{"id":13429,"date":"2016-04-03T21:23:44","date_gmt":"2016-04-03T19:23:44","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13429"},"modified":"2020-03-18T21:24:45","modified_gmt":"2020-03-18T20:24:45","slug":"volles-korn","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/04\/volles-korn\/","title":{"rendered":"Whole Grain"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\"><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Volles Korn (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/04\/Volles-Korn-2.jpg\" alt=\"Volles Korn (2)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/><\/a>It makes me always happy to get my hands into flour and I enjoy it\u00a0 very much when I have the opportunity to bake more then one kind of bread. This weekend I baked busily as I wanted to have a selection of bread for the \u201cSchwarzmarkt\u201d \u2013 the non-commercial food swap market which took place today. I prepared breads with different seeds, breads with oats and whole grain breads.<\/p>\n<p>The whole grain bread is moist as I added some butter and a hot soaker to the dough. And a long, cold proof and the whole grain variant of my <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet starter<\/a> build a complex flavour and the oven spring is very good and the slashes opend in a nice way. To archive slashes which open nicely and form nice \u201cears\u201d, these things has proved themselves: a sharp nice (of course), cutting in a shallow angle and a slash in slight crescent shape.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<h1><u>Whole Grain<\/u><\/h1>\n<p>yields 2 Bread<\/p>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">Sweet Starter<\/a><a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\"><img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Volles Korn (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/04\/Volles-Korn-1-1.jpg\" alt=\"Volles Korn (1)\" width=\"201\" height=\"300\" align=\"right\" border=\"0\" \/><\/a><\/p>\n<ul>\n<li>100g Sweet Starter<\/li>\n<li>150g Wheat, freshly milled<\/li>\n<li>85g Water<\/li>\n<\/ul>\n<p>Hot soaker<\/p>\n<ul>\n<li>180g Wheat, freshly milled<\/li>\n<li>360g boiling water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Sweet starter<\/li>\n<li>Hot soaker<\/li>\n<li>600g Wheat, freshly milled<\/li>\n<li>370g Water<\/li>\n<li>60g Butter<\/li>\n<li>20g Salt<\/li>\n<li>20g Malt<\/li>\n<\/ul>\n<p>Mix the ingredients of the sweet starter and let it rise until the volume doubled (2-4 hours) at 30\u00b0C.<\/p>\n<p>Mix flour and boiling water and let cool for for at least one hour<\/p>\n<p>Now knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.<\/p>\n<p>Let rise for 1.5 hours<\/p>\n<p>Divide the dough into two parts and form to two oval breads. Place in two floured proofing baskets.<\/p>\n<p>Proof overnight in the fridge.<\/p>\n<p>The next morning heat the baking stone at 250\u00b0C .<\/p>\n<p>Prior to baking, place on a peel and cut lengthwise. Place the breads in the oven with steam. Turn the temperature back to 200\u00b0C after 10 min and bake the bread for another\u00a0 35 min .<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It makes me always happy to get my hands into flour and I enjoy it\u00a0 very much when I have the opportunity to bake more then one kind of bread. This weekend I baked busily as I wanted to have a selection of bread for the \u201cSchwarzmarkt\u201d \u2013 the non-commercial food swap market which took [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20769,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[345,364,392,384],"class_list":["post-13429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-schwarzmarkt","tag-sweet-starter","tag-weizen","tag-vollkorn"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13429","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=13429"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13429\/revisions"}],"predecessor-version":[{"id":20768,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13429\/revisions\/20768"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20769"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}