{"id":13421,"date":"2016-03-27T17:18:11","date_gmt":"2016-03-27T15:18:11","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13421"},"modified":"2021-04-04T14:31:42","modified_gmt":"2021-04-04T12:31:42","slug":"dinkel-osterpinze","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/03\/dinkel-osterpinze\/","title":{"rendered":"Spelt Easter Pinze"},"content":{"rendered":"

$\"Dinkel-Osterpinze\"$ Petras<\/a>\u00a0 comment here<\/a> made me thinking about baking this years Easter pinze<\/a> with sweet starter<\/a>. I already had a spelt variant in my mind and so I decided to combine both ideas. To keep the pinze moist, I replace the milk with some cream and reduced the amount of butter. Cream has not only a positive effect on the crumb, it is although good if you plan to let the pinze rise over night in the fridge, as the cream will not harden in the cold as butter would do. So the Easter Pinze can rise unaffected and it is easy to serve a oven fresh bread for easter breakfast.<\/p>\n

As the dough contains a bit more fat (from the cream) I added some more egg yolk, too. This adds a nice yellow hue to crust and crumb, which is very nice especially on rainy Easter Sundays like it was this year. The pale green eggs in the background of the pictures are from my uncles hens, which belong to the so called \u201c Easter eggers<\/a>\u201d, a variety of chicken which carries a special gen for a blue to green stained egg shell. So I get a\u00a0 perfect green Easter egg without staining \ud83d\ude42<\/p>\n

Spelt Easter Pinze <\/u><\/h1>\n
Sweet Starter $\"Dinkel-Osterpinze$ <\/p>\n
\n
100g Spelt flour Type 630<\/li>\n
100g sweet Starter<\/li>\n
50g Water<\/li>\n<\/ul>\n
Preferment<\/p>\n
\n
Sweet Starter<\/li>\n
120g Spelt flour Type 630<\/li>\n
50g egg yolks (4 egg yolks)<\/li>\n
55g Ei (1 Egg)<\/li>\n
35g Sugar<\/li>\n<\/ul>\n
water roux<\/p>\n
\n
30g Spelt flour Type 630<\/li>\n
150g cream<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
Prefermnt<\/li>\n
water roux<\/li>\n
255g Spelt flour Type 630<\/li>\n
35g sugar<\/li>\n
70g Milk<\/li>\n
55g Butter<\/li>\n
5g Salt<\/li>\n
zest of 1 Lemon<\/li>\n<\/ul>\n
Glazing<\/p>\n
\n
1 Egg, stirred<\/li>\n<\/ul>\n
Mix all ingredients for the Sweet starter and let it rise for 3 hours at 30\u00b0C. (You can do this the day before as well. Store the sweet starter in the fridge until the next morning)<\/p>\n
For the water roux whisk water and flour until lump free, then heat it up to 65\u00b0C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.<\/p>\n
For the preferment, mix all ingredients and let it rise for 3 hours at 30\u00b0C.<\/p>\n
In a stand mixer mix the preferment and milk roux with flour, salt, lemon peel and milk and knead for 5 min at slow speed, then another 2 min until medium gluten development.<\/p>\n
Now turn the mixer to slow speed then add the sugar, knead for another minute. Now\u00a0 add the butter all at once and knead until full gluten development (about 5 min).<\/p>\n
Ferment for 1.5 hours.<\/p>\n
Form dough into a ball.<\/p>\n
Proof for 1.5 hour at room temperature or over night in the fridge.<\/p>\n
After proofing glaze with egg or cream. Now cut the loaf with scissors tree times at the sides, the cuts should meet in the middle.<\/p>\n
Bake at 180\u00b0C for about 40 min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"
Petras\u00a0comment here made me thinking about baking this years Easter pinze with sweet starter. I already had a spelt variant in my mind and so I decided to combine both ideas. To keep the pinze moist, I replace the milk with some cream and reduced the amount of butter. Cream has not only a positive […]<\/p>\n","protected":false},"author":1,"featured_media":20770,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,2],"tags":[285,118,335,109,364,393,401],"class_list":["post-13421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-besondere-gelegenheiten","tag-ostern","tag-ei","tag-sahne","tag-dinkel","tag-sweet-starter","tag-weizenfrei","tag-zitrone"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13421","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=13421"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13421\/revisions"}],"predecessor-version":[{"id":19544,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13421\/revisions\/19544"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20770"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}