{"id":11548,"date":"2019-11-06T11:17:40","date_gmt":"2019-11-06T10:17:40","guid":{"rendered":"https:\/\/www.albris.ch\/?p=11548"},"modified":"2021-11-22T12:56:29","modified_gmt":"2021-11-22T11:56:29","slug":"in-search-of-the-perfect-bread","status":"publish","type":"post","link":"https:\/\/www.albris.ch\/en\/auf-der-suche-nach-dem-perfekten-brot\/","title":{"rendered":"Looking for the perfect bread"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"11548\" class=\"elementor elementor-11548\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-323cfbdd elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"323cfbdd\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-368bb197\" data-id=\"368bb197\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e47ea05 elementor-widget elementor-widget-heading\" data-id=\"e47ea05\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Looking for the perfect bread\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b37be95 elementor-widget elementor-widget-text-editor\" data-id=\"b37be95\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The best bread contains sourdough instead of yeast, says Claudio Kochend\u00f6rfer. In order to find the perfect taste, he tried . for four months<\/p><p>The book of a Californian master baker is the inspiration. This describes how he discovered the perfect taste of bread with self-cultivated sourdough. &quot;I&#039;ll try that too,&quot; says Claudio Kochend\u00f6rfer. He mixes some wheat flour and water in a preserving jar \u2013 he doesn&#039;t need any more ingredients to make sourdough Make it yourself. Claudio puts the glass in the refrigerator and examines it 24 hours later: &quot;If the mass bubbles and smells fruity, lactic acid- and acetic acid bacteria have formed \u2013 that&#039;s good. If it stinks, something has gone wrong&quot; .<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b973495 elementor-widget elementor-widget-heading\" data-id=\"b973495\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">The dough must rest for a long time\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3a20a2b elementor-widget elementor-widget-text-editor\" data-id=\"3a20a2b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Sourdough is a traditional leavening agent that is added to bread dough in small quantities. The lactic acid- and acetic acid bacteria cause the dough to rise and a loose bread crumb is formed. \u00abSourdough has many advantages compared to yeast\u00bb, says Claudio: \u00abThe bread is more aromatic Easier to digest and stays fresh longer. \u00bbThis is also due to the fact that sourdough breads have a much longer resting time behind them.\u00ab Because the longer the dough rests, the more flavor it absorbs \u00bb, knows the bread entrepreneur. That is why his bakers generally use yeast sparingly.\u00ab There is at least eight hours of rest time in all of our breads. This is the big difference to industrial bread production. \u00bb<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7c92671 elementor-widget elementor-widget-image\" data-id=\"7c92671\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.albris.ch\/wp-content\/uploads\/2020\/07\/hotel_albris_kochendoerfer_brot_sauerteig_detail-2.jpg\" class=\"attachment-full size-full wp-image-17756\" alt=\"30 hours of dough rest\" srcset=\"https:\/\/www.albris.ch\/wp-content\/uploads\/2020\/07\/hotel_albris_kochendoerfer_brot_sauerteig_detail-2.jpg 1200w, https:\/\/www.albris.ch\/wp-content\/uploads\/2020\/07\/hotel_albris_kochendoerfer_brot_sauerteig_detail-2-770x513.jpg 770w, https:\/\/www.albris.ch\/wp-content\/uploads\/2020\/07\/hotel_albris_kochendoerfer_brot_sauerteig_detail-2-300x200.jpg 300w, https:\/\/www.albris.ch\/wp-content\/uploads\/2020\/07\/hotel_albris_kochendoerfer_brot_sauerteig_detail-2-1024x683.jpg 1024w, https:\/\/www.albris.ch\/wp-content\/uploads\/2020\/07\/hotel_albris_kochendoerfer_brot_sauerteig_detail-2-768x512.jpg 768w, https:\/\/www.albris.ch\/wp-content\/uploads\/2020\/07\/hotel_albris_kochendoerfer_brot_sauerteig_detail-2-1080x720.jpg 1080w, https:\/\/www.albris.ch\/wp-content\/uploads\/2020\/07\/hotel_albris_kochendoerfer_brot_sauerteig_detail-2-700x467.jpg 700w, https:\/\/www.albris.ch\/wp-content\/uploads\/2020\/07\/hotel_albris_kochendoerfer_brot_sauerteig_detail-2-600x400.jpg 600w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3fad505 elementor-widget elementor-widget-heading\" data-id=\"3fad505\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Crispy crust with a hint of caramel\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1d21e7b elementor-widget elementor-widget-text-editor\" data-id=\"1d21e7b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The new Kochend\u00f6rfer sourdough bread even rests for 30 hours! To develop it, Claudio spent dozens of nights in his private kitchen. Since the homemade sourdough reacts strongly to temperature and humidity, he had to proceed according to the principle of chance. \u201cIf the fermentation is too strong, for example, large holes form. in the dry air of the Engadine this is problematic because it hardens the bread quickly \u00bb, says the expert. In order to adapt the new Kochend\u00f6rferbrot to the local climate, he finally added a little bit of yeast.