{"id":4152,"date":"2012-10-22T05:29:00","date_gmt":"2012-10-22T03:29:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=4152"},"modified":"2017-04-20T08:15:42","modified_gmt":"2017-04-20T06:15:42","slug":"fallobst-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/10\/fallobst-brot\/","title":{"rendered":"Windfall Bread"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Fallobst-Brot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/10\/Fallobst-Brot.jpg\" alt=\"Fallobst-Brot\" width=\"304\" height=\"205\" align=\"left\" border=\"0\" \/>When <a href=\"http:\/\/litemer.paindemartin.se\/\">Martin<\/a> presented his <a href=\"http:\/\/litemer.paindemartin.se\/2012\/10\/tid-for-fallfruktsbrod\/\">Windfall Bread<\/a> with grated apples I knew that this is a recipe I had to test. And when I looked in the basket with windfall from my parents garden I saw some quinces which looked like they had to be used up quickly.\u00a0 And so I but some grated quinces in the in the bread dough, too.<\/p>\n<p>The bread is really great with a moist and soft crumb and a hint of sweetness due to the fruits.<\/p>\n<p><!--more--><\/p>\n<h1><u>Windfall Bread<\/u><\/h1>\n<p>Sourdough<\/p>\n<ul>\n<li>40g Sourdough<\/li>\n<li>200g flour Type 550<\/li>\n<li>140g Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>550g flour Type 550<\/li>\n<li>250g Wheat, freshly milled<\/li>\n<li>375g Water<\/li>\n<li>5g fresh yeast<\/li>\n<li>20g Salt<\/li>\n<li>100g quince, grated with peel<\/li>\n<li>200g Apple, grated with peel<\/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>In the evening knead all ingredients 5 min at the slowest speed and 5 min at higher speed until medium gluten development. Let rise for 2 hours<\/p>\n<p>After fermenting form in two breads and place in\u00a0 brotforma seam side up. \u00b4<img loading=\"lazy\" decoding=\"async\" style=\"margin: 5px; padding-left: 0px; padding-right: 0px; float: right; padding-top: 0px; border-width: 0px;\" title=\"Fallobst-Brot (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/10\/Fallobst-Brot-21.jpg\" alt=\"Fallobst-Brot (2)\" width=\"304\" height=\"205\" align=\"right\" border=\"0\" \/><\/p>\n<p>Proof overnight in the fridge,<\/p>\n<p>In the morning heat the baking stone at 250\u00b0C.<\/p>\n<p>Prior to baking, slash the loaves, and place in the oven. Turn the temperatur back to 200\u00b0C and bake the bread 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 Martin presented his Windfall Bread with grated apples I knew that this is a recipe I had to test. And when I looked in the basket with windfall from my parents garden I saw some quinces which looked like they had to be used up quickly.\u00a0 And so I but some grated quinces in [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20044,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,30],"tags":[49,310,339,378],"class_list":["post-4152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-ubernacht","tag-apfel","tag-quitten","tag-sauerteig","tag-uber-nacht"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4152","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=4152"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4152\/revisions"}],"predecessor-version":[{"id":20043,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4152\/revisions\/20043"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20044"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=4152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=4152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=4152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}