{"id":3677,"date":"2012-02-24T19:06:07","date_gmt":"2012-02-24T18:06:07","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3677"},"modified":"2017-04-21T11:10:30","modified_gmt":"2017-04-21T09:10:30","slug":"bernacht-krustis","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/02\/bernacht-krustis\/","title":{"rendered":"Overnight Krustis"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"\u00dcbernacht-Krusti\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/02\/bernacht-Krusti.jpg\" alt=\"\u00dcbernacht-Krusti\" width=\"304\" height=\"205\" align=\"left\" border=\"0\" \/>And now I am posting the next <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/tag\/uber-nacht\/\">overnight<\/a> recipe. Dear readers, I am afraid that you have to get used to overnight recipes. As long as I\u2019m writing as a maniac such a relaxing method for fresh breads or rolls is a good counter balance.<\/p>\n<p>At the moment I try to find the perfect recipe for rolls which rise overnight on the counter. This time I baked \u201cKrustis\u201d, which I formed in the evening. In the morning I just had to place the tray in the oven, wait for 20 min and then I had some crispy rolls for breakfast. The rolls had a good ovenspring and a nice open crumb with a deep complex flavour. I really like them!<\/p>\n<p><!--more--><\/p>\n<h3><u>Krusti<\/u><\/h3>\n<p>yields about 9 rolls<\/p>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/poolish\/\"><strong>Poolish<\/strong><\/a><\/p>\n<ul>\n<li>125g flour Type 550<\/li>\n<li>125g Water<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p><strong>Water Roux<\/strong><\/p>\n<ul>\n<li>150g Water<\/li>\n<li>30g\u00a0 flour Type 550<\/li>\n<\/ul>\n<p><strong>Teig<\/strong><\/p>\n<ul>\n<li>Poolish<\/li>\n<li>Water Roux<\/li>\n<li>345g flour Type 550<\/li>\n<li>100g Water<\/li>\n<li>60g Butter<\/li>\n<li>10g Salt<\/li>\n<\/ul>\n<p>In the morning: Mix all ingredients for the Poolish and ferment for 12 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>In the evening:Mix water, flour, water roux, salt and Poolish and knead 5 min at slowest speed, then around 11 min on fast speed until complete gluten development. Now butter and knead for about 2 min until complete incooperated.<\/p>\n<p>Ferment for 1 hour.<\/p>\n<p>Divide the dough into pieces of about 100g each. Roll each piece into a 30 cm band, then cut the band into two half of 15 cm length each. Place one half over another and roll them into a log.<\/p>\n<p>Proof the roll seam side up overnight (about 8 hours).<\/p>\n<p>The next morning: Bake at 250\u00b0C for 20 minn with steam. Open the oven door to release the steam, glaze again and bake another 10 min to get a crispy crust.<\/p>\n<p>I send this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">yeastspotting<\/a>, Susans weekly showcase of yeast baked goods<\/p>\n","protected":false},"excerpt":{"rendered":"<p>And now I am posting the next overnight recipe. Dear readers, I am afraid that you have to get used to overnight recipes. As long as I\u2019m writing as a maniac such a relaxing method for fresh breads or rolls is a good counter balance. At the moment I try to find the perfect recipe [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20165,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[273,305,378,387],"class_list":["post-3677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-nur-mit-hefe","tag-poolish","tag-uber-nacht","tag-water-roux"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3677","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=3677"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3677\/revisions"}],"predecessor-version":[{"id":20164,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3677\/revisions\/20164"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20165"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}