20g Salt<\/li>\n<\/ul>\nMix the ingredients of the Sourdough and let it rise for 12-14 hour at 25\u00b0C .<\/p>\n
Next Morning: Mix the ingredients of the sweet starter and let it rise until the volume doubled (about 3 hours) at 30\u00b0C.<\/p>\n
Now knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.<\/p>\n
Let rise in the fridge for 6-8 hours<\/p>\n
Divide the dough into two parts and form to two round breads. Place in two floured proofing baskets.<\/p>\n
Proof in the fridge for 10-12 hours.<\/p>\n
In the morning heat the baking stone at 250\u00b0C .<\/p>\n
Place the loaves on peels and slash (make some shorter, decorative slashes if desired). Place the breads in the oven with steam. Turn the temperature back to 190\u00b0C after 10 min and bake the bread for another\u00a0 40 min .<\/p>\n","protected":false},"excerpt":{"rendered":"
Sometimes days go in another direction then my bread baking plan was scheduled. Like last weekend when my mum called to invite me for a spontaneous lunch. So I placed my dough in the fridge after kneading. When we came home it was already late afternoon and when I calculate how long it would take […]<\/p>\n","protected":false},"author":1,"featured_media":20798,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[72,339,109,364],"class_list":["post-13006","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-bier","tag-sauerteig","tag-dinkel","tag-sweet-starter"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13006","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=13006"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13006\/revisions"}],"predecessor-version":[{"id":20797,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13006\/revisions\/20797"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20798"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Bergisches](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/01\/Bergisches-Bierbrot-2.jpg\" "\\"Bergisches")
Sometimes days go in another direction then my bread baking plan was scheduled. Like last weekend when my mum called to invite me for a spontaneous lunch. So I placed my dough in the fridge after kneading. When we came home it was already late afternoon and when I calculate how long it would take to proof and bake the bread I realize it would be already past my bed time. So I decided to form the loaves and proof them over night in the fridge. With a mild sourdough, this works very well without getting a to sour bread.<\/p>\n![\"Bergisches](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/01\/Bergisches-Bierbrot-1.jpg\" "\\"Bergisches")
<\/p>\n