{"id":339,"date":"2021-07-06T14:49:32","date_gmt":"2021-07-06T14:49:32","guid":{"rendered":"http:\/\/trallafitti.life\/?p=339"},"modified":"2021-07-08T19:36:36","modified_gmt":"2021-07-08T19:36:36","slug":"bestes-bauernbrot-wirklich","status":"publish","type":"post","link":"https:\/\/trallafitti.life\/?p=339","title":{"rendered":"Bestes Bauernbrot! (wirklich)"},"content":{"rendered":"\n<p>W\u00e4hrend das zweitbeste Bauernbrot (siehe <a href=\"http:\/\/trallafitti.life\/?p=177\">hier<\/a>) schon ganz gut war, ist das beste Bauernbrot eindeutig besser: <\/p>\n\n\n\n<p>Vorteig:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>20g Anstellgut<\/li><li>100g Roggenvollkornmehl<\/li><li>100g warmes Wasser<\/li><\/ul>\n\n\n\n<p>Hauptteig:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Vorteig<\/li><li>330g Roggenvollkornmehl<\/li><li>190g Weizenvollkornmehl<\/li><li>13g Salz<\/li><li>1 EL Brotgew\u00fcrz<\/li><li>380g warmes Wasser<\/li><li>1 EL \u00d6l<\/li><\/ul>\n\n\n\n<p><a href=\"http:\/\/trallafitti.life\/?p=241\">Anstellgut<\/a>, Roggenmehl und Wasser zu einem glatten (Vor-)Teig verr\u00fchren. Mind. 12 Stunden (hier: 24) an einem warmen Ort ruhen lassen.<\/p>\n\n\n\n<p>Zutaten f\u00fcr den Hauptteig gut verkneten (lassen). 1 Stunde an besagtem warmen Ort gehen lassen. <\/p>\n\n\n\n<p>Teig auf eine bemehlte Arbeitsfl\u00e4che geben und rundwirken. In ein bemehltes G\u00e4rk\u00f6rbchen (oder andere Form) legen, mit einem Tuch abdecken und 1 1\/2 Stunden ruhen lassen. <\/p>\n\n\n\n<p>Ofen auf 230\u00b0C vorheizen. Ein ofenfestes Gef\u00e4\u00df mit Wasser auf den Ofenboden stellen. Den Brotlaib auf ein Blech mit Backpapier st\u00fcrzen, oben ca. 2cm tief einschneiden. 8 Minuten bei 230\u00b0C  backen, Temperatur dann auf 180\u00b0C herunterstellen und die Ofent\u00fcr kurz \u00f6ffnen (Achtung, hei\u00dfer Dampf!). Weitere 47 Minuten fertig backen. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>W\u00e4hrend das zweitbeste Bauernbrot (siehe hier) schon ganz gut war, ist das beste Bauernbrot eindeutig besser: Vorteig: 20g Anstellgut 100g Roggenvollkornmehl 100g warmes Wasser Hauptteig: Vorteig 330g Roggenvollkornmehl 190g Weizenvollkornmehl 13g Salz 1 EL Brotgew\u00fcrz 380g warmes Wasser 1 EL \u00d6l Anstellgut, Roggenmehl und Wasser zu einem glatten (Vor-)Teig verr\u00fchren. Mind. 12 Stunden (hier: 24)&#8230;<\/p>\n","protected":false},"author":1,"featured_media":346,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35,7],"tags":[],"class_list":["post-339","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home-essentials","category-rezepte"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bestes Bauernbrot! (wirklich) - trallafitti.life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/trallafitti.life\/?p=339\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bestes Bauernbrot! 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