{"id":21206,"date":"2017-09-17T09:45:35","date_gmt":"2017-09-17T07:45:35","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21206"},"modified":"2020-03-18T21:25:09","modified_gmt":"2020-03-18T20:25:09","slug":"autumn-bread","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2017\/09\/autumn-bread\/","title":{"rendered":"Autumn Bread"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2017\/09\/Helles-Herbstbrot-13.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border: 0px;\" title=\"Helles-Herbstbrot-13\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2017\/09\/Helles-Herbstbrot-13_thumb.jpg\" alt=\"Helles-Herbstbrot-13\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/><\/a>After a mainly cold and rainy summer, the weather turned for some days just when school started. But this was just the last glimpse of summer we got. With the beginning of September it changed again and since then we have typical autumn weather \u2013 cold, sometimes rain, sometimes sun. When I drive to work I can see the valley filled with mist\u2013 it looks like little clouds snuggling into their beds before sun is waking them for the day. For me autumn is always the season to bake nut breads. And so I bake not only the dark <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2017\/09\/spelt-nut-fruit\/\">spelt, nut &amp; fruit<\/a> in the wood fired oven last week, but as well a light spelt bread with hazelnuts and walnuts.<\/p>\n<p>A deep flavour is archived by the combination of a spelt sourdough, a rye sourdough and a <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet starter<\/a>.\u00a0 And due to the three lively sourdough adding yeast is theoretically not necessary. But as the community oven is not waiting for anyone\u00a0 I used a tiny bit of commercial yeast to keep fermentation well controlled and well fitted in the time schedule. And so et the end everything worked as planned: The oven spring was strong,\u00a0 the crust turned out crunchy and the crumb was fluffy. A perfect day for calm autumn days.<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<h1><u>Autumn Bread<\/u><\/h1>\n<p>yields 2 Breads<\/p>\n<p>Spelt sourdough<a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2017\/09\/Helles-Herbstbrot-23.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border: 0px;\" title=\"Helles-Herbstbrot-23\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2017\/09\/Helles-Herbstbrot-23_thumb.jpg\" alt=\"Helles-Herbstbrot-23\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/a><\/p>\n<ul>\n<li>100g Whole spelt flour<\/li>\n<li>100g Water<\/li>\n<li>10g Sourdough<\/li>\n<\/ul>\n<p>Rye sourdough<\/p>\n<ul>\n<li>100g Rye flour Type 1150<\/li>\n<li>100g Water<\/li>\n<li>10g sourdough<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">Sweet Starter<\/a><\/p>\n<ul>\n<li>100g Sweet Starter<\/li>\n<li>100g Spelt flourType 630<\/li>\n<li>50g Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Rye sourdough<\/li>\n<li>Spelt Sourdough<\/li>\n<li>Sweet starter<\/li>\n<li>540g Spelt flour Type 630<\/li>\n<li>100g Rye flour Type 1150<\/li>\n<li>5g psyllium husk<\/li>\n<li>250g Water<\/li>\n<li>150g Milk<\/li>\n<li>20g Salt<\/li>\n<li>5g enzyme active <a href=\"https:\/\/www.hefe-und-mehr.de\/2014\/05\/malzsirup\/\">Malt<\/a><\/li>\n<li>(3g yeast, optional)<\/li>\n<\/ul>\n<p>Nuts<\/p>\n<ul>\n<li>100g Walnuts<\/li>\n<li>100g Hazelnuts<\/li>\n<\/ul>\n<p>Mix the ingredients for the sourdoughs and ferment for 14-16 hours at room temperature.<\/p>\n<p>Mix the ingredients of the sweet starter and let it rise for 2-4 hours at 30\u00b0C until it doubles its volume. Store in fridge until the next morning.<\/p>\n<p>The next morning knead all ingredients 7 min at slow speed and another 2min at fast speed.Add the nuts and knead until well combined.<\/p>\n<p>Ferment the dough for 2 hours total, folding after 45 and 90 min.<\/p>\n<p>Form two round loaves and place it seam side down in the proofing basket.<\/p>\n<p>Proof for 60 min.<\/p>\n<p>In the meantime heat oven and baking stone to 250\u00b0C.<\/p>\n<p>Bake with steam for 60 min, reducing the heat to 180\u00b0C after 10 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>After a mainly cold and rainy summer, the weather turned for some days just when school started. But this was just the last glimpse of summer we got. With the beginning of September it changed again and since then we have typical autumn weather \u2013 cold, sometimes rain, sometimes sun. When I drive to work [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21202,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[275,422,323,339,109,364,386,393,427],"class_list":["post-21206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-nusse","tag-psyllium","tag-roggen","tag-sauerteig","tag-dinkel","tag-sweet-starter","tag-walnuss","tag-weizenfrei","tag-wood-fired-oven"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21206","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=21206"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21206\/revisions"}],"predecessor-version":[{"id":21208,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21206\/revisions\/21208"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21202"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}