{"id":14606,"date":"2020-07-01T07:59:46","date_gmt":"2020-07-01T06:59:46","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/07\/01\/sauerteig-mischbrot-fuer-den-ofen-oder-den-topf-mixed-flour-sourdough-bread-for-the-oven-or-the-pot\/"},"modified":"2025-10-29T10:40:55","modified_gmt":"2025-10-29T02:40:55","slug":"sauerteig-mischbrot-fuer-den-ofen-oder-den-topf-mixed-flour-sourdough-bread-for-the-oven-or-the-pot","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/07\/01\/sauerteig-mischbrot-fuer-den-ofen-oder-den-topf-mixed-flour-sourdough-bread-for-the-oven-or-the-pot\/","title":{"rendered":"Sauerteig-Mischbrot fuer den Ofen oder den Topf \u2013 Mixed Flour Sourdough Bread for the Oven or the Pot"},"content":{"rendered":"<p style=\"text-align: center;\">Dieses Sauerteigbrot habe ich schon mehrfach gebacken, es schmeckt uns sehr gut! Ich habe es in verschiedenen Varianten gebacken, im Ofen und auch im geschlossenen Topf. Beides geht wunderbar. Wenn man es im Ofen backt, wird die Kruste dunkler und harter, im Topf bleibt das Brot heller und die Kruste ist zwar roesch aber nicht zu hart. Aber egal, wie Ihr es backt, es schmeckt sehr gut!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>I have baked this sourdough bread many times, as we love it. I tried different variations how to bake it. Baked in the oven it gets darker with a harder crust. Baked in the pot it is not as dark and the crust is crisp, but less hard. Both ways are good and the bread tastes delicious any way you bake it.\u00a0 <\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/mis2-1024x583.jpg\" alt=\"\" class=\"wp-image-6862\"\/><\/figure>\n\n\n<p style=\"text-align: center;\"><strong>Sauerteig:<\/strong> <br \/>55 g Ruchmehl <br \/>55 g Wasser <br \/>20 g Sauerteig-Anstellgut<\/p>\n<p style=\"text-align: center;\">Zusammenmischen und 6 Stunden zugedeckt bei Raumtemperatur stehen lassen.<\/p>\n<p style=\"text-align: center;\"><strong>Vorteig:<\/strong> <br \/>175 g Brotmehl 550er <br \/>1 g Salz <br \/>1 g Trockenhefe <br \/>130 g Wasser<\/p>\n<p style=\"text-align: center;\">Den Vorteig zusammen mischen, dann 6 Stunden zugedeckt bei Raumtemperatur stehen lassen.<\/p>\n<p style=\"text-align: center;\"><strong>Teig:<\/strong> <br \/>Sauerteig <br \/>Vorteig <br \/>200 g Brotmehl 550er <br \/>70 g Ruchmehl <br \/>10 g Salz <br \/>2 g Trockenhefe <br \/>150 g Wasser<\/p>\n<p style=\"text-align: center;\">Alle Zutaten in die Kuechenmaschine geben und mindestens 4 Minuten auf Stufe 1, dann 4 Minuten auf Stufe 2 kneten lassen. Zugedeckt 1 Stunde ruhen lassen. Dann den Teig aus der Schuessel nehmen und mehrfach stricken und falten. Da der Teig weich ist geht das super einfach. Nochmals 30 Minuten in der Schuessel ruhen lassen.<\/p>\n<p style=\"text-align: center;\"><strong>Danach gibt es zwei Moeglichkeiten, um das Brot zu backen:<\/strong><\/p>\n<p style=\"text-align: center;\">Das Brot rund (oder oval) formen und mit der Oberseite nach unten in ein bemehltes Koerbchen geben. Die Falten vom Formen gut zusammenkneifen. Zugedeckt 60 Minuten ruhen lassen. Das Brot erhaelt dadurch die Musterung des Koerbchens, was man auf einem meiner Brote gut sehen kann. Ich habe keine professionellen Koerbchen, sondern handgeflochtene, die ergeben schoene Muster. Dann das Brot auf ein Backblech stuerzen, nach Wunsch einschneiden und nochmals 10 Minuten ruhen lassen. Den Ofen auf 240 C Grad vorheitzen. Das Brot in den heissen Ofen geben und den Ofen gut mit Wasser einspritzen. 10 Minuten anbacken, dann auf 210 C Grad herunterstellen und nochmals 30 Minuten backen. Auf einem Gitter auskuehlen lassen.<\/p>\n<p style=\"text-align: center;\">Oder man formt das Brot, kneift die Falten unterhalb gut zusammen und legt es in ein Koerbchen, das mit Backpapier ausgelegt und bemehlt ist. Hier ist die Oberseite des Brotes oben! Zugedeckt 60 Minuten ruhen lassen. Den Ofen mit einem schweren Gusseisentopf darin auf 240 C Grad vorheitzen. Das Brot mit dem Backpapier in den heissen Topf geben, Deckel auflegen und im Ofen, bei 210 C Grad 30 Minuten anbacken, dann den Deckel abnehmen und nochmals 10-15 Minuten backen. Aus dem Topf nehmen und auf einem Gitter auskuehlen lassen.