Mixed rye bread<\/p>\n","protected":false},"featured_media":10797,"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-10747","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-bakery","rezepte_cat-special-breads"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"20","ausbeute":"
pieces of 442 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"approx. 45 minutes","ruhezeit_label":"Proofing","ruhezeit":"16\u201317 hours","backzeit_label":"Baking time","backzeit":"45\u201350 minutes\/235\u00b0C dropping","optional_label":"","optional":""},"nahrwerte":{"energiewert":"799 kJ\/191 kcal;","fett":"0.9 g, of which saturated 0.1 g;","kohlenhydrate":"38 g, of which sugars 2.7 g;","eiweiss":"5.5 g; salt 1.2 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Starter dough","rez_infos":[{"rez_weight":"1510","rez_weight_unit":"g","rez_value":"
rye flour 1100<\/p>\n"},{"rez_weight":"1215","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"115","rez_weight_unit":"g","rez_value":"
wheat sourdough starter, not active<\/p>\n"}],"bottom_description":""},{"rez_heading":"Main dough (mixed rye bread dough)","rez_infos":[{"rez_weight":"2410","rez_weight_unit":"g","rez_value":"
rye flour 1100<\/p>\n"},{"rez_weight":"1680","rez_weight_unit":"g","rez_value":"
wheat flour 1100<\/p>\n"},{"rez_weight":"2820","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"125","rez_weight_unit":"g","rez_value":"
baker’s yeast<\/p>\n"},{"rez_weight":"2840","rez_weight_unit":"g","rez_value":"
starter dough, matured<\/p>\n"},{"rez_weight":"125","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"}],"bottom_description":""},{"rez_heading":"Processing","rez_infos":[{"rez_weight":"200","rez_weight_unit":"g","rez_value":"
fine semolina<\/p>\n"}],"bottom_description":""},{"rez_heading":"F\u00e9cule pranks","rez_infos":[{"rez_weight":"5","rez_weight_unit":"g","rez_value":"
potato starch flour<\/p>\n"},{"rez_weight":"195","rez_weight_unit":"g","rez_value":"
water, cold<\/p>\n"}],"bottom_description":""},{"rez_heading":"Additional ingredients","rez_infos":[{"rez_weight":"250","rez_weight_unit":"g","rez_value":"
rye meal
\n(for sprinkling the boards)<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Starter dough","hers_description":"
Slurry the wheat sourdough starter in water. Then mix with the rye flour until a homogeneous dough is formed.<\/p>\n
Dough temperature: approx. 27\u00b0C
\nFermentation time: 12\u201316 hours at room temperature<\/p>\n","hers_images":false},{"hers_heading":"Main dough (mixed rye bread dough)","hers_description":"
Gently mix the mature starter dough with the rye and wheat flour, water, salt and yeast in a kneading machine for approx. 12 minutes.<\/p>\n
Dough temperature: approx. 27\u00b0C
\nProofing: 60 minutes<\/p>\n","hers_images":false},{"hers_heading":"F\u00e9cule starch","hers_description":"
Stir the potato starch flour into the cold water until smooth. Bring to the boil briefly and keep hot for processing later.<\/p>\n","hers_images":false},{"hers_heading":"Processing","hers_description":"
Weigh out 500 g pieces of dough, knead lightly and then shape into tight, elongated loaves. Place on well-floured boards. Optionally, sprinkle the boards with rye meal beforehand to prevent sticking.<\/p>\n","hers_images":[{"hers_image":10798}]},{"hers_heading":"Flaming","hers_description":"
Flame the surface of the dough pieces evenly using a Gerster device or a gas burner \u2013 this helps to form a crust and improve the aroma.<\/p>\n","hers_images":[{"hers_image":10799}]},{"hers_heading":"Brushing and scoring","hers_description":"
Brush the flamed dough pieces with water. Set down on loading devices.<\/p>\n
Cut lengthwise (in the middle) with a sharp knife.<\/p>\n","hers_images":[{"hers_image":10800}]},{"hers_heading":"Piece proofing","hers_description":"
Leave the shaped and cut dough pieces to rest for 15\u201320 minutes.<\/p>\n","hers_images":false},{"hers_heading":"Baking","hers_description":"
Load into a hot oven with steam, pull the vent halfway through baking time and bake.<\/p>\n","hers_images":false},{"hers_heading":"Finishing","hers_description":"
Brush the hot bread with the prepared F\u00e9cule spread immediately after baking for extra shine.<\/p>\n","hers_images":[{"hers_image":10801}]},{"hers_heading":"Notes on the traditional production method","hers_description":"
Traditionally, Gerster bread was baked directly in the flames of an oven fired by direct heat, which gave it its characteristic rustic, strong crust and increased its shelf life. Nowadays, this effect is achieved by deliberately scorching the bread with an open gas flame before baking. Another advantage of this method is that it saves space in the oven, as the dough pieces can be placed closer together.<\/p>\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":"","is_sticky":false,"rel_select_fachblatt":""},"yoast_head":"\n