{"id":14214,"date":"2021-04-16T13:28:04","date_gmt":"2021-04-16T11:28:04","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&#038;p=14214"},"modified":"2021-05-03T11:54:22","modified_gmt":"2021-05-03T09:54:22","slug":"garlic-crust","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/baerlauchkruestchen\/","title":{"rendered":"Wild garlic scramble"},"content":{"rendered":"<p><strong>Ingredients<\/strong> (for 2 loaves)<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ul class=\"wp-block-list\"><li>200 g rye sourdough<\/li><li>approx. 700 ml water<\/li><li>10 g yeast, room temperature<\/li><li>400 g wheat flour type 550<\/li><li>500 g Manitoba flour (or wheat flour type 550)<\/li><li>100 g rye flour type 1150<\/li><li>20 g salt<\/li><li>60 g wild garlic, roughly chopped<\/li><li>some semolina for the work surface<\/li><li>some olive oil for the bowl<\/li><\/ul>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Pour the water into a large mixing bowl and dissolve the yeast in it. First add the rye sourdough, then the flours and salt. Knead into a smooth dough for approx. 10-12 minutes using the dough hook on a food processor. Add the wild garlic and knead in. The result is a soft dough.<\/p>\n\n\n\n<p><br>Brush another large bowl with a little olive oil. Moisten a pastry card with cold water. Use it to loosen the dough from the edge of the bowl and place in a lightly oiled bowl or dough pan. Cover and leave to rise for approx. 45 minutes until it has almost doubled in volume.<\/p>\n\n\n\n<p><br>Now moisten your hands slightly with cold water and fold the dough over twice. Cover the bowl again and leave the dough to rest for a further 45 minutes.<br><br>Sprinkle the work surface with semolina. Turn the dough out onto the work surface and divide into two pieces using the dough card. Roughly shape each piece of dough into a circle with floured hands. Fold the sides towards the center so that they overlap and form a round loaf. Now turn the dough over and place on two wooden sliders (or wooden boards). These should be well sprinkled with semolina. Cover again <br>Leave to rise for 1 \u00bd-2 hours.<br><br>During this time, heat the Merklinger to approx. 300-320\u00b0C.<br><br>Place the loaves in the oven. Bake on the fireclay stone (stone temperature approx. 160-180\u00b0C) at 300-320\u00b0C top heat for approx. 30 minutes.\u00a0<\/p>","protected":false},"excerpt":{"rendered":"<p>Zutaten (f\u00fcr 2 Laibe) 200 g Roggensauerteig ca. 700 ml Wasser 10 g Hefe, Zimmertemperatur 400 g Weizenmehl Type 550 500 g Manitobamehl&nbsp;(oder ebenfalls Weizenmehl Type 550) 100 g Roggenmehl Type 1150 20 g Salz 60 g B\u00e4rlauch, grob gehackt etwas Grie\u00df f\u00fcr die Arbeitsfl\u00e4che etwas Oliven\u00f6l f\u00fcr die Sch\u00fcssel Das Wasser in eine gro\u00dfe [&hellip;]<\/p>\n","protected":false},"featured_media":14215,"template":"","tags":[],"kochen":[],"backen":[90],"grillen":[],"ernaehrungsform":[100],"raeuchern":[],"class_list":["post-14214","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","backen-brot","ernaehrungsform-vegan"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/14214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media\/14215"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=14214"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=14214"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=14214"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=14214"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=14214"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=14214"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=14214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}