{"id":13032,"date":"2016-02-07T18:41:54","date_gmt":"2016-02-07T17:41:54","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13032"},"modified":"2024-12-30T10:47:42","modified_gmt":"2024-12-30T09:47:42","slug":"dinkel-berliner","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/02\/dinkel-berliner\/","title":{"rendered":"Spelt-Berliner"},"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=\"Dinkel-Berliner (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/02\/Dinkel-Berliner-2.jpg\" alt=\"Dinkel-Berliner (2)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/><\/p>\n<p>There is only one reason to spent carnival Sunday not thinking about the best hiding place: my nice and my nephew. As we invited them to\u00a0 watch the children carnival parade in our little town with us, I even bought some paper streamers and baked some \u201cAmerikaner\u201d (german version of black and white cookies) and Berliner. That is as close as I will ever\u00a0 come to celebrating carnival.<\/p>\n<p>This years Berliner are made with spelt flour and get their good flavour from a biga, which helps to build a strong gluten network, too. For a bit more moisture I added a water roux and like last year I have again a good amount of egg yolk in the dough, which helps to create a tender crump. And as Berliner a for me the best part of carnival, I wish you a good time during the \u201ccrazy days\u201d: Alaaf!<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><u>Spelt-Berliner <\/u><\/h1>\n<p>yields 20 Berliner<\/p>\n<p>Biga<\/p>\n<ul>\n<li>120g spelt flour Type 630<\/li>\n<li>60g Water<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p>Water Roux<\/p>\n<ul>\n<li>160g Milk<\/li>\n<li>40g spelt flour Type 630<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Biga<\/li>\n<li>Water Roux<\/li>\n<li>380 g spelt flour Type 630<\/li>\n<li>70g Milk<\/li>\n<li>10g fresh yeast<\/li>\n<li>100g egg yolk (from 5 eggs size L)<\/li>\n<li>5g Salt<\/li>\n<li>some lemon peel<\/li>\n<li>60g sugar<\/li>\n<li>60g Butter<\/li>\n<\/ul>\n<p>For frying<\/p>\n<ul>\n<li>1kg frying fat<\/li>\n<\/ul>\n<p>for finishing<\/p>\n<ul>\n<li>200g raspberry yam (without seeds)<\/li>\n<li>powered sugar for dusting<\/li>\n<\/ul>\n<p>Mix the ingredients of the biga and let the biga ferment in the fridge for at least 16 hours.<\/p>\n<p>For the water roux mix flour and water and bring to boil while stirring. Cover with clingfilm and let it cool down to room temperature.<\/p>\n<p>Knead all ingredients except sugar and butter for 10 min at slow speed. . Now add the sugar in two increments and knead 1 min after add each portion of sugar. At last add the butter all at once. Knead to <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2011\/08\/gluten-entwicklung-und-fenstertest\/\">full gluten development<\/a>.<\/p>\n<p>Let the dough rise for 1.5 hours.<\/p>\n<p>Knock the air out of the dough and divide the dough into pieces of 65g and shape them into balls.\u00a0 Press them down a little bit and place them on a well floured couch.<\/p>\n<p>Proof for 45 min without cover. They have to develop a skin to prevent soaking with oil when frying.<\/p>\n<p>Heat the oil to 150\u00b0 \u2013 160\u00b0C and fry each Berliner for 2-3 min, two times each side in a pot closed with a lid. If you get a white collar, submerse the Berliner after turning it for the second time, so that the collar will bake a little bit, too.<\/p>\n<p>Let the Berliner cool down, then fill them with raspberry jam and dust with powdered sugar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There is only one reason to spent carnival Sunday not thinking about the best hiding place: my nice and my nephew. As we invited them to\u00a0 watch the children carnival parade in our little town with us, I even bought some paper streamers and baked some \u201cAmerikaner\u201d (german version of black and white cookies) and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20790,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[74,146,273,109,393],"class_list":["post-13032","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-biga","tag-frittiert","tag-nur-mit-hefe","tag-dinkel","tag-weizenfrei"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13032","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=13032"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13032\/revisions"}],"predecessor-version":[{"id":20789,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13032\/revisions\/20789"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20790"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}