{"id":1824,"date":"2018-04-22T17:31:43","date_gmt":"2018-04-22T17:31:43","guid":{"rendered":"http:\/\/madmedwinnie.dk\/?p=1824"},"modified":"2018-04-22T17:31:43","modified_gmt":"2018-04-22T17:31:43","slug":"langtidshaevede-ciabatta-broed","status":"publish","type":"post","link":"http:\/\/madmedwinnie.dk\/?p=1824","title":{"rendered":"Langtidsh\u00e6vede ciabatta br\u00f8d"},"content":{"rendered":"<h1><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1826\" src=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180422_192402_731-300x300.jpg\" alt=\"IMG_20180422_192402_731\" width=\"300\" height=\"300\" srcset=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180422_192402_731-300x300.jpg 300w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180422_192402_731-150x150.jpg 150w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180422_192402_731-768x768.jpg 768w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180422_192402_731-1024x1024.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/h1>\n<h1>Disse br\u00f8d er s\u00e5 nemme at bage, og s\u00e5 smager de himmelsk.<\/h1>\n<p><!--more--><\/p>\n<p>Hvordan bager man br\u00f8d sim bageren, hvor br\u00f8det er dejlig sej og med store huller inden i, og med en skorpe som knaser ved hvert bid? Jo det er faktisk slet ikke s\u00e5 sv\u00e6rt. Faktisk ville mine to store b\u00f8rn sagtens kunne lave det her br\u00f8d.<\/p>\n<p>Til 3 br\u00f8d har jeg brugt:<\/p>\n<ul>\n<li>7 dl koldt vand<\/li>\n<li>10-15 g g\u00e6r<\/li>\n<li>5 tsk salt<\/li>\n<li>15 g bageenzymer (jeg k\u00f8ber det p\u00e5 nettet, det er alts\u00e5 ikke s\u00e5 dyrt, og er bare godt i alt br\u00f8d)<\/li>\n<li>800 g manitoba mel (det kan man k\u00f8be i F\u00f8tex og Bilka. Ellers kan bruges tippo 00 mel)<\/li>\n<\/ul>\n<figure id=\"attachment_1827\" aria-describedby=\"caption-attachment-1827\" style=\"width: 225px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1827\" src=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180422_192200-225x300.jpg\" alt=\"dav\" width=\"225\" height=\"300\" srcset=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180422_192200-225x300.jpg 225w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180422_192200-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><figcaption id=\"caption-attachment-1827\" class=\"wp-caption-text\">Dette er bage enzymer, det f\u00e5r dejen til at h\u00e6ve bedre, og det g\u00f8r br\u00f8det mere sejt.\u00a0<\/figcaption><\/figure>\n<p>Du skal starte aftenen forinden, dejen skal nemlig h\u00e6ve 14 timer p\u00e5 k\u00f8kkenbordet.<\/p>\n<p>Du skal bruge en stor sk\u00e5l, jeg bruger h\u00e6vesk\u00e5len fra Tupperware, der kan v\u00e6re ret meget i den, og det skal der kunne v\u00e6re, da dejen h\u00e6ver MEGET.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1828\" src=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_162805-300x225.jpg\" alt=\"dav\" width=\"300\" height=\"225\" srcset=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_162805-300x225.jpg 300w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_162805-768x576.jpg 768w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_162805-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Start med at komme vand, g\u00e6r og salt i sk\u00e5len, r\u00f8r det ud med en gaffel. Drys herefter bageenzym i vandet. Kom nu mel i vandet, r\u00f8r det hurtig rundt med gaflen. Alt melet skal v\u00e6re v\u00e5dt. Dejen er en smule v\u00e5d og skal ikke \u00e6ltes. Da jeg har en h\u00e6vesk\u00e5l kommer jeg bare l\u00e5g over min sk\u00e5l. Hvis du ikke har l\u00e5g til din sk\u00e5l kom da husholdningsfilm eller en klippet frysepose over sk\u00e5len. Lad dejen st\u00e5 i 14 timer p\u00e5 k\u00f8kkenbordet. Pil ikke ved dejen undervejs, s\u00e5 falder den sammen.<\/p>\n<p>N\u00e6ste dag skal du inden du bager br\u00f8det t\u00e6nde for ovnen. Jeg t\u00e6nder p\u00e5 275 grader varmluft. Ovnen SKAL v\u00e6re varm n\u00e5r br\u00f8det s\u00e6ttes ind i ovnen.