{"id":206,"date":"2026-09-26T13:21:17","date_gmt":"2026-09-26T13:21:17","guid":{"rendered":"https:\/\/aagaardpedersen.dk\/?p=206"},"modified":"2026-09-26T13:22:10","modified_gmt":"2026-09-26T13:22:10","slug":"ciabatta-flutes-2-stk","status":"publish","type":"post","link":"https:\/\/aagaardpedersen.dk\/?p=206","title":{"rendered":"Ciabatta fl\u00fctes (2 stk.)"},"content":{"rendered":"\n<p><strong>\ud83d\udccb<\/strong><strong>&nbsp;Ingredienser (8<\/strong><strong>5<\/strong><strong>% hydrering)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1000 g Hvedemel<\/strong>\u00a0(V\u00e6lg et mel\u00a0<strong>1000 g Valsem\u00f8llen Manitoba Cream<\/strong><\/li>\n\n\n\n<li><strong>850 g Vand<\/strong>\u00a0(Opdelt i: 750 g til starten + 100 g til bassinage)<\/li>\n\n\n\n<li><strong>200 g Aktiv surdej<\/strong><\/li>\n\n\n\n<li><strong>25 g Salt<\/strong><\/li>\n\n\n\n<li><strong>20 g Olivenolie<\/strong><\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>\ud83c\udf00<\/strong><strong>&nbsp;Procent-baseret \u00e6lteplan til Ooni Halo Pro<\/strong><\/p>\n\n\n\n<p>M\u00e5let er at holde dejen k\u00f8lig (helst under 25-26\u00b0C), s\u00e5 hold \u00f8je med, at den ikke bliver for varm under de h\u00f8je procenter. [<a href=\"https:\/\/www.google.com\/goto?url=CAESgwEB6zswFV-U2GvJGkIpakYqCv6kQs8c0UwkQ5d2sBM8b7XJNegUO5TZF4OSCJXcdg1DmGhJDxIOsRXeO7rb90J_qFgluk5wf5yUYSdbmRGr6aWuZVpn_Np46TrrnsSYz__041V-E5QEGEqva2mtoAULXc8QuppjIKoN4LN-cGERYgpGJw\">1<\/a>,&nbsp;<a href=\"https:\/\/www.google.com\/goto?url=CAESgwEB6zswFYqG5J11AamXWnf6OcvfHMjN8yx49Z3ZHaKfmp0zqRRRZ-BSWCTqrBWrcNnzKXCq_wQqR87qsmLdl81f3fjlzFY2Sq3Oxo30lnuRqiG-AZJ_8qBZHX5KFWSBtD1Qih8HLA7zS1i7J-rDmjq8U5mPrBv_YwMfNa2b7xHYQXzOTg\">2<\/a>]<\/p>\n\n\n\n<p><strong>1. Autolyse (Mel og 750 g vand)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Hastighed:<\/strong>\u00a0S\u00e6t mixeren p\u00e5\u00a0<strong>15% til 20%<\/strong>\u00a0(svarer til ca. 90-100 RPM).<\/li>\n\n\n\n<li><strong>Tid:<\/strong>\u00a0K\u00f8r i\u00a0<strong>2 minutter<\/strong>, indtil alt melet er fugtet.<\/li>\n\n\n\n<li><strong>Hvile:<\/strong>\u00a0Lad st\u00e5 slukket i\u00a0<strong>45 minutter<\/strong>. [<a href=\"https:\/\/www.google.com\/goto?url=CAESggEB6zswFVbq1uru0FtjXuGWsCjJgq438oj84dTA-e1_FpaNiEViXEJTgjzrZz8mq843c_eEnIabeVZPv3hg9_LTaAqC-Thcw25wn7ZtbjFA3qbAuGCymL1NNLPQOXVyQsbnPxvhZT9tce_FXmHwnPC5UwHb23ukw9xwAMDvs--p-x-U\">1<\/a>,\u00a0<a href=\"https:\/\/www.google.com\/goto?url=CAESmgEB6zswFXijqBacGbszoe4qgprSHwk4I7KVQRWn--P1CuJ3bNir7-AvipvIMAMJZBjMlD6wYbe6hlmqqrEm-fysFesv3RC-Vov2TQU1Xgx0Dx_UXY7wOPoSfS8Y8VMcq92QMjfsDi8nmg_x1KVxLAo1bh8DiSrz5BQQxDKffpDHj6pcZ2CxMjUg27c1RMEax4LDNDEbFFyCkNV7\">2<\/a>]<\/li>\n<\/ul>\n\n\n\n<p><strong>2. Surdej og Salt-inkorporering<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Hastighed:<\/strong>\u00a0S\u00e6t mixeren p\u00e5\u00a0<strong>20%<\/strong>.