{"id":25995,"date":"2021-08-27T09:00:29","date_gmt":"2021-08-27T07:00:29","guid":{"rendered":"https:\/\/www.marcelpaa.com\/?post_type=rezepte&#038;p=25995"},"modified":"2024-01-31T10:35:37","modified_gmt":"2024-01-31T09:35:37","slug":"teiglinge-einschneiden","status":"publish","type":"rezepte","link":"https:\/\/www.marcelpaa.com\/rezepte\/teiglinge-einschneiden\/","title":{"rendered":"Teiglinge richtig einschneiden"},"content":{"rendered":"<h4><\/h4>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-25996\" class=\"wprm-recipe-container\" data-recipe-id=\"25996\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-mp-how-to\"><div class=\"wprm-container-float-right\">\n    \n<\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Teiglinge einschneiden<\/h2>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Beim Einschneiden der Teiglinge vor dem Backen sind ein paar Punkte entscheidend, um einen sch\u00f6nen Ausbund oder Aufriss zu erhalten.<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #fab92b; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #fab92b; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #fab92b; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #fab92b; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient 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C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin das Rezept<\/a>\n    \n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><img decoding=\"async\" src=\"http:\/\/www.marcelpaa.com\/wp-content\/uploads\/2020\/11\/MP-yellow-Logo_icon-40.png\" alt=\"\" data-pin-nopin=\"true\"\/><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n\n\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t\n\t\t\n    <\/div>\n    <div>\n        \n\t\t\n    <\/div>\n<\/div>\n\n<div class=\"wprm-recipe-instructions-container wprm-recipe-25996-instructions-container wprm-block-text-normal\" data-recipe=\"25996\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Anleitungen<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25996-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Beim Einschneiden der Teiglinge vor dem Backen sind ein paar Punkte entscheidend, um einen sch\u00f6nen Ausbund oder Aufriss zu erhalten.<\/span><\/div><\/li><li id=\"wprm-recipe-25996-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In diesem Beitrag zeige ich Dir ein paar Unterschiede, welche ich mit dem Rezept zum <a href=\"https:\/\/www.marcelpaa.com\/rezepte\/sauerteig-feierabend-brot\/\"><strong>Sauerteig Feierabend Brot<\/strong><\/a> f\u00fcr Dich zusammengestellt habe.<\/span><\/div><\/li><li id=\"wprm-recipe-25996-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Teiglinge sind vorbereitet, und haben in je einem G\u00e4rkorb die \u00dcbernachtgare im K\u00fchlschrank hinter sich. Danach werden sie auf ein Backpapier gest\u00fcrzt (Verschluss ist nun unten). Danach werden die Teiglinge gleichm\u00e4ssig mit Mehl gestaubt. <\/span><\/div><\/li><li id=\"wprm-recipe-25996-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Beim Einschneiden der Teiglinge ist ein wichtiger Punkt sicher die Wahl des Messers. Ich pers\u00f6nlich bevorzuge die klassische Pariserbrotklinge, das Lame de boulanger, Ufo lame d boulanger. Gar nicht empfehlen w\u00fcrde ich normale K\u00fcchen- oder Brotmesser, da diese einfach zu gross oder unhandlich sind.<\/span><\/div><\/li><li id=\"wprm-recipe-25996-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Weiterer wichtiger Tipp: nicht zaghaft schneiden! Nicht s\u00e4gen! Sei mutig und ziehe die Klinge in einem Zug durch! Dabei sollten die Einschnitte etwa 3-5 mm tief sein.<\/span><\/div><\/li><li id=\"wprm-recipe-25996-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wichtig: Die Teiglinge immer erst kurz bevor sie in den Ofen kommen einschneiden.<\/span><\/div><\/li><li id=\"wprm-recipe-25996-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Weiterf\u00fchrende Informationen findest Du in meinem aktuellen Online-Kurs \u00ab<a href=\"https:\/\/www.back-academy.ch\/produkt\/brotfehler\/\"><strong>Brotfehler<\/strong><\/a>\u00bb<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-25996\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Video<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/h3><div class=\"wprm-recipe-video\"><iframe title=\"Teiglinge richtige Einschneiden, vermeide diese 3 Fehler!