{"id":1918,"date":"2009-11-09T00:26:00","date_gmt":"2009-11-08T23:26:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2009\/11\/weckmnner\/"},"modified":"2025-10-30T15:41:22","modified_gmt":"2025-10-30T14:41:22","slug":"weckmaenner","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/11\/weckmaenner\/","title":{"rendered":"Weckm\u00e4nner"},"content":{"rendered":"

$\"Weckmann\"$ This post is a special one for me, because it is post Number 100\u00a0 and because I write my first post 1 year ago. How time flies!<\/p>\n

But back to my topic: Weckmann. Sarah already asked me for a recipe here<\/a>.<\/p>\n

Weckmann comes from the words Weckchen (that are sweet rolls in rhineland) and\u00a0 Mann (man), so it means sweet roll man.<\/p>\n

On 11. November, the day of Saint Martin, children goes through the streets in a latern procession, singing songs about the saint. Afterwards every child gets a weckmann.<\/p>\n

Because weckm\u00e4nner have a very fluffy and soft crumb I decided to use water roux<\/a>. It is a mixture that contains of 1 part flour and 5 parts water and which is heated to 65\u00b0C. It cause the starch to gelatinization, so it binds more water, which make the bread softer and fluffier and enhanced the shelf life.<\/p>\n

It works very fine with my weckm\u00e4nner<\/p>\n

Weckmann<\/span><\/h1>\n
for 6 Weckm\u00e4nner, each about 180g<\/p>\n
Water roux<\/strong><\/p>\n
\n
30 g flour Type 550<\/li>\n
150g water<\/li>\n<\/ul>\n
P\u00e2te ferment\u00e9e<\/strong><\/p>\n
\n
125 g flour Type 550<\/li>\n
75g water<\/li>\n
2g fresh yeast<\/li>\n
2,5g salt<\/li>\n<\/ul>\n
Dough<\/strong><\/p>\n
\n
180g Water roux<\/li>\n
200g P\u00e2te ferment\u00e9e<\/li>\n
500g flour Type 550<\/li>\n
125 ml milk<\/li>\n
2\u00a0 eggs<\/li>\n
80g butter<\/li>\n
100g sugar<\/li>\n
10g fresh yeat<\/li>\n
8g salt<\/li>\n<\/ul>\n
Decoration<\/strong><\/p>\n
\n
beaten egg (for glazing)<\/li>\n
clay pipes (length: 9,5 cm)<\/li>\n
raisins<\/li>\n<\/ul>\n
Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n
For the water roux whisk water and flour untill 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
Dissolve the yeast in milk, then knead in the kitchen machine with eggs, salt, flour and P\u00e2te ferment\u00e9e for 5 min at slow speed.<\/p>\n
The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min. At last add the butter all at once and knead until the butter is completely incooperated.<\/p>\n
Ferment for one hour, fold one time in between.<\/p>\n
Divide the dough into pieces of 190g and shape them into small loaves. Rest for 10 min, then roll each piece to a length of 25 cm. Form a\u00a0 puff of 5 cm on the upper part by pressing the edge of your hand into the dough. Now cut the arms on both sides of the loaf (length 10 cm) and form the legs with a 10 cm cut (see picture)<\/p>\n
Place a clay pipe on the body of the weckmann and lay the right arm of the weckmann over the pipe.<\/p>\n
Proof for one hour.<\/p>\n
Glaze with whisked egg and use two raisins for the eyes.<\/p>\n
Bake at 200\u00b0C for 25 min.<\/p>\n
<\/p>\n
$\"Weckmann$ $\"Weckmann$ <\/p>\n
$\"Weckmann$ $\"Weckmann$ $\"Weckmann$ <\/p>\n
Dies ist mein Beitrag f\u00fcr Susan Yeastspotting<\/a>. Ein Besuch dort lohnt sich immer, es gibt dort immer viele k\u00f6stliche Brote zu bestaunen!<\/p>\n","protected":false},"excerpt":{"rendered":"
This post is a special one for me, because it is post Number 100\u00a0 and because I write my first post 1 year ago. How time flies! But back to my topic: Weckmann. Sarah already asked me for a recipe here. Weckmann comes from the words Weckchen (that are sweet rolls in rhineland) and\u00a0 Mann […]<\/p>\n","protected":false},"author":1,"featured_media":20488,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[25,9,2],"tags":[80,273,354,388],"class_list":["post-1918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regionale-brote","category-brotchen","category-besondere-gelegenheiten","tag-blog-geburtstag","tag-nur-mit-hefe","tag-st-martin","tag-weckmann"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1918","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=1918"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1918\/revisions"}],"predecessor-version":[{"id":20487,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1918\/revisions\/20487"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20488"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=1918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=1918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=1918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}