{"id":260,"date":"2016-11-13T18:06:00","date_gmt":"2016-11-13T18:06:00","guid":{"rendered":"https:\/\/www.nicole-baur.ch\/kws\/index.php\/2016\/11\/13\/der-erste-brotbackkurs\/"},"modified":"2025-03-24T17:27:42","modified_gmt":"2025-03-24T17:27:42","slug":"der-erste-brotbackkurs","status":"publish","type":"post","link":"https:\/\/www.nicole-baur.ch\/kws\/index.php\/2016\/11\/13\/der-erste-brotbackkurs\/","title":{"rendered":"Retrobrot -Kurs"},"content":{"rendered":"

Ich nenne es Retrobrot, weil der Teig ganz viel Ruhezeit<\/strong><\/p>\n

\"\"
Erstes Brot im extragrossen R\u00f6mertopf<\/figcaption><\/figure>\n

bekommt (mind. 12 Stunden). Dadurch wird das Brot viel verdaulicher, weil eine Fermentation stattgefunden hat. Wer mehr dar\u00fcber wissen m\u00f6chte, besucht meinen Blog, wo auch Schritt-f\u00fcr-Schritt-Fotos zu finden sind.<\/p>\n

 <\/p>\n

Der n\u00e4chste Brotbackkurs ist schon bald (18. Februar). Trag Dich ein!<\/a><\/p>\n

\n

Der erste\u00a0Brotbackkurs – lauter gl\u00fcckliche Gesichter
\n(Das Bier im Vordergrund ist eine Zutat f\u00fcrs Brot!)\"brotbackkurs2194\"<\/p>\n

\n

Brote von Teilnehmer\/innen<\/p>\n

\"\"<\/p>\n

Janine Baur, April 2017<\/p>\n","protected":false},"excerpt":{"rendered":"

Ich nenne es Retrobrot, weil der Teig ganz viel Ruhezeit bekommt (mind. 12 Stunden). Dadurch wird das Brot viel verdaulicher, weil eine Fermentation stattgefunden hat. Wer mehr dar\u00fcber wissen m\u00f6chte, besucht meinen Blog, wo auch Schritt-f\u00fcr-Schritt-Fotos zu finden sind.   Der n\u00e4chste Brotbackkurs ist schon bald (18. Februar). Trag Dich ein! Der erste\u00a0Brotbackkurs – lauter… Weiterlesen »Retrobrot -Kurs<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":64,"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":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-workshop"],"yoast_head":"\nRetrobrot -Kurs - koch-werk-statt<\/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\/kws\/index.php\/2016\/11\/13\/der-erste-brotbackkurs\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Retrobrot -Kurs - koch-werk-statt\" \/>\n<meta property=\"og:description\" content=\"Ich nenne es Retrobrot, weil der Teig ganz viel Ruhezeit bekommt (mind. 12 Stunden). Dadurch wird das Brot viel verdaulicher, weil eine Fermentation stattgefunden hat. Wer mehr dar\u00fcber wissen m\u00f6chte, besucht meinen Blog, wo auch Schritt-f\u00fcr-Schritt-Fotos zu finden sind.   Der n\u00e4chste Brotbackkurs ist schon bald (18. Februar). Trag Dich ein! 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