<\/p><p>It took four months for the sourdough bread to go from \u201cprototype\u201d to \u201cready for series production\u201d .. The new bread has been in the store since July 2019 and is very popular with customers a delicately aromatic interior.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-edaf60a elementor-widget elementor-widget-image\" data-id=\"edaf60a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1920\" height=\"1280\" src=\"https:\/\/www.albris.ch\/wp-content\/uploads\/2019\/11\/albris_sauerteigbrot_geschnitten.jpg\" class=\"attachment-full size-full wp-image-22689\" alt=\"\" srcset=\"https:\/\/www.albris.ch\/wp-content\/uploads\/2019\/11\/albris_sauerteigbrot_geschnitten.jpg 1920w, https:\/\/www.albris.ch\/wp-content\/uploads\/2019\/11\/albris_sauerteigbrot_geschnitten-770x513.jpg 770w, https:\/\/www.albris.ch\/wp-content\/uploads\/2019\/11\/albris_sauerteigbrot_geschnitten-300x200.jpg 300w, https:\/\/www.albris.ch\/wp-content\/uploads\/2019\/11\/albris_sauerteigbrot_geschnitten-1024x683.jpg 1024w, https:\/\/www.albris.ch\/wp-content\/uploads\/2019\/11\/albris_sauerteigbrot_geschnitten-768x512.jpg 768w, https:\/\/www.albris.ch\/wp-content\/uploads\/2019\/11\/albris_sauerteigbrot_geschnitten-1536x1024.jpg 1536w, https:\/\/www.albris.ch\/wp-content\/uploads\/2019\/11\/albris_sauerteigbrot_geschnitten-18x12.jpg 18w, https:\/\/www.albris.ch\/wp-content\/uploads\/2019\/11\/albris_sauerteigbrot_geschnitten-1080x720.jpg 1080w, https:\/\/www.albris.ch\/wp-content\/uploads\/2019\/11\/albris_sauerteigbrot_geschnitten-700x467.jpg 700w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\t\t\t\t\t\t\t\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<\/div>","protected":false},"excerpt":{"rendered":"<p>Auf der Suche nach dem perfekten Brot Das beste Brot enth\u00e4lt Sauerteig statt Hefe, sagt Claudio Kochend\u00f6rfer. Um den vollkommenen Geschmack zu finden, hat er vier Monate lang gepr\u00f6belt. Das Buch eines kalifornischen B\u00e4ckermeisters ist die Inspiration. Dieser beschreibt, wie er mit selbstkultiviertem Sauerteig den vollkommenen Brotgeschmack entdeckt hat. \u00abDas probiere ich auch\u00bb, sagt sich [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11554,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[],"class_list":["post-11548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gechichten"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Auf der Suche nach dem perfekten Brot - Hotel Albris Pontresina<\/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.albris.ch\/en\/in-search-of-the-perfect-bread\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Auf der Suche nach dem perfekten Brot - Hotel Albris Pontresina\" \/>\n<meta property=\"og:description\" content=\"Auf der Suche nach dem perfekten Brot Das beste Brot enth\u00e4lt Sauerteig statt Hefe, sagt Claudio Kochend\u00f6rfer. Um den vollkommenen Geschmack zu finden, hat er vier Monate lang gepr\u00f6belt. Das Buch eines kalifornischen B\u00e4ckermeisters ist die Inspiration. Dieser beschreibt, wie er mit selbstkultiviertem Sauerteig den vollkommenen Brotgeschmack entdeckt hat. \u00abDas probiere ich auch\u00bb, sagt sich [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.albris.ch\/en\/in-search-of-the-perfect-bread\/\" \/>\n<meta property=\"og:site_name\" content=\"Hotel Albris Pontresina\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/KOCHEND%c3%96RFERS-HOTEL-ALBRIS-Pontresina-Switzerland-133357763361393\" \/>\n<meta property=\"article:published_time\" content=\"2019-11-06T10:17:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-22T11:56:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.albris.ch\/wp-content\/uploads\/2019\/11\/Kochendoerfer_Brot_Geschichte_1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"551\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"designterminal\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"designterminal\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.albris.ch\\\/en\\\/auf-der-suche-nach-dem-perfekten-brot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.albris.ch\\\/en\\\/auf-der-suche-nach-dem-perfekten-brot\\\/\"},\"author\":{\"name\":\"designterminal\",\"@id\":\"https:\\\/\\\/www.albris.ch\\\/#\\\/schema\\\/person\\\/e359abb1b274ce48cc2d465f8b18b5e3\"},\"headline\":\"Auf der Suche nach dem perfekten Brot\",\"datePublished\":\"2019-11-06T10:17:40+00:00\",\"dateModified\":\"2021-11-22T11:56:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.albris.ch\\\/en\\\/auf-der-suche-nach-dem-perfekten-brot\\\/\"},\"wordCount\":381,\"publisher\":{\"@id\":\"https:\\\/\\\/www.albris.ch\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.albris.ch\\\/en\\\/auf-der-suche-nach-dem-perfekten-brot\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.albris.ch\\\/wp-content\\\/uploads\\\/2019\\\/11\\\/Kochendoerfer_Brot_Geschichte_1.jpg\",\"articleSection\":[\"Gechichten\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.albris.ch\\\/en\\\/auf-der-suche-nach-dem-perfekten-brot\\\/\",\"url\":\"https:\\\/\\\/www.albris.ch\\\/en\\\/auf-der-suche-nach-dem-perfekten-brot\\\/\",\"name\":\"Auf der Suche nach dem perfekten Brot - 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