{"id":6147,"date":"2016-10-23T20:10:35","date_gmt":"2016-10-23T18:10:35","guid":{"rendered":"https:\/\/www.stenmelin.se\/koket\/?p=6147"},"modified":"2016-10-23T20:16:54","modified_gmt":"2016-10-23T18:16:54","slug":"sangfrokens-brod-ett-suverant-gott-baguettliknande-brod","status":"publish","type":"post","link":"https:\/\/www.stenmelin.se\/koket\/2016\/10\/sangfrokens-brod-ett-suverant-gott-baguettliknande-brod\/","title":{"rendered":"S\u00e5ngfr\u00f6kens br\u00f6d – ett suver\u00e4nt gott baguettliknande br\u00f6d"},"content":{"rendered":"

12-15 dl vetemj\u00f6l special eller Manitoba Cream
\n6-7 dl iskallt vatten
\n15 gr f\u00e4rsk j\u00e4st
\n2 tsk salt<\/p>\n

\"S\u00e5ngfr\u00f6ken<\/a>

S\u00e5ngfr\u00f6ken ogr\u00e4ddad<\/p><\/div>\n

    \n
  1. Blanda vatten och mj\u00f6l i hush\u00e5llsassistenten (har du ingen k\u00f6r med elvisp). Blanda in mj\u00f6let eftersom s\u00e5 att det inte blir en f\u00f6r fast deg, degen ska vara mycket l\u00f6s.<\/li>\n
  2. Smula \u00f6ver j\u00e4sten och forts\u00e4tt arbeta degen<\/li>\n
  3. Tills\u00e4tt saltet och forts\u00e4tt arbeta degen, du ska arbeta\u00a0degen i assistenten i minst tio minuter. Efter ett tag m\u00e4rker du att degen \u00f6verg\u00e5r fr\u00e5n att vara rinnig till att bli v\u00e4ldigt l\u00f6s och seg n\u00e4stan klistrig.<\/li>\n
  4. L\u00e5t j\u00e4sa 3-4 timmar i rumstemperatur, t\u00e4ck bunken med plastfilm. Du kan j\u00e4sa degen l\u00e4ngre men d\u00e5 m\u00e5ste du st\u00e4lla den i kylen.<\/li>\n
  5. H\u00e4ll ut degen p\u00e5 ett mj\u00f6lat bord. OBS degen ska inte arbetas bara delas mitt itu med vass kniv och sedan snurras till tv\u00e5 l\u00e5nga br\u00f6d som l\u00e4ggs p\u00e5 pl\u00e5t.<\/li>\n
  6. V\u00e4rm ugnen till 300 grader, br\u00f6den beh\u00f6ver bara j\u00e4sa medan ugnen blir varm.<\/li>\n
  7. S\u00e4tt en sk\u00e5l vatten i ugnen, sk\u00e5ra br\u00f6den och sedan in i ugnen<\/li>\n
  8. Gr\u00e4dda 10 – 15 min eller till br\u00f6den f\u00e5r f\u00e4rg, s\u00e4nk v\u00e4rmen till 200 grader och gr\u00e4dda f\u00e4rdigt\u00a0(10 – 15 minuter p\u00e5 ett ungef\u00e4r)<\/li>\n
  9. F\u00f6rvara br\u00f6den \u00f6ppet f\u00f6r att beh\u00e5lla skorpan, detta br\u00f6d \u00e4r godast nybakat och perfekt\u00a0till bruschetta.<\/li>\n<\/ol>\n
    \"Gr\u00e4ddad<\/a>

    Gr\u00e4ddad s\u00e5ngfr\u00f6ken<\/p><\/div>\n

    En variant \u00e4r att blanda i ca 20 smakrika oliver i degen. V\u00e4ldigt gott!<\/p>\n

    \"S\u00e5ngfr\u00f6ken<\/a>

    S\u00e5ngfr\u00f6ken oliv<\/p><\/div>\n

    \"\"<\/a>

    S\u00e5ngfr\u00f6kens vallmo, kuvert<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

    12-15 dl vetemj\u00f6l special eller Manitoba Cream 6-7 dl iskallt vatten 15 gr f\u00e4rsk j\u00e4st 2 tsk salt Blanda vatten och mj\u00f6l i hush\u00e5llsassistenten (har du ingen k\u00f6r med elvisp). Blanda in mj\u00f6let eftersom s\u00e5 att det inte blir en f\u00f6r fast deg, degen ska vara mycket l\u00f6s. Smula \u00f6ver j\u00e4sten och forts\u00e4tt arbeta degen […]<\/p>\n","protected":false},"author":1,"featured_media":6148,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[160],"class_list":["post-6147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakat","tag-vetemjol"],"_links":{"self":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/6147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/comments?post=6147"}],"version-history":[{"count":6,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/6147\/revisions"}],"predecessor-version":[{"id":6459,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/6147\/revisions\/6459"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media\/6148"}],"wp:attachment":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media?parent=6147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/categories?post=6147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/tags?post=6147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}