<\/li>\n\n\n\n<li><strong>Tid:<\/strong>\u00a0Tils\u00e6t surdej og k\u00f8r i\u00a0<strong>2-3 minutter<\/strong>. Tils\u00e6t derefter saltet og k\u00f8r i\u00a0<strong>1 minut<\/strong>\u00a0mere, til det er fordelt. [<a href=\"https:\/\/www.google.com\/goto?url=CAESggEB6zswFVbq1uru0FtjXuGWsCjJgq438oj84dTA-e1_FpaNiEViXEJTgjzrZz8mq843c_eEnIabeVZPv3hg9_LTaAqC-Thcw25wn7ZtbjFA3qbAuGCymL1NNLPQOXVyQsbnPxvhZT9tce_FXmHwnPC5UwHb23ukw9xwAMDvs--p-x-U\">1<\/a>]<\/li>\n<\/ul>\n\n\n\n<p><strong>3. Glutenudvikling &amp; Bassinage (De sidste 100 g vand)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Hastighed:<\/strong>\u00a0Skru op p\u00e5\u00a0<strong>35% til 40%<\/strong>\u00a0(dette er din prim\u00e6re \u00e6ltehastighed, ca. 135-150 RPM).<\/li>\n\n\n\n<li><strong>Processen:<\/strong>\u00a0K\u00f8r ved 35-40% indtil dejen slipper siderne af sk\u00e5len og samler sig som en stor bold om spiralen. H\u00e6ld nu de sidste 100 g vand i en tynd str\u00e5le ad 3-4 omgange. Vent hver gang p\u00e5, at dejen samler sig igen og slipper sk\u00e5len, f\u00f8r du h\u00e6lder n\u00e6ste sjat i. [<a href=\"https:\/\/www.google.com\/goto?url=CAESYgHrOzAVqh6VDrtQgOf9MM350oqMXo7HMnjS3z4qZrhrg4E_2PdJh9bDZAtZHyAaAlluMfNTHuZ6XEToRNFOY4rpLMmZXYwTRInI16PcqZlOonlfPDsxf9MNUp3UvUUSRixS\">1<\/a>,\u00a0<a href=\"https:\/\/www.google.com\/goto?url=CAESmAEB6zswFQe4S6Qy1DgJ2vXiPX15H9wF9eyZaxs6Fc2Zss7x_d4hanTnwCU4Wwacl0no6HdBBDlvIKImIyhROLSIQoz7DmxZ7ziTOQ5WL0x1GHqkOec6ccZvostOx74gdP_axJnEVhtLF6drnrQvjh7XfVe33cSD9K7TKNPl87xnyBPFbF7HfnzfAvwCnjXxopXC5dn9Fn9Qjg\">2<\/a>]<\/li>\n<\/ul>\n\n\n\n<p><strong>4. Olie og slutspurt (Valgfrit, men godt til spr\u00f8d skorpe)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Hastighed:<\/strong>\u00a0Hold den p\u00e5\u00a0<strong>35-40%<\/strong>. (Undg\u00e5 at g\u00e5 op p\u00e5 60-75% med br\u00f8ddej, da motoren og friktionen hurtigt kan overophede Manitoba-melet).<\/li>\n<\/ul>\n\n\n\n<p><strong>Tid:<\/strong>&nbsp;Tils\u00e6t olien. K\u00f8r i yderligere&nbsp;<strong>3-5 minutter<\/strong>, indtil dejen er ekstremt glat, blank og sl\u00e5r mod sk\u00e5lens sider.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>\u23f3<\/strong><strong>&nbsp;Liggetid &amp; Formning af Store Br\u00f8d<\/strong><\/p>\n\n\n\n<p>Da du vil bage store br\u00f8d, skal vi passe ekstra godt p\u00e5 luften, n\u00e5r dejen vendes ud.<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Bulk &amp; Koldh\u00e6vning:<\/strong>\u00a0F\u00f8lg den oprindelige plan med 3 timers stuetemperatur (inkl. 2-3 x coil folds) og\u00a0<strong>12-24 timer i k\u00f8leskabet<\/strong>. Den kolde temperatur g\u00f8r den v\u00e5de Manitoba-dej fast og nem at styre.