{"id":21145,"date":"2017-07-24T22:07:20","date_gmt":"2017-07-24T20:07:20","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21145"},"modified":"2019-05-31T21:29:26","modified_gmt":"2019-05-31T19:29:26","slug":"after-work-bread","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2017\/07\/after-work-bread\/","title":{"rendered":"After Work Bread"},"content":{"rendered":"

\"Feierabendbrot-33\"<\/a>Sometimes it can happen even in a bread loving household: no bread! This happened to me some weeks ago when we had to defrost our freezer and so started to eat our way through all frozen goods. And then \u2013 in the middle of my working week \u2013 all bread was eaten and only to lonely rolls where left in the freezer. Enough to ensure our breakfast the next morning \u2013 but for the rest of the week we needed bread. And so I checked the flour stocks, took out some sweet starter<\/a> and sourdough from the fridge and kneaded a dough before I went to sleep. The dough rested in the fridge meanwhile.<\/p>\n

<\/p>\n

When I came home after work I formed the bread before I started to cook our dinner. After dinner I put it on the oven and an hour later it was done and set aside to cool. I sliced it only the following morning and was happy: A crust bread with a good amount of whole grain and complex flavour notes due to sourdough and sweet starter.<\/p>\n

It is a good example of how to fit baking even in a busy weekday. Having some sourdough or sweet starter (or lievito madre<\/a>) at hands helps of course to create a aromatic bread. But even without the preferments the bread would taste great due to the long fermenting time. And so there are no excuses\u00a0 for me to bake a good bread when needed even when I still prefer baking on the weekend.<\/p>\n

After Work Bread<\/u><\/h1>\n

yields 2 Breads<\/p>\n