{"id":3254,"date":"2018-02-22T09:00:59","date_gmt":"2018-02-22T09:00:59","guid":{"rendered":"http:\/\/www.marcelpaa.com\/?post_type=rezepte&#038;p=3254"},"modified":"2024-01-27T17:17:52","modified_gmt":"2024-01-27T16:17:52","slug":"brotteiglinge-einschneiden","status":"publish","type":"rezepte","link":"https:\/\/www.marcelpaa.com\/rezepte\/brotteiglinge-einschneiden\/","title":{"rendered":"Brotteiglinge richtig einschneiden"},"content":{"rendered":"<p>&nbsp;<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-3255\" class=\"wprm-recipe-container\" data-recipe-id=\"3255\" 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\">Brotteiglinge richtig 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;\">Brotteiglinge einschneiden, so geht&#039;s! Mit der richtigen Technik ist das Einschneiden von Brottteiglingen ist einfacher als Du glaubst.<\/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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7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" data-color=\"#fab92b\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 2 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#fab92b\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-3 wprm-rating-star-full\" data-rating=\"3\" data-color=\"#fab92b\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 3 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#fab92b\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#fab92b\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#fab92b\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#fab92b\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon 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20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 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-3255-instructions-container wprm-block-text-normal\" data-recipe=\"3255\"><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\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Warum Brotteig einschneiden<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3255-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;\">Unmittelbar vor dem Backen werden die Brotteiglinge mit einem scharfen Messer ca. 5-10 mm cm tief eingeschnitten. So kann das seitliche Aufreissen der Kruste verhindert werden und die Gase k\u00f6nnen aus dem Teig nach oben entweichen.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Wie Brotteig einschneiden<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3255-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Du kannst die Einschnitte mit einem klassischen B\u00e4ckermesser durchf\u00fchren, geht aber auch mit einem handels\u00fcblichen gezackten K\u00fcchenmesser. (B\u00e4cker arbeiten teilweise auch mit Rasierklingen) Je nachdem mit welchem Winkel du die Einschnitte in die Teiglinge machst, sieht der beim Backen entstanden Riss anders aus. <\/span><\/div><\/li><li id=\"wprm-recipe-3255-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bei einem Einschnittwinkel von 90 Grad entsteht beim Backen ein Einschnitt, der nach beiden Seiten gleichm\u00e4ssig aufspringt. Einen Einschnittwinkel von 45 Grad verwendet man oft bei Broten, die \u00fcber eine Rundung eingeschnitten werden und einen Einschnittwinkel von 30 Grad, verwendet man vor allem bei l\u00e4nglichen d\u00fcnnen Broten.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Worauf ist beim Einschneiden ankommt<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3255-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wichtig vor dem Einschneiden ist die Gare. Die Teiglinge m\u00fcssen gen\u00fcgend Zeit haben um zu ruhen und um aufzugehen. Nur dann springt der Teigling beim Backen auf dem heissen Backstein nochmals auf und vergr\u00f6ssert seine Form. Je straffer der Teigling, desto sch\u00f6ner kommen die Brotform und die Einschnitte zur Geltung.<\/span><\/div><\/li><li id=\"wprm-recipe-3255-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Um den gut aufgegangenen Teigling sch\u00f6n einschneiden zu k\u00f6nnen, empfehle ich dir diesen f\u00fcr ca. 30 Min. in den K\u00fchlschrank zu stellen. Dadurch kann der Teig sch\u00f6n fest werden und das Einschneiden wird vereinfacht. Nach dem Einschneiden die Teiglinge sofort zum Backen in den Ofen geben.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Worauf es beim Backen ankommt<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-3255-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Um ein sch\u00f6neres und gleichm\u00e4ssigeres Backergebnis zu erhalten, empfehle ich bei Broten mit der Beschwadungsfunktion, sprich mit Dampf im Backofen zu arbeiten. Sollte dein Backofen keine Beschwadungsfunktion haben, dann stelle schon beim Vorheizen eine Sch\u00fcssel Wasser in den Backofen und bespr\u00fche nach dem Einschieben des Backgutes die W\u00e4nde des Backofens grossz\u00fcgig mit Wasser.<\/span><\/div><\/li><li id=\"wprm-recipe-3255-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Ohne Dampf reisst das Brot willk\u00fcrlich auf (meistens auf der Unterseite), jedoch nicht unbedingt dort, wo du es gerne h\u00e4ttest. Durch den Dampf bleibt der Teigling zudem sch\u00f6n feucht, kann dadurch l\u00e4nger aufgehen und es bildet sich eine sch\u00f6nere Kruste. Ausserdem wird die Brotfarbe durch den Dampf positiv beeinflusst und das Volumen des Brotes wird gr\u00f6sser.<\/span><\/div><\/li><li id=\"wprm-recipe-3255-step-3-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Im Weiteren empfehle ich dir, die Brote auf einem Brotbackstein zu backen. Dadurch erreichst du ein viel besseres Backergebnis, weil die Unterlage bereits heiss ist. Solltest du (noch) keinen Brotbackstein haben, stelle ein leeres Backblech bereits beim Vorheizen in den Ofen und gebe den Brotteigling direkt auf das heisse Blech.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-3255\" 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=\"Brot -Teiglinge richtig einschneiden und backen, so geht&#039;s! #Backtipp\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/dVMnRF1_qE4?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\/back-fachkunde-enzyme\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #fab92b;\"><strong><span style=\"text-decoration: underline;\">Enzyme<\/span><\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/teig-laminieren\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #fab92b;\"><strong><span style=\"text-decoration: underline;\">Teig laminieren &#8211; so geht&#8217;s<\/span><\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/hefe-sauerteig-rechner\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #fab92b;\"><strong><span style=\"text-decoration: underline;\">Hefe mit Sauerteig ersetzen<\/span><\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/garstufen-brotfehler\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #fab92b;\"><strong><span style=\"text-decoration: underline;\">Garstufe der Brotteiglinge<\/span><\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/schnitt-technik-brot-teiglinge\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #fab92b;\"><strong><span style=\"text-decoration: underline;\">Tipps zur Schnitt-Technik und Backvorbereitung<\/span><\/strong><\/span><\/a><\/li>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/mehl-typ\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #fab92b;\"><strong><span style=\"text-decoration: underline;\">Mehltypen und Bezeichnung<\/span><\/strong><\/span><\/a><\/li>\n<\/ul>\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\/\"><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":15580,"parent":0,"comment_status":"open","ping_status":"open","template":"","rezept_kategorien":[2025],"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>Brotteiglinge richtig einschneiden - Einfach Backen \u2013 Marcel Paa<\/title>\n<meta name=\"description\" content=\"Brotteiglinge einschneiden, so geht&#039;s! 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