{"id":12683,"date":"2015-08-23T09:00:45","date_gmt":"2015-08-23T07:00:45","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12683"},"modified":"2017-04-22T20:01:29","modified_gmt":"2017-04-22T18:01:29","slug":"buttertoast","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/08\/buttertoast\/","title":{"rendered":"Buttertoast"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border-width: 0px;\" title=\"Buttertoast (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/08\/Buttertoast-1.jpg\" alt=\"Buttertoast (1)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/>I do both rather seldom: Baking soft sandwich bread and baking during the week. Normally my bread baking day is at the weekend and so I need special circumstances to take the flour from the cupboard during a working week. But an tooth emergency leaded to a small oral surgery and subsequently to chewing problems. After three days of soups and purees I was longing for a really soft bread which is easy to chew.<\/p>\n<p>The <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet starter<\/a> is always great in such situations. Coming home from work I went straight to the kitchen and started the starter. Two hours later its volume already doubled and so I could already knead the dough. The dough contained some yeast (as I wanted to bake before going to bed) and a good portion of butter and a pinch of enzyme active malt. Both helps to make the crump tender. The good amount of butter as well as some sugar also leads to a good browning when toasted. But although untoasted the bread has good, slightly buttery flavour.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1>Butter toast<img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Buttertoast (3)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/08\/Buttertoast-31.jpg\" alt=\"Buttertoast (3)\" width=\"201\" height=\"300\" align=\"right\" border=\"0\" \/><\/h1>\n<p>yields 2 Breads<\/p>\n<p>Sweet Starter<\/p>\n<ul>\n<li>150g flour Type 550<\/li>\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>75g Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Sweet Starter<\/li>\n<li>750g flour Type 550<\/li>\n<li>200g Milk<\/li>\n<li>275g Water<\/li>\n<li>55g Egg<\/li>\n<li>50g sugar<\/li>\n<li>5g enzyme aktive Malt (optional)<\/li>\n<li>20g Salt<\/li>\n<li>20g fresh yeast<\/li>\n<li>150g Butter<\/li>\n<\/ul>\n<p>Mix all ingredients for the feeding and\u00a0 ferment for 3 hours at 30\u00b0C<\/p>\n<p>Place all ingredients except the butter in the kitchen machine and knead 5 min at slowest speed, then around 10 min on fast speed until complete gluten development. Now add butter and knead for about 2 min until butter is complete incooperated.<\/p>\n<p>Ferment for 1 hour.<\/p>\n<p>Degase the dough and 6 equal parts. Roll each piece into a long thin oval, wet the sureface and roll into a log. Let rest for 10 min, then roll it again along the seam to an long, thin oval, fold the long sides into the middle and roll again tightly to a log. Elongate to strand which is one third longer then the baking pan. Braid each three strands into a braid.<\/p>\n<p>Place each braid in a buttered pan (30 cm long).<\/p>\n<p>Proof for 90 min.<\/p>\n<p>Bake with steam at 175\u00b0C for about 55min.<\/p>\n<p>&nbsp;<\/p>\n<p>Tip: If you want to use a biga instead of a sweet starter, mix 250 g flour Type 550, 125g water and 2g of fresh yeast. Let the biga ferment in the fridge for at least 16 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I do both rather seldom: Baking soft sandwich bread and baking during the week. Normally my bread baking day is at the weekend and so I need special circumstances to take the flour from the cupboard during a working week. But an tooth emergency leaded to a small oral surgery and subsequently to chewing problems. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20873,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[97,364,372],"class_list":["post-12683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-butter","tag-sweet-starter","tag-toast"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12683","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=12683"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12683\/revisions"}],"predecessor-version":[{"id":19558,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12683\/revisions\/19558"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20873"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}