{"id":30,"date":"2010-07-21T21:56:10","date_gmt":"2010-07-21T19:56:10","guid":{"rendered":"http:\/\/kokbok.igu.se\/?p=30"},"modified":"2010-07-21T21:56:10","modified_gmt":"2010-07-21T19:56:10","slug":"baguette","status":"publish","type":"post","link":"https:\/\/kokbok.igu.se\/?p=30","title":{"rendered":"Baguette"},"content":{"rendered":"<p>750g (12.5 dl) vetemj\u00f6l (byt 70g mot grahamsmj\u00f6l f\u00f6r ett gr\u00f6vre br\u00f6d)<br \/>\n500g (5 dl) vatten<br \/>\n15g (1\/4 paket) j\u00e4st<br \/>\n15g ljus sirap<br \/>\n10g salt<\/p>\n<p>1. K\u00f6r allt utom saltet i degmaskinen p\u00e5 l\u00e5g hastighet i 2 minuter, eller blanda ingredienterna f\u00f6r hand i bunken tills de blivit till en kladdig deg.<br \/>\n2. \u00d6ka hastigheten till medel och k\u00f6r i 6 minuter, eller stj\u00e4lp upp degen p\u00e5 bakbordet och kn\u00e5da i 10 minuter.<br \/>\n3. Tills\u00e4tt saltet och k\u00f6r i ytterligare 6 minuter, alternativt kn\u00e5da f\u00f6r hand i ytterligare 10 minuter.<br \/>\n4. L\u00e5t vila i tv\u00e5 timmar.<br \/>\n5. Ta undan 200g av degen och st\u00e4ll i kylen som f\u00f6rdeg till n\u00e4sta dags bak.<br \/>\n6. Forma resten av degen till baguetter, limpor, bullar eller vadhelst du vill.<br \/>\n7. Br\u00f6den f\u00e5r j\u00e4sa i 1-1.5 timmar innan de st\u00e4lls in p\u00e5 baksten i ugnen vid 250\u00b0C. Spruta in vatten i ugnen och s\u00e4nk genast temperaturen till 230\u00b0C.<\/p>\n<p>Man kan g\u00f6ra alla stegen fram till steg 6 p\u00e5 kv\u00e4llen, och st\u00e4lla in j\u00e4skorgen\/pl\u00e5ten\/baguetteformen \u00f6vert\u00e4ckt i kylen \u00f6ver natten, och sedan baka av dem p\u00e5 morgonen. Storfrukost!<\/p>\n<p>Receptet \u00e4r ursprungligen h\u00e4mtat fr\u00e5n Riddarbageriets br\u00f6dbok.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>750g (12.5 dl) vetemj\u00f6l (byt 70g mot grahamsmj\u00f6l f\u00f6r ett gr\u00f6vre br\u00f6d) 500g (5 dl) vatten 15g (1\/4 paket) j\u00e4st 15g ljus sirap 10g salt 1. K\u00f6r allt utom saltet i degmaskinen p\u00e5 l\u00e5g hastighet i 2 minuter, eller blanda ingredienterna f\u00f6r hand i bunken tills de blivit till en kladdig deg. 2. \u00d6ka hastigheten [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[34,47],"class_list":["post-30","post","type-post","status-publish","format-standard","hentry","category-recept","tag-bakning","tag-okategoriserade"],"_links":{"self":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/30","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30"}],"version-history":[{"count":0,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/30\/revisions"}],"wp:attachment":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}