I was back in my lab (kitchen) 
and did a little experimenting. The same experiment has also worked on the first try. The result was a fluffy, soft bread - which even after 3 days, so soft was like the first day. I have also tested in this experiment the same time guar gum, guar meal is also popular as Teiglockerungsmittel
and did a little experimenting. The same experiment has also worked on the first try. The result was a fluffy, soft bread - which even after 3 days, so soft was like the first day. I have also tested in this experiment the same time guar gum, guar meal is also popular as Teiglockerungsmittel (this is even on the packaging).
The bread has a slightly moist crumb, Personally I like very much. The other special thing about this bread is that there is no dough and the dough overnight.
My daughter could not ever get enough of this bread. Breakfast, the little lady with the bread
The bread has a slightly moist crumb, Personally I like very much. The other special thing about this bread is that there is no dough and the dough overnight.
My daughter could not ever get enough of this bread. Breakfast, the little lady with the bread
very happy - preferably with Lebiwurst (liver sausage). 
So, and here are my experiment ingredients for a 760 g bread
200 g wheat flour type 812
200 g wheat flour type 550
10 g dry yeast
( Kathy: I have the Dry Yeast Seitenbacher taken, that is equal to 10 g)
10 g Backmalzpulver (Alternative: Gerstenmalzsirup)
30 g lard
10 g salt
10g sugar
20g icing sugar
50 g whole milk powder (Alternative: skimmed milk powder)
200-220 g lukewarm milk
200 g wheat flour type 550
10 g dry yeast
( Kathy: I have the Dry Yeast Seitenbacher taken, that is equal to 10 g)
10 g Backmalzpulver (Alternative: Gerstenmalzsirup)
30 g lard
10 g salt
10g sugar
20g icing sugar
50 g whole milk powder (Alternative: skimmed milk powder)
200-220 g lukewarm milk
( Kathy: Depending on the nature of the dough, more or less milk) 1 ½ teaspoon guar gum
(gassing of dough) 1 teaspoon
Grafschafter apple feast
dissolve in the warm milk and the apple feast dry yeast and 5 minutes leave. Then add in the time between the other ingredients in a bowl (eg food processor) (lard at the end) and mix. Then the yeast - add milk, then only the fat. Knead dough 10 minutes
(machine or by hand). Cover the bowl with a plastic bag (remember that the dough to rise) and overnight at about 20 - 23 ° C can be. The dough must be at least 10 hours (my dough was 12 hours).
Note Kathrin: in a refrigerator can make the dough, but I do not know how much the dough rises then. This I will test it and then night stand.
The next day, knead the dough on a lightly floured surface about 5 minutes (see here ). Dough into a ball and let relax for 15 minutes.
For the dough loaf and place in loaf pan (grease not forgotten) and 40 - to rise for 60 minutes at room temperature.
Preheat oven to 200 ° C. Bread for 15 minutes at 200 ° C then bake at 180 ° C and bake for 20 minutes turn down to an end.
Note Kathrin: I took the bread the last 10 minutes of the shape and 1x misted with water (flower-filled syringe) (more cheese) and after 5 minutes then misted with water once (go bake).
(gassing of dough) 1 teaspoon
Grafschafter apple feast
dissolve in the warm milk and the apple feast dry yeast and 5 minutes leave. Then add in the time between the other ingredients in a bowl (eg food processor) (lard at the end) and mix. Then the yeast - add milk, then only the fat. Knead dough 10 minutes
(machine or by hand). Cover the bowl with a plastic bag (remember that the dough to rise) and overnight at about 20 - 23 ° C can be. The dough must be at least 10 hours (my dough was 12 hours).
Note Kathrin: in a refrigerator can make the dough, but I do not know how much the dough rises then. This I will test it and then night stand.
The next day, knead the dough on a lightly floured surface about 5 minutes (see here ). Dough into a ball and let relax for 15 minutes.
For the dough loaf and place in loaf pan (grease not forgotten) and 40 - to rise for 60 minutes at room temperature.
Preheat oven to 200 ° C. Bread for 15 minutes at 200 ° C then bake at 180 ° C and bake for 20 minutes turn down to an end.
Note Kathrin: I took the bread the last 10 minutes of the shape and 1x misted with water (flower-filled syringe) (more cheese) and after 5 minutes then misted with water once (go bake).
but you do not.
Such a loaf pan I have. Appointed
I forgot to cover the shooting.
Wish you test a lot of fun .....
Eure Kathy
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