{"id":1306,"date":"2012-11-18T03:47:25","date_gmt":"2012-11-18T09:17:25","guid":{"rendered":"http:\/\/beiskjaer.eu\/blog\/?p=1306"},"modified":"2012-11-18T05:29:34","modified_gmt":"2012-11-18T10:59:34","slug":"det-perfekte-brod-by-jims-lahey","status":"publish","type":"post","link":"https:\/\/beiskjaer.eu\/blog\/?p=1306","title":{"rendered":"Det perfekte br\u00f8d…"},"content":{"rendered":"
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Ingredienser<\/strong><\/h4>\n<\/div>\n
1 g t\u00f8rg\u00e6r eller en klump almindelig g\u00e6r p\u00e5 st\u00f8rrelse med en \u00e6rt300 g vand400 g hvedemel8 g salt<\/p>\n

en gryde, der kan g\u00e5 i ovnen<\/p>\n

 <\/p>\n<\/div>\n

S\u00e5dan g\u00f8r du<\/strong>:<\/p>\n

Opl\u00f8s g\u00e6ren i vandet i en sk\u00e5l, og bland resten af ingredienserne i. Du skal ikke \u00e6lte, men bare vende melet med vand i 30 sekunder, indtil alt melet er v\u00e5dt.<\/p>\n

\"\"<\/a><\/p>\n

1.\u00a0\u00a0Ingredienserne vendes l\u00f8st sammen \u2013 den lange h\u00e6vning erstatter \u00e6ltning.<\/strong><\/p>\n

D\u00e6k sk\u00e5len med husholdningsfilm, og lad dejen st\u00e5 p\u00e5 bordet i 12-18 timer \u2013 18 timer er bedre end 12.<\/p>\n

\"\"<\/a><\/p>\n

2.\u00a0\u00a0Dejen efter 18 timer \u2013 nu har dejen dannet lange, elastiske strenge af gluten.<\/strong><\/p>\n

H\u00e6ld dejen ud p\u00e5 et meld\u00e6kket bord. Den flyder lidt ud. Fold den et par gange med h\u00e6nderne, f\u00f8rst p\u00e5 den ene led, s\u00e5 p\u00e5 den anden.<\/p>\n

\"\"<\/p>\n

3.\u00a0\u00a0Dejen foldes et par gange p\u00e5 bordet og formes til en l\u00f8s kugle.<\/strong><\/p>\n

L\u00e6g dejen op i en sk\u00e5l, der er smurt p\u00e5 indersiden, eller i et meld\u00e6kket viskestykke, der foldes rundt om dejen. Lad den h\u00e6ve i yderligere to timer.<\/p>\n

I mellemtiden s\u00e6tter du din gryde i en 250 grader varm ovn \u2013 helst en tyk emalje- eller st\u00f8bejernsgryde. Folk har dog med succes bagt br\u00f8det i almindelige metalgryder eller selv i en stegeso af glas med l\u00e5g. Gryden skal st\u00e5 i ovnen i mindst 30 minutter for at blive varm.<\/p>\n

Tag den brandvarme gryde ud, og h\u00e6ld med det samme dejen op i gryden \u2013 det kan v\u00e6re n\u00f8dvendigt at skrabe dejen ud med en dejskraber.<\/p>\n

\"\"<\/p>\n

4.\u00a0\u00a0Dejen lempes ned i en 250 grader varm gryde \u2013 gryden med l\u00e5g virker som en dampovn.<\/strong><\/p>\n

S\u00e6t gryden i ovnen med l\u00e5g p\u00e5, og bag i 30 minutter. Tag l\u00e5get af, s\u00e6nk temperaturen til 230 grader, og bag i yderligere 15 minutter. Tag br\u00f8det ud af ovnen, vip det ud af gryden og lad det afk\u00f8le p\u00e5 en rist i mindst to timer.<\/p>\n

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TIPS<\/strong><\/h4>\n
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If\u00f8lge magasinet Cook’s Illustrated kan du erstatte 1\/4 af v\u00e6sken med lys pilsner\u00f8l samt tils\u00e6tte en spiseskefuld eddike for at efterligne smagen af surdej. Det er snyd, men fungerer godt.<\/p>\n

Du kan erstatte en 1\/4 hvedemel eller mere med grovere melsorter.<\/p>\n

Den h\u00f8je varme i gryden s\u00f8rger normalt for, at br\u00f8det ikke br\u00e6nder p\u00e5, n\u00e5r det h\u00e6ldes i. Men du kan drysse lidt mel i gryden, lige f\u00f8r du h\u00e6lder dejen i, hvis du vil v\u00e6re p\u00e5 den sikre side. Dejen kan ogs\u00e5 efterh\u00e6ve i en sk\u00e5l foret med bagepapir, hvorefter du l\u00e6gger bagepapir og dej i gryden.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingredienser 1 g t\u00f8rg\u00e6r eller en klump almindelig g\u00e6r p\u00e5 st\u00f8rrelse med en \u00e6rt300 g vand400 g hvedemel8 g salt…<\/p>\n","protected":false},"author":59,"featured_media":1309,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[31,4],"tags":[],"class_list":["post-1306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-stuff","category-notes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/beiskjaer.eu\/blog\/wp-content\/uploads\/BR_D_jpg_552154y.jpg?fit=630%2C280&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p1wBMT-l4","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1306"}],"version-history":[{"count":7,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1306\/revisions"}],"predecessor-version":[{"id":1341,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1306\/revisions\/1341"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=\/wp\/v2\/media\/1309"}],"wp:attachment":[{"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beiskjaer.eu\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}