<\/li>\n\n\n\n<li><strong>Formning af de 2 store br\u00f8d:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Drys k\u00f8kkenbordet med halvt hvedemel og halvt durummel (eller rismel).<\/li>\n\n\n\n<li>Vend dejen ud som en samlet firkantet blok.<\/li>\n\n\n\n<li>Drys mel p\u00e5 toppen.<\/li>\n\n\n\n<li>Brug en stor dejsk\u00e6rer til at dele dejen\u00a0<strong>lige p\u00e5 midten i to lange, store rektangler<\/strong>.<\/li>\n\n\n\n<li><strong>Undg\u00e5 at forme eller \u00e6lte dejen her.<\/strong>\u00a0Brug h\u00e6nderne under br\u00f8dene til forsigtigt at l\u00f8fte dem over p\u00e5 bagepapir. Giv dem et let str\u00e6k, s\u00e5 de bliver aflange.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>\u23f1\ufe0f<\/strong><strong>&nbsp;Forberedelse (45-60 minutter f\u00f8r bagning)<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Placer dit\u00a0<strong>bagest\u00e5l p\u00e5 en rist i ovnens \u00f8verste tredjedel<\/strong>\u00a0(typisk n\u00e6st\u00f8verste rille). Det giver den bedste kombination af direkte undervarme og reflekteret overvarme fra ovnloftet.<\/li>\n\n\n\n<li>Placer en\u00a0<strong>tom bradepande eller en st\u00f8bejernspande i bunden<\/strong>\u00a0af ovnen. Den skal bruges til at generere damp.<\/li>\n\n\n\n<li>T\u00e6nd ovnen p\u00e5\u00a0<strong>250\u00b0C (over-\/undervarme \u2013 IKKE varmluft)<\/strong>. Lad ovnen og st\u00e5let varme op i minimum 45-60 minutter, s\u00e5 st\u00e5let er fuldst\u00e6ndig m\u00e6ttet med varme. Varmluft bl\u00e6ser dampen v\u00e6k for hurtigt, hvilket udt\u00f8rrer skorpen, f\u00f8r br\u00f8det har n\u00e5et at h\u00e6ve f\u00e6rdigt.<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>\ud83d\udd25<\/strong><strong>&nbsp;Bageplanen: Trin-for-trin<\/strong><\/p>\n\n\n\n<p>Kog&nbsp;<strong>2 dl vand<\/strong>&nbsp;i en elkedel, lige inden du skal bage.<\/p>\n\n\n\n<p><strong>1. Inds\u00e6tning og damp (0-10 minutter)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Brug en bagespade til at skubbe det f\u00f8rste br\u00f8d (inklusive bagepapiret) direkte ind p\u00e5 det gl\u00f8dende bagest\u00e5l. (Har du plads til begge br\u00f8d ved siden af hinanden, kan du bage dem samtidig).<\/li>\n\n\n\n<li><strong>Hurtig action:<\/strong>\u00a0H\u00e6ld med det samme de\u00a0<strong>2 dl kogende vand<\/strong>\u00a0direkte ned i den gl\u00f8dende varme bradepande i bunden af ovnen. Det vil \u00f8jeblikkeligt skabe en massiv dampsky.\u00a0<strong>Luk ovnl\u00e5gen med det samme!<\/strong><\/li>\n\n\n\n<li>Bag ved\u00a0<strong>240\u00b0C over-\/undervarme i 10 minutter<\/strong>. Dampen holder dejens overflade elastisk, s\u00e5 de store luftbobler fra dit Manitoba-mel kan udvide sig maksimalt uden at spr\u00e6kke.