{"id":15219,"date":"2023-01-18T08:00:00","date_gmt":"2023-01-18T08:00:00","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/01\/18\/anfangerbrot-von-marcel\/"},"modified":"2024-05-12T13:59:20","modified_gmt":"2024-05-12T05:59:20","slug":"anfangerbrot-von-marcel","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2023\/01\/18\/anfangerbrot-von-marcel\/","title":{"rendered":"Beginners Bread from Marcel #synchronbacken"},"content":{"rendered":"\n
\"Anf\u00e4ngerbrot<\/figure>\n\n\n\n
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Beginners Bread from Marcel #synchronbacken<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n This month I was able to participate in Synchronbacken from Zorras Kochtopf<\/a> again! Finally, everything is as we want it and I know where to buy what. I still can’t find everything, but I’m close. In Asia it’s just not like in Europe, where you can find many different flours, where you can ALWAYS find yeast, especially fresh one, here it’s very different. If you’re lucky, you can find dry yeast and if you do, you buy them all up right away! (At the moment onions are missing! They want to sell their own, I understand, but they have no more! It’s being imported now very slowly, but they cost a lot more!)\n

\n\t\tThis time we baked the Beginners Bread from Marcel Paa<\/a> and mine has risen incredibly well and got great pores. It tastes very good and since it is so easy to bake, I will certainly bake it more often.\n <\/div>\n
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Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
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Rest time<\/div>\n
16 h<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
1 h<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
2 breads<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
18 h 15 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients (slightly adapted form the original)<\/h4>\n\n\t