{"id":2552,"date":"2010-06-16T20:12:00","date_gmt":"2010-06-16T18:12:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/06\/rustikales-vollkornbrot\/"},"modified":"2017-04-21T19:55:01","modified_gmt":"2017-04-21T17:55:01","slug":"rustikales-vollkornbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/06\/rustikales-vollkornbrot\/","title":{"rendered":"Rustic Whole Wheat Bread"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"rustikales Vollkornbrot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/06\/rustikalesVollkornbrot.jpg\" alt=\"rustikales Vollkornbrot\" width=\"304\" height=\"205\" align=\"left\" border=\"0\" \/><\/p>\n<p>At the moment I am completely in love with bread with mixed preferments. And because I long for a simple whole wheat bread I decided to bake a bread with a whole wheat sourdough and with <a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/pte-fermente\/\" target=\"_blank\" rel=\"noopener noreferrer\">P\u00e2te ferment\u00e9e<\/a> which I prepared with white flour.<\/p>\n<p>I placed the dough seam side down in the breadform so when I placed the loaf in the oven the seam side was up, so the bread crust cracked open in an irregular pattern. That looks pretty and I don\u2019t have to slash.<\/p>\n<p>I send this recipe to Susans weekly <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Rustic Whole Wheat Bread<\/span><\/h1>\n<p><strong>Sourdough<\/strong><\/p>\n<ul>\n<li>175g Wheat, freshly milled<\/li>\n<li>175g water<\/li>\n<li>15g sourdough Starter<\/li>\n<\/ul>\n<p><strong>P\u00e2te ferment\u00e9e<\/strong><\/p>\n<ul>\n<li>210 g flour Type 550<\/li>\n<li>145 g Water<\/li>\n<li>1g fresh yeast<\/li>\n<li>4g Salt<\/li>\n<\/ul>\n<p><strong>Dough:<\/strong><\/p>\n<ul>\n<li>350g sourdough<\/li>\n<li>360g P\u00e2te ferment\u00e9e<\/li>\n<li>500g Wheat, freshly milled<\/li>\n<li>300g flour Type 550<\/li>\n<li>500g water<\/li>\n<li>5g fresh yeast<\/li>\n<li>20g Salt<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n<p>Mix the ingredients for the sourdough and ferment for 12 hours at room temperature.<\/p>\n<p>Now mix the different flours with the water, yeast, pate ferment\u00e9e and the sourdough and rest it for 20 min (Autolysis).<\/p>\n<p>Now add the salt and knead 5 min ad the slowest speed and 5 min ad higher speed until medium gluten development then place the dough in a good oiled container and ferment for 2 hours. Give the dough once during this time.<\/p>\n<p>Folding: Flour your countertop and\u00a0 put the dough on it. Flat the dough carefully to a square. Now fold the right and the left side to the middle, then from button and top, too. You can find a nice tutorial <a href=\"http:\/\/www.wildyeastblog.com\/2009\/03\/05\/folding-ciabatta-video\/\">here. <\/a><\/p>\n<p>After fermenting divide the dough into two equal parts. Preshape into a bowl. Rest for 45 min. Then form in a bread and place in brotforms seam side down. Proof for 90 min.<\/p>\n<p>In the meantime heat baking stone in the oven to 250\u00b0C.<\/p>\n<p>Bake the loaves on the hot stone for about 45 min with steam, until the crust is golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>At the moment I am completely in love with bread with mixed preferments. And because I long for a simple whole wheat bread I decided to bake a bread with a whole wheat sourdough and with P\u00e2te ferment\u00e9e which I prepared with white flour. I placed the dough seam side down in the breadform so [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20424,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[288,339,384],"class_list":["post-2552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-pate-fermentee","tag-sauerteig","tag-vollkorn"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2552","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=2552"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2552\/revisions"}],"predecessor-version":[{"id":20423,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2552\/revisions\/20423"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20424"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}