{"id":3594,"date":"2012-01-10T21:25:04","date_gmt":"2012-01-10T20:25:04","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3594"},"modified":"2021-12-13T11:57:24","modified_gmt":"2021-12-13T10:57:24","slug":"croissant-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/01\/croissant-brot\/","title":{"rendered":"Croissant Bread"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Croissant-Brot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/01\/Croissant-Brot.jpg\" alt=\"Croissant-Brot\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/>Yes, this will be no post for all of us who new years resolution is\u00a0 healthy wholesome eating. And I have to admit that after one slice of this bread I head to it a lot of fruits and vegetables to save my conscience. But (and here are now the excuses why I baked it anyway) it was love on first sight and I need a complex bread for relaxing because of all the stress I have in the last month before starting to write my Ph.D. thesis.<\/p>\n<p>The idea for this bread had <a href=\"http:\/\/www.thefreshloaf.com\/blog\/txfarmer\">TXfarmer<\/a> who baked some time ago a \u201c<a href=\"http:\/\/www.thefreshloaf.com\/node\/26357\/laminated-sandwich-loaf-best-both-worlds\">Lamminated Sandwich Bread<\/a>\u201d. Her bread looks better then mine, she really knows how to bake laminated pastry. Her <a href=\"http:\/\/www.thefreshloaf.com\/node\/22677\/poolish-croissant-pursuit-perfection\">Croissants<\/a> are a dream! The dough is a soft sandwich bread laminated with butter. After a single and a double fold the dough is cut into stripes and braided.<\/p>\n<p>I did some modifications so that the recipe fits better to the weaker german flour. And this time I mixed the butter for laminating with some flour to make the handling easier. It works good for puff pastry for me and it helps here, too.<\/p>\n<p>And how tastes this bread? A soft and evenly open crumb with a divine taste of butter, like a good croissant.<\/p>\n<p><!--more--><\/p>\n<h1><u>Croissant Bread<\/u><\/h1>\n<p><strong>Sourdough<\/strong><\/p>\n<ul>\n<li>50g Sourdough starter<\/li>\n<li>100g Water<\/li>\n<li>100g Flour Type 550<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/water-roux\/\"><strong>Water<\/strong> <strong>Roux<\/strong><\/a><\/p>\n<ul>\n<li>30g Flour Type 550<\/li>\n<li>150g Water<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>370g Flour Type 550<\/li>\n<li>50g Egg (1 Egg size M)<\/li>\n<li>10g Salt<\/li>\n<li>10g fresh yeast<\/li>\n<li>40g Butter<\/li>\n<li>35g sugar<\/li>\n<\/ul>\n<p><strong>Roll-in Butter<\/strong><\/p>\n<ul>\n<li>250g Butter<\/li>\n<li>25g Flour Type 550<\/li>\n<\/ul>\n<p>Mix all ingredients for the sourdough and ferment overnight (12 to 16 hours) on a warm place (about 25\u00b0C).<\/p>\n<p>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<p>Mix flour, egg , <a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/water-roux\/\">water roux<\/a>,\u00a0 yeast,salt and sourdough 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<p>Place the dough in the fridge for 2 hours.<\/p>\n<p>In the meantime mix butter with flour and roll it to a plate with an edge length of 30cm x 30xm.<\/p>\n<p>Roll the dough to a square with an edge length of 45 cm x 45 cm and put the butter plate in the middle. Fold the dough over the butter and roll again.\u00a0 Fold the dough in thirds like a letter (single fold)and cool in the fridge for at 60 min.<\/p>\n<p>Roll the dough again and fold from both sides into the middle and then fold in half (double fold).<\/p>\n<p>Roll the dough to a thickness 1.5cm. Try to roll the dough so that you get a band of 60 cm length and about 15 cm width. Cut the dough into three stripes of 5 cm width and braid them loosely.<\/p>\n<p>Place the braid into a buttered pan (30cm) and proof until the dough reach the rim of the pan (about 4 hours).<\/p>\n<p>Bake with steam at 180\u00b0C for about 30 min, then reduce the temperature to 160\u00b0C and bake for 20 min.<\/p>\n<p>I send this 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","protected":false},"excerpt":{"rendered":"<p>Yes, this will be no post for all of us who new years resolution is\u00a0 healthy wholesome eating. And I have to admit that after one slice of this bread I head to it a lot of fruits and vegetables to save my conscience. But (and here are now the excuses why I baked it [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20137,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[97,339,387],"class_list":["post-3594","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-butter","tag-sauerteig","tag-water-roux"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3594","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=3594"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3594\/revisions"}],"predecessor-version":[{"id":20136,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3594\/revisions\/20136"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20137"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3594"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3594"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3594"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}