{"id":67,"date":"2009-01-24T17:54:20","date_gmt":"2009-01-24T16:54:20","guid":{"rendered":"http:\/\/lotta.hellstrom.st\/blog\/?p=67"},"modified":"2009-01-24T17:56:30","modified_gmt":"2009-01-24T16:56:30","slug":"surdegsbrod-med-bonor-och-apple","status":"publish","type":"post","link":"https:\/\/lotta.agholme.se\/blog\/?p=67","title":{"rendered":"Surdegsbr\u00f6d med b\u00f6nor och \u00e4pple"},"content":{"rendered":"<p>Dagens br\u00f6d \u00e4r inspirerat av <a href=\"http:\/\/paindemartin.blogspot.com\">Martins<\/a> potatisbr\u00f6d med kummin, men d\u00e5 jag varken hade potatis eller kummin hemma s\u00e5 blev det egentligen ett helt annat br\u00f6d. Surdegen friskade jag upp redan ig\u00e5r kv\u00e4ll och i morse var den h\u00e4rligt bubblig!<\/p>\n<p>S\u00e5h\u00e4r bakade jag mitt br\u00f6d:<\/p>\n<p><i><b>Surdeg:<\/i><\/b><br \/>\n100 g surdegsgrund<br \/>\n180 g r\u00e5gmj\u00f6l<br \/>\n300 g ljummet vatten<\/p>\n<p>Blanda i en bunke och l\u00e5t st\u00e5 ca 12 timmar, jag st\u00e4llde bunken i sk\u00e5pet ovanf\u00f6r kylen, d\u00e4r \u00e4r det varmt o gott!<br \/>\n<div id=\"attachment_109\" style=\"width: 410px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-109\" src=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2009\/01\/surdeg1.jpg\" alt=\"Surdegen var riktigt bubblig i morse!\" title=\"surdeg1\" width=\"400\" height=\"250\" class=\"size-full wp-image-109\" \/><p id=\"caption-attachment-109\" class=\"wp-caption-text\">Surdegen var riktigt bubblig i morse!<\/p><\/div><\/p>\n<p><i><b>Degen:<\/i><\/b><br \/>\nSurdegen fr\u00e5n g\u00e5rdagskv\u00e4llen<br \/>\n150 g b\u00f6nor, mosade (jag hade kokade Adzukib\u00f6nor, men h\u00e4r funkar nog det mesta)<br \/>\n150 g rivet \u00e4pple<br \/>\n200 g fil<br \/>\n50g ljummet vatten<br \/>\n50 g honung<br \/>\n200 g r\u00e5gmj\u00f6l<br \/>\n500 g vetemj\u00f6l special<br \/>\n25 g salt<\/p>\n<p>&#8211; Blanda allt i assistenten och k\u00f6r 10-15 min, (det tog ca 12 minuter f\u00f6r mig), lite l\u00e5ngsammare i b\u00f6rjan och lite snabbare mot slutet.<br \/>\n&#8211; L\u00e5t j\u00e4sa i en oljad l\u00e5da ca 4 timmar, eller tills den vuxit till dubbel storlek.<br \/>\n<div id=\"attachment_108\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-108\" src=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2009\/01\/deginnan.jpg\" alt=\"Degen f\u00f6re fyra timmars j\u00e4sning\" title=\"deginnan\" width=\"250\" height=\"156\" class=\"size-full wp-image-108\" \/><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-108\" src=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2009\/01\/degefter.jpg\" alt=\"Degen efter fyra timmars j\u00e4sning\" title=\"deginnan\" width=\"250\" height=\"156\" class=\"size-full wp-image-108\" \/><p id=\"caption-attachment-108\" class=\"wp-caption-text\">Degen f\u00f6re och efter fyra timmars j\u00e4sning<\/p><\/div><\/p>\n<p>&#8211; H\u00e4ll ut degen p\u00e5 mj\u00f6lat bord, dela i tv\u00e5 delar, jobba den lite f\u00f6rsiktigt och forma till tv\u00e5 br\u00f6d. Jag lade sedan mina i j\u00e4skorgar, men de skulle nog kunna j\u00e4sas utan ocks\u00e5.<br \/>\n&#8211; L\u00e5t j\u00e4sa ca en och en halv till tv\u00e5 timmar (jag f\u00f6rhastade mig lite, s\u00e5 tv\u00e5 timmar \u00e4r nog b\u00e4ttre)<br \/>\n&#8211; V\u00e4rm ugnen till 275 grader, s\u00e4tt in en pl\u00e5t.<br \/>\n&#8211; F\u00f6r \u00f6ver br\u00f6den till den varma pl\u00e5ten, snitta lite som du k\u00e4nner f\u00f6r och s\u00e4tt in br\u00f6den. Spruta samtidigt in lite vatten i ugnen, eller ha i ett par isbitar i en pl\u00e5t p\u00e5 botten av ugnen. Vatten\u00e5ngan f\u00e5r br\u00f6den att resa sig b\u00e4ttre.<br \/>\n&#8211; S\u00e4nk temperaturen till 200 grader efter ca 5 min<br \/>\n&#8211; Efter ca 15 minuter \u00f6ppnade jag ungsluckan f\u00f6r att v\u00e4dra lite och passade p\u00e5 att s\u00e4tta in en termometer i br\u00f6det<br \/>\n&#8211; N\u00e4r innertemperaturen i br\u00f6det n\u00e5tt 98 grader \u00e4r de klara!<br \/>\n&#8211; L\u00e5t svalna p\u00e5 galler. Surdegsbr\u00f6d m\u00e5r bra av att vila ett dygn innan man hugger in p\u00e5 det, \u00e4ven om det \u00e4r sv\u00e5rt att l\u00e5ta det vara n\u00e4r hela k\u00f6ket luktar nybakat!<br \/>\n<div id=\"attachment_106\" style=\"width: 410px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-106\" src=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2009\/01\/brodklart.jpg\" alt=\"Resultatet av dagens br\u00f6dbak - tv\u00e5 h\u00e4rliga limpor\" title=\"brodklart\" width=\"400\" height=\"250\" class=\"size-full wp-image-106\" \/><p id=\"caption-attachment-106\" class=\"wp-caption-text\">Resultatet av dagens br\u00f6dbak - tv\u00e5 h\u00e4rliga limpor<\/p><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dagens br\u00f6d \u00e4r inspirerat av Martins potatisbr\u00f6d med kummin, men d\u00e5 jag varken hade potatis eller kummin hemma s\u00e5 blev det egentligen ett helt annat br\u00f6d. Surdegen friskade jag upp redan ig\u00e5r kv\u00e4ll och i morse var den h\u00e4rligt bubblig! S\u00e5h\u00e4r bakade jag mitt br\u00f6d: Surdeg: 100 g surdegsgrund 180 g r\u00e5gmj\u00f6l 300 g ljummet [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,16],"tags":[],"class_list":["post-67","post","type-post","status-publish","format-standard","hentry","category-baka","category-brod"],"_links":{"self":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/67","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=67"}],"version-history":[{"count":23,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/67\/revisions"}],"predecessor-version":[{"id":117,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/67\/revisions\/117"}],"wp:attachment":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}