{"id":4242,"date":"2012-12-03T10:08:00","date_gmt":"2012-12-03T09:08:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=4242"},"modified":"2017-04-20T07:29:29","modified_gmt":"2017-04-20T05:29:29","slug":"bread-baking-day-54round-up","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/12\/bread-baking-day-54round-up\/","title":{"rendered":"Bread Baking Day #54\u2013Round up"},"content":{"rendered":"

$\"breadbakingday-roundup\"$ <\/p>\n

When I announced BBD#54, I was so curios about the \u201cOvernight\u201d-Recipes. But then I had to wait \u2026 more or less patiently. It is so strange \u2013 I have a lot of patient when it\u00a0 comes to bread baking \u2013 mixing a starter, let it develop, mix the dough, let it rise (probably overnight), baking it and then wait until the bread is cooled before slicing, that needs a lot of patiently waiting. But when I\u2019m waiting for something to happen, like for the results of some very fascinating experiments in the lab or waiting for the entries for BBD, it is so hard to lean back and relax.<\/p>\n

And so I\u2019m very happy and exited that I can present you now all this great breads and rolls! We have sixteen entries from Thailand \/Holland, Germany, Belgium, Canada, Sweden, Italy, Brazil, Spain, USA and Austria.<\/p>\n

I tried to leave a comment at each post, but at one or two it was not possible because I lack the right type of account. So let me tell you here again that you all did a great job and that I enjoyed hosting this Bread Baking Day very much! The next BBD is hosted by Katha from Katha-kocht!<\/a> and she will announce the theme at 6.December.<\/p>\n

And now enjoy all these great Breads!<\/p>\n

<\/p>\n

$\"potato-roll-with-lievito-madre-2\"$ <\/td>\n	Potato Rolls with Lievito Madre<\/a><\/p>\n Connie from My Discovery of Bread<\/a> used Lievito madre<\/a> to bake this potato rolls and this preferment gave a niece oven spring to the rolls.<\/p>\n to Thailand from Holland<\/td>\n<\/tr>\n
$\"Chocolate-Cranberry-Walnut-Rolls\"$ <\/td>\n	Chocolate-Cranberry-Walnut-Rolls<\/a><\/p>\n Ninive from ninivepisces- music, dreams & more<\/a> baked rolls similar to some she used to buy in her favourite bakery before they stopped selling this kind of rolls.<\/p>\n Germany<\/td>\n<\/tr>\n
$\"Sonntagsbr\u00f6tchen\"$ <\/td>\n	Sonntagsbr\u00f6tchen<\/a><\/p>\n Stefanie from Hefe und mehr<\/a> baked rolls for\u00a0 a relaxed breakfast on sunday mornings.<\/p>\n Germany<\/td>\n<\/tr>\n
$\"sweet$ <\/td>\n	sweet tasting apple desem<\/a><\/p>\n Wouter Groeneveld from Save sourdough<\/a> used apple \u201cyeast water\u201d to bake this bread.<\/p>\n Belgium<\/td>\n<\/tr>\n
$\"Overnight$ <\/td>\n	Overnight bread<\/a><\/p>\n breadsong from thefreshloaf.com\/breadsong<\/a> tested a recipe from a new cookbook with a really great result!<\/p>\n Canada<\/td>\n<\/tr>\n
$\"2012-11-28-Zwiebelbaguette-01\"$ <\/td>\n	Zwiebelbaguette – onion baguette<\/a><\/p>\n Bella Kirschfrau from Kirschfrau … Liebe, die man schmeckt<\/a> modified her\u00a0 Pizza dough recipe to bake delicious onion baguettes.<\/p>\n Germany<\/td>\n<\/tr>\n
$\"Dates$ <\/td>\n	Dates And Figs Sourdough Rolls With Spelt<\/a><\/p>\n Barbara from My Italian Smorgasbord<\/a> used leftover sourdough to make this delicious looking whole grain rolls.<\/p>\n Sweden<\/td>\n<\/tr>\n
$\"focaccia\"$ <\/td>\n	Focaccia genovese Integrale di farro<\/a><\/p>\n Deborah from Il Giardino di Pietra<\/a> baked a whole grain version of focaccia with spelt.<\/p>\n Italy<\/td>\n<\/tr>\n
$\"DayNightBread11\"$ <\/td>\n	Day & Night Bread<\/a><\/p>\n Katha from katha-kocht!<\/a> used a recipe from 1878 and struggled a little bit with the recipe for her Day & Night Bread.<\/p>\n Germany<\/td>\n<\/tr>\n
$\"no.knead$ <\/td>\n	no.knead focaccia<\/a><\/p>\n cinzia from cindystar<\/a> like to serve this focaccia\u00a0 her guest, because it always tastes great!<\/p>\n Italy<\/td>\n<\/tr>\n
$\"zopf\"$ <\/td>\n	The Perfect Sunday Morning Zopf<\/a><\/p>\n zorra from 1xumr\u00fchren\/kochtopf<\/a> did not only bake the perfect Zopf but although included some tips for zopf baking from Swiss baker.<\/p>\n Spain<\/td>\n<\/tr>\n
$\"AppleHoneySDBread\"$ <\/td>\n	Apple and Honey Sourdough Bread<\/a><\/p>\n Shelley C from C Mom Cook<\/a> infused the bread with some green tea before she added some apples and honey.<\/p>\n USA<\/td>\n<\/tr>\n
$\"Pain$ <\/td>\n	Pain \u00e0 la ancienne<\/a><\/p>\n Verena Buschinelli from Mangia che te fa bene<\/a> tried a recipe which is baked in a dutch oven and she\u00a0 baked a lovely loaf!<\/p>\n Brazil<\/td>\n<\/tr>\n
$\"Whole$ <\/td>\n	Whole Grain Levain<\/a><\/p>\n Korena from Korena in the Kitchen<\/a> shared her favourite no-knead, long-rest variety of a rustic \u201ccountry-style\u201d loaf.<\/p>\n Canada<\/td>\n<\/tr>\n
$\"Overnight$ <\/td>\n	Overnight Pumpkin Seed Rolls<\/a><\/p>\n Astrid from Paulchens FoodBlog?!<\/a> made healty whole wheat rolls with pumpkin seeds.<\/p>\n <\/p>\n Austria<\/td>\n<\/tr>\n
$\"semolina_brot_dinkel_sauerteig_1_20121201\"$ <\/td>\n	Semolina-Brot mit Dinkelvollkorn-Sauerteig<\/a><\/p>\n Nearly at the last second Chaosqueen from Chaosqueen’s Kitchen<\/a> send this Semolina-Bread with whloe spelt sourdough.<\/p>\n <\/p>\n Germany<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":" When I announced BBD#54, I was so curios about the \u201cOvernight\u201d-Recipes. But then I had to wait \u2026 more or less patiently. It is so strange \u2013 I have a lot of patient when it\u00a0 comes to bread baking \u2013 mixing a starter, let it develop, mix the dough, let it rise (probably overnight), baking […]<\/p>\n","protected":false},"author":1,"featured_media":19984,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[4,30],"tags":[68,378],"class_list":["post-4242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread-baking-day","category-ubernacht","tag-bbd","tag-uber-nacht"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4242","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=4242"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4242\/revisions"}],"predecessor-version":[{"id":19983,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4242\/revisions\/19983"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19984"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=4242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=4242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=4242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}