{"id":2041,"date":"2010-01-06T20:40:30","date_gmt":"2010-01-06T19:40:30","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/01\/neujahrsbretzel\/"},"modified":"2024-12-30T10:12:53","modified_gmt":"2024-12-30T09:12:53","slug":"neujahrsbretzel","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/01\/neujahrsbretzel\/","title":{"rendered":"New Year\u2019s Pretzel"},"content":{"rendered":"<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"DSC_1265\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/01\/DSC_1265.jpg\" alt=\"DSC_1265\" width=\"304\" height=\"210\" align=\"left\" border=\"0\" \/><\/strong>Every year I bake a New year\u2019s pretzel at 31. December which we eat on new year\u2019s morning. This year we came back late in the night of 30. December, so I was to tired to prepare a p\u00e2te ferment\u00e9e for <a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/05\/zopfeggbread\/\">this recipe<\/a>. So I decided to create a recipe similar to the <a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/11\/weckmnner\/\">weckmann recipe<\/a> using water roux. Water roux makes the bread soft and fluffy and enhances shelf life.<\/p>\n<p><!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">New Year\u2019s Pretzel<\/span><\/h1>\n<p><strong>Water roux<\/strong><\/p>\n<ul>\n<li>30g flour Type 550<\/li>\n<li>150g milk<\/li>\n<\/ul>\n<p><strong>Preferment<\/strong><\/p>\n<ul>\n<li>125g flour Type 550<\/li>\n<li>125g water<\/li>\n<li>10g fresh yeast<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>whole Water roux<\/li>\n<li>whole preferment<\/li>\n<li>350g flour Type 550<\/li>\n<li>75g egg (this is about 1,5 eggs, beat them lightly before weighing and save the remaining egg for the egg wash)<\/li>\n<li>75g milk<\/li>\n<li>75g butter<\/li>\n<li>75g sugar<\/li>\n<\/ul>\n<p><strong>Zum Bestreichen<\/strong><\/p>\n<ul>\n<li>remaining egg<\/li>\n<li>pearl sugar<\/li>\n<\/ul>\n<p>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<p>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<p>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<p>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<p>Ferment for one hour, fold one time in between.<\/p>\n<p>Divide the dough into three pieces and roll into strands of 70 cm length and braid it. Form the braid to a pretzel.<\/p>\n<p>Proof for two hours.<\/p>\n<p>Glaze with whisked egg and sprinkle with pearl sugar.<\/p>\n<p>Bake at 200\u00b0C for 35 min.<\/p>\n<p>[tab:END]<\/p>\n<p>Wer viele leckere Brote sehen m\u00f6chte, der sollte bei Susans w\u00f6chentlichen <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a> vorbeischauen. Ein Besuch dort bringt immer viele neue Ideen!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Every year I bake a New year\u2019s pretzel at 31. December which we eat on new year\u2019s morning. This year we came back late in the night of 30. December, so I was to tired to prepare a p\u00e2te ferment\u00e9e for this recipe. So I decided to create a recipe similar to the weckmann recipe [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[135,268,273],"class_list":["post-2041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-festtagsgeback","tag-neujahr","tag-nur-mit-hefe"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2041","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=2041"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2041\/revisions"}],"predecessor-version":[{"id":20512,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2041\/revisions\/20512"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20513"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}