{"id":3823,"date":"2012-04-15T01:02:00","date_gmt":"2012-04-14T23:02:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3823"},"modified":"2020-03-26T07:52:11","modified_gmt":"2020-03-26T06:52:11","slug":"baguette-mit-altem-brot-34-sponge-und-kalter-autolyse","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/04\/baguette-mit-altem-brot-34-sponge-und-kalter-autolyse\/","title":{"rendered":"Baguette with &#8220;old bread&#8221;, 3\/4 Sponge and cold Autolysis"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Baguette\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/04\/Baguette.jpg\" alt=\"Baguette\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/>After the delicious Wheatbread with old bread I wanted to try another recipe with old bread preferment as well. Lutz\u2019 <a href=\"http:\/\/www.ploetzblog.de\/2011\/11\/20\/aus-alt-mach-neu-rustikale-altbrotstangen\/\">Altbrotstangen<\/a> make whishing for some baguettes of my own and so I started to rethink a recipe I created about 2 years ago.<\/p>\n<p>The <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/11\/baguette-mit-34-sponge-und-kalter-autolyse\/\">Baguette with 3\/4 Sponge and cold Autolysis<\/a> had a great taste but I did not like how they look then. So I decided to change some parameters of the recipe, adding an old bread preferment and some gluten.\u00a0 The dough I got with the changed recipe was soft but not sticky and easy to handle.<\/p>\n<p>When I shashed the baguettes I was already hopeful that this time the baguettes would look as perfect as the baguette I was dreaming of. And when I drew them out of the oven I was stunned because they were so beautiful. The most beautiful baguettes I ever bake.<\/p>\n<p>And their taste is great, too. The two preferments add a complex flavour to the bread and the old bread adds nutty nuances to the taste. A delicious bread, which I will bake often for sure.<\/p>\n<p><!--more--><\/p>\n<h4><u>Baguette with \u201cold bread\u201d, 3\/4 Sponge and cold Autolysis<\/u><\/h4>\n<p><strong>Cold Autolysis<img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: right; padding-top: 0px; border-width: 0px;\" title=\"Baguette (3)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/04\/Baguette-31.jpg\" alt=\"Baguette (3)\" width=\"304\" height=\"205\" align=\"right\" border=\"0\" \/><\/strong><\/p>\n<ul>\n<li>475g flour Type 550<\/li>\n<li>25g Gluten<\/li>\n<li>300g water (ice cold)<\/li>\n<\/ul>\n<p><strong>Preferment 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>Sponge<\/strong><\/p>\n<ul>\n<li>Dough from the cold autolyze<\/li>\n<li>20g water <img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: right; padding-top: 0px; border-width: 0px;\" title=\"Baguette (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/04\/Baguette-21.jpg\" alt=\"Baguette (2)\" width=\"304\" height=\"205\" align=\"right\" border=\"0\" \/><\/li>\n<li>2g fresh yeast<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>preferment with old bread<\/li>\n<li>Sponge<\/li>\n<li>300g flour Type 550<\/li>\n<li>20g Salt<\/li>\n<li>25g Water<!--EndFragment--><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Cold Autolysis: Mix flour and cold water at the morning and place in the fridge for 12 hours .<\/p>\n<p>For the bread ferment crush the bread to fine crumbs, mix crumbs with yeast and water. Ferment for about 24 hours in the fridge.<\/p>\n<p>Sponge: Dissolve Yeast in Water and add to the dough from the cold autolysis. Knead until homogenous. Ferment for 12 hours (overnight) at room temperature (20\u00b0C).<\/p>\n<p>At the next morning add preferment, water, flour and salt to the sponge and knead by hand until homogenous. Let rise for 3 hours, folding the dough every 30 min.<\/p>\n<p>Divide the dough into pieces of 200g, preshape to a loaf (15 cm long) and rest for 20 min. Roll into a baguette (35 cm length) and proof on a well floured couch for about 1 hour.<\/p>\n<p>In the meantime heat the bread baking stone to 250\u00b0C. Slash three times prior to baking.<\/p>\n<p>Bake at 250\u00b0C for 25-30min 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>After the delicious Wheatbread with old bread I wanted to try another recipe with old bread preferment as well. Lutz\u2019 Altbrotstangen make whishing for some baguettes of my own and so I started to rethink a recipe I created about 2 years ago. The Baguette with 3\/4 Sponge and cold Autolysis had a great taste [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20113,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,32],"tags":[40,44,171,273],"class_list":["post-3823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-von-hand-geknetet","tag-34-sponge","tag-altes-brot","tag-hand-geknetet","tag-nur-mit-hefe"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3823","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=3823"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3823\/revisions"}],"predecessor-version":[{"id":20109,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3823\/revisions\/20109"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20113"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3823"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}