Wheat sourdough bread with mushrooms<\/p>\n","protected":false},"featured_media":10789,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[185,228],"class_list":["post-10746","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-bakery","rezepte_cat-special-breads"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"30","ausbeute":"
pieces of 338 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"35 minutes","ruhezeit_label":"Proofing","ruhezeit":"17\u201318 hours","backzeit_label":"Baking time","backzeit":"40\u201345 minutes\/240\u00b0C","optional_label":"","optional":""},"nahrwerte":{"energiewert":"1'017 kJ\/243 kcal;","fett":"2.1 g, of which saturated 0.4 g;","kohlenhydrate":"47 g, of which sugars 1.9 g;","eiweiss":"7.3 g; salt 0.9 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Levain","rez_infos":[{"rez_weight":"1220","rez_weight_unit":"g","rez_value":"
wheat flour 400<\/p>\n"},{"rez_weight":"1510","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"1510","rez_weight_unit":"g","rez_value":"
basic wheat leaven, active, matured<\/p>\n"}],"bottom_description":""},{"rez_heading":"Main dough (ciabatta dough)","rez_infos":[{"rez_weight":"2675","rez_weight_unit":"g","rez_value":"
wheat flour 400<\/p>\n"},{"rez_weight":"1475","rez_weight_unit":"g","rez_value":"
rye flour 1100<\/p>\n"},{"rez_weight":"3160","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"4240","rez_weight_unit":"g","rez_value":"
levain<\/p>\n"},{"rez_weight":"70","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"135","rez_weight_unit":"g","rez_value":"
olive oil<\/p>\n"},{"rez_weight":"90","rez_weight_unit":"g","rez_value":"
porcini mushrooms, dried, finely ground (in a cutter)<\/p>\n"},{"rez_weight":"90","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"},{"rez_weight":"65","rez_weight_unit":"g","rez_value":"
pointed morels, dried<\/p>\n"}],"bottom_description":""},{"rez_heading":"Ingredients","rez_infos":[{"rez_weight":"300","rez_weight_unit":"g","rez_value":"
fine semolina
\n(for weighing and processing)<\/p>\n"},{"rez_weight":"300","rez_weight_unit":"g","rez_value":"
rye meal, coarse
\n(for sprinkling on the boards)<\/p>\n"},{"rez_weight":"90","rez_weight_unit":"g","rez_value":"
wheat flour 720
\n(for dusting the boards)<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Levain","hers_description":"
Mix the water with the sourdough. Add the wheat flour and mix in the kneading machine to form a homogeneous mass.<\/p>\n
Leave the dough to rest at room temperature for 60\u2013120 minutes, then store in the refrigerator overnight.<\/p>\n","hers_images":false},{"hers_heading":"Main dough (ciabatta dough)","hers_description":"
Soak the dried pointed morels in warm water (approx. half the amount of water required) for approx. 1 hour. Drain the mushrooms in a sieve and chop finely. Mix the flavored soaking water with the remaining water, heat to approx. 35\u00b0C and use as bulk liquid.<\/p>\n
Completely dissolve the sugar in the heated bulk liquid.<\/p>\n
Place the wheat and rye flour in the kneading bowl together with the bulk liquid, levain and ground porcini mushrooms.<\/p>\n
Start kneading at a slow speed: add the olive oil after 2 minutes. Towards the end of the kneading time (last minute), add the salt and chopped morels. Knead the dough gently.<\/p>\n
Target dough temperature after kneading: 26\u201328\u00b0C.<\/p>\n","hers_images":[{"hers_image":10790}]},{"hers_heading":"Processing and piece proofing","hers_description":"
Weigh 400 g pieces of dough each and shape them into light rounds. Gently shape them into elongated pieces approx. 30 cm long; place them on boards sprinkled with rye meal with the seam side facing down.<\/p>\n
Piece proofing: in the proofer at 28\u201330\u00b0C<\/p>\n","hers_images":[{"hers_image":10791}]},{"hers_heading":"Baking preparation","hers_description":"
Dust the top of the dough pieces with wheat flour 720. Then dent with your fingers to create the typical ciabatta structure.<\/p>\n","hers_images":[{"hers_image":10792}]},{"hers_heading":"Baking","hers_description":"
Load the dough pieces into the preheated oven with steam. Open the vent about halfway through the baking time. Bake the bread until firm and crispy with the heat dropping.<\/p>\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":"","is_sticky":false,"rel_select_fachblatt":""},"yoast_head":"\n