{"id":24249,"date":"2022-08-12T08:45:56","date_gmt":"2022-08-12T06:45:56","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&p=24249"},"modified":"2022-08-12T08:45:58","modified_gmt":"2022-08-12T06:45:58","slug":"grill-root-no-3-the-seppi","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/grillwurz-nr-3-der-seppi\/","title":{"rendered":"Grillwurz No. 3 - The Seppi"},"content":{"rendered":"

You will need:<\/strong> Firebricks\/spacer grate
Top heat: <\/strong> approx. 250-280\u00b0C
Preheating: <\/strong>approx. 30 minutes
Working hours: <\/strong>45 minutes
Baking: <\/strong>ca.<\/strong> 30-35 minutes<\/p>\n\n\n\n

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

Ingredients<\/strong> (for 4 loaves)
<\/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

  • 300 g wheat flour type 550<\/li>
  • 300 ml water (27\u00b0C)<\/li>
  • 3 g yeast (room temperature)<\/li><\/ul>\n\n\n\n
    <\/div>\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

    • 300 ml milk (room temperature)<\/li>
    • 5 g yeast (room temperature)<\/li>
    • Pre-dough<\/li>
    • 700 g wheat flour type 550<\/li>
    • 25 g melted butter <\/li>
    • 20 g salt<\/li><\/ul>\n\n\n\n
      <\/div>\n\n\n\n

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

      • 200 g mountain cheese, diced<\/li>
      • 200 g cooked ham or bacon, diced<\/li>
      • some sunflower or rapeseed oil<\/li>
      • coarse salt<\/li>
      • some starch for the trays<\/li><\/ul>\n\n\n\n
        <\/div>\n\n\n\n

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

        • 1.5 l water<\/li>
        • 150 g baking soda<\/li><\/ul>\n\n\n\n
          <\/div>\n\n\n\n

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

          Place the flour, water and yeast in a large bowl and mix well with a whisk. Cover and leave to stand at room temperature for 12-18 hours.

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

          Pour the milk into the mixing bowl of the food processor and dissolve the yeast in it.

          Add the starter dough, flour, melted butter and salt and knead into a smooth dough. Add the mountain cheese and bacon and knead in briefly.

          Place the dough in an oiled bowl or dough pan, cover and leave to rise at room temperature for 2.5-3 hours.

          Then transfer to the floured work surface. Roughly stretch the dough into a rectangle and divide into 4 equal strips. Make sure that the loaves are large enough to fit into the pan for baking later.

          Turn the dough strips 2-3 times around their own axis to form a \"root bread\" and place on baking trays sprinkled with starch. (The trays should fit in the fridge!)
          Place these in the fridge for approx. 2 hours, or alternatively in the freezer for approx. 45 minutes.
           
          During this time, heat the Merklinger to approx. 250-280 \u00b0C.

          For the Lye<\/strong> Bring the water to the boil in a large pan or roasting pan, remove from the heat and slowly add the baking soda powder. Attention:<\/strong> The baking soda powder foams up!
          Put the pan back on the hob when it is switched off but still warm.

          Now place each \"Seppi\" individually, preferably on two skimmers or spatulas, and soak for approx. 20-25 seconds. Carefully dip the loaves in again and again. Drain well and carefully place on baking trays lined with baking foil.
          Brush the root loaves again with the lye, sprinkle with salt and immediately place the trays on the spacer rack in the hot Merklinger.<\/p>\n\n\n\n


          Bake at 250-280\u00b0C for approx. 30-35 minutes.

          Remove the loaves and leave to cool on a wire rack.<\/p>\n\n\n\n


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

          Attention:<\/strong><\/strong><\/p>\n\n\n\n

          • Work with gloves when lyeing!<\/strong><\/li>
          • Protect sensitive work surfaces and sheet metal!<\/strong><\/li>
          • Only lye the dough pieces directly before baking!<\/strong><\/li>
          • Bakers use a 4% sodium hydroxide solution (NaOH). This may sound quite similar, but chemically it is completely different.<\/strong> In addition, it is not easy to get hold of caustic soda and handling it is also difficult.<\/strong> not harmless. That's why I use an alkaline solution made from household soda (NaHCO3), e.g. Kaiser Natron, baking soda...<\/strong><\/li><\/ul>","protected":false},"excerpt":{"rendered":"

            Du ben\u00f6tigst daf\u00fcr: Schamottsteine\/AbstandsrostOberhitze: ca. 250-280\u00b0CVorheizen: ca. 30 MinutenArbeitszeit: 45 MinutenBacken: ca. 30-35 Minuten Zutaten (f\u00fcr 4 Brote) Am Vorabend: F\u00fcr den Vorteig: 300 g Weizenmehl Type 550 300 ml Wasser (27\u00b0C) 3 g Hefe (Zimmertemperatur) Am Backtag: F\u00fcr den Hauptteig: 300 ml Milch (Zimmertemperatur) 5 g Hefe (Zimmertemperatur) Vorteig 700 g Weizenmehl Type 550 […]<\/p>\n","protected":false},"featured_media":24250,"template":"","tags":[],"kochen":[],"backen":[90,93],"grillen":[],"ernaehrungsform":[],"raeuchern":[],"class_list":["post-24249","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","backen-brot","backen-snacks"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/24249","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\/24250"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=24249"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=24249"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=24249"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=24249"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=24249"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=24249"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=24249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}