{"id":12506,"date":"2015-05-31T08:56:13","date_gmt":"2015-05-31T06:56:13","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12506"},"modified":"2020-03-18T21:38:52","modified_gmt":"2020-03-18T20:38:52","slug":"brotbacken-fr-anfnger-xiv-das-erste-sauerteigbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/05\/brotbacken-fr-anfnger-xiv-das-erste-sauerteigbrot\/","title":{"rendered":"Bread baking for Beginners XIV: The first Sourdough Bread"},"content":{"rendered":"

$\"Sauerteigbrot$ The new Sourdough is ready to bake our first sourdough bread. As a freshly raised sourdough is still a little bit weak, it makes sense to do one (or even better two) sourdough feedings at warm temperature to rise some more yeasts<\/a>. After this rounds of refreshing the sourdough starter is very active and can be used to prepare the sourdough for the bread.<\/p>\n

As the bread is made with sourdough only, some patient is need while preparing the dough. Especially baking should be considered depending on the proofing status of the loaf and not on the clock. A good method to test if the bread is already ready for baking is pressing thumb carefully into the surface of the loaf. If the dent spring back directly, it still needs to proof for some time. If the dent is filling slowly, the bread can go in the oven, if a strong oven spring is desired. If the dent will stay it is really time to bake. The bread will have still some oven spring.<\/p>\n

Rising yeast $\"Sauerteig\"$ <\/u><\/h1>\n
\n
20g Sourdough<\/li>\n
20g flour (Wheat or rye, depends on your sourdough)<\/li>\n
20g Water (35\u00b0C)<\/li>\n<\/ul>\n
Mix water with sourdough and flour, fill the mixture into a fresh glass and let it rise at a warm place (28\u00b0C-285C) for about 4 hours. If the sourdough has not dobled its volume in this time frame, repeat the procedure until it does.<\/p>\n
Sourdough Bread<\/u><\/h1>\n
Sourdough<\/p>\n
\n
100g flour Type 550<\/li>\n
100g Water (30\u00b0C)<\/li>\n
10g sourdough (from the last feeding for rising yeast)<\/li>\n<\/ul>\n
Dough $\"Sauerteigbrot$ <\/p>\n
\n
Sourdough<\/li>\n
350g flour Type 550<\/li>\n
50g Whole rye flour<\/li>\n
225g Water<\/li>\n
10g Salt<\/li>\n<\/ul>\n
Mix water, flour and starter for the sourdough and ferment for about 12 -16 hours at 25\u00b0C.<\/p>\n
Mix flour, sourdough and water until well combined and and let it rest for 20-30 min (autolysis). Now add the salt and knead the dough for 5min by hand. The dough should be now soft and a little bit sticky.<\/p>\n
Let the dough rise for 2 hours. Give the dough a fold every 30 min.<\/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
To form the bread, place the dough on a lightly floured counter. Flatten the dough a little bit and start to fold the dough in the middle. Repeat until a springy ball has formed. Place it seam side up in a proofing basket or in a bowl lined with a well floured kitchen towel.<\/p>\n
Proof for 2-3 hours at room temperature or overnight in the fridge (about 12 hours). Test the bread if it is ready for baking by pressing a thumb on its surface (as described above).<\/p>\n
In the meantime heat the oven together with a baking tray and a metal vessel for creating steam to 250\u00b0C.<\/p>\n
Transfer the bread directly on the hot baking tray. Throw a handful of ice cubes into the hot metal vessel of the oven and bake for 10 min on 250\u00b0C. Then turn the temperature on 200\u00b0C and bake for another 30 min. 10 min before the end of baking, open the door shortly to release the steam.<\/p>\n","protected":false},"excerpt":{"rendered":"
The new Sourdough is ready to bake our first sourdough bread. As a freshly raised sourdough is still a little bit weak, it makes sense to do one (or even better two) sourdough feedings at warm temperature to rise some more yeasts. After this rounds of refreshing the sourdough starter is very active and can […]<\/p>\n","protected":false},"author":1,"featured_media":20906,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,8,32],"tags":[47,171,323,339,392],"class_list":["post-12506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-brotbacken-fuer-anfaenger","category-von-hand-geknetet","tag-anfaenger","tag-hand-geknetet","tag-roggen","tag-sauerteig","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12506","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=12506"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12506\/revisions"}],"predecessor-version":[{"id":20905,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12506\/revisions\/20905"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20906"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}