{"id":22057,"date":"2019-11-17T09:15:30","date_gmt":"2019-11-17T08:15:30","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=22057"},"modified":"2019-11-17T09:15:30","modified_gmt":"2019-11-17T08:15:30","slug":"pameln","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2019\/11\/pameln\/","title":{"rendered":"Pameln"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/11\/Pameln-17.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Pameln (1)[7]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: left; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"Pameln (1)[7]\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/11\/Pameln-17_thumb.jpg\" width=\"200\" align=\"left\" height=\"300\"><\/a>The second recipe for rolls from East-Germany which I found in an old Baking book from 1930 is a recipe for \u201cPameln\u201d. The recipe itself was once again rather short: Use a waterdough with some rye flour mixed in. But at least the description for forming was better this time: Roll the dough into a shape similar like Berliner Schrippen and cut it length wise prior to baking.<\/p>\n<p>I try to research about this kind of rolls like I did it for the Salzkuchen, but I only found some posts of people looking for a recipe. And so here it is, my try on an Pameln. It is a delious roll with a soft crumb and complex flavour due to the sourdough!<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<h1>Pameln<\/h1>\n<p>yields 10 rolls<a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/11\/Pameln-23.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Pameln (2)[3]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: right; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"Pameln (2)[3]\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/11\/Pameln-23_thumb.jpg\" width=\"200\" align=\"right\" height=\"300\"><\/a><\/p>\n<p>Sourdough<\/p>\n<ul>\n<li>150g rye four Type 1150 <\/li>\n<li>150g Water\n<li>15g sourdough<\/li>\n<\/ul>\n<p>Teig<\/p>\n<ul>\n<li>350g flour Type 550\n<li>170g Water\n<li>30g Butter\n<li>9g fresh yeast\n<li>10g Salt<\/li>\n<\/ul>\n<p>Mix the ingredients for the sourdough and let it rise by 25\u00b0C for about 12-14 hours. <\/p>\n<p>Mix all ingredients for the dough and knead for 3 min at slow speed and another 8 min at high speed. At this point, the dough reach medium gluten development and will a bit sticky. <\/p>\n<p>Let the dough rest for 60 min. <\/p>\n<p>Divide the dough into 85g portions. Shape them to oval rolls. Allow them to relax for about 30 min, then&nbsp; cut them lengthwise very deeply, about 3\/4 through the roll. Lay the cut together once again and turn the rolls on the cut. <\/p>\n<p>Proof for another 20 min. <\/p>\n<p>Preheat the oven to 250\u00b0C. <\/p>\n<p>Prior to baking turn the rolls upside down. <\/p>\n<p>Place the rolls into the oven and bake with steam for 10 min, then release the steam (leave oven open for 3 min) and bake for another 10 min. Open the oven twice during baking to release the steam to enhance the crisp crust.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The second recipe for rolls from East-Germany which I found in an old Baking book from 1930 is a recipe for \u201cPameln\u201d. The recipe itself was once again rather short: Use a waterdough with some rye flour mixed in. But at least the description for forming was better this time: Roll the dough into a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22053,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[25,9],"tags":[323,339,392],"class_list":["post-22057","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regionale-brote","category-brotchen","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\/22057","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=22057"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/22057\/revisions"}],"predecessor-version":[{"id":22058,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/22057\/revisions\/22058"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/22053"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=22057"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=22057"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=22057"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}