{"id":611,"date":"2024-09-17T12:50:29","date_gmt":"2024-09-17T12:50:29","guid":{"rendered":"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/"},"modified":"2024-09-17T12:50:29","modified_gmt":"2024-09-17T12:50:29","slug":"wie-ich-brot-backe-und-was-dabei-besonders-ist-2","status":"publish","type":"post","link":"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/","title":{"rendered":"Wie ich Brot backe (und was dabei besonders ist)"},"content":{"rendered":"<p>Ich nenne es Retrobrot, weil der Teig <strong>ganz viel Zeit<\/strong> bekommt (mind. 12 Stunden) zum gehen. Dadurch wird das Brot viel verdaulicher, weil eine Fermentation stattgefunden hat. <em>Ausserdem ist nur 1\/2 Teel\u00f6ffel Trockenhefe pro Kilo Mehl n\u00f6tig<\/em>.<\/p>\n<p>Im Rezept der NZZ wird <strong>Bier<\/strong> verwendet (die meisten Rezepte nehmen nur Wasser, ich verwende alkoholfreies Bier). Und es wird 25 Minuten im geschlossenen <strong>R\u00f6mertopf<\/strong> gebacken, so dass die Feuchtigkeit drinnen bleibt (die NZZ verwendet einen Gusseisentopf).<\/p>\n<hr>\n<p>Woher ich das Rezept habe: Von Roger, und der hat es von der <a href=\"http:\/\/www.nzz.ch\/magazin\/stil\/stil_aktuell\/brot-backen-1.9173867\">NZZ<\/a>.<br \/>\nDen Tipp mit dem Falten bekam ich von Jens Jung alias <a href=\"http:\/\/www.johnbaker.ch\">John Baker<\/a>.<br \/>\nWer sehen m\u00f6chte, wie ein Teig aufgeht, sollte unbedingt <a href=\"https:\/\/www.youtube.com\/watch?v=US1JeFtYrkk&amp;list=PLI00KQ1-NPWkPuH-J2I0t-PKEP4myUpRY&amp;index=97\">dieses Video <\/a>anschauen \ud83d\ude42<\/p>\n<p>Wer wissen m\u00f6chte, wozu die lange Gehzeit gut ist, liest <a href=\"http:\/\/www.sueddeutsche.de\/gesundheit\/mythos-des-monats-ist-urgetreide-bekoemmlicher-als-weizen-1.3141157-2\">hier<\/a> weiter (Tipp: wer Gluten schlecht vertr\u00e4gt, unbedingt lesen , &#8222;Ruhezeit des Teigs scheint entscheidend zu sein&#8220;)<\/p>\n<p>Wer es genau nachbacken m\u00f6chte: das <a href=\"http:\/\/umami.li\/wordpress\/wp-content\/uploads\/2016\/09\/Brotbackrezept.pdf\">brotbackrezept<\/a> als PDF<\/p>\n<hr>\n<div id='gallery-1' class='gallery galleryid-611 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.nicole-baur.ch\/restessbar21-sep2015\/'><img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.nicole-baur.ch\/wp-content\/uploads\/2015\/10\/restessbar21.sep2015-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.nicole-baur.ch\/menu1-roots\/'><img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.nicole-baur.ch\/wp-content\/uploads\/2016\/01\/menu1-roots-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Ich nenne es Retrobrot, weil der Teig ganz viel Zeit bekommt (mind. 12 Stunden) zum gehen. Dadurch wird das Brot viel verdaulicher, weil eine Fermentation stattgefunden hat. Ausserdem ist nur 1\/2 Teel\u00f6ffel Trockenhefe pro Kilo Mehl n\u00f6tig. Im Rezept der NZZ wird Bier verwendet (die meisten Rezepte nehmen nur Wasser, ich verwende alkoholfreies Bier). Und&hellip;&nbsp;<a href=\"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/\" rel=\"bookmark\">Weiterlesen &raquo;<span class=\"screen-reader-text\">Wie ich Brot backe (und was dabei besonders ist)<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-611","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wie ich Brot backe (und was dabei besonders ist) - Meine Projekte<\/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:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wie ich Brot backe (und was dabei besonders ist) - Meine Projekte\" \/>\n<meta property=\"og:description\" content=\"Ich nenne es Retrobrot, weil der Teig ganz viel Zeit bekommt (mind. 12 Stunden) zum gehen. Dadurch wird das Brot viel verdaulicher, weil eine Fermentation stattgefunden hat. Ausserdem ist nur 1\/2 Teel\u00f6ffel Trockenhefe pro Kilo Mehl n\u00f6tig. Im Rezept der NZZ wird Bier verwendet (die meisten Rezepte nehmen nur Wasser, ich verwende alkoholfreies Bier). Und&hellip;&nbsp;Weiterlesen &raquo;Wie ich Brot backe (und was dabei besonders