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{"id":42,"date":"2015-03-05T21:21:00","date_gmt":"2015-03-05T21:21:00","guid":{"rendered":"http:\/\/magublacook.tk\/2015\/03\/franzosisches-pesto-gefulltes-baguette-french-pesto-filled-baguette\/"},"modified":"2015-03-05T21:21:00","modified_gmt":"2015-03-05T21:21:00","slug":"franzosisches-pesto-gefulltes-baguette-french-pesto-filled-baguette","status":"publish","type":"post","link":"https:\/\/en.magublacook.eu\/index.php\/2015\/03\/05\/franzosisches-pesto-gefulltes-baguette-french-pesto-filled-baguette\/","title":{"rendered":"Franz\u00f6sisches Pesto gef\u00fclltes Baguette | French Pesto filled Baguette"},"content":{"rendered":"<p>Letzte Woche war es wieder so weit, der erste B\u00e4rlauch in diesem Jahr. In allj\u00e4hrlicher &#8220;Tradition&#8221; wurde dieser sofort zu einem leckeren Pesto verarbeitet. Dabei entstand die Idee f\u00fcr dieses schmackhafte und vegane Rezept.<\/p>\n<div>\n<div itemprop=\"ingredient\"><a href=\"http:\/\/2.bp.blogspot.com\/-YQ28m_kD2SM\/VPjBKC4UCdI\/AAAAAAAADsQ\/ABVE2jcQzQY\/s1600\/PestoBaguetteQWeb.jpg\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" alt=\"Baguette fresh from the oven\" border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-YQ28m_kD2SM\/VPjBKC4UCdI\/AAAAAAAADsQ\/ABVE2jcQzQY\/s1600\/PestoBaguetteQWeb.jpg\" height=\"319\" title=\"French Pesto filled Baguette\" width=\"320\" \/><\/a><\/p>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\">Zutaten (4 Portionen)<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Aufwand: medium<\/i><\/span><\/h4>\n<p><span style=\"color: #073763;\">300g Weizenmehl<\/span><br \/><span style=\"color: #073763;\">100g Dinkelmehl<\/span><br \/><span style=\"color: #073763;\">1 Pkg Trockenhefe<\/span><br \/><span style=\"color: #073763;\">300ml lauwarmes Wasser<\/span><br \/><span style=\"color: #073763;\">1 TL Zucker<\/span><br \/><span style=\"color: #073763;\">2 TL Salz<\/span><br \/><span style=\"color: #783f04;\">200g frischen B\u00e4rlauch<\/span><br \/><span style=\"color: #783f04;\">100g Cashewn\u00fcsse<\/span><br \/><span style=\"color: #783f04;\">80g Parmesan (Pangritata f\u00fcr Veganer)<\/span><br \/><span style=\"color: #783f04;\">1dl Oliven\u00f6l<\/span><br \/><span style=\"color: #783f04;\">Salz, Pfeffer<\/span><\/div>\n<\/div>\n<h3>\n<p><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<p><span style=\"color: #0c343d;\">Beginnen wir mit dem Teig. Mehl, Germ, Salz und Zucker kommen in die K\u00fcchenmaschine und werden mit dem Knethaken vermischt. Nach und nach wird das Wasser hinzugegeben, dabei sollte die Knetgeschwindigkeit der Maschine variiert werden, sodass der Teig wirklich vollst\u00e4ndig durchgeknetet wird. Nach 10 Minuten wird die Sch\u00fcssel zugedeckt zur Seite gestellt.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #783f04;\">Als n\u00e4chstes wird der B\u00e4rlauch gut gewaschen und in einen Blender gegeben. Zum B\u00e4rlauch wird das \u00d6l und der in kleinere St\u00fccke geschnittene Parmesan hinzugef\u00fcgt. Anschlie\u00dfend werden die Cashewn\u00fcsse kurz in etwas \u00d6l anger\u00f6stet und kommen ebenfalls in den Blender. Nun wird die Mischung mit dem Blender zerhackt und vermischt, bis ein leckeres Pesto mit einer \u00f6ligen Konsistenz ensteht. Die Masse wird noch mit Salt und Pfeffer abgeschmeckt und in einem Glas gelagert.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #0c343d;\">Nun sollte auch der Teig auf die doppelte Gr\u00f6\u00dfe angewachsen sein. Dieser wird nun in 4 Portionen geteilt und auf einer mehligen Fl\u00e4che l\u00e4nglich ausgerollt. Anschlie\u00dfend wird der Teig in der Mitte mit etwas Pesto bef\u00fcllt, zusammengefaltet und erneut ausgerollt. Dieser Vorgang wird ungef\u00e4hr 3 mal wiederholt. Am Ende wird der Teig zu einer l\u00e4ngeren Nudel geformt, eingedreht und, mit Wasser bestrichen, zur Seite gestellt.