{"id":3880,"date":"2012-05-18T11:58:20","date_gmt":"2012-05-18T09:58:20","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3880"},"modified":"2017-04-21T10:06:43","modified_gmt":"2017-04-21T08:06:43","slug":"skartoffel-kichererbsen-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/05\/skartoffel-kichererbsen-brot\/","title":{"rendered":"Sweet potato and Chickpea Bread"},"content":{"rendered":"

$\"S\u00fcsskartoffel-Kichererbsen-Brot\"$ <\/p>\n

Since Christmas I did not precipitate at Bread Baking Day. The last month were filled with all the things that happen, when you finish your Ph.d. thesis: long days in lab for the last experiments, then writing (and rewriting) the thesis and at least learning for the Disputation. But luckily everything is done now and I can concentrate on things I love: Baking Bread.<\/p>\n

BBD<\/a> is hosted from Sarah From Snuggs Kitchen<\/a> in this month and has the theme \u201cBread with vegetable\u201d. And when I thought what to do with some sweet potato leftovers, I decided to put it in a bread. And the chickpea flour (chickpeas are vegetables, too) I neglected for a to long time would be a nice addition, too. And so I went to work in my kitchen, making bread with sweet potatoes and chickpea flour.<\/p>\n

I had to reduced the amount of water which I added to the dough because the chickpea flour makes the dough very soft. But then handling the dough was possible and I placed the loaves in some proofing baskets and let them proof overnight in the fridge.<\/p>\n

While I baked the loaves the next morning, the fragrance of chickpea filled the kitchen. And when I take the loaves out of the oven, they started to \u201csing\u201d immediatly. The crackle of their crust already promised a crispy crust with a soft crumb. And the colour of the crust was stunning, too: A dark brown with deep orange slashes, with accents of white flour. A bread for all senses.<\/p>\n

Sweet potato & Chickpea Bread<\/u><\/h1>\n
Sourdough $\"S\u00fcsskartoffel-Kichererbsen-Brot$ <\/p>\n
\n
175g flour Type 550<\/li>\n
120g Water<\/li>\n
15g sourdough<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
775g flour Type 550<\/li>\n
150g chickpea flour<\/li>\n
100g whole rye flour<\/li>\n
300g sweet potato (cooked and mashed)<\/li>\n
650g Water<\/li>\n
30g Salt<\/li>\n
5g fresh yeast<\/li>\n<\/ul>\n
In the evening mix water, flour and starter for the sourdough and ferment for about 10 \u201312 hours at 25\u00b0C.<\/p>\n
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
Ferment for 2 hours.<\/p>\n
Half the dough and form each half to a round loaf. Place each loaf in a proofing basket, with seam side up.<\/p>\n
Proof overnight in the fridge,<\/p>\n
In the morning heat the baking stone at 250\u00b0C.<\/p>\n
Prior to baking, slash the loafs and bake the breads for 45 min at 250\u00b0C with steam.<\/p>\n
I sent this entry to Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"
Since Christmas I did not precipitate at Bread Baking Day. The last month were filled with all the things that happen, when you finish your Ph.d. thesis: long days in lab for the last experiments, then writing (and rewriting) the thesis and at least learning for the Disputation. But luckily everything is done now and […]<\/p>\n","protected":false},"author":1,"featured_media":20123,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,4],"tags":[206,339,362],"class_list":["post-3880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-bread-baking-day","tag-kichererbsen","tag-sauerteig","tag-suskartoffel"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3880","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=3880"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3880\/revisions"}],"predecessor-version":[{"id":20122,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3880\/revisions\/20122"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20123"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}