{"id":3815,"date":"2012-04-14T12:55:32","date_gmt":"2012-04-14T10:55:32","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3815"},"modified":"2017-04-21T10:02:45","modified_gmt":"2017-04-21T08:02:45","slug":"weizenbrot-mit-altem-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/04\/weizenbrot-mit-altem-brot\/","title":{"rendered":"Wheat Bread with \u201cold Bread\u201d"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Weizenbrot mit altem Brot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/04\/Weizenbrot-mit-altem-Brot.jpg\" alt=\"Weizenbrot mit altem Brot\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/>When you bake your own bread, you normally have to deal with leftover bread, too. When the bread become stale, I normally place it on top of the kitchen radiator and let them dry out completely. When they are dry, I put them in a food container and keep them for further use, like bribing our guinea pig (not a healthy treat, I know) or crushing them to bread crumbs. The bread crumbs I use regulary for cooking and baking. I like to put them into\u00a0 the <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2011\/07\/mohnstriezel\/\">filling<\/a> of\u00a0 <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/09\/vanille-kardamon-fcher\/\">sweet<\/a> <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2009\/10\/nusszopf\/\">pastries.<\/a> Or I add them into a <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/11\/weizen-dinkel-mischbrot\/\">bread dough<\/a>, replacing a part of the flour with the bread crumbs.<\/p>\n<p>Lutz like to put <a href=\"http:\/\/www.ploetzblog.de\/tag\/altbrotteig\/\">old bread into preferments<\/a>. I like this idea and vary his kind of preferment, so that its made out of bread crumbs completely. Together with some sourdough and a slow and long proof in the fridge, it adds a lot of flavour to the bread. Very delicious!<\/p>\n<p><!--more--><\/p>\n<h2><u>Wheat Bread with \u201cold Bread\u201d<\/u><\/h2>\n<p><strong>Sourdough<\/strong><\/p>\n<ul>\n<li>220g flour Type 550<\/li>\n<li>155g Water<\/li>\n<li>25g Sourdough-Starter<\/li>\n<\/ul>\n<p><strong>Preferment made with old <\/strong>B<strong>read<\/strong><\/p>\n<ul>\n<li>200g dried (Whole Wheat-)Bread, crushed into breadcrumbs<\/li>\n<li>400g Water<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>Sourdough<\/li>\n<li>Preferment<\/li>\n<li>1100g flour Type 550<\/li>\n<li>650g Water<\/li>\n<li>22 g Salt<\/li>\n<li>5g fresh yeast<\/li>\n<\/ul>\n<p>In the morning mix water, flour and starter for the sourdough and ferment for about 10 hours at 25\u00b0C.<\/p>\n<p>For the bread ferment crush the bread to fine crumbs, mix crumbs with yeast and water. Ferment for about 10 hours at 25\u00b0C.<\/p>\n<p>Mix all ingredients for the dough\u00a0 and knead it for about 5 min at low speed, then 8 min on high speed until medium gluten development.<\/p>\n<p>Ferment for 1,5 hours. Fold the dough one time during this time.<\/p>\n<p>Form three breads and place them in brotforms.<\/p>\n<p>Proof overnight in the fridge.<\/p>\n<p>The next morning heat the baking stone at 250\u00b0C.<\/p>\n<p>Bake the breads for 45 min with steam.<\/p>\n<p>I sent this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When you bake your own bread, you normally have to deal with leftover bread, too. When the bread become stale, I normally place it on top of the kitchen radiator and let them dry out completely. When they are dry, I put them in a food container and keep them for further use, like bribing [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20108,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,30],"tags":[44,346,339],"class_list":["post-3815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-ubernacht","tag-altes-brot","tag-semmelbrosel","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3815","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=3815"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3815\/revisions"}],"predecessor-version":[{"id":20107,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3815\/revisions\/20107"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20108"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}