{"id":4505,"date":"2024-03-17T08:43:27","date_gmt":"2024-03-17T07:43:27","guid":{"rendered":"https:\/\/sdf.hr\/?post_type=nada&p=4505"},"modified":"2024-03-15T12:44:47","modified_gmt":"2024-03-15T11:44:47","slug":"kruh-s-domacim-kvascem","status":"publish","type":"nada","link":"https:\/\/sdf.hr\/hr\/nada\/kruh-s-domacim-kvascem\/","title":{"rendered":"Kruh s doma\u0107im kvascem"},"content":{"rendered":"

U ovom broju Nade objasnit \u0107u na\u010din izrade kruha te metode rukovanja s tijestom. Prvi savjet koji je i najbitniji u cijelom procesu je: u\u017eivajte! Opustite se, dajte si vremena i rezultat ne\u0107e izostati. \u010cak i najneuspje\u0161niji kruh s doma\u0107im kvascem nije se bacio jer uvijek mo\u017eete napraviti krutone, kru\u0161ne mrvice, pope\u0107i ga na tavi ili iskoristiti za neko drugo jelo. Osim nekoliko sastojaka, vode, bra\u0161na, soli i doma\u0107eg kvasca, za ovaj kruh su vam potrebni samo vrijeme i strpljenje te malo vje\u0161tine.<\/p>\n

 <\/p>\n

Sastojci:<\/em><\/strong><\/p>\n

400 g bra\u0161na (mo\u017eete kombinirati 100 g p\u0161eni\u010dno bijelo iz mlina, 200 g bra\u0161na za dizana tijesta, 100 g manitoba ili po vlastitom ukusu)<\/p>\n

295 g vode (ako ste po\u010detnik, stavite 280)<\/p>\n

80 g \u010dvrstog kvasca<\/p>\n

9 g soli<\/p>\n

1 \u017eli\u010dica meda<\/p>\n

 <\/p>\n

Priprema:<\/em><\/strong><\/p>\n

Najprije pomije\u0161ajte bra\u0161no i vodu da dobijete meko tijesto koje ne treba biti glatko i izra\u0111eno. Pokrijte da se ne stvara korica i ostavite da stoji sat vremena. Ta faza, u kojoj se bra\u0161no otapa u vodi i osloba\u0111a hranu za kvasce, naziva se autoliza. Autoliza mo\u017ee trajati od 30 min pa \u010dak do 12 sati, no ja uvijek ostavim nekih sat vremena. Nakon sat vremena dodajte \u010dvrsti bijeli kvasac, umijesite ga da se potpuno ukomponira u tijesto i opet pokrijte pa ostavite da stoji nekih 20 min. Na kraju dodajte sol i med te mijesite nekih 10 min. Tijesto neka bude kompaktno i sol se mora posve otopiti.<\/p>\n

Pokrijte i ostavite 30 min do sat vremena. Napravite prvo rastezanje tako da namo\u010dite ruku vodom pa uhvatite rub tijesta (podvucite prste ispod) i povu\u010dete ga u vis (rastegnite koliko ide), a zatim ga preklopite. Zarotirajte zdjelu i ponavljajte isto dok tijesto ne po\u010dne pru\u017eati otpor. Isti postupak se ponavlja jo\u0161 dva puta svakih 30 do 40 min.<\/p>\n

Nakon rastezanja radite preklapanje tako da s obje namo\u010dene ruke odignete tijesto od posude (podvucite prste pod tijesto i odignite ga da se odlijepi od posude) i lagano ga spustite i tako tri do \u010detiri puta u razmaku od nekih 30 min. Pokrijte tijesto i ostavite da raste.<\/p>\n

Dizanje tijesta po\u010dinje od trenutka stavljanja startera i ovisno o temperaturi prostorije, mo\u017ee trajati od par pa do deset sati. Nekakav okvirni omjer je oko \u010detiri do \u0161est sati na 24 stupnja. \u0160to je temperatura ni\u017ea, trebat \u0107e vi\u0161e vremena.<\/p>\n

Kada vidite da je spremno, dignuto nekih 50 do 70 posto i ima puno mjehuri\u0107a, oblikujte tijesto u \u0161trucu. To radite na podlozi posutoj s malo bra\u0161na. Preklopite lijevu i desnu stranu, preklopite gornji dio poput pisma, zarolajte sve skupa i spojite krajeve da zrak ostane u \u0161truci. Par puta dlanovima zarotirate o podlogu da se stvori povr\u0161inska tenzija i pospite povr\u0161inu tijesta s malo bra\u0161na. Zatim ga spremite u ko\u0161aricu za dizanje (stavim platnenu krpu koju pobra\u0161nim), umotajte u vre\u0107icu ili kapu za tu\u0161iranje i spremite na no\u0107enje u hladnjak da fermentira. Hladna fermentacija mo\u017ee trajati od samo par sati pa do 24 ili 48 sati. Kod mene je to od osam pa do 36 sati.<\/p>\n

Prije samog pe\u010denja, potrebno je zagrijati pe\u0107nicu i posudu za pe\u010denje. Koristim \u017eeljeznu posudu s poklopcem pa sve stavim u pe\u0107nicu i zagrijem na 250 stupnjeva otprilike 45 min. Kruh iz hladnjaka prevrnite na papir za pe\u010denje, zare\u017eite \u017eiletom i stavite pe\u0107i (poklopljen). U prvih 20 min mu je potrebna vodena para koju mo\u017eete stvoriti ako stavite kockicu ili dvije leda pod kruh. Nakon 25 min skinite poklopac i pecite kruh 15 do 20 min do \u017eeljene boje korice. Poku\u0161ajte do\u010dekati da se ohladi i u\u017eivajte u posebnom okusu.<\/p>\n

Dobar tek!<\/p>\n

pi\u0161e Valentina Vukadinovi\u0107<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

U ovom broju Nade objasnit \u0107u na\u010din izrade kruha te metode rukovanja s tijestom. Prvi savjet koji je i najbitniji u cijelom procesu je: u\u017eivajte! Opustite se, dajte si vremena i rezultat ne\u0107e izostati<\/p>\n","protected":false},"featured_media":4506,"template":"","tags":[42],"atribut":[],"class_list":["post-4505","nada","type-nada","status-publish","has-post-thumbnail","hentry","tag-gorski-kotao"],"acf":[],"yoast_head":"\nKruh s doma\u0107im kvascem - SDF - Srpski demokratski forum<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sdf.hr\/?post_type=nada&p=4508\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kruh s doma\u0107im kvascem - SDF - Srpski demokratski forum\" \/>\n<meta property=\"og:description\" content=\"U ovom broju Nade objasnit \u0107u na\u010din izrade kruha te metode rukovanja s tijestom. Prvi savjet koji je i najbitniji u cijelom procesu je: u\u017eivajte! 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