{"id":445,"date":"2019-01-18T11:29:31","date_gmt":"2019-01-18T11:29:31","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=445"},"modified":"2021-11-29T15:14:35","modified_gmt":"2021-11-29T15:14:35","slug":"baking","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/de\/baking\/","title":{"rendered":"Backen"},"content":{"rendered":"<strong>Kerntemperatur<\/strong>\r\nUm sicherzustellen, dass Ihr Brot gut durchgebacken, aber nicht zu stark gebacken ist, empfehlen wir die Anwendung eines Thermometers.\r\n\r\nLeitfaden f\u00fcr die Kerntemperatur:\r\n\r\nHelle Brote: 98\u00a0Grad Kerntemperatur beim Herausnehmen des Brots\r\n\r\nDunkle Brote: 95\u00a0Grad Kerntemperatur beim Herausnehmen des Brots\r\n\r\nBr\u00f6tchen: 96\u00a0Grad Kerntemperatur beim Herausnehmen der Br\u00f6tchen\r\n\r\nLassen Sie Brot nach dem Herausnehmen aus dem Ofen immer mindestens 45\u00a0Minuten ruhen, bevor Sie es anschneiden. Bei kleinen Br\u00f6tchen gelten 15 Minuten.\r\n\r\n<strong>Harte Kruste\r\n<\/strong>Falls Sie ein Brot mit besonders knuspriger Kruste m\u00f6chten, sollten Sie Ihren Ofen f\u00fcr die ersten 5\u201310 Minuten Backzeit auf mindestens 275\u00a0Grad aufheizen. Stellen Sie dann die Temperatur zur\u00fcck auf die im Rezept empfohlene Temperatur.\r\n\r\nSehr zu empfehlen ist es auch, eine Sch\u00fcssel mit Wasser in den Ofen zu stellen, wenn er sich aufheizt, sodass beim Beginn des Backens Dampf im Ofen ist. Alternativ sch\u00fctten Sie direkt, bevor Sie das Brot hineinschieben, ein wenig Wasser auf den Boden des Ofens. Wenn Sie das Brot in den Ofen schieben, ist der Teig im Verh\u00e4ltnis zum Ofen kalt. Wenn zu Beginn des Backvorgangs Dampf im Ofen erzeugt wird, kondensiert dieser Dampf auf der Oberfl\u00e4che des Brots und \u00fcbertr\u00e4gt viel direkte Hitze. Das hilft dem Teig, maximal aufzusteigen, bevor die Kruste aush\u00e4rtet.","protected":false},"excerpt":{"rendered":"<p>Um sicherzustellen, dass Ihr Brot gut durchgebacken, aber nicht zu stark gebacken ist, empfehlen wir die Anwendung eines Thermometers.<\/p>\n","protected":false},"author":5,"featured_media":446,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[26],"tags":[],"knowledge_bank_type":[151,152],"class_list":["post-445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-expert","knowledge_bank_type-backen","knowledge_bank_type-mehr-erfahren"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Backen - Ankarsrum Germany<\/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.ankarsrum.com\/de\/baking\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Backen\" \/>\n<meta property=\"og:description\" content=\"Um sicherzustellen, dass Ihr Brot gut durchgebacken, aber nicht zu stark gebacken ist, empfehlen wir die Anwendung eines Thermometers.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ankarsrum.com\/de\/baking\/\" \/>\n<meta property=\"og:site_name\" content=\"Ankarsrum Germany\" \/>\n<meta property=\"article:published_time\" content=\"2019-01-18T11:29:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-29T15:14:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ankarsrum.com\/de\/wp-content\/uploads\/sites\/16\/2019\/01\/ScreenHunter732.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"rolandberge\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"rolandberge\" \/>\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\":\"WebPage\",\"@id\":\"https:\/\/www.ankarsrum.com\/de\/baking\/\",\"url\":\"https:\/\/www.ankarsrum.com\/de\/baking\/\",\"name\":\"Backen - 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