\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/q60guP4ovNM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div><\/div><\/div>\n<h5><strong>Weitere Tipps &amp; Tricks zum Backen von Brot und Br\u00f6tchen<\/strong><\/h5>\n<ul>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/backversuch-backmittel\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Backversuch &#8211; Backmittel<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/backofentest\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Backtest im selben Backofen<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/backversuch-teigfuehrung\/\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Backversuch Teigf\u00fchrung<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/brot-tabelle-stundenplan\/\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Brot Stundenplan<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/teig-richtig-aufwirken-aufarbeiten\/\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Teig richtig aufwirken<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/mehl-mischungskreuz\/\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Mehl-Mischungskreuz<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/brot-tiefkuehlen-aufbacken\/\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>Brot tiefk\u00fchlen &amp; aufbacken<\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/haeufige-fragen-zu-sauerteig\" target=\"_blank\" rel=\"noopener\"><span style=\"text-decoration: underline; color: #fab92b;\"><strong>H\u00e4ufige Fragen zum Backen mit Sauerteig &#8211; Q&amp;A<\/strong><\/span><\/a><\/li>\n<\/ul>\n<h5><strong>Brotgr\u00f6sse<\/strong><\/h5>\n<p>Grunds\u00e4tzlich k\u00f6nnen aus allen meinen Rezepten zu Kleinbrote (Semmel, Br\u00f6tchen) auch sog. Grossbrote, also Brote (und nat\u00fcrlich auch aus den Grossbroten Br\u00f6tchen) gebacken werden. Hierzu kann die Backtemperatur so belassen werden, allerdings muss die Backzeit je nach Gr\u00f6sse der Brote angepasst werden. Die untenstehenden Werte sind Richtwerte, jeder Ofen backt wieder anders:<\/p>\n<p>Als Faustregel gilt:<\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"139\"><strong>Teiggewicht&nbsp;<\/strong><\/td>\n<td width=\"142\"><strong>Minuten<\/strong><\/td>\n<td width=\"130\"><strong>Teiggewicht<\/strong><\/td>\n<td width=\"130\"><strong>Minuten<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"139\">40-200 g<\/td>\n<td width=\"142\">25-30 Min.<\/td>\n<td width=\"130\">300-600 g<\/td>\n<td width=\"130\">30-40 Min.<\/td>\n<\/tr>\n<tr>\n<td width=\"139\">600-900 g<\/td>\n<td width=\"142\">40-50 Min.<\/td>\n<td width=\"130\">900-1200 g<\/td>\n<td width=\"130\">50-60 Min.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Wenn Du auf die Unterseite des Brotes klopfst und es sich \u201ehohl\u201c anh\u00f6rt, dann ist es fertig gebacken. Wenn es allerdings dumpf klingt, sollte es noch 5-10 Minuten gebacken werden.<\/p>\n<h5><strong>Mehl austauschen<\/strong><\/h5>\n<p>Du m\u00f6chtest das im Rezept verwendete Mehl durch ein anderes ersetzen? Beachte hierzu bitte meinen Beitrag zu den <a href=\"https:\/\/www.marcelpaa.com\/rezepte\/mehl-typ\/\"><strong><span style=\"color: #fab92b;\">Mehltypen<\/span><\/strong><\/a>.<\/p>\n<h5><strong>H\u00e4ufig gestellte Fragen<\/strong><\/h5>\n<p>Auf der Seite &#8222;<a href=\"https:\/\/www.marcelpaa.com\/faq-haeufige-fragen-der-einfach-backen-community\/\" target=\"_blank\" rel=\"noopener\"><strong><span style=\"color: #fab92b;\">FAQ &#8211; H\u00e4ufig gestellte Fragen<\/span><\/strong><\/a>&#8220; findest Du eine Sammlung der am h\u00e4ufigsten gestellten Fragen der Community von \u201eeinfach backen\u201c &#8211; Fragen aus allen verwendeten sozialen Medien und Mails.<\/p>\n","protected":false},"featured_media":26019,"parent":0,"comment_status":"open","ping_status":"open","template":"","rezept_kategorien":[2025,106],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.0 (Yoast SEO v22.0) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Teiglinge richtig einschneiden - 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