Whole wheat bread with sourdough and poolish<\/p>\n","protected":false},"featured_media":5632,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[185,229],"class_list":["post-5769","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-bakery","rezepte_cat-breads-made-from-regular-flour"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"30","ausbeute":"
pieces of 500 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"35 minutes","ruhezeit_label":"Proofing","ruhezeit":"12\u201315 hours","backzeit_label":"Baking time","backzeit":"50\u201360 minutes\/240\u00b0C","optional_label":"","optional":""},"nahrwerte":{"energiewert":"832 kJ\/199 kcal;","fett":"1.2 g, of which saturated 0.2 g;","kohlenhydrate":"36 g, of which sugars 0.6 g;","eiweiss":"7.9 g; salt 1 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Whole wheat dough, mixed","rez_infos":[{"rez_weight":"1815","rez_weight_unit":"g","rez_value":"
whole wheat levain<\/p>\n"},{"rez_weight":"18215","rez_weight_unit":"g","rez_value":"
whole wheat poolish<\/p>\n"},{"rez_weight":"170","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"}],"bottom_description":""},{"rez_heading":"Whole wheat levain","rez_infos":[{"rez_weight":"900","rez_weight_unit":"g","rez_value":"
whole wheat flour<\/p>\n"},{"rez_weight":"900","rez_weight_unit":"g","rez_value":"
water 30\u00b0C<\/p>\n"},{"rez_weight":"15","rez_weight_unit":"g","rez_value":"
basic wheat leaven<\/p>\n"}],"bottom_description":"
Slurry the basic wheat leaven with the water, add the flour and mix.
\nDesired dough temperature: 26\u201328\u00b0C<\/p>\n"},{"rez_heading":"Whole wheat poolish","rez_infos":[{"rez_weight":"9100","rez_weight_unit":"g","rez_value":"
whole wheat flour<\/p>\n"},{"rez_weight":"9100","rez_weight_unit":"g","rez_value":"
water, 15\u00b0C<\/p>\n"},{"rez_weight":"15","rez_weight_unit":"g","rez_value":"
baker’s yeast<\/p>\n"}],"bottom_description":"
Dissolve the yeast in the water, add the flour and mix until lump-free.
\nDesired dough temperature: 18\u201320\u00b0C<\/p>\n"},{"rez_heading":"Additional ingredients","rez_infos":[{"rez_weight":"150","rez_weight_unit":"g","rez_value":"
whole wheat flour
\n(for sprinkling the surface)<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Proofing","hers_description":"
Cover the whole wheat levain and whole wheat poolish and leave to double in size at room temperature for 12\u201315 hours. Continue processing immediately.<\/p>\n","hers_images":[{"hers_image":5633}]},{"hers_heading":"Dough production","hers_description":"
The recipe does not require any additional flour or water. The two starter doughs are now gently mixed with the table salt by hand or in a planetary mixer until the salt is evenly distributed. This minimizes the impact on the dough structure that has formed during the long proofing process. This method is therefore also particularly suitable for whole wheat breads made from emmer or einkorn.<\/p>\n","hers_images":[{"hers_image":5634}]},{"hers_heading":"Portioning","hers_description":"
Immediately after mixing, place 600 g of dough into each greased mold (18\u00d79\u00d78 cm).<\/p>\n","hers_images":[{"hers_image":5635}]},{"hers_heading":"Baking preparation","hers_description":"
Sprinkle whole grain flour over the surface of the dough and press down firmly once with a wet metal scraper.<\/p>\n","hers_images":[{"hers_image":5636}]},{"hers_heading":"Baking","hers_description":"
Load quickly into a hot oven with plenty of steam. After half the baking time, carefully unmold the breads, open the vent slightly and bake the breads until crispy. They are characterized by an extremely crispy crust, moist crumb and good shelf life.<\/p>\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":"","rel_select_fachblatt":"","is_sticky":true},"yoast_head":"\n