{"id":1780,"date":"2020-10-31T11:24:36","date_gmt":"2020-10-31T09:24:36","guid":{"rendered":"https:\/\/foodies.dk\/?p=1780"},"modified":"2020-10-31T11:24:36","modified_gmt":"2020-10-31T09:24:36","slug":"ciabatta-bagt-med-surdej","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=1780","title":{"rendered":"Ciabatta bagt med surdej"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3022.jpg?resize=1024%2C768&#038;ssl=1\" alt=\"\" class=\"wp-image-1775\" srcset=\"https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3022-scaled.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3022-scaled.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3022-scaled.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3022-scaled.jpg?resize=1536%2C1152&amp;ssl=1 1536w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3022-scaled.jpg?resize=2048%2C1536&amp;ssl=1 2048w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3022-scaled.jpg?resize=500%2C375&amp;ssl=1 500w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3022-scaled.jpg?w=2280&amp;ssl=1 2280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">S\u00e5 fik vi endeligt vore nye komfur og derfor igen ogs\u00e5 en ovn som kan varme ordentligt op uden at sl\u00e5 fra &#8211; og det skulle naturligvis fejres med lidt godt br\u00f8d.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lette luftige Italienske ciabatta br\u00f8d kr\u00e6ver 2 ting: Tipo 00 mel og en brandvarm ovn. Det f\u00f8rste for at give den rigtige lette krumme og det andet for at sikre de store flotte huller i br\u00f8det \ud83d\ude42<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3019.jpg?resize=1024%2C768&#038;ssl=1\" alt=\"\" class=\"wp-image-1774\" srcset=\"https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3019-scaled.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3019-scaled.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3019-scaled.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3019-scaled.jpg?resize=1536%2C1152&amp;ssl=1 1536w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3019-scaled.jpg?resize=2048%2C1536&amp;ssl=1 2048w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3019-scaled.jpg?resize=500%2C375&amp;ssl=1 500w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3019-scaled.jpg?w=2280&amp;ssl=1 2280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Disse nemme br\u00f8d kan (skal) forberedes i god tid og s\u00e5 bages lige inden de skal bruges. De er gode til alle dagens m\u00e5ltider og kan bruges b\u00e5de som flute og som landgangsbr\u00f8d.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Server det til for eksempel <a href=\"https:\/\/foodies.dk\/?p=11\" target=\"_blank\" rel=\"noreferrer noopener\">Muslinger<\/a>, brug det til crostini med dit yndlingsfyld, eller m\u00e5ske som en stor crouton p\u00e5 den franske <a href=\"https:\/\/foodies.dk\/?p=501\" target=\"_blank\" rel=\"noreferrer noopener\" title=\"https:\/\/foodies.dk\/?p=501\">l\u00f8gsuppe<\/a>?<\/p>\n\n\n\n<!--WPRM Recipe 1776-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Ciabatta bagt p\u00e5 surdej<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/i2.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3022-scaled.jpg?resize=150%2C150&amp;ssl=1\"\/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t<p>Let og luftigt Italiensk br\u00f8d med store huller og en sk\u00f8n smag.<\/p>\t<\/p>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>Starter<\/h4><ul><li>50 gr Surdej<\/li><li>25 gr Tipo 00 hvedemel<\/li><li>25 gr Vand<\/li><\/ul><h4>Dej<\/h4><ul><li>100 gr Starter<\/li><li>400 gr Vand<\/li><li>50 gr Olivenolie<\/li><li>400 gr Tipo 00 hvedemel<\/li><li>100 gr Durummel<\/li><li>12 gr Salt<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>Starter<\/h4><ol><li><p>Tag 50 gr surdej og tilf\u00f8r den 25 gr mel og 25 gr vand.<\/p><\/li><li><p>Lad starteren st\u00e5 til den er fuldt klar dvs ca fordoblet i st\u00f8rrelse og kun lige begyndt at falde igen. Med vores starter tager det som regel 4 til 6 timer alt efter k\u00f8kken temp og hvorn\u00e5r vi sidst fodrede vores surdej.