{"id":8239,"date":"2025-08-05T16:41:10","date_gmt":"2025-08-05T14:41:10","guid":{"rendered":"https:\/\/richemontplus.com\/?post_type=rezepte&#038;p=8239"},"modified":"2025-11-12T08:06:35","modified_gmt":"2025-11-12T07:06:35","slug":"burli-bread","status":"publish","type":"rezepte","link":"https:\/\/richemontdev.wp-experten.org\/en\/recipes\/burli-bread\/","title":{"rendered":"B\u00fcrli bread"},"content":{"rendered":"\n<p>Spelt-wheat-rye mixed bread<\/p>\n\n\n\n<p><\/p>\n","protected":false},"featured_media":8398,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[185,188,228,187,179],"class_list":["post-8239","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-bakery","rezepte_cat-lactose-free","rezepte_cat-special-breads","rezepte_cat-vegan","rezepte_cat-nutrition"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"42","ausbeute":"<p>pieces of 500 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"approx. 55 minutes","ruhezeit_label":"Proofing","ruhezeit":"approx. 4 hours","backzeit_label":"Baking time","backzeit":"approx. 50 minutes\/245\u00b0C dropping","optional_label":"","optional":""},"nahrwerte":{"energiewert":"920 kJ\/220 kcal; ","fett":"1.1\u202fg, of which saturated 0.2\u202fg; \u00ad","kohlenhydrate":"43\u202fg, of which sugars 1.0\u202fg; ","eiweiss":"8.4\u202fg; salt 1.3\u202fg"}},"rez_section_heading":"Recipe","rezept":[{"rez_heading":"Fermented dough","rez_infos":[{"rez_weight":"3370","rez_weight_unit":"g","rez_value":"<p>wheat flour 720<\/p>\n"},{"rez_weight":"2330","rez_weight_unit":"g","rez_value":"<p>water<\/p>\n"},{"rez_weight":"34","rez_weight_unit":"g","rez_value":"<p>baker&#8217;s yeast<\/p>\n"},{"rez_weight":"66","rez_weight_unit":"g","rez_value":"<p>table salt<br \/>\n<em>mix together<\/em><\/p>\n"}],"bottom_description":"<p>Kneading: spiral mixer<br \/>\nMixing time: 3\u20135 minutes<br \/>\nKneading time: only mixing<br \/>\nDough temperature: 23\u201325\u00b0C<br \/>\nProofing: 60\u2013120 minutes at room temperature, then up to 48 hours in the refrigerator at 5\u00b0C<\/p>\n"},{"rez_heading":"B\u00fcrli bread dough","rez_infos":[{"rez_weight":"4650","rez_weight_unit":"g","rez_value":"<p>light spelt flour<\/p>\n"},{"rez_weight":"3500","rez_weight_unit":"g","rez_value":"<p>wheat flour 720<\/p>\n"},{"rez_weight":"1850","rez_weight_unit":"g","rez_value":"<p>rye flour 1100<\/p>\n"},{"rez_weight":"9300","rez_weight_unit":"g","rez_value":"<p>water\/ice<\/p>\n"},{"rez_weight":"280","rez_weight_unit":"g","rez_value":"<p>baker&#8217;s yeast<\/p>\n"},{"rez_weight":"5800","rez_weight_unit":"g","rez_value":"<p>fermented dough<br \/>\n<em>mix together<\/em><\/p>\n"},{"rez_weight":"200","rez_weight_unit":"g","rez_value":"<p>table salt<br \/>\n<em>add towards the end of the mixing time and knead the dough until a nice gluten structure is formed<\/em><\/p>\n"}],"bottom_description":"<p>Kneading: spiral mixer<br \/>\nMixing time: 10\u201312 minutes<br \/>\nKneading time: 8\u201310 minutes<br \/>\nDough temperature: 23\u201325 \u00b0C<br \/>\nProofing: 160\u2013180 minutes, stretch and fold after approx. 90 minutes<\/p>\n"},{"rez_heading":"Baking preparation","rez_infos":[{"rez_weight":"700","rez_weight_unit":"g","rez_value":"<p>wheat flour 720<br \/>\n(for dusting the boards)<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Portioning the dough","hers_description":"<p>After proofing at room temperature, weigh out 600 g pieces of dough and place them on floured boards.<\/p>\n","hers_images":[{"hers_image":8358}]},{"hers_heading":"Proofing and shaping","hers_description":"<p>After proofing for approx. 75 minutes at room temperature, loosely fold one half of the portioned dough over the other half.<\/p>\n","hers_images":[{"hers_image":8357}]},{"hers_heading":"Processing","hers_description":"<p>Carefully place the dough pieces on the loading device with the seam side down.<\/p>\n","hers_images":[{"hers_image":8356}]},{"hers_heading":"Baking","hers_description":"<p>Deck oven<br \/>\nBaking temperature: approx. 245\u00b0C dropping<br \/>\nBaking time: approx. 50 minutes<\/p>\n<p>Bake the dough pieces immediately after placing them in the oven with the vent closed and steam. After approx. 20 minutes, open the vent and bake the bread until crispy.