ist)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Meine Projekte\" \/>\n<meta property=\"article:published_time\" content=\"2024-09-17T12:50:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nicole-baur.ch\/wp-content\/uploads\/2015\/10\/restessbar21.sep2015-150x150.jpg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/index.php\\\/2024\\\/09\\\/17\\\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/index.php\\\/2024\\\/09\\\/17\\\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/#\\\/schema\\\/person\\\/261dd1c1907534def720916828ab8adc\"},\"headline\":\"Wie ich Brot backe (und was dabei besonders ist)\",\"datePublished\":\"2024-09-17T12:50:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/index.php\\\/2024\\\/09\\\/17\\\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\\\/\"},\"wordCount\":164,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/#organization\"},\"articleSection\":[\"Uncategorized\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nicole-baur.ch\\\/index.php\\\/2024\\\/09\\\/17\\\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/index.php\\\/2024\\\/09\\\/17\\\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\\\/\",\"url\":\"https:\\\/\\\/www.nicole-baur.ch\\\/index.php\\\/2024\\\/09\\\/17\\\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\\\/\",\"name\":\"Wie ich Brot backe (und was dabei besonders ist) - Meine Projekte\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/#website\"},\"datePublished\":\"2024-09-17T12:50:29+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/index.php\\\/2024\\\/09\\\/17\\\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nicole-baur.ch\\\/index.php\\\/2024\\\/09\\\/17\\\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/index.php\\\/2024\\\/09\\\/17\\\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Startseite\",\"item\":\"https:\\\/\\\/www.nicole-baur.ch\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Wie ich Brot backe (und was dabei besonders ist)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/#website\",\"url\":\"https:\\\/\\\/www.nicole-baur.ch\\\/\",\"name\":\"Meine Projekte\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nicole-baur.ch\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/#organization\",\"name\":\"Meine Projekte\",\"url\":\"https:\\\/\\\/www.nicole-baur.ch\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.nicole-baur.ch\\\/wp-content\\\/uploads\\\/2019\\\/10\\\/cropped-neve-yoga-logo-2.png\",\"contentUrl\":\"https:\\\/\\\/www.nicole-baur.ch\\\/wp-content\\\/uploads\\\/2019\\\/10\\\/cropped-neve-yoga-logo-2.png\",\"width\":106,\"height\":100,\"caption\":\"Meine Projekte\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nicole-baur.ch\\\/#\\\/schema\\\/person\\\/261dd1c1907534def720916828ab8adc\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/0cfd963f04f5f06ff82a68417932f6e0e5675d3a9a42ed70381c72de7dd6052a?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/0cfd963f04f5f06ff82a68417932f6e0e5675d3a9a42ed70381c72de7dd6052a?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/0cfd963f04f5f06ff82a68417932f6e0e5675d3a9a42ed70381c72de7dd6052a?s=96&d=mm&r=g\",\"caption\":\"admin\"},\"sameAs\":[\"https:\\\/\\\/www.nicole-baur.ch\"],\"url\":\"https:\\\/\\\/www.nicole-baur.ch\\\/index.php\\\/author\\\/niba_ilea3xqk\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Wie ich Brot backe (und was dabei besonders ist) - Meine Projekte","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/","og_locale":"de_DE","og_type":"article","og_title":"Wie ich Brot backe (und was dabei besonders ist) - Meine Projekte","og_description":"Ich nenne es Retrobrot, weil der Teig ganz viel Zeit bekommt (mind. 12 Stunden) zum gehen. Dadurch wird das Brot viel verdaulicher, weil eine Fermentation stattgefunden hat. Ausserdem ist nur 1\/2 Teel\u00f6ffel Trockenhefe pro Kilo Mehl n\u00f6tig. Im Rezept der NZZ wird Bier verwendet (die meisten Rezepte nehmen nur Wasser, ich verwende alkoholfreies Bier). Und&hellip;&nbsp;Weiterlesen &raquo;Wie ich Brot