{"id":1290,"date":"2009-06-29T18:57:15","date_gmt":"2009-06-29T17:57:15","guid":{"rendered":"http:\/\/stefanie-herberth.de\/?p=1290"},"modified":"2018-04-03T08:34:15","modified_gmt":"2018-04-03T06:34:15","slug":"brotchen-mit-poolish","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/06\/brotchen-mit-poolish\/","title":{"rendered":"Rolls with Poolish"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21827 alignleft\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/06\/Br\u00f6tchen-mit-Poolish-1-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/>I like bread recipes, in which the dough fermented in the fridge overnight. The bread developes then a aromatic taste and it is easy to have freshly baked bread for breakfeast. The hard roll recipe from <a href=\"http:\/\/ketex.de\/blog\/?p=58\" target=\"_blank\" rel=\"noopener noreferrer\">Gerd <\/a> was on top of my to Do list because it use poolish and cold fermentation, both good methods to gain a good taste.<\/p>\n<p>My plan was to have fresh baked rolls for saturday breakfast. So I prepared the poolish on friday morning, knead the dough on friday evening, and formed and baked the rolls on saturday morning. I changed just one thing: I replaced the rye flour, because I have an intolerance against rye.<\/p>\n<p>The rolls had an exellent taste and a nice crust, but they were not as fluffy as I like rolls. I prefer <a href=\"https:\/\/www.hefe-und-mehr.de\/?p=525\" target=\"_blank\" rel=\"noopener noreferrer\">Ceriolas,<\/a> But I think I will use this methode for my <a href=\"https:\/\/www.hefe-und-mehr.de\/?p=773\" target=\"_blank\" rel=\"noopener noreferrer\">Baguettes<\/a>.<!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\"><span style=\"color: #000000;\">Hard rolls with Poolish<\/span><\/span><\/h1>\n<p>Poolish:<\/p>\n<ul>\n<li>330g Flour(Type 550)<\/li>\n<li>330 g water<\/li>\n<li>1 g fresh yeast<\/li>\n<\/ul>\n<p>Teig:<\/p>\n<ul>\n<li>the whole Poolish<\/li>\n<li>670 g flour (Type 550)<\/li>\n<li>320 g water<\/li>\n<li>20 g salt<\/li>\n<li>15 g malt<\/li>\n<li>10 g fresh yeast<\/li>\n<\/ul>\n<p>Dissolve yeast in Water and mix with the flour untill homogenous. Fermeted fir 12 hours ad room temperature.<\/p>\n<p>At the evening: knead all incredients for 5 min on slow speed, then 8 min on high speed. Then place the dough in a big plastic box and ferment for 12 hours in the fridge.<\/p>\n<p>At the next mornig: Take the dough out of fridge and let it warm up on roomtemperature for one hour. Then devide the dough into pieces of 85g and form to rolls.<\/p>\n<p>Proof for 75 min.<\/p>\n<p>Head the baking stone at 230\u00b0C .<\/p>\n<p>Slash the rolls before baking and bake the rolls with steam for about 18 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I like bread recipes, in which the dough fermented in the fridge overnight. The bread developes then a aromatic taste and it is easy to have freshly baked bread for breakfeast. The hard roll recipe from Gerd was on top of my to Do list because it use poolish and cold fermentation, both good methods [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20573,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[273],"class_list":["post-1290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-nur-mit-hefe"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1290","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=1290"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1290\/revisions"}],"predecessor-version":[{"id":21517,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1290\/revisions\/21517"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20573"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=1290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=1290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=1290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}