Laugenbrezen

Oftmals schon angedacht - heute habe ich es versucht, LAUGENBREZEN zu backen 😉

Was ich dazu brauche:

500 g Weizenmehl glatt Typ 480 / 405 ( in D)

1 Packung Trockengerm (Hefe)

250 ml warmes Wasser

1 Teelöffel Salz

1 Teelöffel Zucker

3 EL Olivenöl

Wie ich das mache:

Ins lauwarme Wasser rühre ich Zucker und Trockengerm ein

und lasse es 5 Minuten stehen.

Zum Mehl mische ich das Salz und das Olivenöl dazu,

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bevor ich das Germ-Wasser-Gemisch unterhebe und den Teig in der Küchenmaschine für ca. 5-8 Minuten kneten lasse.

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Daraus ergibt sich eine schöne, glatte Teigkugel, die ich nun in meiner Germteigschüssel für eine Stunde zugedeckt rasten lasse.

Nach einer Stunde Rastzeit sollte sich die Kugel so vergrößert haben:

ich decke nochmals ab und lasse den Deckel noch ein weiteres Mal springen:

Nun ist der Teig zum Formen ideal:

Ich nehme den Teig heraus, forme eine dicke Schlange, die ich in 8 Stücke (Brezen) teile.

Aus jedem Teil forme ich ein ca. 50 cm lange Stücke, die ich dann zu Brezen forme:

Aus dem Teig ergeben ich bei mir 8 Brezen.

Für die Lauge bringe ich 1 Liter Wasser leicht zum Kochen und gebe dann 50 Gramm Natron dazu und lasse es leicht weiter köcheln.

Jede Breze lege ich nun für je 20 Sekunden pro Seite in die Lauge...

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Hebe es danach heraus, tupfe mit Kuchenrolle trocken ...

... und lege sie zum Backen am Blech auf.

Vor dem Backen bestreue ich die Brezen noch mit groben Salz.

Bei 160 Grad im vorgeheizten Heissluft Rohr backe ich sie schön braun für ca. 15-17 Minuten.

Die Brezn passen übrigens hervorragend zu jedem sauren, kühlen Gericht 😉

Ich wünsche Euch gutes Gelingen beim Nachbacken!