<\/p><\/li><\/ol><h4>Dej<\/h4><ol><li><p>Kom den klargjorte starter op i en r\u00f8re sk\u00e5l sammen med 400gr vand og olivenolien. R\u00f8r rundt til den er opl\u00f8st.<\/p><\/li><li><p>Tilf\u00f8j de to meltyper og saltet.<\/p><\/li><li><p>R\u00f8r grundig sammen.<\/p><\/li><li><p>Nu skal dejen \u00e6ltes til den slipper sk\u00e5len (15.20 min). Det kan enten g\u00f8res i h\u00e5nden eller med r\u00f8remaskine. Vi foretr\u00e6kker r\u00f8remaskinen da det er en MEGET v\u00e5d dej.<\/p><\/li><li><p>N\u00e5r dejen er \u00e6ltet f\u00e6rdig kommes den i en oliesmurt sk\u00e5l og stilles til h\u00e6vning. Dejen skal h\u00e6ve ca 30% hvilket hos os typisk tager mellem 4-6 timer.<\/p><\/li><li><p>N\u00e5r dejen er h\u00e6vet kommes den i k\u00f8leskabet. Her skal den st\u00e5 mindst 4 timer, men gerne helt op til et par dage. Desto l\u00e6ngere den st\u00e5r i k\u00f8leskabet, desto mere smag vil surdejen udvikle.<\/p><\/li><\/ol><h4>Bagning<\/h4><ol><li><p>Kom bagest\u00e5l (eller bagesten) p\u00e5 en rist i ovnen og t\u00e6nd p\u00e5 fuld varme. Varm ovn og bagest\u00e5l op i 45-60 min.<\/p><\/li><li><p>Tag dejen ud af k\u00f8leskabet 30 min f\u00f8r det skal i ovnen og lad den st\u00e5 og varme lidt.<\/p><\/li><li><p>Lige inden bagning v\u00e6ltes dejen ud p\u00e5 et meld\u00e6kket bord &#8211; brug MEGET mel og gerne Durummel. Dejen deles i 4 lige store stykker og hvert stykke tr\u00e6kkes\/formes hurtigt til et aflangt firkantet flute inden det l\u00e6gges direkte p\u00e5 bagespaden. Vores spade kan have alle 4 p\u00e5 en gang og det kan bagest\u00e5let ogs\u00e5, men hvis man har mindre bagest\u00e5l eller spade, s\u00e5 skal br\u00f8det bages af 2 omgange. Man kan med fordel vente med at forme de 2 sidste br\u00f8d til lige inden de s\u00e5 skal bages.<\/p><\/li><li><p>Skru ovnen ned p\u00e5 250 gr varmluft og kom br\u00f8det i ovnen p\u00e5 bagest\u00e5let.<\/p><\/li><li><p>Bag br\u00f8det 13-15 min. Det skal lyde hult n\u00e5r man banker p\u00e5 det og der vil v\u00e6re nogle m\u00f8rke\/br\u00e6ndte punkter ved enderne.<\/p><\/li><li><p>Tag br\u00f8det ud og kom det p\u00e5 rist.<\/p><\/li><\/ol><h4>Servering<\/h4><ol><li><p>Kan nydes n\u00e6sten med det samme eller gemmes 3-4 dage. <\/p><br \/><img decoding=\"async\" src=\"https:\/\/i2.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/10\/IMG_3019-scaled.jpg?resize=150%2C150&amp;ssl=1\"\/><br \/><\/li><li><p>\u00d8nsker man at genopfriske den spr\u00f8de skorpe og lune br\u00f8det, s\u00e5 st\u00e6nkes br\u00f8det med lidt vand og kommes i en 250 gr varm ovn i ca 5 min.<\/p><\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<p>Samme dej kan bruges til boller. Form 8-12 boller alt efter \u00f8nsket st\u00f8rrelse og bag i 12-14 min.<\/p>\n\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>S\u00e5 fik vi endeligt vore nye komfur og derfor igen ogs\u00e5 en ovn som kan varme ordentligt op uden at sl\u00e5 fra &#8211; og det skulle naturligvis fejres med lidt godt br\u00f8d. Lette luftige Italienske ciabatta br\u00f8d kr\u00e6ver 2 ting: Tipo 00 mel og en brandvarm ovn. Det f\u00f8rste for at give den rigtige lette<\/p>\n<div class=\"more-link-wrap\"><a class=\"more-link button\" href=\"https:\/\/foodies.dk\/?p=1780\">Continue Reading<\/a><\/div>\n","protected":false},"author":1,"featured_media":0,"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":"Ciabatta bagt med surdej \n\n#madblog #madblogger #madinspiration #nemmad #aftensmad #sundmad #food #foodporn #opskrifter #opskrift #madlavning#deldinmad #inspiration #vegansk #foodblog #vegetarisk #bagning","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[3,15],"tags":[895,810,783,257,560,819],"class_list":["post-1780","post","type-post","status-publish","format-standard","hentry","category-bagvrk","category-sma-retter","tag-bagestaal","tag-bagning","tag-broed","tag-italiensk","tag-surdej","tag-surdejsbroed"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-sI","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1780"}],"version-history":[{"count":1,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1780\/revisions"}],"predecessor-version":[{"id":1782,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1780\/revisions\/1782"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}