{"id":2102,"date":"2010-02-25T18:35:00","date_gmt":"2010-02-25T17:35:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/02\/sacaduros-bbd-27\/"},"modified":"2017-04-21T21:07:56","modified_gmt":"2017-04-21T19:07:56","slug":"sacaduros-bbd-27","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/02\/sacaduros-bbd-27\/","title":{"rendered":"Sacaduros \u2013 BBD #27"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"Sacaduros\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/02\/Sacaduros.jpg\" alt=\"Sacaduros\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/>Bread Baking Day # 27 was a real challenge for me. Gretchen Noelle from <a title=\"http:\/\/www.canelaycomino.com\/2010\/02\/bread-baking-day-27-hosted-here\/\" href=\"http:\/\/www.canelaycomino.com\/2010\/02\/bread-baking-day-27-hosted-here\/\">canela and comino<\/a> choosed Pan Latino \u2013 Latin Bread as theme. The spanish word pan reminded me that I only remember spanish food terms and no other word from my Spanish lessons. I did not change a lot since my school days, didn\u2019t I? Always fascinated by food. \ud83d\ude00<\/p>\n<p>But poor language knowledge is no excuse since Goggle Translator. Goggle Translator worked very good for me when translating the recipe for <a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/03\/ceriola-selbes-rezept-neue-methode\/\">Ceriolas<\/a>.\u00a0 But before checking the world wide web I take a look in my cookbooks. But I did only find one latin bread recipe, conchas. This are sweet rolls with a cookie dough topping. But I was whishing for something not so sweet. And then I remembered that Petra from\u00a0 <a href=\"http:\/\/peho.typepad.com\/chili_und_ciabatta\">Chili und Ciabatta<\/a> post some latin recipes. So I looked through the recipes I bookmarked from her page and found something I want to try for ages: <a href=\"http:\/\/peho.typepad.com\/chili_und_ciabatta\/2006\/04\/ungewhnliche_ta.html\">Sacaduros<\/a>.<!--more--><\/p>\n<p>They are cute little rolls, with a butter core, which unfold a little bit during baking. They are perfect to accompany a salad or a soup.<\/p>\n<h1><span style=\"text-decoration: underline;\">Sacaduros<\/span><\/h1>\n<p><strong>Poolish:<\/strong><\/p>\n<ul>\n<li>155g flour Type 550<\/li>\n<li>35g\u00a0 wheat, fresh ground<\/li>\n<li>1 g fresh yeast<\/li>\n<li>9 g Honey<\/li>\n<li>320 g water<\/li>\n<\/ul>\n<p><strong>Dough<\/strong>:<\/p>\n<ul>\n<li>whole poolish<\/li>\n<li>300g flour Type 550<\/li>\n<li>2g fresh yeast<\/li>\n<li>10 g Salt<\/li>\n<\/ul>\n<p><strong>Filling<\/strong>:<\/p>\n<ul>\n<li>50g butter in small pieces<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p>Mix all ingredients for the poolish and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n<p>Add all ingredients for the dough and\u00a0 then knead\u00a0 for 10 min at middle speed. Ferment for 2 hours.<\/p>\n<p>Divide the Butter into cuves with 1 cm edge lenth.<\/p>\n<p>Divide into pieces of 45 g. Take a piece of dough, place a butter cube in the middle. Take two opposite sides of the dough, stretch it a little bit and fold it over the butter, so that they meet in the middle. Turn the roll for 90\u00b0and repeat the procedure. Turn the roll again for 90\u00b0 and stretch and fold again. If the dough is to sticky use some flour.<\/p>\n<p>Now place the roll upside down on a very well floured board.<\/p>\n<p>Proof the rolls until you form enough for one tray (not longer then 30 min). Bake them while forming the rolls for the second tray.<\/p>\n<p>Bake the rolls at 250\u00b0C for 15 min.<\/p>\n<p>&nbsp;<\/p>\n<p>I submit this post to Susans <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\" target=\"_blank\" rel=\"noopener noreferrer\">Yeastspotting<\/a>, too. Yeastspotting is a weekly showcase of yeast baked goods.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bread Baking Day # 27 was a real challenge for me. Gretchen Noelle from canela and comino choosed Pan Latino \u2013 Latin Bread as theme. The spanish word pan reminded me that I only remember spanish food terms and no other word from my Spanish lessons. I did not change a lot since my school [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20458,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[85,273,91],"class_list":["post-2102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-bread-baking-day","tag-nur-mit-hefe","tag-brotchen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2102","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=2102"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2102\/revisions"}],"predecessor-version":[{"id":20457,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2102\/revisions\/20457"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20458"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}