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[mk_fancy_title tag_name="h3" color="#769382" size="20" margin_bottom="0" font_family="none"]Rezept von[/mk_fancy_title] [mk_fancy_title color="#769382" size="35" margin_bottom="0" font_family="none"]Brotteig[/mk_fancy_title][mk_fancy_title color="#769382" size="30" margin_bottom="0" font_family="none"]Zutaten[/mk_fancy_title] 10.000 gr Tritordeum Mehl 100 gr Brötchenbackmittel 220 gr Salz 140 gr Hefe 200 gr Olivenöl 7.300 gr Wasser [mk_padding_divider size="54"][mk_padding_divider size="15"][mk_fancy_title color="#769382" size="30" margin_bottom="0" font_family="none"]Prozess[/mk_fancy_title][mk_fancy_title color="#769382" size="23" margin_bottom="0" font_family="none"]Knetzeit:[/mk_fancy_title][mk_fancy_title tag_name="h5" color="#769382" size="30" margin_bottom="0" font_family="none"]1.[/mk_fancy_title] 7 Minuten Stufe I [mk_fancy_title …

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[mk_fancy_title tag_name="h3" color="#769382" size="20" margin_bottom="0" font_family="none"]Rezept von[/mk_fancy_title] [mk_fancy_title color="#769382" size="35" margin_bottom="0" font_family="none"]Sauerteig[/mk_fancy_title][mk_fancy_title color="#769382" size="30" margin_bottom="0" font_family="none"]Zutaten[/mk_fancy_title] 1.000 gr Titordeum Vollkornmehl 100 gr Anstellgut 1.000 gr Wasser TA200 [mk_padding_divider size="54"][mk_padding_divider size="15"][mk_fancy_title color="#769382" size="30" margin_bottom="0" font_family="none"]Prozess[/mk_fancy_title][mk_fancy_title color="#769382" size="23" margin_bottom="0" font_family="none"]Knetung:[/mk_fancy_title][mk_fancy_title tag_name="h5" color="#769382" size="30" margin_bottom="0" font_family="none"]1.[/mk_fancy_title] gut mit der Hand vermischen [mk_fancy_title tag_name="h5" color="#769382" size="30" margin_bottom="0" font_family="none"]2.[/mk_fancy_title] Teigtemp.: …

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[mk_fancy_title tag_name="h3" color="#769382" size="20" margin_bottom="0" font_family="none"]Rezept von[/mk_fancy_title] [mk_fancy_title color="#769382" size="35" margin_bottom="0" font_family="none"]Sauerteig[/mk_fancy_title][mk_fancy_title color="#769382" size="30" margin_bottom="0" font_family="none"]Zutaten[/mk_fancy_title] 2.000 gr Titordeum Vollkornmehl 200 gr Anstellgut 2.000 gr Wasser TA200 [mk_padding_divider size="54"][mk_padding_divider size="15"][mk_fancy_title color="#769382" size="30" margin_bottom="0" font_family="none"]Prozess[/mk_fancy_title][mk_fancy_title color="#769382" size="23" margin_bottom="0" font_family="none"]Knetung:[/mk_fancy_title][mk_fancy_title tag_name="h5" color="#769382" size="30" margin_bottom="0" font_family="none"]1.[/mk_fancy_title] gut mit der Hand vermischen [mk_fancy_title tag_name="h5" color="#769382" size="30" margin_bottom="0" font_family="none"]2.[/mk_fancy_title] Teigtemp.: …

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