Tritordeum Vollkorn-Saatenbrot

July 13, 2018

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[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

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

1.000 gr Tritordeum-Flocken
800 gr Sonnenblumenkerne
500 gr Leinsaat
2.800 gr Wasser, 70 bis 100 °C

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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]

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

1.000 gr Tritordeum Vollkornmehl
3.000 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]

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Wasser zum Kochen bringen

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Vollkornmehl einrühren

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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]

6.000 gr Tritordeum Vollkornmehl
4.000 gr Tritordeum-Sauerteig
5.100 gr Brühstück
4.000 gr Kochstück
220 gr Salz
200 gr Hefe
1.900 gr Wasser

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10 Minuten Stufe I

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1 Minuten Stufe II

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Teigtemperatur: 27 °C

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Teigruhe: 30 Minuten

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Teigeinlage: 530g / 900g je nach Kastengröße
Teigstücke rund- und langwirken, in Tritordeumflocken wälzen und in gefettete
Backkästen legen
Endgare: ca. 60 Minuten

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Ofentemperatur: 240 °C > 200 °C fallend, Schwadengabe : normal
Backzeit: ca. 40 bis 50 Minuten
Je nach Krustenbräune kann der Zug kurz vor dem Ausbacken geöffnet werden

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