{"id":3043,"date":"2011-02-20T21:09:03","date_gmt":"2011-02-20T20:09:03","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/02\/engelskirchener-landbrot\/"},"modified":"2018-04-03T08:17:23","modified_gmt":"2018-04-03T06:17:23","slug":"engelskirchener-landbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/02\/engelskirchener-landbrot\/","title":{"rendered":"Engelskirchener Landbrot"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Vollkornbrot mit 3 Vorteigen\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/02\/Vollkornbrot-mit-3-Vorteigen.jpg\" alt=\"Vollkornbrot mit 3 Vorteigen\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/>Finding recipes for the <a href=\"http:\/\/versatilekitchen.blogspot.com\/2011\/02\/announcing-bread-baking-day-37-bread.html\">37. Bread Baking Day<\/a> was an easy task for me \u2013 it was much harder to make a decision what I want to bake because the topic \u201cBread with preferment\/sponge\u201d is really my kind of bread making. Nearly all breads and pastry I bake are made with one or more preferment.\u00a0 One very delicious is <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/04\/landbrot-mit-dreierlei-vorteig-nach-jt\/\">JT\u2019s Rustic bread with three preferments.<\/a> It use three diffrent Preferments: <a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/poolish\/\">Poolish<\/a>, Biga, Sourdough. And this three diffrent preferments create an incredible tasty bread.<\/p>\n<p>For my entry for BBD I planed something similar. Poolish, sourdough and <a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/pte-fermente\/\" target=\"_blank\" rel=\"noopener noreferrer\">P\u00e2te ferment\u00e9e<\/a> make this bread very aromatic. With a nutty taste of whole wheat and the complex flavours of the preferments with a mild acidity in the background. The bread has a fine crumb and a thick crisp crust.<\/p>\n<p>To get a nice crisp crust I used the convection modus of my oven and opend the door slightly ajar, so that the steam can escape and the cust becomes crisp.<!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Engelskirchener Landbrot<\/span><\/h1>\n<p><strong>Poolish<\/strong><\/p>\n<ul>\n<li>150g flour Type 550<\/li>\n<li>150g water<\/li>\n<li>0,5g fresh yeast<\/li>\n<\/ul>\n<p><strong>Sourdough<\/strong><\/p>\n<ul>\n<li>150g wheat, freshly milled<\/li>\n<li>150g Water<\/li>\n<li>15g Sourdough-Starter<\/li>\n<\/ul>\n<p><strong>P\u00e2te ferment\u00e9e<\/strong><\/p>\n<ul>\n<li>125 g flour Type 550<\/li>\n<li>85g Water<\/li>\n<li>1g fresh yeast<\/li>\n<li>2 g Salt<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>Poolish<\/li>\n<li>Sourdough<\/li>\n<li>P\u00e2te Ferment\u00e9e<\/li>\n<li>575g wheat, freshly milled<\/li>\n<li>315g Water<\/li>\n<li>10g diastatic Malt<\/li>\n<li>5g fresh yeast<\/li>\n<li>18g 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 for the poolish and ferment both preferments for 12 hours at 25\u00b0C.<\/p>\n<p>The next day mix the ingredients for the dough and rest it for 20 min (Autolysis).<\/p>\n<p>Now\u00a0 knead 3 min ad the slowest speed and 5 min ad higher speed until medium gluten development. Ferment for 1 hour<\/p>\n<p>After fermenting divide the dough into two equal parts. Preshape into a bowl. Rest for 15 min. Then form in them to round breads and place in brotforms seam side up. 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. For the last 10 min open the oven door ajar and switch to convection mode to get a crisp crust.<\/p>\n<p>I sent this bread to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\" target=\"_blank\" rel=\"noopener noreferrer\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked goods.<\/p>\n<p><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Finding recipes for the 37. Bread Baking Day was an easy task for me \u2013 it was much harder to make a decision what I want to bake because the topic \u201cBread with preferment\/sponge\u201d is really my kind of bread making. Nearly all breads and pastry I bake are made with one or more preferment.\u00a0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20325,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,4],"tags":[288,305,339],"class_list":["post-3043","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-bread-baking-day","tag-pate-fermentee","tag-poolish","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3043","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=3043"}],"version-history":[{"count":4,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3043\/revisions"}],"predecessor-version":[{"id":21499,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3043\/revisions\/21499"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20325"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3043"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3043"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3043"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}