{"id":335,"date":"2025-07-14T20:30:54","date_gmt":"2025-07-14T18:30:54","guid":{"rendered":"http:\/\/whatthecook.com\/?p=335"},"modified":"2025-07-14T20:30:54","modified_gmt":"2025-07-14T18:30:54","slug":"rahmfleckerl-wie-auf-dem-mittelaltermarkt","status":"publish","type":"post","link":"https:\/\/whatthecook.com\/?p=335","title":{"rendered":"Rahmfleckerl wie auf dem Mittelaltermarkt"},"content":{"rendered":"\n<p><strong>Roggensauerteig<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 g Vollkorn-Roggenmehl<\/li>\n\n\n\n<li>150 g Wasser<\/li>\n\n\n\n<li>10 g Anstellgut<\/li>\n<\/ul>\n\n\n\n<p>Vermemengen und 12-16 Stunden ruhen lassen.<\/p>\n\n\n\n<p><strong>Hauptteig<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 g Sauerteig<\/li>\n\n\n\n<li>150 g Roggenmehl 1150<\/li>\n\n\n\n<li>240 g Dinkel 630 oder probieren: Weizen 1050<\/li>\n\n\n\n<li>10 g Salz<\/li>\n\n\n\n<li>250 g Wasser <\/li>\n<\/ul>\n\n\n\n<p>Autolyse 30 Minuten. Alle Teigzutaten verkneten, allerdings erst das Glutenger\u00fcst mit festem Teig entwickeln (ca. 180 g Wasser) und dann Bassinage. Kneten im Taucharmkneter bis Gluten gut entwickelt ist.<\/p>\n\n\n\n<p>Teig bei 25 Grad vier Stunden reifen, gelegentlich falten. <\/p>\n\n\n\n<p>Teig in drei Teile teilen, Schiffchen formen, eine Stunde gehen lassen.<\/p>\n\n\n\n<p>Belegen und bei gro\u00dfer Hitze (ca 320 Grad) im BGE backen. <\/p>\n\n\n\n<p><strong>Belag<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Speck gestiftelt<\/li>\n\n\n\n<li>Schmand oder Saurrahm<\/li>\n\n\n\n<li>Fr\u00fchlingszwiebeln<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Roggensauerteig Vermemengen und 12-16 Stunden ruhen lassen. Hauptteig Autolyse 30 Minuten. Alle Teigzutaten verkneten, allerdings erst das Glutenger\u00fcst mit festem Teig entwickeln (ca. 180 g Wasser) und dann Bassinage. Kneten im Taucharmkneter bis Gluten gut entwickelt ist. Teig bei 25 Grad vier Stunden reifen, gelegentlich falten. Teig in drei Teile teilen, Schiffchen formen, eine Stunde &hellip; <a href=\"https:\/\/whatthecook.com\/?p=335\" class=\"more-link\"><span class=\"screen-reader-text\">Rahmfleckerl wie auf dem Mittelaltermarkt<\/span> weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-335","post","type-post","status-publish","format-standard","hentry","category-kategorien"],"_links":{"self":[{"href":"https:\/\/whatthecook.com\/index.php?rest_route=\/wp\/v2\/posts\/335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/whatthecook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/whatthecook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/whatthecook.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/whatthecook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=335"}],"version-history":[{"count":1,"href":"https:\/\/whatthecook.com\/index.php?rest_route=\/wp\/v2\/posts\/335\/revisions"}],"predecessor-version":[{"id":336,"href":"https:\/\/whatthecook.com\/index.php?rest_route=\/wp\/v2\/posts\/335\/revisions\/336"}],"wp:attachment":[{"href":"https:\/\/whatthecook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/whatthecook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/whatthecook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}