{"id":461,"date":"2026-07-03T08:00:03","date_gmt":"2026-07-03T06:00:03","guid":{"rendered":"https:\/\/vum-miller.lu\/?post_type=mw_grid_item&#038;p=461"},"modified":"2026-07-03T09:08:34","modified_gmt":"2026-07-03T07:08:34","slug":"brout","status":"publish","type":"mw_grid_item","link":"https:\/\/vum-miller.lu\/en\/all-rezepter\/brout\/","title":{"rendered":"Bread"},"content":{"rendered":"<p><strong>Bread \u2013 Basic Recipe<\/strong><\/p>\n<ul>\n<li>For 1 loaf<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 kg flour<\/li>\n<li>1 level tablespoon salt<\/li>\n<li>650\u2013700 ml water (depending on the type of flour)<\/li>\n<li>1\/4 cube fresh yeast<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Preparation<\/strong><\/p>\n<p><strong>Preparing the Dough<\/strong><\/p>\n<ul>\n<li>Place the flour in a large bowl.<\/li>\n<li>Mix the salt into the flour.<\/li>\n<li>Dissolve the yeast in lukewarm water.<\/li>\n<li>Gradually add the water to the flour.<\/li>\n<li>Knead into a soft, smooth dough.<\/li>\n<li>The dough should be elastic and not too dry.<\/li>\n<li>Cover the dough and let it rise.<\/li>\n<li>Ideally, prepare the dough in the evening and refrigerate it overnight.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Long Cold Fermentation<\/strong><\/p>\n<ul>\n<li>Improves the flavour.<\/li>\n<li>Makes the bread easier to digest.<\/li>\n<li>Creates a beautiful crumb structure.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>The Next Morning<\/strong><\/p>\n<ul>\n<li>Remove the dough from the refrigerator.<\/li>\n<li>Do not knead it again. Instead, fold it several times to release air bubbles and build tension.<\/li>\n<li>Shape it into a loaf.<\/li>\n<li>Place a cast-iron pot with a lid into the oven.<\/li>\n<li>Preheat the oven to 250&nbsp;\u00b0C.<\/li>\n<li>Once the oven is hot, place the loaf into the hot pot.<\/li>\n<li>Cover with the lid.<\/li>\n<li>Bake at 250&nbsp;\u00b0C for approximately 50 minutes.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Last 10 Minutes<\/strong><\/p>\n<ul>\n<li>Remove the lid.<\/li>\n<li>Reduce the temperature to 220&nbsp;\u00b0C.<\/li>\n<\/ul>\n<ul>\n<li>This creates a crispy crust.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Tip<\/strong><\/p>\n<ul>\n<li>The bread is done when it sounds hollow when tapped.<\/li>\n<li>Allow it to cool on a wire rack after baking.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Variations<\/strong><\/p>\n<ul>\n<li>Wheat bread<\/li>\n<li>Spelt bread<\/li>\n<li>Wheat\/spelt blend<\/li>\n<li>Wheat\/buckwheat blend<\/li>\n<li>Adjust the amount of water according to the flour used.<\/li>\n<\/ul>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Bread \u2013 Basic Recipe For 1 loaf &nbsp; Ingredients 1 kg flour 1 level tablespoon salt 650\u2013700 ml water (depending [&hellip;]<\/p>\n","protected":false},"featured_media":0,"menu_order":0,"template":"","mw_grid_category":[38],"acf":[],"_links":{"self":[{"href":"https:\/\/vum-miller.lu\/en\/wp-json\/wp\/v2\/mw_grid_item\/461"}],"collection":[{"href":"https:\/\/vum-miller.lu\/en\/wp-json\/wp\/v2\/mw_grid_item"}],"about":[{"href":"https:\/\/vum-miller.lu\/en\/wp-json\/wp\/v2\/types\/mw_grid_item"}],"wp:attachment":[{"href":"https:\/\/vum-miller.lu\/en\/wp-json\/wp\/v2\/media?parent=461"}],"wp:term":[{"taxonomy":"mw_grid_category","embeddable":true,"href":"https:\/\/vum-miller.lu\/en\/wp-json\/wp\/v2\/mw_grid_category?post=461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}