{"id":829,"date":"2009-04-16T19:28:11","date_gmt":"2009-04-16T18:28:11","guid":{"rendered":"http:\/\/stefanie-herberth.de\/?p=829"},"modified":"2017-04-22T08:35:58","modified_gmt":"2017-04-22T06:35:58","slug":"saatenbrot-mit-levain-und-alten-teig","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/04\/saatenbrot-mit-levain-und-alten-teig\/","title":{"rendered":"Multigrain bread with levain and prefermented dough"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21968 alignleft\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2017\/04\/Saatenbrot-mit-Sauerteig-und-vorfermentierten-Teig-2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/>We do house-sitting at my parents place during the Easter holidays. The weather was fine, so we spend a lot of time in the garden. But free days are not perfect without baking for me. I brought sourdough, seeds and grain from home, my mum has a kitchen machine and a lot of bread pans.<\/p>\n<p>I was so glad that it&#8217;s really a lot of bread pans, because I underestimate the recipe. I was a little bit worried, when I looked into the bowl of the kitchen machine and saw how much dough was inside.<\/p>\n<p>I end up with more then 3 kg dough, which yields 5 loaves between 500g and 1 kg. Luckily I have enough space in the freezer to freeze most of them.<\/p>\n<p>I reduce the recipe for the blog, so it yields now two loaves of 750g.<\/p>\n<p>The recipe is from &#8220;Advanced bread and pastry&#8221; from Michael Suas, I just replaced the rye flour with millet.<\/p>\n<p>The special part of the recipe is that it uses both levain and prefermented dough, which create a very tasty bread with a light crumb.<!--more--><\/p>\n<h2><\/h2>\n<h3><span style=\"text-decoration: underline;\">Multigrain bread with levain and prefermented dough<\/span><\/h3>\n<p><span style=\"text-decoration: underline;\">prefermented dough:<\/span><span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/04\/saatenbrot-mit-sauerteig-und-vorfermentierten-teig.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-831\" title=\"saatenbrot-mit-sauerteig-und-vorfermentierten-teig\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/04\/saatenbrot-mit-sauerteig-und-vorfermentierten-teig-300x225.jpg\" alt=\"saatenbrot-mit-sauerteig-und-vorfermentierten-teig\" width=\"300\" height=\"225\" \/><\/a><\/span><\/p>\n<ul class=\"unIndentedList\">\n<li>250g flour (Typ 1050)<\/li>\n<li>150g water<\/li>\n<li>2g yeast<\/li>\n<li>2g salt<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Levain<\/span>:<\/p>\n<ul class=\"unIndentedList\">\n<li>10g starter<\/li>\n<li>100g flour (Typ 1050)<\/li>\n<li>50g water<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Dough<\/span>:<\/p>\n<ul class=\"unIndentedList\">\n<li>Whole prefermented dough<\/li>\n<li>Whole Levain<\/li>\n<li>300g flour (Typ 550)<\/li>\n<li>100g wheat, grinded<\/li>\n<li>50g millet, grinded<\/li>\n<li>25g rice, grinded<\/li>\n<li>25g semolina<\/li>\n<li>12 g salt<\/li>\n<li>5g yeast<\/li>\n<li>275 g water<\/li>\n<li>30g oil<\/li>\n<li>30g malt or honey<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Soaker<\/span>:<\/p>\n<ul class=\"unIndentedList\">\n<li>100g sunflower seeds<\/li>\n<li>50g poppy seeds<\/li>\n<li>50g sesame<\/li>\n<li>50g flaxseeds<\/li>\n<li>100g rolled oats<\/li>\n<li>300g water<\/li>\n<\/ul>\n<p>Mix all ingredients for the preferment and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n<p>Mix the ingredients for the levain and ferment for 12 hours at room temperature.<\/p>\n<p>At the next day mix the seeds with water and soak for 2 hours.<\/p>\n<p>Now mix the different flours with the water and the levain and rest it for 20 min (Autolysis).<\/p>\n<p>Pour the remaining water from the soaker away.<\/p>\n<p>Now add the preferment, oil, salt, honey and yeast and knead 5 min ad the slowest speed and 5 min ad higher speed until medium gluten development. Then add the Soaker at slow speed, knead just as long as needed, so the gluten will not be destroyed.<\/p>\n<p>Proof for 1,5 hours.<\/p>\n<p>Divide the dough into two half. Flat to a rectangle. Fold the longer sides to the middle, and then roll it to a loaf from the small side.<\/p>\n<p>Put into a greased pan, seam side down, and proof for one hour.<\/p>\n<p>Bake at 220\u00b0C for 35 min with steam.<\/p>\n<p>&nbsp;<\/p>\n<p>I send this post to Zorra (<a href=\"http:\/\/kochtopf.twoday.net\/\">1x umr\u00fchren bitte<\/a>)who hosts Yeastspotting this week.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We do house-sitting at my parents place during the Easter holidays. The weather was fine, so we spend a lot of time in the garden. But free days are not perfect without baking for me. I brought sourdough, seeds and grain from home, my mum has a kitchen machine and a lot of bread pans. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20628,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[],"class_list":["post-829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/829","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=829"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/829\/revisions"}],"predecessor-version":[{"id":20627,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/829\/revisions\/20627"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20628"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}