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><strong><em>Sourdough:<\/em><\/strong> <br \/><em>55 g Brown Flour<\/em> <br \/><em>55 g Water<\/em> <br \/><em>20 g Sourdough Starter<\/em><\/p>\n<p style=\"text-align: center;\"><em>Mix everything together and let sit covered at room temperature for 6 hours. <\/em><\/p>\n<p style=\"text-align: center;\"><strong><em>Poolish:<\/em><\/strong> <br \/><em>175 g strong Bread Flour<\/em> <br \/><em>1 g Salt<\/em> <br \/><em>1 g Dried Yeast<\/em> <br \/><em>130 g Water<\/em><\/p>\n<p style=\"text-align: center;\"><em>Mix all ingredients together and let sit covered at room temperature for 6 hours. <\/em><\/p>\n<p style=\"text-align: center;\"><strong><em>Dough:<\/em><\/strong> <br \/><em>Sourdough<\/em> <br \/><em>Poolish<\/em> <br \/><em>200 g strong Bread Flour<\/em> <br \/><em>70 g Brown Flour<\/em> <br \/><em>10 g Salt<\/em> <br \/><em>2 g Dried Yeast<\/em> <br \/><em>150 g Water<\/em><\/p>\n<p style=\"text-align: center;\"><em>Put all ingredients into the kitchen machine and let knead for at least 4 minutes on speed 1, then another 4 minutes on speed 2. Let rest covered for 1 hour. Then take the dough from the bowl and stretch and fold several times. As the dough is quite soft it is easy to do. Let rest another 30 minutes in the covered bowl. \u00a0<\/em><\/p>\n<p style=\"text-align: center;\"><strong><em>You have two choices to bake the bread:<\/em><\/strong><\/p>\n<p style=\"text-align: center;\"><em>Form the bread round (or oval) and put it top down into a floured proofing basket. Pinch the folds well together on the bottom of the bread. I do not use professional proofing baskets, but handwoven ones. They give the bread a beautiful texture as you can see in some of the pictures. Let rest covered for 60 minutes. Then topple the bread over onto a baking tray and cut the top as you wish. Let rest covered for another 10 minutes. Heat the oven to 240 C, put the bread into the hot oven and spray the oven with lots of water to create steam. Bake for 10 minutes. Turn down the heat to 210 C and bake another 30 minutes. Let cool on a wire rack.<\/em><\/p>\n<p style=\"text-align: center;\"><em>Or you form the bread, pinch the bottom well together and put it top up into a basked, lined with floured baking paper. The top of the bread is here up! Let rest covered for 60 minutes. Heat the oven with a heavy pot inside to 240 C. Put the bread with the baking paper into the hot pot, cover and bake in the oven at 210 C for 30 minutes. Take the lid off and bake for another 10-15 minutes. Take from the pot and let cool on a wire rack. <\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/mis10-1024x784.jpg\" alt=\"\" class=\"wp-image-6863\"\/><figcaption>Vorteig * Poolish<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/mis11-1024x817.jpg\" alt=\"\" class=\"wp-image-6864\"\/><figcaption>Sauerteig * Sourdough<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/mis12-683x1024.jpg\" alt=\"\" class=\"wp-image-6865\"\/><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/mis13-833x1024.jpg\" alt=\"\" class=\"wp-image-6866\"\/><figcaption>Im Topf gebacken * Baked in the pot<\/figcaption><\/figure><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/mis14-1024x683.jpg\" alt=\"\" class=\"wp-image-6868\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/IMG_1598-1024x683.jpg\" alt=\"\" class=\"wp-image-6869\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/mis1-1024x683.jpg\" alt=\"\" class=\"wp-image-6870\"\/><figcaption>Im Ofen gebacken * Baked in the oven<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/07\/mis4-1024x683.jpg\" alt=\"\" class=\"wp-image-6871\"\/><\/figure>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure><\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dieses Sauerteigbrot habe ich schon mehrfach gebacken, es schmeckt uns sehr gut! Ich habe es in verschiedenen Varianten gebacken, im Ofen und&#8230;<\/p>\n","protected":false},"author":5,"featured_media":163027,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,76,135,1280,93,235,44,77,33],"tags":[137,95,39],"class_list":{"0":"post-14606","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-side-dish","9":"category-bread","10":"category-europa","11":"category-breakfast","12":"category-baked-goods","13":"category-main-dishes","14":"category-switzerland","15":"category-snack","16":"tag-brot","17":"tag-fruehstueck","18":"tag-snack","19":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sauerteig-Mischbrot fuer den Ofen oder den Topf \u2013 Mixed Flour Sourdough Bread for the Oven or the Pot - Pane-Bistecca<\/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:\/\/pane-bistecca.com\/en\/2020\/07\/01\/sauerteig-mischbrot-fuer-den-ofen-oder-den-topf-mixed-flour-sourdough-bread-for-the-oven-or-the-pot\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sauerteig-Mischbrot fuer den Ofen oder den Topf \u2013 Mixed Flour Sourdough Bread for the Oven or the Pot\" \/>\n<meta property=\"og:description\" content=\"Dieses Sauerteigbrot habe ich schon mehrfach gebacken, es schmeckt uns sehr gut! 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