{"id":21058,"date":"2022-02-18T09:14:38","date_gmt":"2022-02-18T08:14:38","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&p=21058"},"modified":"2022-02-18T09:14:41","modified_gmt":"2022-02-18T08:14:41","slug":"peasant-bread-with-spice-crust","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/bauernbrot-mit-gewuerzkruste\/","title":{"rendered":"Farmer's bread with spice crust"},"content":{"rendered":"

You will need:<\/strong> Fireclay stones
Fireclay brick: <\/strong> approx. 160-180\u00b0C
Top heat: <\/strong> approx. 300-350\u00b0C
Preheating: <\/strong>approx. 30 minutes
Working hours: <\/strong>25 minutes
Baking: <\/strong>ca.<\/strong> 50 minutes


<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients<\/strong> (for 1 loaf)
<\/p>\n\n\n\n

<\/div>\n\n\n\n

The evening before:<\/strong><\/p>\n\n\n\n

For the starter dough<\/strong>:<\/strong><\/p>\n\n\n\n

  • 100 ml water, lukewarm<\/li>
  • 4 g fresh yeast (room temperature)<\/li>
  • 100 g wheat flour type 550<\/li><\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    For the sourdough<\/strong>:<\/p>\n\n\n\n

    • 250 ml water (40\u00b0C)<\/li>
    • 20 g starter<\/li>
    • 250 g wholemeal rye flour<\/li><\/ul>\n\n\n\n
      <\/div>\n\n\n\n

      On baking day:<\/strong><\/p>\n\n\n\n

      For the main dough<\/strong>:<\/strong><\/p>\n\n\n\n

      • Pre-dough<\/li>
      • Sourdough<\/li>
      • 50 g wheat flour type 550<\/li>
      • 150 g wholemeal rye flour<\/li>
      • 12 g salt<\/li>
      • 5 g bread spice, coarse<\/li>
      • 70 ml water<\/li><\/ul>\n\n\n\n
        <\/div>\n\n\n\n

        In addition<\/strong>:<\/p>\n\n\n\n

        • Bread spice, coarse - for the proofing basket<\/li>
        • Wholemeal rye flour for the work surface<\/li><\/ul>\n\n\n\n
          <\/div>\n\n\n\n

          The evening before:
          For the starter dough:<\/strong>
          Pour the water into a bowl and dissolve the yeast in it. Stir in the flour and leave the pre-dough to stand, covered, for 60 minutes at room temperature. Then leave to mature overnight in the fridge.

          For the sourdough:
          <\/strong>Mix all the ingredients for the sourdough in a bowl, cover and leave to mature at room temperature for approx. 10-12 hours.
          <\/p>\n\n\n\n

          <\/div>\n\n\n\n

          On baking day:
          For the main dough:
          <\/strong>Place the starter dough, sourdough and the remaining ingredients in a mixing bowl and knead. Cover and leave to rise at room temperature for 60 minutes. Place the dough on a lightly floured work surface and shape into a round loaf. Sprinkle a proofing basket with the spices and place the loaf in the basket with the end facing downwards.

          Cover and leave to rise again for 60-90 minutes at room temperature.

          During this time, heat the Merklinger to approx. 300-350 \u00b0C.

          Tip the bread onto the floured pizza peel, bake for approx. 50 minutes on a low heat. Remove the farmer's bread with spice crust from the Merklinger and leave to cool on a wire rack.<\/p>","protected":false},"excerpt":{"rendered":"

          Du ben\u00f6tigst daf\u00fcr: SchamottsteineSchamottstein: ca. 160-180\u00b0COberhitze: ca. 300-350\u00b0CVorheizen: ca. 30 MinutenArbeitszeit: 25 MinutenBacken: ca. 50 Minuten Zutaten (f\u00fcr 1 Laib) Am Vorabend: F\u00fcr den Vorteig: 100 ml Wasser, lauwarm 4 g frische Hefe (Zimmertemperatur) 100 g Weizenmehl Type 550 F\u00fcr den Sauerteig: 250 ml Wasser (40\u00b0C) 20 g Anstellgut 250 g Roggenvollkornmehl Am Backtag: F\u00fcr […]<\/p>\n","protected":false},"featured_media":21059,"template":"","tags":[],"kochen":[],"backen":[90],"grillen":[],"ernaehrungsform":[],"raeuchern":[],"class_list":["post-21058","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","backen-brot"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/21058","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\/21059"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=21058"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=21058"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=21058"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=21058"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=21058"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=21058"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=21058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}