Wheat-rye bread made with wild yeast water<\/p>\n","protected":false},"featured_media":12734,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[],"class_list":["post-10749","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"36","ausbeute":"
pieces of 440 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"50 minutes","ruhezeit_label":"Proofing","ruhezeit":"105\u2013115 hours","backzeit_label":"Baking time","backzeit":"approx. 50 minutes\/235\u00b0C dropping","optional_label":"","optional":""},"nahrwerte":{"energiewert":"914 kJ\/219 kcal;","fett":"1 g, of which saturated 0.1 g;","kohlenhydrate":"43 g, of which sugars 1.5 g;","eiweiss":"7.9 g; salt 1.4 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Yeast water starter","rez_infos":[{"rez_weight":"1765","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"35","rez_weight_unit":"g","rez_value":"
apricots, dried<\/p>\n"},{"rez_weight":"35","rez_weight_unit":"g","rez_value":"
dried plums<\/p>\n"},{"rez_weight":"35","rez_weight_unit":"g","rez_value":"
raisins<\/p>\n"},{"rez_weight":"35","rez_weight_unit":"g","rez_value":"
honey<\/p>\n"},{"rez_weight":"35","rez_weight_unit":"g","rez_value":"
apple<\/p>\n"}],"bottom_description":""},{"rez_heading":"Yeast water, active","rez_infos":[{"rez_weight":"1940","rez_weight_unit":"g","rez_value":"
yeast water starter<\/p>\n"},{"rez_weight":"3885","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"35","rez_weight_unit":"g","rez_value":"
apricots, dried<\/p>\n"},{"rez_weight":"35","rez_weight_unit":"g","rez_value":"
dried plums<\/p>\n"},{"rez_weight":"35","rez_weight_unit":"g","rez_value":"
raisins<\/p>\n"},{"rez_weight":"35","rez_weight_unit":"g","rez_value":"
honey<\/p>\n"},{"rez_weight":"35","rez_weight_unit":"g","rez_value":"
apple<\/p>\n"}],"bottom_description":""},{"rez_heading":"Soaker","rez_infos":[{"rez_weight":"1000","rez_weight_unit":"g","rez_value":"
rye meal, coarse<\/p>\n"},{"rez_weight":"2000","rez_weight_unit":"g","rez_value":"
water<\/p>\n"}],"bottom_description":""},{"rez_heading":"Bread dough with yeast water","rez_infos":[{"rez_weight":"9000","rez_weight_unit":"g","rez_value":"
wheat flour 720<\/p>\n"},{"rez_weight":"6000","rez_weight_unit":"g","rez_value":"
yeast water, active<\/p>\n"},{"rez_weight":"3000","rez_weight_unit":"g","rez_value":"
soaker<\/p>\n"},{"rez_weight":"225","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"}],"bottom_description":""},{"rez_heading":"Additional ingredients","rez_infos":[{"rez_weight":"180","rez_weight_unit":"g","rez_value":"
fine semolina 720
\n(for processing and dusting)<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Yeast water starter","hers_description":"
Mix the water with the dried fruit, honey and chopped apple in a clean container. Close the container tightly and leave to proof at room temperature for 72 hours.<\/p>\n
After the proofing time, the yeast water starter is ready. Ideally, it should have a pH-value of around 3.8 and an acidity value (S\u00b0) of 3.5\u20136.<\/p>\n","hers_images":[{"hers_image":10862}]},{"hers_heading":"Yeast water, active","hers_description":"
Strain the mature yeast water starter and add the fresh dried fruit, honey, chopped apple and water. Pour into a clean, sealable container and leave to proof at room temperature for 8\u201312 hours.<\/p>\n
Note: During proofing, pressure builds up in the container \u2013 similar to freshly fermented apple juice \u2013 which is a sign of fermentation.<\/p>\n
Optimum pH-value: approx. 3.8\/S\u00b0: 1.8<\/p>\n
Tip: The active yeast water can be stored in the refrigerator for up to one month. It can be refreshed regularly with fruit, water and honey.<\/p>\n","hers_images":false},{"hers_heading":"Soaker","hers_description":"
Mix the rye meal with the water. Cover and leave to soak at room temperature overnight (at least 8\u201312 hours).<\/p>\n","hers_images":false},{"hers_heading":"Bread dough with yeast water","hers_description":"
Mix the wheat flour, yeast water, and soaker in a kneading machine. Towards the end of the mixing time, add the salt and knead the dough until until an extensive gluten structure is built.<\/p>\n
Proofing: 14\u201318 hours at room temperature until the volume has doubled.<\/p>\n","hers_images":[{"hers_image":10863}]},{"hers_heading":"Processing and piece proofing","hers_description":"
Weigh out 500 g pieces of dough and shape them into rounds. Then process them roundly and place them on cloths.<\/p>\n
Piece proofing: Leave to proof in the proofer for 60 minutes.<\/p>\n
Allow to dry at room temperature for half an hour before baking.<\/p>\n","hers_images":[{"hers_image":10864}]},{"hers_heading":"Baking preparation","hers_description":"
Set the dough pieces down on loading devices and dust the top evenly with wheat flour 720.<\/p>\n
Make five vertical cuts with a sharp knife. If desired, decorate with fine, diagonal cuts (decorative cuts).<\/p>\n","hers_images":[{"hers_image":10865}]},{"hers_heading":"Baking","hers_description":"
Load into a hot oven with steam, pull the vent halfway through baking time and bake.<\/p>\n
Note: The volume of the loaves is slightly smaller than when using baker’s yeast. However, the pores inside do not appear dense.<\/p>\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":"","is_sticky":false,"rel_select_fachblatt":""},"yoast_head":"\n