{"id":13549,"date":"2016-05-28T22:32:30","date_gmt":"2016-05-28T20:32:30","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13549"},"modified":"2017-04-22T19:52:48","modified_gmt":"2017-04-22T17:52:48","slug":"witbrood","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/05\/witbrood\/","title":{"rendered":"Witbrood"},"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=\"Witbrood (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/05\/Witbrood-2.jpg\" alt=\"Witbrood (2)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/><a href=\"http:\/\/brotdoc.com\/\">Bj\u00f6rn<\/a> posted a series of fluffy Netherland breads back in January. One of these Breads was the classical <a href=\"http:\/\/brotdoc.com\/2016\/01\/31\/nieuwe-wit-brood\/\">Witbrood<\/a>. It looked temping soft and fluffy. I bake those breads rather seldom, but when we finally felt a longing for a fluffy bread, I decided to use Bj\u00f6rns Bread as Inspiration. My Witbrood-Variant is made with a mild sourdough and 2% yeast. This is for me a rather high amount, but it helps to create a high risen bread in a considerably short time.<\/p>\n<p>Due to the wheat sourdough it develops a fine flavour with lactic acid notes \u2013 like a good yoghurt. And so it is not clear to me, why this post sank down to the bottom of the \u201c<a href=\"https:\/\/en.wikipedia.org\/wiki\/The_Well_of_Lost_Plots\">well of lost plots<\/a>\u201d. But I brought it back to the surface \u2013 and here it is, with just three month delay!<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<h1><u>Witbrood<\/u><\/h1>\n<p>yields 3 small breads<\/p>\n<p>Sourdough<img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Witbrood (3)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/05\/Witbrood-3-1.jpg\" alt=\"Witbrood (3)\" width=\"201\" height=\"300\" align=\"right\" border=\"0\" \/><\/p>\n<ul>\n<li>300g flour Type 550<\/li>\n<li>300g Water (40\u00b0C)<\/li>\n<li>15g <a href=\"https:\/\/www.hefe-und-mehr.de\/?p=12485\">aktive Sourdough<\/a><\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Sourdough<\/li>\n<li>700g flour Type 550<\/li>\n<li>300g Milk<\/li>\n<li>120g Water<\/li>\n<li>5g active Malt<\/li>\n<li>10g inactive <a href=\"https:\/\/www.hefe-und-mehr.de\/2014\/05\/malzsirup\/\">Malt<\/a><\/li>\n<li>20g sugar<\/li>\n<li>50g Butter<\/li>\n<li>20g fresh yeast<\/li>\n<li>20g Salt<\/li>\n<\/ul>\n<p>Mix all ingredients for the sourdough and let it rise overnight (14-16 hours) at 25\u00b0C.<\/p>\n<p>Place all ingredients except the butter in the kitchen machine and knead 5 min at slowest speed, then around 10 min on fast speed until complete gluten development. Now add butter and knead for about 2 min until butter is complete incooperated.<\/p>\n<p>Ferment for 90 min.<\/p>\n<p>Degase the dough and 2equal parts. Roll each piece into a long thin oval, wet the sureface and roll into a log. Let rest for 10 min, then roll it again along the seam to an long, thin oval, fold the long sides into the middle and roll again tightly to a log. Elongate to strand to the length of the baking pan.<\/p>\n<p>Place each strand in a buttered pan (20 cm long).<\/p>\n<p>Proof for 90 min.<\/p>\n<p>Bake with steam at 175\u00b0C for about 55 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bj\u00f6rn posted a series of fluffy Netherland breads back in January. One of these Breads was the classical Witbrood. It looked temping soft and fluffy. I bake those breads rather seldom, but when we finally felt a longing for a fluffy bread, I decided to use Bj\u00f6rns Bread as Inspiration. My Witbrood-Variant is made with [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20748,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[97,243,339,372],"class_list":["post-13549","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-butter","tag-malz","tag-sauerteig","tag-toast"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13549","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=13549"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13549\/revisions"}],"predecessor-version":[{"id":20747,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13549\/revisions\/20747"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20748"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}