{"id":4005,"date":"2012-07-14T19:27:47","date_gmt":"2012-07-14T17:27:47","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=4005"},"modified":"2017-04-21T09:34:06","modified_gmt":"2017-04-21T07:34:06","slug":"leinsaat-ecke","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/07\/leinsaat-ecke\/","title":{"rendered":"Flaxseed-Triangle"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Leinsaat-Ecke\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/07\/Leinsaat-Ecke.jpg\" alt=\"Leinsaat-Ecke\" width=\"203\" height=\"302\" align=\"left\" border=\"0\" \/><\/p>\n<p>Last weekend I thought about trying another shape for my loaves then the normal round boules or slender batards. I felt that it was time to bring some geometry in my kitchen and try to shape some triangles.<\/p>\n<p>That the dough should contain 30% whole wheat flour, flax seeds and a poolish I had already decided the night before. A not to wet dough, perfect to test a new shape.<\/p>\n<p>To shape the triangle, I preshape round loaves, let them rest for some time and then I flatten their sides and fold this \u201cwings to the middle of the bread. That created a bread with the perfect triangle shape.<\/p>\n<p>And the taste of the triangle is good, too. The flaxseeds adds a nutty flavor and the poolish give some complexity to the aroma of the bread. The crust is crisp and the crumb is open. A good bread for my lunch breaks!<\/p>\n<p><!--more--><\/p>\n<h1><u>Leinsaat-Ecke<\/u><\/h1>\n<p>yields 3 Breads of 600g each<\/p>\n<p>Poolish<\/p>\n<ul>\n<li>200g flour Type 550<\/li>\n<li>200g Water<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p>Soaker<\/p>\n<ul>\n<li>150g Flax seeds<\/li>\n<li>200g boiling Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Poolish<\/li>\n<li>Soaker<\/li>\n<li>350g wheat, freshly milled<\/li>\n<li>450g flour Type 550<\/li>\n<li>450g Water<\/li>\n<li>10g fresh yeast<\/li>\n<li>20g Salt<\/li>\n<\/ul>\n<p>Mix water, flour and yeast for the poolish and ferment it overnight (about 12 hours).<\/p>\n<p>At the next morning soak the Flax seeds in boiling water and let the soaker cool down to roomtemperature (about 1 hour)<\/p>\n<p>Mix all ingredients except the soaker for the dough\u00a0 and knead it for about 5 min at low speed, then 8 min on high speed until medium gluten development. Turn back to low speed and knead the soaker into the dough.<\/p>\n<p>Ferment for 1 hours.<\/p>\n<p>Divide the bread into 3 pieces and preform the dough to a balls. Let it rest for 15 \u2013 20 min. Now flatten the sides of the ball, forming a higher triangle in the middle with \u201cwings\u201d attached to the triangle. Fold the \u201cwings\u201d into the middleso that a triangle is formed. Shape the edges of the triangle to sharp points. Then turn the loaves seamside down. (<a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2012\/07\/wie-man-ein-dreieck-brot-formt\/\">Here<\/a> is a little How to.. with pictures)<\/p>\n<p>Proof for 1 hour.<\/p>\n<p>In the meantime heat the baking stone at 250\u00b0C.<\/p>\n<p>Slash three times, then bake the breads for 35 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>Last weekend I thought about trying another shape for my loaves then the normal round boules or slender batards. I felt that it was time to bring some geometry in my kitchen and try to shape some triangles. That the dough should contain 30% whole wheat flour, flax seeds and a poolish I had already [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20078,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[230,273,305],"class_list":["post-4005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-leinsamen","tag-nur-mit-hefe","tag-poolish"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4005","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=4005"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4005\/revisions"}],"predecessor-version":[{"id":20077,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4005\/revisions\/20077"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20078"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=4005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=4005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=4005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}