{"id":1318,"date":"2021-03-08T16:18:23","date_gmt":"2021-03-08T16:18:23","guid":{"rendered":"http:\/\/3300poul.dk\/?p=1318"},"modified":"2021-03-08T16:18:23","modified_gmt":"2021-03-08T16:18:23","slug":"jim-laheys-perfekte-broed","status":"publish","type":"post","link":"https:\/\/3300poul.dk\/?p=1318","title":{"rendered":"Jim Laheys perfekte br\u00f8d"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Der anvendes:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 gram t\u00f8rg\u00e6r eller en klump almindelig g\u00e6r p\u00e5 st\u00f8rrelse med en \u00e6rt<\/li><li>300 gram vand<\/li><li>400 gram hvedemel<\/li><li>8 gram salt<\/li><li>en gryde, der kan g\u00e5 i ovnen<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Fremgangsm\u00e5de:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Opl\u00f8s g\u00e6ren i vandet i en sk\u00e5l og bland resten af ingredienserne i. Du skal ikke \u00e6lte, men bare vende melet ved vand i 30 sekunder, indtil melet er v\u00e5dt. Den lange h\u00e6vning erstatter \u00e6ltningen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2: D\u00e6k sk\u00e5len med husholdningsfilm og lad dejen st\u00e5 p\u00e5 bordet i 12 \u2013 18 timer \u2013 og husk at 18 timer er bedre end 12 timer. Efter 18 timer har dejen dannet lange, elastiske strenge af gluten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3: 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 denne ene led, s\u00e5 p\u00e5 den anden. L\u00e6g dejen op i en sk\u00e5l der er smurt p\u00e5 indersiden, eller i et meld\u00e6kket viskestykke, der foldes om dejen. Lad den h\u00e6ve i yderlig 2 timer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4: I mellemtiden s\u00e6tter du din gryde (gerne af st\u00f8bejern) i en 250 grader varm ovn. Gryden skal st\u00e5 i ovnen i mindst 30 minutter for at blive varm.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5: 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. 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 yderlig 15 minutter. Tag br\u00f8det ud af ovnen, vip det ud af gryden og lad det afk\u00f8le p\u00e5 en rist i mindst 2 timer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tips: If\u00f8lge magasinet Cooks Illustrated kan man erstatte 25 % 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\n\n\n<p class=\"wp-block-paragraph\">Man kan erstatte 25 % af hvedemelet med grovere melsorter.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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 man kan drysse lidt mel i gryden, lige f\u00f8r man h\u00e6lder dejen i, hvis man vil v\u00e6re p\u00e5 den sikre side. Dejen kan ogs\u00e5 efterh\u00e6ve i en sk\u00e5l foret med bagepapir, hvorefter man l\u00e6gger bagepapir og dej i gryden. Gryden med l\u00e5g virker som en dampovn.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Der anvendes: 1 gram t\u00f8rg\u00e6r eller en klump almindelig g\u00e6r p\u00e5 st\u00f8rrelse med en \u00e6rt 300 gram vand 400 gram hvedemel 8 gram salt en gryde, der kan g\u00e5 i ovnen Fremgangsm\u00e5de: Opl\u00f8s g\u00e6ren i vandet i en sk\u00e5l og bland resten af ingredienserne i. Du skal ikke \u00e6lte, men bare vende melet ved vand [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[67],"tags":[33],"class_list":["post-1318","post","type-post","status-publish","format-standard","hentry","category-broed","tag-alle-opskrifter"],"_links":{"self":[{"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/posts\/1318","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/3300poul.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1318"}],"version-history":[{"count":1,"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/posts\/1318\/revisions"}],"predecessor-version":[{"id":1319,"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/posts\/1318\/revisions\/1319"}],"wp:attachment":[{"href":"https:\/\/3300poul.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1318"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/3300poul.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1318"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/3300poul.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}