backe (und was dabei besonders ist)","og_url":"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/","og_site_name":"Meine Projekte","article_published_time":"2024-09-17T12:50:29+00:00","og_image":[{"url":"https:\/\/www.nicole-baur.ch\/wp-content\/uploads\/2015\/10\/restessbar21.sep2015-150x150.jpg","type":"","width":"","height":""}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Verfasst von":"admin","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/#article","isPartOf":{"@id":"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/"},"author":{"name":"admin","@id":"https:\/\/www.nicole-baur.ch\/#\/schema\/person\/261dd1c1907534def720916828ab8adc"},"headline":"Wie ich Brot backe (und was dabei besonders ist)","datePublished":"2024-09-17T12:50:29+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/"},"wordCount":164,"commentCount":0,"publisher":{"@id":"https:\/\/www.nicole-baur.ch\/#organization"},"articleSection":["Uncategorized"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/","url":"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/","name":"Wie ich Brot backe (und was dabei besonders ist) - Meine Projekte","isPartOf":{"@id":"https:\/\/www.nicole-baur.ch\/#website"},"datePublished":"2024-09-17T12:50:29+00:00","breadcrumb":{"@id":"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.nicole-baur.ch\/index.php\/2024\/09\/17\/wie-ich-brot-backe-und-was-dabei-besonders-ist-2\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Startseite","item":"https:\/\/www.nicole-baur.ch\/"},{"@type":"ListItem","position":2,"name":"Wie ich Brot backe (und was dabei besonders ist)"}]},{"@type":"WebSite","@id":"https:\/\/www.nicole-baur.ch\/#website","url":"https:\/\/www.nicole-baur.ch\/","name":"Meine Projekte","description":"","publisher":{"@id":"https:\/\/www.nicole-baur.ch\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nicole-baur.ch\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":"Organization","@id":"https:\/\/www.nicole-baur.ch\/#organization","name":"Meine Projekte","url":"https:\/\/www.nicole-baur.ch\/","logo":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/www.nicole-baur.ch\/#\/schema\/logo\/image\/","url":"https:\/\/www.nicole-baur.ch\/wp-content\/uploads\/2019\/10\/cropped-neve-yoga-logo-2.png","contentUrl":"https:\/\/www.nicole-baur.ch\/wp-content\/uploads\/2019\/10\/cropped-neve-yoga-logo-2.png","width":106,"height":100,"caption":"Meine Projekte"},"image":{"@id":"https:\/\/www.nicole-baur.ch\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nicole-baur.ch\/#\/schema\/person\/261dd1c1907534def720916828ab8adc","name":"admin","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/0cfd963f04f5f06ff82a68417932f6e0e5675d3a9a42ed70381c72de7dd6052a?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/0cfd963f04f5f06ff82a68417932f6e0e5675d3a9a42ed70381c72de7dd6052a?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/0cfd963f04f5f06ff82a68417932f6e0e5675d3a9a42ed70381c72de7dd6052a?s=96&d=mm&r=g","caption":"admin"},"sameAs":["https:\/\/www.nicole-baur.ch"],"url":"https:\/\/www.nicole-baur.ch\/index.php\/author\/niba_ilea3xqk\/"}]}},"_links":{"self":[{"href":"https:\/\/www.nicole-baur.ch\/index.php\/wp-json\/wp\/v2\/posts\/611","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nicole-baur.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nicole-baur.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nicole-baur.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nicole-baur.ch\/index.php\/wp-json\/wp\/v2\/comments?post=611"}],"version-history":[{"count":0,"href":"https:\/\/www.nicole-baur.ch\/index.php\/wp-json\/wp\/v2\/posts\/611\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.nicole-baur.ch\/index.php\/wp-json\/wp\/v2\/media?parent=611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nicole-baur.ch\/index.php\/wp-json\/wp\/v2\/categories?post=611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nicole-baur.ch\/index.php\/wp-json\/wp\/v2\/tags?post=611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}