{"id":3629,"date":"2012-01-23T00:30:00","date_gmt":"2012-01-22T23:30:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3629"},"modified":"2017-04-21T10:57:01","modified_gmt":"2017-04-21T08:57:01","slug":"schokoladen-gugelhupf","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/01\/schokoladen-gugelhupf\/","title":{"rendered":"Schokoladen-Gugelhupf"},"content":{"rendered":"<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Gugelhupf\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/01\/Gugelhupf.jpg\" alt=\"Gugelhupf\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/><\/strong><\/p>\n<p>It is done! Not my Ph.D. Thesis \u2013 I am still working on that \u2013 but the <a href=\"http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/22258747\">Paper<\/a> to my side project is published. When I am thinking that this was \u201conly\u201d my side project, its amazing how often it played the chief part <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/07\/dinkel-krnerbrtchen\/\">in the<\/a>\u00a0<a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/10\/zwiebelkuchen\/\">last<\/a>\u00a0 <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2011\/04\/vierkorn-joghurt-brot\/\">two<\/a>\u00a0<a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2011\/07\/helles-sauerteigbrot-mit-gersteten-flocken-und-saaten\/\">years<\/a> . After some rejections is finally accepted and now I can use all of my energy to finish my main project. When everything works as planned I will end the experimental part of my thesis end of this month and will start writing. That is the plan I have at monent \u2026 we will see what will happen. Life in lab is never easy to plan\u2026<\/p>\n<p><!--more--><\/p>\n<p>Of course we had to celebrate the publication with the colleagues, with some sparkling wine and cake. My boss volunteered to buy sparling wine and orange juice, and I baked the cake.<\/p>\n<p>I was very hard-hearted and ignored my colleagues begging for pandoro. I bake this cake if I publish something in \u201cNature\u201d ;-), I promise! I baked a fluffy chocolate gugelhupf (Kugelhopf) and nut triangles instead. I baked the Gugelhupf with sourdough raised at\u00a0 28\u00b0C which has a mild yoghurt-like taste and a water roux which makes the dough very soft. The high amount of butter and egg makes the cake very rich and creates a soft and fluffy light crumb. Seasoned with vanilla and filled with chocolate pieces make the Gugelhupf to a culinary delight.<\/p>\n<p>It fits to <a href=\"http:\/\/www.yasalamcooking.com\/2012\/01\/bread-baking-day-46-round-up.html\">January Bread Baking Day<\/a>. BBD has the theme \u201ca place you want to visit\u201d and I planned to visit Alsace for a long time, since one of my great-grandmother was Alsatian!<\/p>\n<p>Just because it feels so great to have the paper published:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: none; margin-left: auto; margin-right: auto; padding-top: 0px; border-width: 0px;\" title=\"image\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/01\/image1.png\" alt=\"image\" width=\"644\" height=\"230\" border=\"0\" \/><\/p>\n<p>And now the recipe:<\/p>\n<h1><u>Chocolate Gugelhupf<\/u><\/h1>\n<p><strong>Sourdough<\/strong><\/p>\n<ul>\n<li>50g Sourdough Starter<\/li>\n<li>100g flour Type 550<\/li>\n<li>50g Water<\/li>\n<\/ul>\n<p><strong>Preferment 1<\/strong><\/p>\n<ul>\n<li>100g flour Type 550<\/li>\n<li>70g Water<\/li>\n<li>Sourdough<\/li>\n<li>20g sugar<\/li>\n<\/ul>\n<p><strong><strong>Preferment <\/strong>2<\/strong><\/p>\n<ul>\n<li>100g Flour Type 550<\/li>\n<li>70g Water<\/li>\n<li>20g fresh yeast<\/li>\n<li>20g sugar<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/water-roux\/\">Water Roux<\/a><\/p>\n<ul>\n<li>30g flour Type 550<\/li>\n<li>150g Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Preferment 1<\/li>\n<li>Preferment 2<\/li>\n<li>Water roux<\/li>\n<li>750g Flour Type 550<\/li>\n<li>300g Egg (6 eggs size M)<\/li>\n<li>2 Vanilla beans<\/li>\n<li>10g Salt<\/li>\n<li>150g sugar<\/li>\n<li>300g Butter<\/li>\n<li>250g semi sweet chocolate (chopped)<\/li>\n<li>250g milk chocolate (chopped)<\/li>\n<\/ul>\n<p>Sourdough: Mix all ingredients to form a homogenous dough. Ferment overnight (about 10 hours) at 28\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>Preferment 1: Mix the sourdough and the other ingredients for the preferment 1 to form a homogenous dough and ferment for 3 hours at 30\u00b0C.<\/p>\n<p>Preferment 2: Mix all ingredients and ferment it for 30 min at 30\u00b0C.<\/p>\n<p>Final dough:\u00a0 In a stand mixer mix the preferments and water roux with flour, salt, seeds of the vanilla beans\u00a0 and egg and knead for 5 min at slow speed, then another 11 min until full gluten development.<\/p>\n<p>Now turn the mixer to slow speed then add 50g sugar, knead for another minute, then add the next third of the sugar, knead again for a minute, add the remaining 50g sugar and knead for another minute. Now\u00a0 add the butter all at one and knead until full incorporated.<\/p>\n<p>Ferment for 2 hours, fold the dough one time in between.<\/p>\n<p>Divide the dough in 3 parts. Roll each dough piece to a\u00a0 long band, brush the surface slightly with water and sprinkle each band with 1\/3 of the chocolate. Roll into a log and the flatten the log again into a band with the length of the circumference of the gugelhupf pan. Roll again in a thigh log from the longside<\/p>\n<p>Butter three gugelhupf pans and place the dough in the pans .<\/p>\n<p>Proof for 2 hours at 30\u00b0C until the dough double its size.<\/p>\n<p>Bake at 175\u00b0C for 45 min with steam.<\/p>\n<p>I send this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\" target=\"_blank\" rel=\"noopener noreferrer\">yeastspotting<\/a>, Susans weekly showcase of yeast baked good, too<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It is done! Not my Ph.D. Thesis \u2013 I am still working on that \u2013 but the Paper to my side project is published. When I am thinking that this was \u201conly\u201d my side project, its amazing how often it played the chief part in the\u00a0last\u00a0 two\u00a0years . After some rejections is finally accepted and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20144,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[2],"tags":[344,339,380],"class_list":["post-3629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-besondere-gelegenheiten","tag-schokolade","tag-sauerteig","tag-vanille"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3629","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=3629"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3629\/revisions"}],"predecessor-version":[{"id":20143,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3629\/revisions\/20143"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20144"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}