{"id":8217,"date":"2020-04-17T20:06:30","date_gmt":"2020-04-17T20:06:30","guid":{"rendered":"https:\/\/chefmartino.se\/?p=8217"},"modified":"2020-09-28T18:24:53","modified_gmt":"2020-09-28T18:24:53","slug":"how-to-bake-in-a-dutch-owen","status":"publish","type":"post","link":"https:\/\/chefmartino.se\/da\/hvordan-man-bager-i-en-gryde\/","title":{"rendered":"S\u00e5dan bages i en gryderet!"},"content":{"rendered":"
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At bage i en gryde eller som det kaldes \"Dutch Owen\" har mange fordele v\u00e6rd at pr\u00f8ve. <\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Jeg synes, du skal pr\u00f8ve at bage i en \"Dutch Owen\"<\/strong> n\u00e5r du bager dit br\u00f8d. Dette betyder, at fugtigheden forbliver inde i gryden. Den samme effekt som at h\u00e6lde et glas vand de f\u00f8rste 10 minutter p\u00e5 en plade i ovnen.\u00a0Og varmen er ogs\u00e5 j\u00e6vnt fordelt i Dutch Oven<\/strong>, og br\u00f8det bliver saftigt og crunchy.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ikke s\u00e5 vigtigt, men hvis du vil have rundt br\u00f8d skal du bruge rund gryderet. S\u00f8rg for at opvarme gryden ved ugens h\u00f8jeste temperatur \/250-275C) ca. 20-30min f\u00f8r br\u00f8det skal l\u00e6gges i.<\/p>

Her er linket til min grundl\u00e6ggende opskrift p\u00e5 surdeig<\/a><\/p>

PS \/<\/strong><\/em><\/p>

Min gryde er fra\u00a0Ittala Hackman Tools<\/a> som jeg udviklede i midten af \u200b\u200b90'erne sammen med designeren Bj\u00f6rn Dahlstr\u00f6m<\/i><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Men f\u00f8rst skal du se p\u00e5 filmen, hvordan jeg gjorde det!<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nu starter vi!<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1. N\u00e5r du har formet br\u00f8det og lader det g\u00e6res i henhold til opskriften, bringes det til stuetemperatur en time f\u00f8r bagning.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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2. Fold et bagepapir to gange.\u00a0<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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3. Fold papiret i en kegle eller stiver. M\u00e5l derefter fra midten af \u200b\u200bdejen, og tils\u00e6t et par centimeter. Derefter rives overflod af papir og voila af - du har en rund cirkel papir.\u00a0<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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4. Drej derefter dejen p\u00e5 hovedet p\u00e5 et fad eller bakke.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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5. L\u00f8ft h\u00e5ndkl\u00e6det forsigtigt (det kan sidde fast i h\u00e5ndkl\u00e6det)<\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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6. Sk\u00e6r derefter dejen med en skarp kniv eller et barberblad: ca. 5 mm dybt i hurtig bev\u00e6gelse.\u00a0<\/span>faster strokes makes a cleaner cut.\u00a0<\/span><\/p><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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7. Brug bagepapiret til at tr\u00e6kke dejen forsigtigt ned i gryden.\u00a0<\/span><\/p><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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8. S\u00e6t gryden tilbage i ovnen med l\u00e5g p\u00e5. Nu begynder dejen at h\u00e6ve.<\/p>

Remove the lid after 10 minutes.<\/em><\/strong><\/p>

.\u00a0<\/p><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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9. M\u00e5l temperaturen i midten af \u200b\u200bbr\u00f8det efter yderligere 20 minutter og fjern det, n\u00e5r temperaturen er omkring 95-97 grader.<\/p><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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10. Voila - nu har du et saftigt br\u00f8d med en spr\u00f8d og god skorpe at nyde.\u00a0<\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Lad br\u00f8det afk\u00f8le godt, inden du sk\u00e6rer et stykke ... nyd med et klik koldt sm\u00f8r.<\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Happy Baking - Good Baking<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Baking in an “Dutch owen” has several benefits and is worth a try. I think you should try to use a Dutch oven to bake your sourdough bread. It causes the steam to remain in the pot. The effect is the same as pouring a glass of water the first 10 minutes into an oven […]<\/p>","protected":false},"author":1,"featured_media":8482,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_mi_skip_tracking":false,"footnotes":""},"categories":[465,64],"tags":[463,514],"class_list":["post-8217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-chef-martinos-recipes","tag-baking","tag-dutch-oven"],"_links":{"self":[{"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/posts\/8217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/comments?post=8217"}],"version-history":[{"count":19,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/posts\/8217\/revisions"}],"predecessor-version":[{"id":9229,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/posts\/8217\/revisions\/9229"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/media\/8482"}],"wp:attachment":[{"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/media?parent=8217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/categories?post=8217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefmartino.se\/da\/wp-json\/wp\/v2\/tags?post=8217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}