{"id":3309,"date":"2011-09-04T20:19:49","date_gmt":"2011-09-04T18:19:49","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/09\/sonntagsstuten\/"},"modified":"2017-08-13T20:46:59","modified_gmt":"2017-08-13T18:46:59","slug":"sonntagsstuten","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/09\/sonntagsstuten\/","title":{"rendered":"Sonntagsstuten"},"content":{"rendered":"

$\"Sonntagsstuten\"$ <\/strong><\/a> In this Region of Germany we call sweet Bread baked in a loaf pan \u201cStuten\u201d. There are different kinds of Stuten, some are prepared with raisins, other are plain and seldom you can get one made with almonds. I like the one with raisins \u2013 Rosinenstuten \u2013 very much, but because some person of this household don\u2019t like them I decided to bake a plain one when I were longing for a soft sweet bread last weekend. I used P\u00e2te ferment\u00e9e as a preferment like\u00a0 in<\/a> the other<\/a> Braids<\/a> und<\/a> Challah<\/a>–Rezepten<\/a> because it adds a nice flavour and give strength to the gluten network. And like in the soft Sandwich bread<\/a> or the Butternut-Squash Bread<\/a> recipes a strong gluten network is a key for a fluffy bread with a regular. The bread has a very rich taste because of vanilla and lots of butter added to the dough. Just the kind of bread I like for Sunday morning breakfast.<\/p>\n

Sonntagsstuten<\/span><\/h1>\n
yields two Breads P\u00e2te ferment\u00e9e<\/a><\/strong><\/p>\n
\n
250g flour Type 550<\/li>\n
175g Water<\/li>\n
1g fresh yeast<\/li>\n
5g Salt<\/li>\n<\/ul>\n
Water roux<\/strong><\/p>\n
\n
60 g flour Type 550<\/li>\n
300g Water<\/li>\n<\/ul>\n
Teig<\/strong><\/p>\n
\n
800g flour Type 550<\/li>\n
100g Milk<\/li>\n
100g heacy cream<\/li>\n
150g Egg ( 3 eggs size M)<\/li>\n
100g sugar<\/li>\n
150g Butter<\/li>\n
10g Salt<\/li>\n
10g fresh yeast<\/li>\n<\/ul>\n
Mix all ingredients for the P\u00e2te ferment\u00e9e and knead for 3 min, then ferment it for 1 hour at room temperature. Then put the dough into the fridge for\u00a0 at least 12 hours.<\/p>\n
For the water roux whisk water and flour until lump free, then heat it up to 65\u00b0C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.<\/p>\n
Dissolve the yeast in the milk, add flour, cream, eggs, water roux<\/a>, P\u00e2te ferment\u00e9e and knead 5 min at slowest speed, then around 11 min on fast speed until complete gluten development. Now add sugar and butter and knead for about 2 min until butter and sugar are complete incooperated.<\/p>\n
Ferment for 1.5 hours.<\/p>\n
Degase the dough and 6 parts of about 400g each.Form them to balls and let them Rest for 20 min. Roll each Ball into a long thin oval. Fold the long sides into the middle to form an rectangle. From the short roll tightly\u00a0 to a log. Now roll it again along the seam to an long, thin oval, fold the long sides into the middle and roll again tightly to a log. Roll the logs into strands about 10 cm longer then the bread pan (The size of my Bread pan is 35cm). Braid 3 strands and place the braid into the buttered pan.<\/p>\n
Proof for 2 hours.<\/p>\n
Bake with steam at 175\u00b0C for about 50min.<\/p>\n
I send this entry to Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"
In this Region of Germany we call sweet Bread baked in a loaf pan \u201cStuten\u201d. There are different kinds of Stuten, some are prepared with raisins, other are plain and seldom you can get one made with almonds. I like the one with raisins \u2013 Rosinenstuten \u2013 very much, but because some person of this […]<\/p>\n","protected":false},"author":1,"featured_media":20238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[97,288,380],"class_list":["post-3309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-butter","tag-pate-fermentee","tag-vanille"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3309","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=3309"}],"version-history":[{"count":3,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3309\/revisions"}],"predecessor-version":[{"id":21173,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3309\/revisions\/21173"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20238"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}