Wheat roll with pistachios and dried apricots<\/p>\n","protected":false},"featured_media":5359,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[185,227],"class_list":["post-5186","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-bakery","rezepte_cat-small-breads-small-pastries"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"50","ausbeute":"
pieces of 90 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"30 minutes","ruhezeit_label":"Proofing","ruhezeit":"17 hours","backzeit_label":"Baking time","backzeit":"18 minutes\/240\u00b0C dropping","optional_label":"","optional":""},"nahrwerte":{"energiewert":"1'253 kJ\/300 kcal;","fett":"8.3 g, of which saturated 1.2 g;","kohlenhydrate":"45 g, of which sugars 4.1 g;","eiweiss":"9.1 g; salt 0.9 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Levain","rez_infos":[{"rez_weight":"510","rez_weight_unit":"g","rez_value":"
wheat flour 400<\/p>\n"},{"rez_weight":"630","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"630","rez_weight_unit":"g","rez_value":"
basic wheat leaven, matured<\/p>\n"}],"bottom_description":""},{"rez_heading":"Apricot and pistachio focaccia dough","rez_infos":[{"rez_weight":"1000","rez_weight_unit":"g","rez_value":"
wheat flour 400<\/p>\n"},{"rez_weight":"380","rez_weight_unit":"g","rez_value":"
durum wheat semolina, medium<\/p>\n"},{"rez_weight":"880","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"1770","rez_weight_unit":"g","rez_value":"
levain<\/p>\n"},{"rez_weight":"20","rez_weight_unit":"g","rez_value":"
baker’s yeast<\/p>\n"},{"rez_weight":"40","rez_weight_unit":"g","rez_value":"
table salt pistachio kernels, roasted, coarsely ground<\/p>\n"},{"rez_weight":"150","rez_weight_unit":"g","rez_value":" olive oil apricots, dried, finely diced<\/p>\n"}],"bottom_description":" Knead the dough until a fine gluten structure is formed, then gently mix in the prepared pistachios and apricots.<\/p>\n"},{"rez_heading":"Additional ingredients","rez_infos":[{"rez_weight":"250","rez_weight_unit":"g","rez_value":" durum wheat semolina, medium wheat flour 400 Mix the water with the mature sourdough, add the wheat flour and blend in a mixer until smooth. Transfer to a tall container.<\/p>\n Dough temperature: 26\u00b0C Roast the pistachios and grind them coarsely after they have cooled. Add the olive oil and leave to infuse with the pistachios. This enhances the flavor of the pistachios. Cut the dried apricots into small cubes.<\/p>\n","hers_images":[{"hers_image":5360}]},{"hers_heading":"Portioning dough pieces","hers_description":" Sprinkle the table with durum wheat semolina and place the dough on it. Portion the dough into 100 g pieces and place them on boards dusted with wheat flour 720. Make sure that the dough is stressed as little as possible<\/p>\n Piece proofing: Allow to proof well at room temperature.<\/p>\n","hers_images":[{"hers_image":5362}]},{"hers_heading":"Baking preparation","hers_description":" Shape the proofed dough pieces twice with a twisting motion and place them directly on the loading devices.<\/p>\n","hers_images":[{"hers_image":5363}]},{"hers_heading":"Baking","hers_description":" Load into a hot oven with steam. After half the baking time, open the vent slightly and bake the rolls until they are golden brown and crispy.<\/p>\n","hers_images":false},{"hers_heading":"Fresh-baked rolls","hers_description":" This recipe is ideal for fresh-baked products.<\/p>\n In the 1st baking phase, remove the twisters after 60% of the baking time and allow to cool. Pack in fresh-baked bags and label with baking instructions for the consumer.<\/p>\n Shelf life: up to 1 week at 5\u00b0C or 3 weeks at -18\u00b0C<\/p>\n","hers_images":[{"hers_image":5364}]}],"hers_fertigstellen":"","rel_select_products":"","rel_select_fachblatt":"","is_sticky":true},"yoast_head":"\n
\nadd towards the end of the mixing time<\/em><\/p>\n"},{"rez_weight":"380","rez_weight_unit":"g","rez_value":"
\nmix with the pistachios<\/em><\/p>\n"},{"rez_weight":"380","rez_weight_unit":"g","rez_value":"
\n(for processing)<\/p>\n"},{"rez_weight":"150","rez_weight_unit":"g","rez_value":"
\n(for dusting the boards)<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Levain","hers_description":"
\nProofing: 60\u2013120 minutes at room temperature, then store overnight in a refrigerator at 5\u00b0C<\/p>\n","hers_images":false},{"hers_heading":"Preparaing the stone fruit","hers_description":"