{"id":12735,"date":"2015-09-25T06:04:00","date_gmt":"2015-09-25T04:04:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12735"},"modified":"2025-09-29T06:42:50","modified_gmt":"2025-09-29T04:42:50","slug":"federweier-brot-2015","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/09\/federweier-brot-2015\/","title":{"rendered":"Federwei\u00dfer Bread 2015"},"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=\"Federwei\u00dferbrot (4)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/09\/Federweierbrot-4.jpg\" alt=\"Federwei\u00dferbrot (4)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/><a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/09\/federweier-brot\/\">Two years ago<\/a> I had the idea to bake a bread which is only leavened by the yeast of a young wine (Federwei\u00dfer). That worked good and was delicious, as you can see at this great <a href=\"http:\/\/bonjouralsace.blogspot.de\/2013\/10\/backen-fur-den-world-bread-day-2013.html\">breads<\/a>\u00a0<a href=\"http:\/\/backenmachtfroh.blogspot.de\/2013\/10\/federweierbrot-kurbis-apfel-marmelade.html\">of others<\/a> <a href=\"http:\/\/magentratzerl.net\/2013\/10\/16\/zum-world-bread-day-federweisser-brot\/\">bloggers<\/a>. When I planned what to bake for the goodby party of my favourite ex-colleague (it is a double ex as we both have left now) there was again a flask of Federwei\u00dfer sitting on the counter. The dearest was not around to rescue his beloved wine from misuse and so a not negligible amount of it was used to make a rye poolish.\u00a0 To give the bread a hearty flavour, I prepared a sourdough as well.<\/p>\n<p>The bread developed a good flavour with a slight sweet note from the young wine. The crumb was soft and the crust was crunchy. I hope, that you believe me that, as I can not provide a crumb shot because the bread was a present which I could not cut in advanced, of course.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><u>Federwei\u00dfer Bread 2015<\/u><\/h1>\n<p>yields 2 Breads<\/p>\n<p>Federwei\u00dfer-Poolish<\/p>\n<ul>\n<li>400g Federwei\u00dfer (young wine)<\/li>\n<li>200g rye flour Type 1050<\/li>\n<\/ul>\n<p>Sourdough<\/p>\n<ul>\n<li>150g rye flour Type 1050<\/li>\n<li>150g Water<\/li>\n<li>15g sourdough<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Federwei\u00dfer-Poolish<\/li>\n<li>Sourdough<\/li>\n<li>850g flour Type 550<\/li>\n<li>220g Water<\/li>\n<li>50g Butter<\/li>\n<li>20g Salt<\/li>\n<\/ul>\n<p>Mix flour and federweisser for the poolish and ferment for about 12 -16 hours at room temperature.<\/p>\n<p>For the sourdough mix flour and water and sourdough starter and ferment for about 12 -16 hours at room temperature.<\/p>\n<p>The next morning knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.<\/p>\n<p>Let rise for 2 hours<\/p>\n<p>Divide into two pieces and form into round loaves. Place the bread seam side up in a bread form.<\/p>\n<p>Let proof for 6 hours at room temperature or over night in a fridge.<\/p>\n<p>Preheat the bread baking stone for one hour at 250\u00b0C.<\/p>\n<p>Slash the breads with a curvy pattern. Bake them for 10 min at 250\u00b0C with steam, then turn the temperature back to 200\u00b0C and bake the bread for another 30 min .<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Two years ago I had the idea to bake a bread which is only leavened by the yeast of a young wine (Federwei\u00dfer). That worked good and was delicious, as you can see at this great breads\u00a0of others bloggers. When I planned what to bake for the goodby party of my favourite ex-colleague (it is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20862,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[130,324,323,339],"class_list":["post-12735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-federweissen","tag-roggenpoolish","tag-roggen","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12735","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=12735"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12735\/revisions"}],"predecessor-version":[{"id":20861,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12735\/revisions\/20861"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20862"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}