<\/span><br \/><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"color: #0c343d;\">Die franz\u00f6sischen Baguettes kommen nun gemeinsam mit einer gro\u00dfen Schale Wasser in das auf 230\u00b0C vorgeheizte Rohr. Nach etwa 30 Minuten sollte das Baguette au\u00dfen braun und knusprig und innen eine luftige und weiche Konsistenz haben!<\/span><\/p>\n<div><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/p>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\">Ingredients&nbsp;<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Effort: medium<\/i><\/span><\/h4>\n<\/div>\n<div><span style=\"color: #073763;\">300g wheat flour<\/span><br \/><span style=\"color: #073763;\">100g spelt flour<\/span><br \/><span style=\"color: #073763;\">1 Pkg dry yeast<\/span><br \/><span style=\"color: #073763;\">300ml water at room temperature<\/span><br \/><span style=\"color: #073763;\">1 tsp. sugar<\/span><br \/><span style=\"color: #073763;\">2 tsp. salt<\/span><br \/><span style=\"color: #783f04;\">200g fresh wild garlic<\/span><br \/><span style=\"color: #783f04;\">100g cashew nuts<\/span><br \/><span style=\"color: #783f04;\">80g parmesan (pangritata for vegan version)<\/span><br \/><span style=\"color: #783f04;\">1dl olive oil<\/span><br \/><span style=\"color: #783f04;\">salt, pepper<\/span><\/div>\n<p><\/p>\n<div><\/div>\n<p> <\/p>\n<h3 style=\"color: black;\"><span style=\"color: #f9cb9c;\"><br \/><\/span><\/h3>\n<h3 style=\"color: black;\"><span style=\"color: #f9cb9c;\">Preparation<\/span><\/h3>\n<div><span style=\"color: #0c343d;\">For the dough we have to put the flour, yeast, salt and pepper into the kitchen machine and mix it togehter with the dough hook. Now add the water bit by bit. After 10 minutes put a towel onto the bowl and place it at some warm place.<\/span><\/p>\n<div style=\"color: black;\"><\/div>\n<div style=\"color: black;\"><span style=\"color: #783f04;\">For the next step we have to wash the wild garlic and put it together with the oil and parmesan into the food processor. Then roast the cashew nuts for a few seconds in oil and put them into the machine too. Now process the food with the machine till it has a beautiful greasy texture. Add some salt and pepper and store it in some kind of jar.<\/span><\/div>\n<div style=\"color: black;\"><\/div>\n<div style=\"color: black;\"><span style=\"color: #0c343d;\">Meanwhile the dough should have doubled. Put it out of the bowl and cut it into 4 portions. Now roll the dough and bring it into an elongated shape. Afterwards put some wild garlic pesto onto the dough, fold and roll it again. Repeat this procedure about 3 times and form a long noodle at the end. Twist the baguette, put some water on it and let it rest for 10 minutes.<\/span><\/div>\n<div style=\"color: black;\"><\/div>\n<p><span style=\"color: #0c343d;\">After that put the french baguettes into the oven at 230\u00b0C (preheated) with a big bowl of water. About 30 minutes later the baguettes should have a brown and crunchy crust, but be soft and fluffy inside.<\/span><\/p>\n<div style=\"color: black; margin: 0px;\"><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"background-color: white; color: #073763; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">Enjoy it \ud83d\ude42 !<\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Letzte Woche war es wieder so weit, der erste B\u00e4rlauch in diesem Jahr. In allj\u00e4hrlicher &#8220;Tradition&#8221; wurde dieser sofort zu einem leckeren Pesto verarbeitet. Dabei entstand die Idee f\u00fcr dieses [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[32],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Franz\u00f6sisches Pesto gef\u00fclltes Baguette | French Pesto filled Baguette - Magublacook<\/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:\/\/en.magublacook.eu\/index.php\/2015\/03\/05\/franzosisches-pesto-gefulltes-baguette-french-pesto-filled-baguette\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Franz\u00f6sisches Pesto gef\u00fclltes Baguette | French Pesto filled Baguette - Magublacook\" \/>\n<meta property=\"og:description\" content=\"Letzte Woche war es wieder so weit, der erste B\u00e4rlauch in diesem Jahr. 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