Tritordeum-Saatenbrötchen

July 13, 2018
[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

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[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]
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gut mit der Hand vermischen

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Teigtemp.: 30° C > 23° C

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Reifezeit: 16 Stunden

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gut miteinander vermischen

Quellzeit : 3 bis 4 Stunden

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[mk_fancy_title color=”#769382″ size=”35″ margin_bottom=”0″ font_family=”none”]Vorteig[/mk_fancy_title][mk_fancy_title color=”#769382″ size=”30″ margin_bottom=”0″ font_family=”none”]Zutaten[/mk_fancy_title]

1.000 gr TritordeumT65 Mehl
700 gr Wasser
5 gr Hefe

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[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]
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4 Minuten Stufe I

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2 Minuten Stufe II

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Teigtemperatur: 26 °C

Teigruhe: über Nacht im Kühlschrank

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[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]

7.000 gr Tritordeum T65 Mehl
2.000 gr Tritordeum-Sauerteig
4.700 gr Brühstück
1.705 gr Vorteig
200 gr Salz
400 gr Hefe
300 gr Brötchenbackmittel
3.400 gr Wasser

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[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]
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6 Minuten Stufe I

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2 Minuten Stufe II

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Teigtemperatur: 26 °C

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Teigruhe: 15 Minuten

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Teigeinlage: 2000 g
Ballengare: 15 Minuten
Eckig abpressen und in Saatenmischung tauchen
Endgare: ca. 60 Minuten

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Ofentemperatur: 230°C
Schwadengabe : kräftig
Backzeit: ca. 20 Minuten

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