{"id":13963,"date":"2016-10-16T09:37:00","date_gmt":"2016-10-16T07:37:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13963"},"modified":"2025-09-29T06:31:01","modified_gmt":"2025-09-29T04:31:01","slug":"krbisstuten","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/10\/krbisstuten\/","title":{"rendered":"K\u00fcrbisstuten"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"K\u00fcrbisstuten\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/10\/Krbisstuten.jpg\" alt=\"K\u00fcrbisstuten\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/>In this year Indian summer lasted long. But now the days are getting shorter and air is chilly when I leave the house in the morning. And when I drive through the range of the hills I can see the first sun rays turning the misty valleys below into golden lakes. It is autumn, finally.<\/p>\n<p>And so a recipe, which I got from a reader some weeks ago, fits into this beginning autumn very well. It is a recipe for pumpkin \u201cStuten\u201d. Literally the term \u201cStuten\u201d means \u201cMare\u201d and my reader was very puzzled about it when she moved to Oldenburg many years ago and the bakeries were advertising \u201cIt is Pumpkin-Stuten time again\u201d. But in Westphalia, Lower Saxony and Schleswig-Holstein the term means \u201csweet bread\u201d as well as \u201chorse\u201d. And this pumpkin bread was a steady companion for my reader in the following years.<\/p>\n<p>And when I asked for local recipes she sent a recipe from her kids kindergarten. I modified it strongly (ok, I tore it down and rebuild it from the fragments), so it contains now much less yeast but a preferment and some more liquid, too. And I kneaded the dough much longer as well. All of this together makes the bread irresistibly soft and aromatic. A great bread for autumn!<\/p>\n<p><!--more--><\/p>\n<h1><u>K\u00fcrbisstuten<\/u><\/h1>\n<p>yields 3 Breads<\/p>\n<p>Biga<img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"K\u00fcrbisstuten (3)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/10\/Krbisstuten-3-1.jpg\" alt=\"K\u00fcrbisstuten (3)\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/p>\n<ul>\n<li>200g flour Type 550<\/li>\n<li>100g Water<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Teig<\/p>\n<ul>\n<li>Biga<\/li>\n<li>450g pumpkin (Hokkaido), baked and pureed<\/li>\n<li>100g egg<\/li>\n<li>700g flour Type 550<\/li>\n<li>10g Salt<\/li>\n<li>15g yeast<\/li>\n<li>120g sugar<\/li>\n<li>150g Butter<\/li>\n<\/ul>\n<p>Mix the ingredients of the bigaand let it rise for 16-24 hours in the fridge.<\/p>\n<p>Knead all ingredients except sugar and butter for 5 min at slow speed. Then knead 7 min at fast speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next 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 rise overnight in the fridge or\u00a0 for one hour temperature plus 1-2 hours in the fridge.<\/p>\n<p>Divide the dough into there equal parts and form them to oval loaves.<\/p>\n<p>Proof for 90 min.<\/p>\n<p>After proofing brush with egg and slash lengthwise. Bake at 180\u00b0C for about 40 min with steam.<\/p>\n<p>This is my submission for this years <a href=\"http:\/\/www.kochtopf.me\/world-bread-day-2016-einladung-invitation\">WBD<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this year Indian summer lasted long. But now the days are getting shorter and air is chilly when I leave the house in the morning. And when I drive through the range of the hills I can see the first sun rays turning the misty valleys below into golden lakes. It is autumn, finally. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,25],"tags":[74,175,223],"class_list":["post-13963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-regionale-brote","tag-biga","tag-herbst","tag-kurbis"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13963","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=13963"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13963\/revisions"}],"predecessor-version":[{"id":19528,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13963\/revisions\/19528"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20705"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13963"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13963"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}