<\/p>\n<p>Kom godt med mel p\u00e5 k\u00f8kkenbordet. Jeg kommer 4 store h\u00e5ndfulde ud p\u00e5 bordet. H\u00e6ld den v\u00e5de boblende dej ud p\u00e5 bordet med mel. Nu skal der arbejdes lidt hurtigt. Vend dejen ind over sig selv, melet f\u00f8lger med.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_1829\" aria-describedby=\"caption-attachment-1829\" style=\"width: 300px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1829\" src=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_163005-300x225.jpg\" alt=\"dav\" width=\"300\" height=\"225\" srcset=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_163005-300x225.jpg 300w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_163005-768x576.jpg 768w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_163005-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-1829\" class=\"wp-caption-text\"><span style=\"color: #333333; font-family: 'Noto Serif', serif; font-size: 17px;\">Gentag processen 3 gange. Husk dejen skal IKKE \u00e6ltes, blot vendes ind over sig selv. Del nu dejen i tre stykker, jeg bruger en skarp kniv til det, da dejen er lidt sej at sk\u00e6re i. Tr\u00e6k stykkerne lidt l\u00e6ngere og vend stykkerne i mel.<\/span><\/figcaption><\/figure>\n<p>Kom dejen\/br\u00f8det over p\u00e5 en bageplade med bagepapir. Kom bradepanden i ovnen med det samme.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1830\" src=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_163305-300x225.jpg\" alt=\"dav\" width=\"300\" height=\"225\" srcset=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_163305-300x225.jpg 300w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_163305-768x576.jpg 768w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_163305-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Bag br\u00f8det i 20 minutter ikke p\u00e5 nederste rille, men rillen lige over.<\/p>\n<figure id=\"attachment_1831\" aria-describedby=\"caption-attachment-1831\" style=\"width: 225px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1831\" src=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180407_170313-225x300.jpg\" alt=\"dav\" width=\"225\" height=\"300\" srcset=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180407_170313-225x300.jpg 225w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180407_170313-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><figcaption id=\"caption-attachment-1831\" class=\"wp-caption-text\">Br\u00f8det f\u00e5r lidt m\u00f8rke pletter.\u00a0<\/figcaption><\/figure>\n<p>Br\u00f8det smager bedst den dag det er bagt. Men det smager til geng\u00e6ld s\u00e5 godt, at man sagtens kan spise alt br\u00f8det.<\/p>\n<figure id=\"attachment_1832\" aria-describedby=\"caption-attachment-1832\" style=\"width: 225px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1832\" src=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_180924-225x300.jpg\" alt=\"dav\" width=\"225\" height=\"300\" srcset=\"http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_180924-225x300.jpg 225w, http:\/\/madmedwinnie.dk\/wp-content\/uploads\/2018\/04\/IMG_20180414_180924-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><figcaption id=\"caption-attachment-1832\" class=\"wp-caption-text\">Og s\u00e5 med lidt sm\u00f8r, det smager sk\u00f8nt.\u00a0<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Disse br\u00f8d er s\u00e5 nemme at bage, og s\u00e5 smager de himmelsk.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47,1,49],"tags":[],"_links":{"self":[{"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=\/wp\/v2\/posts\/1824"}],"collection":[{"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1824"}],"version-history":[{"count":2,"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=\/wp\/v2\/posts\/1824\/revisions"}],"predecessor-version":[{"id":1833,"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=\/wp\/v2\/posts\/1824\/revisions\/1833"}],"wp:attachment":[{"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1824"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/madmedwinnie.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}