Light wheat skins overnight

Today I have a delicious and simple everyday bread for you ... a light wheat roll over night. Why is it an everyday bread? Because it is actually hardly any work and is still very tasty and aromatic. The dough gets a lot of time to rise and does most of the work on its own. By the way, this recipe is also great for bread-baking beginners. ♥

Weizenkrüstchen über NachtIf you don't have that much experience with timing when baking bread (that's why I am often asked ...) the preparation could look like this: Either you prepare the dough in the morning, let it rise and then grab the shaped one Put the dough in the refrigerator overnight. Or you can prepare the dough in the evening, let it rise overnight as described, shape the dough in the morning and bake it after around 90 minutes of walking. Both variants work fine. But there is also a third variant to completely confuse you ... 😉 Prepare the dough in peace in the evening, let it rise overnight, shape in the morning and put in the proofing basket in the refrigerator and then just bake in the evening. So you can choose what suits you best in everyday life. Because the actual working time is maybe just 20 minutes.

This might all sound a bit complicated at first, but in reality it is very easy. You get a very tasty, light and aromatic bread that is digestible and contains very little yeast. You don't need sourdough, special ingredients or flours for this wheat crust ... ♥

Weizenkrüstchen über Nacht

For the love of bread

Ingredients for the overnight wheat crust:

  • 250g wheat flour type 1050
  • 250g wheat flour type 550
  • 310-330g water (I took 330g)
  • optional: 10g Homemade baking malt or bought (inactive)
  • 2g fresh yeast (about a pea-sized piece)
  • 10g honey or beet syrup
  • 12g salt
  • 10g butter (alternatively vegan margarine, e.g. Alsan)
  • Rye flour for sprinkling

I like to use this for very small amounts of yeast Spoon scale and so far I am very satisfied with it. She's been doing her job for me for a long time. 2g can still be weighed quite well with many “normal” kitchen scales.

 

Prepare wheat buns overnight:

  1. Dissolve the yeast and honey / beet syrup in the water.
  2. Mix together with all other ingredients (except for butter and salt) on a low level and knead with the food processor for at least 10 minutes. Add the butter and salt after about half the kneading time.
  3. Cover the dough in an oiled bowl / dough tub and let rise for about 10-12 hours at room temperature (20-22 ° C). If you want, you can fold the dough once at the beginning and again during the walking time (stretch & fold).
  4. After that one Proofing basket Flour or line a large sieve with a tea towel and lightly flour.
  5. Gently shape the dough into a loaf of bread on the lightly floured work surface by folding it in the middle until you have a round loaf (Here you can see how it works.).
  6. Then turn it around and look round again. Put the end down in the proofing basket.
  7. Cover again and let rise for about 90 minutes at room temperature or to cook overnight, let it start for about 20 minutes at room temperature, then place in the refrigerator overnight (at approx. 5 ° C). Let the dough acclimate the next morning for about 30-60 minutes at room temperature.
  8. Preheat the oven in good time to 250 ° C upper-lower heat, if necessary together with a large casting pot (e.g. one of those).
  9. Casting pot: After the rising time, turn the dough out of the proofing basket into the preheated pot and close the lid. Bake for a total of 45-50 minutes. After 20 minutes of baking time, lower the temperature to 230 ° C. After another 10 minutes (i.e. after 30 minutes of the baking time) remove the lid. Clay pot: After the rising time, turn the dough into the clay pot and close the lid. Place in the preheated oven and lower the temperature to 230 ° C. Bake for about 60 minutes and remove the lid about 5-10 minutes before the end of the baking time.
  10. The baking time and temperature may vary slightly in your oven.
  11. After baking, let the finished wheat shabby cool down on a wire rack overnight.

 

Preparation in the Thermomix®:

  1. Put the yeast, honey / syrup and the water in the mixing bowl, 2 min / speed 2.
  2. Add all other ingredients, 5 min / dough kneading setting.
  3. Cover the dough in an oiled bowl / dough tub and let rise for about 10-12 hours at room temperature (20-22 ° C). If you want, you can fold the dough once at the beginning and again during the walking time (stretch & fold).
  4. A Proofing basket Flour or line a large sieve with a tea towel and lightly flour.
  5. Gently shape the dough into a loaf of bread on the lightly floured work surface by folding it in the middle until you have a round loaf (Here you can see how it works.).
  6. Then turn it around and look round again. Put the end down in the proofing basket.
  7. Cover again and let rise for about 90 minutes at room temperature. or for overnight cooking let it start for about 20 minutes at room temperature, then place in the refrigerator overnight (at approx. 5 ° C). Let the dough acclimate the next morning for about 30-60 minutes at room temperature.
  8. Preheat the oven in good time to 250 ° C upper-lower heat, if necessary together with a large casting pot (e.g. one of those).
  9. Casting pot: After the rising time, turn the dough out of the proofing basket into the preheated pot and close the lid. Bake for a total of 45-50 minutes. After 20 minutes of baking time, lower the temperature to 230 ° C. After another 10 minutes (i.e. after 30 minutes of the baking time) remove the lid. Clay pot: After the rising time, turn the dough into the clay pot and close the lid. Place in the preheated oven and lower the temperature to 230 ° C. Bake for about 60 minutes and remove the lid about 5-10 minutes before the end of the baking time.
  10. The baking time and temperature may vary slightly in your oven.
  11. After baking, let the finished wheat shabby cool down on a wire rack overnight.

Weizenkrüstchen über Nacht

Weizenkrüstchen über Nacht


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7 thoughts on “Helles Weizenkrüstchen über Nacht”

  1. Do I have to put the bread in the pan with baking paper? And if I don't have a proofing basket but use a sieve with a tea towel, should the bread go in with the shot down? does it not end up in the pot with the shot up? Bake with pot for the first time 🙂
    Warm greetings
    Simone

    1. Dear Simone, you can also throw the dough straight into the pot. I like to throw it on parchment paper and then lift it into the saucepan because I think it's better to cut into it that way. You can then press the paper a little on the edge of the pan with a wooden spoon or spatula so that the bread does not get so many creases on the edge. If the end of the cup is at the bottom, it will be at the top later when baking and you don't need to cut into it. If the end is at the top in the basket, it is at the bottom with the bake and you have to cut into it. Make it around the way you find it nicer. LG, Sonja

    1. I would preheat a normal Roman pot, which I have used (from Pampoered Chef) unfortunately cannot be preheated. LG Sonja

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