{"id":13019,"date":"2016-01-30T21:34:38","date_gmt":"2016-01-30T20:34:38","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13019"},"modified":"2017-04-22T19:54:56","modified_gmt":"2017-04-22T17:54:56","slug":"briegel","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/01\/briegel\/","title":{"rendered":"Briegel"},"content":{"rendered":"

$\"Briegel\"$ <\/p>\n

I didn\u2019t eat a Briegel for ages. At least it feels like that as I had the last one when we visit beautiful\u00a0 Swabia<\/a> last summer. When I baked a lot of spelt \u201cSeelen\u201d \u2013 a bread very close related to Briegel – at the breat festival in Berlin two weeks ago, the memory of this briegel appeared again in my mind. And the idea of baking them by my self was fixed in my brain.<\/p>\n

The starting point for this recipe was Lutz spelt Seelen<\/a>. Instead of using yeast I went for a whole grain variant of my sweet starter<\/a>. A slightly higher whole grain flour amount in the dough and a changed water roux makes the the a bit firmer, as a Briegel dough should be. The dough is good to handle despite the fact that is has a hydration of 87%. A long cold rest in the fridge helps to add a lot of flavour and subtle aroma of lactic acid which fits very well with the bread. To build the gluten network more easily, the double Hydration<\/a> method is used. For forming a lot of water is needed, too. The surface of the worktop has to wet to avoid sticking and the hands has to be wet as well.\u00a0 Then it is easy to form the Briegel and bake them directly, without proofing.<\/p>\n

The crumb of the Briegel is then as it should be: Opend and moist. The crust is crisp and the flavour is unbeatable, complex and deep with a week hint of lactic acid.<\/p>\n

Briegel<\/u><\/h1>\n
yields about 7-8\u00a0 Briegel<\/p>\n
Sweet Starter $\"Briegel$ <\/p>\n
\n
70g Whole spelt Sweet Starter (60% Hydration)<\/li>\n
115g whole spelt flour<\/li>\n
70g Water<\/li>\n<\/ul>\n
Water Roux<\/p>\n
\n
35g Spelt flour Type 630<\/li>\n
160g Water<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
Whole Grain Sweet Starter<\/li>\n
Water Roux<\/li>\n
280g Spelt flour Type 630<\/li>\n
30g Whole Spelt Flour<\/li>\n
125g Water<\/li>\n
12g Butter<\/li>\n
11g Salt<\/li>\n<\/ul>\n
Second Hydration<\/p>\n
\n
50 g Water<\/li>\n<\/ul>\n
Topping<\/p>\n
\n
coarse Salt<\/li>\n
caraway seeds<\/li>\n<\/ul>\n
Mix the ingredients of the sweet starter and let it rise for 1.5-2 hours at 30\u00b0C until it doubles its volume. Do not let it rise to long, as the whole grain version tends to get sour easily.<\/p>\n
At the same time mix for the water roux flour and water and bring to boil. Cover with clingfilm and let it cool down to room temperature.<\/p>\n
For the dough knead all ingredients for 10 min at slow speed and another 3 min at fast speed. Add now the water for the second hydration in small increments. Knead until the water is fully absorbed before adding another part of the water.<\/p>\n
Let the dough rise for 2 hours, folding it every 30 min. Then let the dough rise over night in the fridge.<\/p>\n
The next morning heat the oven to 250\u00b0C.<\/p>\n
Wet the surface of the worktop with water.\u00a0 Place the dough on the worktop, and wet it surface. With the wet hands break parts out of the dough by pressing the sides of the hands down the dough and pulling them to your body. Smooth the surface with wet hands and place the bread on a baking tray. Sprinkle with coarse salt and caraway seeds.<\/p>\n
Bake at 250\u00b0C for 20-25 min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"
I didn\u2019t eat a Briegel for ages. At least it feels like that as I had the last one when we visit beautiful\u00a0 Swabia last summer. When I baked a lot of spelt \u201cSeelen\u201d \u2013 a bread very close related to Briegel – at the breat festival in Berlin two weeks ago, the memory of […]<\/p>\n","protected":false},"author":1,"featured_media":20794,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[25,9],"tags":[222,109,364,393],"class_list":["post-13019","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regionale-brote","category-brotchen","tag-kummel","tag-dinkel","tag-sweet-starter","tag-weizenfrei"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13019","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=13019"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13019\/revisions"}],"predecessor-version":[{"id":20793,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13019\/revisions\/20793"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20794"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13019"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13019"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13019"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}