{"id":2627,"date":"2010-09-25T20:29:04","date_gmt":"2010-09-25T18:29:04","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/09\/kartoffelbrtchen\/"},"modified":"2018-04-03T08:06:07","modified_gmt":"2018-04-03T06:06:07","slug":"kartoffelbrtchen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/09\/kartoffelbrtchen\/","title":{"rendered":"Potato rolls"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"Kartoffelbr\u00f6tchen\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/09\/Kartoffelbrtchen.jpg\" alt=\"Kartoffelbr\u00f6tchen\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/> I love bread with potatos, a love I share with <a href=\"http:\/\/kochtopf.twoday.net\/stories\/1-basisrezept-12-verschiedene-brote-kartoffelbrot\/\" target=\"_blank\" rel=\"noopener noreferrer\">Zorra<\/a> form <a href=\"http:\/\/kochtopf.twoday.net\/\" target=\"_blank\" rel=\"noopener noreferrer\">1x umr\u00fchren bitte<\/a>. Last year I baked three diffrent breads with potatos:<\/p>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/02\/bread-baking-day-17-kartoffel-bagel-sterne\/\" target=\"_blank\" rel=\"noopener noreferrer\">Kartoffel-Bagel-Stars<\/a>, <a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/09\/vollkorn-kartoffelbrot\/\" target=\"_blank\" rel=\"noopener noreferrer\">whole wheat potato bread<\/a> and <a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/07\/bauernbrotchen-nach-backer-supke\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bauernbr\u00f6tchen<\/a> after a recipe of <a href=\"http:\/\/baeckersuepke.wordpress.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">B\u00e4cker S\u00fcpke<\/a>. But this year I did not bake a potato bread untill now.<\/p>\n<p>The inspriation for my potato rolls are the potato rolls which one of colleagues likes to buy for breakfast or lunch break. The bakery which made this rolls closed last week because to many students like to buy their bread in the terrible self-service \u201cbakery\u201d next door. So I tried to recreate the rolls.<\/p>\n<p>I used a mixture of whole wheat and all-purpose flour and made square rolls.<\/p>\n<p>The square shape is easy to create: I flatten the dough and cut it in squares with a dough scraper.<\/p>\n<p>I serve this delicious rolls like <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/09\/kleine-pilzquiche\/\" target=\"_blank\" rel=\"noopener noreferrer\">this mushroom quiche<\/a> at my birthday brunch.<!--more--><\/p>\n<h1><u>Potato rolls<\/u><\/h1>\n<p>P\u00e2te ferment\u00e9e<\/p>\n<ul>\n<li>125 g flour Type 550<\/li>\n<li>85g water<\/li>\n<li>1 g fresh yeast<\/li>\n<li>2,5g Salt<\/li>\n<\/ul>\n<p>Teig<\/p>\n<ul>\n<li>200g <a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/pte-fermente\/\" target=\"_blank\" rel=\"noopener noreferrer\">P\u00e2te Ferment\u00e9e<\/a><\/li>\n<li>125g boiled potatos<\/li>\n<li>250g wheat, fresh milled<\/li>\n<li>125g flour(Type 550)<\/li>\n<li>200g water<\/li>\n<li>5g fresh yeast<\/li>\n<li>10g salt<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te fermente and proof it for 2 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n<p>The next mornig: Cook the potatos, mash it and let cool. Mix all incredients for the dough and knead it for about 3 min at low speed, then 6 min on high speed untill medium gluten development.<\/p>\n<p>Flatten the dough a little bit and cut it into squares (about 80g each). Place them on paper lined baking trays.<\/p>\n<p>Proof for 1 hour.<\/p>\n<p>In the meantime preheat the breadbaking stone to 250\u00b0C.<\/p>\n<p>Bake the rolls on the stone 20 min with steam.<\/p>\n<p><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love bread with potatos, a love I share with Zorra form 1x umr\u00fchren bitte. Last year I baked three diffrent breads with potatos: Kartoffel-Bagel-Stars, whole wheat potato bread and Bauernbr\u00f6tchen after a recipe of B\u00e4cker S\u00fcpke. But this year I did not bake a potato bread untill now. The inspriation for my potato rolls [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[273,201,91],"class_list":["post-2627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-nur-mit-hefe","tag-kartoffeln","tag-brotchen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2627","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=2627"}],"version-history":[{"count":3,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2627\/revisions"}],"predecessor-version":[{"id":21472,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2627\/revisions\/21472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20383"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}