on it. Flatten the dough carefully to a square. Now fold it from right and left to the middle, then from button and top, too. Put the dough back in its bowl.<\/p>\n
Form two long loaves and place them on $\"Basler$ a baking tray in a way that the breads touch each other on the short side.<\/p>\n
Proof for 90 min.<\/p>\n
In the meantime heat the oven together with a metal vessel for creating steam to 250\u00b0C.<\/p>\n
Place the baking tray in the oven and throw a handful of ice cubes into the hot metal vessel of the oven and bake for 10 min at 250\u00b0C. Turn the temperature back to 200\u00b0C and bake the bread for another\u00a0 25 min.<\/p>\n
Let the bread cool down for at least 30 min (or overnight), then heat the oven to 250\u00b0C and bake the bread on a cooking grate or baking sheet for about 15 min.<\/p>\n","protected":false},"excerpt":{"rendered":"
There are a lot of whishes’ for recipes for the bread baking course: the swabian \u201cgenetzes\u201d Bread, Baguette, Bread with heirloom grains, yeasted cake, Westphalian Farmer Loaf, Sourdough and Sourdough breads, Salzstangerl, Bagel and Basler Brot.\u00a0 And there are still my personal wishes, a whole grain bread and a multi grain bread. We are not […]<\/p>\n","protected":false},"author":1,"featured_media":20914,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,8,32],"tags":[93,171,273,305],"class_list":["post-12453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-brotbacken-fuer-anfaenger","category-von-hand-geknetet","tag-bruehstueck","tag-hand-geknetet","tag-nur-mit-hefe","tag-poolish"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12453","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=12453"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12453\/revisions"}],"predecessor-version":[{"id":20913,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12453\/revisions\/20913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20914"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}