{"id":2075,"date":"2009-10-05T19:11:26","date_gmt":"2009-10-05T19:11:26","guid":{"rendered":"http:\/\/www.parnes.com\/wordpress\/index.php\/2009\/10\/05\/baguetter\/"},"modified":"2009-10-05T19:11:26","modified_gmt":"2009-10-05T19:11:26","slug":"baguetter","status":"publish","type":"post","link":"https:\/\/www.parnes.com\/blog\/index.php\/2009\/10\/05\/baguetter\/","title":{"rendered":"Baguetter"},"content":{"rendered":"<p>idag var det dags att baka baguetter. 6.4Kg deg blev det som resulterade i 13 avl\u00e5nga br\u00f6d. Jag gjorde en poolish ig\u00e5r (dvs en f\u00f6rdeg) som fick st\u00e5 i kyl i n\u00e4stan 24h. Denna degade jag till med mer mj\u00f6l, salt och vatten och den fick st\u00e5 ytterligare 30 minuter i kylen. Sedan var det dags att g\u00f6ra baguetter, ca 470g deg per br\u00f6d som sedan fick j\u00e4sa 30 minuter till innan jag snittade dem tv\u00e5 g\u00e5nger l\u00e4ngst en l\u00e5ngsidan. Tyv\u00e4rr har jag ingen \u00e5ngugn s\u00e5 vi stoppade in en djup pl\u00e5t medan ugnen v\u00e4rmdes och p\u00e5 denna h\u00e4llde vi kokande vatten precis efter vi satte i br\u00f6den f\u00f6r bakning. Vi bakade br\u00f6den i f\u00f6rst 280 grader i 5 minuter och sedan i 200 grader i 25 minuter. Receptet \u00e4r kanske i st\u00f6rsta laget men nu f\u00e5r vi \u00e4ta baguetter tills vi storknar \ud83d\ude42<\/p>\n<p>Receptet och inspirationen kommer fr\u00e5n boken <a href=\"http:\/\/www.eldrimner.com\/1685.rapporter_bocker.html\">Manfred Enokssons &#8220;Bakverksta&#8217;n&#8221; utgiven av Eldrimner<\/a> och jag hittade till boken via <a href=\"http:\/\/saltakvarn.wordpress.com\/2009\/09\/17\/bakverkstan-handbok-for-hantverksbagare-och-surdegsnordar\/\">Salt\u00e5 Kvarns twitter\/blog<\/a>.<\/p>\n<p>Vad tycker ni om resultatet?<\/p>\n<p style=\"text-align: center;\">&nbsp;&nbsp;&nbsp;<a href=\"https:\/\/www.parnes.com\/blog\/091005 - 1.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.parnes.com\/blog\/091005 - 1-tm.jpg\" width=\"480\" height=\"360\" alt=\"091005 - 1.jpg\" \/><\/a><\/p>\n<p style=\"text-align: center;\">H\u00e4r st\u00e5r de p\u00e5 sista j\u00e4sning innan de ska in i ugnen.<\/p>\n<p style=\"text-align: center;\">\n<a href=\"https:\/\/www.parnes.com\/blog\/091005 - 2.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.parnes.com\/blog\/091005 - 2-tm.jpg\" width=\"480\" height=\"360\" alt=\"091005 - 2.jpg\" \/><\/a><\/p>\n<p style=\"text-align: center;\">och h\u00e4r \u00e4r slutresultatet. Den lilla br\u00f6dbiten p\u00e5 bilden \u00e4r det enda som blev kvar av de tv\u00e5 baguetter som vi \u00e5t till kv\u00e4llsmat med Karin och Anja.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>idag var det dags att baka baguetter. 6.4Kg deg blev det som resulterade i 13 avl\u00e5nga br\u00f6d. Jag gjorde en poolish ig\u00e5r (dvs en f\u00f6rdeg) som fick st\u00e5 i kyl i n\u00e4stan 24h. Denna degade jag till med mer mj\u00f6l, salt och vatten och den fick st\u00e5 ytterligare 30 minuter i kylen. Sedan var det &hellip; <a href=\"https:\/\/www.parnes.com\/blog\/index.php\/2009\/10\/05\/baguetter\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Baguetter<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,9],"tags":[],"class_list":["post-2075","post","type-post","status-publish","format-standard","hentry","category-food","category-photo"],"_links":{"self":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2075","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=2075"}],"version-history":[{"count":0,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/2075\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=2075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=2075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=2075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}