{"id":17731,"date":"2020-07-16T12:59:52","date_gmt":"2020-07-16T10:59:52","guid":{"rendered":"https:\/\/www.albris.ch\/?page_id=17731"},"modified":"2021-11-19T17:35:58","modified_gmt":"2021-11-19T16:35:58","slug":"sour-dough-bread","status":"publish","type":"page","link":"https:\/\/www.albris.ch\/en\/sauerteigbrot\/","title":{"rendered":"Sourdough bread"},"content":{"rendered":"
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Taste lies in tranquility\n<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Why sourdough tastes so good<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For the new Kochend\u00f6rferbrot we use natural sourdough as a leavening agent. That means we produce the sourdough cultures ourselves. In order to find the perfect mixture for the dry climatic conditions in the Engadine, we had to try and experiment for a long time.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dark crispy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The result is a particularly tasty bread. The crust is baked until it is dark, crispy and tastes slightly like caramel. The crumb (inside of the bread) is airy, tender and juicy, aromatic.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fresh for longer<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sourdough consists solely of flour, water \u2013 and a lot of resting time. The slow fermentation processes develop vinegar- and lactic acid bacteria. These cause the dough to rise and produce the typical and unadulterated bread taste when baking. Sourdough has other advantages compared to yeast: The bread is lighter digestible and stays fresh and long-lasting .<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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30 hours of dough rest<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Breads with natural sourdough need a lot of rest. The new Kochend\u00f6rferbrot with sourdough bread has 30 hours of rest before we put the round loaves in the oven. It's worth trying!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The real taste of bread\n<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Kochend\u00f6rfer bread with sourdough has a crispy crust and a delicately aromatic interior.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Over 120 years ago<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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From the bakery to the hotel and restaurant<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The history of the Kochend\u00f6rfer in Pontresina began around 120 years ago with a bakery. Fritz Kochend\u00f6rfer started out as a hotel baker, later went into business and sold bread to the inns in Pontresina. Four generations later, the culinary world of the Kochend\u00f6rfer includes a three- star-Hotel, one with the \u201cGolden\u201d Fish \u00bbexcellent restaurant as well as the bakery with a pastry shop- and bakery shop.<\/p>

Selling bread to the hotels, guests and residents of Pontresina has remained at the heart of the company over the years. The Kochend\u00f6rfers run their pastry shop with just as passion. Oscar Kochend\u00f6rfer senior invented the famous Engadin cake in the 1930s and Claudio Kochend\u00f6rfer recently created the Ibex cake.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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In der Ruhe liegt der Geschmack Warum Sauerteig so gut schmeckt Fu\u0308r das neue Kochend\u00f6rferbrot verwenden wir Natursauerteig als Backtriebmittel. Das bedeutet, wir stellen die Sauerteigkulturen selber her. Um die perfekte Mischung fu\u0308r die trockenen klimatischen Bedingungen im Engadin zu finden, mussten wir lange pr\u00f6beln und experimentieren. Dunkelknusprig Das Resultat ist ein besonders schmackhaftes Brot. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-17731","page","type-page","status-publish","hentry"],"yoast_head":"\nSauerteigbrot I Hotel Albris Pontresina<\/title>\n<meta name=\"description\" content=\"Brote mit Natursauerteig ben\u00f6tigen besonders viel Teigruhe. Das neue Kochend\u00f6rferbrot mit Sauerteigbrot hat 30 Stunden Ruhezeit hinter sich, bevor wir die runden Laibe in den Ofen schieben.\" \/>\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.albris.ch\/en\/sour-dough-bread\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sauerteigbrot I Hotel Albris Pontresina\" \/>\n<meta property=\"og:description\" content=\"Brote mit Natursauerteig ben\u00f6tigen besonders viel Teigruhe. 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