{"id":12847,"date":"2015-11-21T15:48:23","date_gmt":"2015-11-21T14:48:23","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12847"},"modified":"2017-04-22T19:59:26","modified_gmt":"2017-04-22T17:59:26","slug":"spitzweckerl","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/11\/spitzweckerl\/","title":{"rendered":"Spitzweckerl"},"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=\"Spitzweckerl (5)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/11\/Spitzweckerl-5.jpg\" alt=\"Spitzweckerl (5)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/>The idea for this rolls started when I pull a nearly forgotten glas with P\u00e2te ferment\u00e9e from the fridge saturday night. I planed to prepare some sunday morning rolls and so I added some spelt flour (white and and whole grain) for the nutty flavour and egg yolk, butter and milk for a soft crumb. Together with the fermented dough this promised to yield rolls with a deep, complex flavour.<\/p>\n<p>But it was already late at night and so I place the dough in the fridge to rise there until the next morning. Early on Sunday morning I degased the dough, formed the rolls and let them proof for a rather short time. The short proofing made sure that the rolls develope a good oven spring and that the slash opens widely.<\/p>\n<p>The rolls are perfect for a sunday breakfast: beautiful, crisp with soft crumb and as flavourful as they promised to be!<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<h1>Spitzweckerl<\/h1>\n<p>yields 10 rolls<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Spitzweckerl (4)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/11\/Spitzweckerl-41.jpg\" alt=\"Spitzweckerl (4)\" width=\"201\" height=\"300\" align=\"right\" border=\"0\" \/>P\u00e2te Ferment\u00e9e<\/p>\n<ul>\n<li>150g flour Type 550<\/li>\n<li>105g water<\/li>\n<li>2g Salt<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>P\u00e2te Ferment\u00e9e<\/li>\n<li>100g flour Type 550<\/li>\n<li>150g Spelt flour Type 630<\/li>\n<li>100g spelt, freshly milled<\/li>\n<li>120g Water<\/li>\n<li>105g Milk<\/li>\n<li>15g egg yolk (of 1 egg size M)<\/li>\n<li>8g Salt<\/li>\n<li>10g fresh yeast<\/li>\n<li>30g Butter<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te Ferment\u00e9e and let it rise for 1 hour at room temperature. Then put the dough into the fridge for at least 12 hours (up to a week).<\/p>\n<p>Knead all ingredients for about 5 min at slow speed and 6 min at fast speed.<\/p>\n<p>Let the dough rise overnight (at least 12 hours) in the fridge or one hour at room temperature.<\/p>\n<p>Divide the dough into pieces of 80g each. Shape them to oval rolls with pointy tips. Cut them lengthwise very deeply, about 3\/4 through the roll. Lay the cut together once again, turn the rolls on the cut and place the rolls on a floured couche.<\/p>\n<p>Proof for 35 min.<\/p>\n<p>Preheat the oven to 250\u00b0C.<\/p>\n<p>Turn the rolls, so that the cut side face upside once again, and place them on a paper lined baking tray. Mist with water and bake with steam for about 20 min at 250\u00b0C. For really crisp rolls turn to convection mode during the last 5 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The idea for this rolls started when I pull a nearly forgotten glas with P\u00e2te ferment\u00e9e from the fridge saturday night. I planed to prepare some sunday morning rolls and so I added some spelt flour (white and and whole grain) for the nutty flavour and egg yolk, butter and milk for a soft crumb. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20834,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[273,288,91],"class_list":["post-12847","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-nur-mit-hefe","tag-pate-fermentee","tag-brotchen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12847","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=12847"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12847\/revisions"}],"predecessor-version":[{"id":20833,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12847\/revisions\/20833"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20834"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}