<\/p>\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":[{"ID":1295,"post_author":"12","post_date":"2025-04-29 14:12:47","post_date_gmt":"2025-04-29 14:12:47","post_content":"Baslerbrot online course \u2013 traditional, aromatic &amp; artisanal\r\n\r\nIn the Baslerbrot online course from richemontplus.com, you will learn the art of making the legendary Baslerbrot: with long dough, special dough technique and rustic crust for an authentic taste experience.\r\n<h4>Course content in detail:<\/h4>\r\nDough structure &amp; long fermentation \u2013 for flavour and texture with bite\r\nKneading and proving techniques \u2013 developing structure &amp; elasticity\r\nShaping &amp; cutting \u2013 perfecting the rustic look\r\nBaking temperatures &amp; steaming \u2013 for a golden brown, crispy crust\r\nMaturing &amp; cutting \u2013 cutting techniques for the best aggregation\r\nFinishing touches &amp; serving tips \u2013 fresh buttered bread &amp; cheese accompaniments\r\n\r\nIncludes bonus material: PDF recipe, technique guide &amp; certificate of participation \u2013 received immediately after completing the course.\r\n\r\n&nbsp;","post_title":"Basel bread","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"basel-bread","to_ping":"","pinged":"","post_modified":"2025-12-01 13:08:40","post_modified_gmt":"2025-12-01 12:08:40","post_content_filtered":"","post_parent":0,"guid":"https:\/\/richemontplus.com\/?post_type=product&#038;p=1295","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":1853,"post_author":"12","post_date":"2025-05-06 13:10:31","post_date_gmt":"2025-05-06 13:10:31","post_content":"<strong>Kings cake<\/strong> online course - traditional royal favours for the season\r\n\r\nWith the <strong>Kings cake<\/strong> online course from richemontplus.com, you will learn how to make this iconic cake for the festive season - from a fluffy yeast dough base and perfect shaping to decorative almond and sugar garnish.\r\n\r\nCourse content in detail:\r\n\r\nBasic yeast dough recipe - starters, pre-dough, technique\r\n\r\nDough management &amp; proofing technique - volume &amp; structure\r\n\r\nShaping - wreath style or classic body\r\n\r\nGarnish - almonds, caster sugar &amp; optional coloured egg\r\n\r\nBaking temperature &amp; timing - ideal crust &amp; crumb\r\n\r\nServing suggestions - traditional serving &amp; cutting technique\r\n\r\nBonus material: PDF recipe, technique guide &amp; certificate of participation - available after course completion.\r\n\r\n&nbsp;","post_title":"Kings cake","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"kings-cake","to_ping":"","pinged":"","post_modified":"2025-12-08 11:48:03","post_modified_gmt":"2025-12-08 10:48:03","post_content_filtered":"","post_parent":0,"guid":"https:\/\/richemontplus.com\/?post_type=product&#038;p=1853","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":634,"post_author":"12","post_date":"2025-04-17 12:31:16","post_date_gmt":"2025-04-17 12:31:16","post_content":"Focaccia online course \u2013 Italian classic, golden brown &amp; aromatic\r\n\r\nIn the focaccia online course from richemontplus.com, you will learn how to bake the light, aromatic focaccia with olive oil, herbs and individual toppings to perfection \u2013 ideal as a snack, side dish or restaurant speciality.\r\n<h5>Course content in detail:<\/h5>\r\n<ul>\r\n \t<li>Dough structure &amp; hydration \u2013 for an open crumb and moist texture<\/li>\r\n \t<li>Proving &amp; technique \u2013 resting phases, dimpling technique, oil distribution<\/li>\r\n \t<li>Topping variations \u2013 olives, rosemary, tomatoes, onions &amp; more<\/li>\r\n \t<li>Baking parameters &amp; temperature \u2013 golden brown crust, soft centre<\/li>\r\n \t<li>Finishing &amp; serving ideas \u2013 fresh oils, herb toppings, portioning<\/li>\r\n \t<li>Storage &amp; reheating tips \u2013 maintain freshness, increase profits<\/li>\r\n<\/ul>\r\nBonus material: PDF recipe, technique guide &amp; certificate of participation \u2013 available upon completion.\r\n\r\n&nbsp;","post_title":"Focaccia","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"focaccia","to_ping":"","pinged":"","post_modified":"2025-12-01 08:30:13","post_modified_gmt":"2025-12-01 07:30:13","post_content_filtered":"","post_parent":0,"guid":"https:\/\/richemontplus.com\/?post_type=product&#038;p=634","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}],"rel_select_fachblatt":"","is_sticky":true},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - 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