{"id":21785,"date":"2018-12-08T08:00:04","date_gmt":"2018-12-08T07:00:04","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21785"},"modified":"2018-12-08T08:17:30","modified_gmt":"2018-12-08T07:17:30","slug":"kassler-bread","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/12\/kassler-bread\/","title":{"rendered":"Kassler Bread"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/12\/Kassler-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-width: 0px;\" title=\"Kassler-13\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/12\/Kassler-13_thumb.jpg\" alt=\"Kassler-13\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/><\/a>No, I will not start complaining about the rain. I am honestly glad about the constant pouring as the hot and dry summer and autumn left nature thirsting for water. But my foodblogger heart is still grumbles a little bit about the dull light we have. It is rather bad for taking pictures. But that\u2019s what high Iso and the golden side of my reflector is for, isn\u2019t it?<\/p>\n<p>And when it\u2019s raining cats and dogs it is the perfect weather for baking bread. And so I spent the last sunday with baking another regional bread. The Kassler Bread (or short Kassler) stems \u2013 as its name suggest \u2013 from the city Kassel, but is nowadays baked often in the Rhineland, too. It contains about 30% Rye and 70% Wheat flour and it\u2019s a kind of bread I call lovingly \u201ceveryday bread\u201d. It is flavourful and goes well with every kind of topping: from honey to cheese, everything fits with this kind of bread.<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<h1>Kassler Brot<\/h1>\n<p>yields 2 Breads<\/p>\n<p>Sourdough<a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/12\/Kassler-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-width: 0px;\" title=\"Kassler-23\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/12\/Kassler-23_thumb.jpg\" alt=\"Kassler-23\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/a><\/p>\n<ul>\n<li>200g rye flour Type 1150<\/li>\n<li>200g Water<\/li>\n<li>20g sourdough<\/li>\n<\/ul>\n<p>Autolysis<\/p>\n<ul>\n<li>500g Flour Type 550<\/li>\n<li>200g whole wheat flour<\/li>\n<li>450g Water (42\u00b0C)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Dough<\/p>\n<ul>\n<li>Sourdough<\/li>\n<li>Autolysis<\/li>\n<li>100g rye flour Type 1150<\/li>\n<li>20g Salt<\/li>\n<li>10g fresh yeast<\/li>\n<\/ul>\n<p>In the evening mix water, flour and starter for the sourdough and ferment for about 13 \u201316 hours at 25\u00b0C.<\/p>\n<p>Mix all ingredients for the autolysis and let it rest for 1 hour.<\/p>\n<p>For the dough, add all ingredients and knead 3 min at slow and 7 min at fast speed<\/p>\n<p>Ferment for 90 min.<\/p>\n<p>Form in two oval breads and place in\u00a0 proofing basket seam side up.<\/p>\n<p>Proof for about 75 min.<\/p>\n<p>In the meantime heat the baking stone at 250\u00b0C.<\/p>\n<p>Brush the breads with water, slash it three times and place it in the oven. Bake at 250\u00b0C with steam. Remove the steam after 10 min and reduce the temperaure to 180\u00b0C. Bake for another 45 min. Brush with water again immediately after taking the bread from the oven.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>No, I will not start complaining about the rain. I am honestly glad about the constant pouring as the hot and dry summer and autumn left nature thirsting for water. But my foodblogger heart is still grumbles a little bit about the dull light we have. It is rather bad for taking pictures. But that\u2019s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21781,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,25],"tags":[315,323,339,392],"class_list":["post-21785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-regionale-brote","tag-regional","tag-roggen","tag-sauerteig","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21785","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=21785"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21785\/revisions"}],"predecessor-version":[{"id":21787,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21785\/revisions\/21787"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21781"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}