<\/li>\n<\/ul>\n\n\n\n<p><strong>2. Udt\u00f8rring og skorpe (10-25 minutter)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Efter 10 minutter \u00e5bner du ovnl\u00e5gen helt for at lukke al resterende damp ud.<\/li>\n\n\n\n<li><strong>Tag bradepanden med vand ud<\/strong>\u00a0af ovnen. Det er vigtigt, at ovnrummet nu bliver fuldst\u00e6ndig t\u00f8rt, s\u00e5 skorpen kan blive spr\u00f8d.<\/li>\n\n\n\n<li>Skru ovnen ned p\u00e5\u00a0<strong>220\u00b0C<\/strong>. Hvis du har en ovn med en god varmluftfunktion, kan du med fordel skifte til\u00a0<strong>200\u00b0C varmluft<\/strong>\u00a0i denne fase for at f\u00e5 en mere j\u00e6vn og spr\u00f8d farve.<\/li>\n\n\n\n<li>Bag videre i\u00a0<strong>12-15 minutter<\/strong>, indtil br\u00f8dene er dybgyldne, m\u00f8rke i kanterne og lyder helt hule, n\u00e5r du banker dem p\u00e5 bunden.<\/li>\n<\/ul>\n\n\n\n<p><strong>3. Afk\u00f8ling (T\u00e5lmodighedspr\u00f8ven)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lad br\u00f8dene k\u00f8le af p\u00e5 en bagerist i\u00a0<strong>minimum 30 minutter<\/strong>. Fordi dejen er s\u00e5 v\u00e5d (85% hydrering), koger krummen faktisk videre indeni br\u00f8det efter, det er kommet ud. Sk\u00e6rer du i det for tidligt, kan krummen f\u00f8les kl\u00e6brig.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>\ud83d\udccb&nbsp;Ingredienser (85% hydrering) \ud83c\udf00&nbsp;Procent-baseret \u00e6lteplan til Ooni Halo Pro M\u00e5let er at holde dejen k\u00f8lig (helst under 25-26\u00b0C), s\u00e5 hold \u00f8je med, at den ikke bliver for varm under de h\u00f8je procenter. [1,&nbsp;2] 1. Autolyse (Mel og 750 g vand) &hellip; <a href=\"https:\/\/aagaardpedersen.dk\/?p=206\">L\u00e6s resten <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":[8,1],"tags":[],"class_list":["post-206","post","type-post","status-publish","format-standard","hentry","category-bagvaerk","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/aagaardpedersen.dk\/index.php?rest_route=\/wp\/v2\/posts\/206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aagaardpedersen.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aagaardpedersen.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aagaardpedersen.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aagaardpedersen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=206"}],"version-history":[{"count":1,"href":"https:\/\/aagaardpedersen.dk\/index.php?rest_route=\/wp\/v2\/posts\/206\/revisions"}],"predecessor-version":[{"id":207,"href":"https:\/\/aagaardpedersen.dk\/index.php?rest_route=\/wp\/v2\/posts\/206\/revisions\/207"}],"wp:attachment":[{"href":"https:\/\/aagaardpedersen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aagaardpedersen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aagaardpedersen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}