{"id":3268,"date":"2011-08-06T08:38:49","date_gmt":"2011-08-06T06:38:49","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/08\/farl-mit-pte-fermente\/"},"modified":"2017-04-21T12:34:43","modified_gmt":"2017-04-21T10:34:43","slug":"farl-mit-pte-fermente","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/08\/farl-mit-pte-fermente\/","title":{"rendered":"Farl with P\u00e2te Ferment\u00e9e"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Farl\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/08\/Farl.jpg\" alt=\"Farl\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/>Some years ago, when I discovered bread baking again after a longer periode of not-baking, one of the first breads I bake was the <a href=\"http:\/\/peho.typepad.com\/chili_und_ciabatta\/2006\/09\/farl_nach_paul_.html\">Farl a la Paul Hollywood.<\/a> I found the recipe on Petras Blog, <a href=\"http:\/\/peho.typepad.com\/chili_und_ciabatta\">Chili und Ciabatta.<\/a><\/p>\n<p>But soon I like Breads with long fermenation and preferments like sourdough, <a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/poolish\/\">Poolish<\/a> or <a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/pte-fermente\/\" target=\"_blank\" rel=\"noopener noreferrer\">P\u00e2te Ferment\u00e9e<\/a> more then the quick variants and so I forgot about the farl.<\/p>\n<p>This weekend, when I thought about a bread for our barbeque at work, the Farl sprang back into my mind and I decided that I would tweak the recipe. I added a P\u00e2te Ferment\u00e9e and reduced the amount of yeast.<\/p>\n<p>The dough was very easy to handle due to the lower hydration then my usual recipes \u2013 a good bread for beginners \u2013 and the bread was everything I hoped. Thin crust, regular crumb, with the flavours of a slow rising bread and a hint of buttery taste.<\/p>\n<p><!--more--><\/p>\n<h1><u>Farl with P\u00e2te Ferment\u00e9e<\/u><\/h1>\n<p><strong>P\u00e2te ferment\u00e9e<\/strong><\/p>\n<ul>\n<li>125g flour Type 550<\/li>\n<li>85g Water<\/li>\n<li>1g fresh yeast<\/li>\n<li>2g Salt<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>P\u00e2te Ferment\u00e9e<\/li>\n<li>375g flour Type 550<\/li>\n<li>215g Water<\/li>\n<li>30g Butter<\/li>\n<li>7g fresh yeast<\/li>\n<li>8g Salt<\/li>\n<\/ul>\n<p>For the P\u00e2te Ferment\u00e9e knead all ingredients for 5 min. Let the dough rise for 1 hour at room temperature, then ferment it for at least 12 hours in the fridge.<\/p>\n<p>The next day: Knead all ingredients at low speed for 5 min, then turn to hight speed for another 5 min until middle Gluten development.<\/p>\n<p>Let the dough rise for 1 hour.<\/p>\n<p>Form the dough to a round loaf and place it in a bread form. Proof for 1 hour.<\/p>\n<p>In the meantime heat the bread baking stone at 250\u00b0C.<\/p>\n<p>Slash the loaf before placing it in the oven. Bake for 45 min with steam. In the last 10 min open the door ajar to remove the steam from the oven to get a crispy crust.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some years ago, when I discovered bread baking again after a longer periode of not-baking, one of the first breads I bake was the Farl a la Paul Hollywood. I found the recipe on Petras Blog, Chili und Ciabatta. But soon I like Breads with long fermenation and preferments like sourdough, Poolish or P\u00e2te Ferment\u00e9e [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20224,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[163,273,288],"class_list":["post-3268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-grillen","tag-nur-mit-hefe","tag-pate-fermentee"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3268","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=3268"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3268\/revisions"}],"predecessor-version":[{"id":20223,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3268\/revisions\/20223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20224"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}