{"id":13101,"date":"2022-06-08T13:07:47","date_gmt":"2022-06-08T12:07:47","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/ba\/?post_type=magazine&p=13101"},"modified":"2022-11-10T10:26:24","modified_gmt":"2022-11-10T09:26:24","slug":"bijeli-hljeb-od-kiselog-tijesta","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/ba\/spread-love\/items\/bijeli-hljeb-od-kiselog-tijesta\/","title":{"rendered":"Bijeli hljeb od kiselog tijesta"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n

Kiselo tijesto:<\/h3>\n\n\n\n
\n

120 g bijelog p\u0161eni\u010dnog bra\u0161na
\n120 g vode<\/p>\n\n<\/div>\n\n\n\n

Smjesa kiselog tijesta (starter):<\/h3>\n\n\n\n
\n

20 g kiselog tijesta
\n50 g bijelog p\u0161eni\u010dnog bra\u0161na
\n40 g vode<\/p>\n\n<\/div>\n\n\n\n

Tijesto za hljeb:<\/h3>\n\n\n\n
\n

500 g p\u0161eni\u010dnog bijelog bra\u0161na
\n320 ml vode
\n1 ka\u0161i\u010dica soli<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Kiselo tijesto:<\/h3>\n\n\n\n
\n

1.\tPrvi dan:<\/strong> U \u010da\u0161i pomije\u0161ajte 20 g bra\u0161na i 20 g vode. \u010ca\u0161u pokrijte poklopcem, ali ne hermeti\u010dki \u2013 samo ga polo\u017eite na \u010da\u0161u.<\/p>\n

2.\tDrugi do \u0161esti dan:<\/strong> U \u010da\u0161u svaki dan dodajte 20 g bra\u0161na i 20 g vode i jedanput dnevno promije\u0161ajte.<\/p>\n

3.\tTre\u0107i dan<\/strong> bi se u kiselom tijestu morala primijetiti aktivnost u obliku vidljivih mjehuri\u0107a, a prati je prijatan kiselkast miris.<\/p>\n

4.\tPeti dan<\/strong> se kiselo tijesto ve\u0107 mo\u017ee upotrijebiti. Sada iz smjese kiselog tijesta mo\u017eete oduzeti 20 g za hljeb, a ostalo staviti u hladnjak.<\/p>\n

5.\tKiselo tijesto odr\u017eava se tako da se povremeno \u201enahrani\u201d mje\u0161avinom bra\u0161na i vode.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Argeta je broj 1 mesna i riblja pa\u0161teta u Evropi.*<\/span>\n Otkrij vi\u0161e<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\n \n<\/div>\n\n\n\n
\n
\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Smjesa kiselog tijesta (starter):<\/h3>\n\n\n\n
\n

1.\tU visokoj \u010da\u0161i pomije\u0161ajte kiselo tijesto, bra\u0161no i vodu.<\/p>\n

2.\tSmjesu ostavite na kuhinjskom pultu dok ne udvostru\u010di volumen.<\/p>\n

3.\tNapredak dizanja smjese najlak\u0161e mo\u017eete pratiti tako da na po\u010detku gumicom ozna\u010dite nivo smjese u \u010da\u0161i.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Koju \u0107ete namazati na sve\u017ee pe\u010deni hljeb?<\/span>\n Otkrij okus<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n

Tijesto i “odmaranje\u201d:<\/h3>\n\n\n\n
\n

1.\tBra\u0161no, so i vodu pomije\u0161ajte u posudi i ostavite pokriveno 15 minuta.<\/p>\n

2.\tUmije\u0161ajte smjesu kiselog tijesta (starter):<\/p>\n

3.\tTijesto dobro promijesite \u2013 otprilike 10 minuta. Taj posao najbolje \u0107e obaviti kuhinjski mikser.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

4.\tPosudu pokrijte i pustite da se tijesto di\u017ee na toplom mjestu u kuhinji kako bi mu se udvostru\u010dila zapremina.<\/p>\n

5.\tNakon dizanja za ja\u010danje glutena u hljebu tijesto presavijte sa sva \u010detiri ruba; najprije prstima povucite tijesto prema van i zatim ga prebacite preko gornjeg dijela tijesta.<\/p>\n

6.\tTijesto vratite u posudu, pokrijte ga i ponovno pri\u010dekajte da mu se zapremina udvostru\u010di.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

7.\tPrevrnite ga na pobra\u0161njenu povr\u0161inu.<\/p>\n

8.\tS lijeve i desne strane prstima povucite rub tijesta prema van i presavijte ga na vrh tijesta, a zatim ga s donje strane omotajte blagim povla\u010denjem.<\/p>\n

9.\tSavijeno tijesto sa \u0161avom na gornjoj strani prebacite u dobro pobra\u0161njenu ko\u0161aricu za dizanje.<\/p>\n

10.\tPo cijeloj du\u017eini tijesta prstima i\u0161tipajte \u0161av na vrhu i malo ga okrenite.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

11.\tKo\u0161aricu pokrijte prozirnom kapom za tu\u0161iranje i stavite u hladnjak.<\/p>\n

12.\tTijesto neka ostane na hladnom cijelu no\u0107.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Oblikovanje i pe\u010denje:<\/h3>\n\n\n\n
\n

1.\tU pe\u0107nicu stavite ve\u0107u gusanu posudu s poklopcem i na 240 \u00baC je zagrijavajte najmanje 45 minuta.<\/p>\n

2.\tHladno tijesto, direktno iz hladnjaka, izvrnite na list papira za pe\u010denje.<\/p>\n

3.\tVrh tijesta pospite s malo bra\u0161na i pa\u017eljivo ga rasporedite mekom \u010detkicom.<\/p>\n

4.\t\u017diletom ili jako o\u0161trim no\u017eem u tijesto pod uglom po cijeloj du\u017eini zare\u017eite rez dubine 2 cm.<\/p>\n

5.\tRez neka bude nekoliko centimetara udaljen od vrha tijesta.<\/p>\n

6.\tPo \u017eelji u povr\u0161inu mo\u017eete zarezati i neki drugi motiv.
\n7.\tS posude pa\u017eljivo uklonite poklopac, uhvatite papir za pe\u010denje na rubovima i pa\u017eljivo polo\u017eite tijesto u posudu.<\/p>\n

8.\tPokrijte je i vratite u pe\u0107nicu.<\/p>\n

9.\tHljeb pecite 15 minuta na 240 \u00baC u zatvorenoj posudi, a zatim skinite poklopac i smanjite temperaturu na 200 \u00baC. Tako pecite jo\u0161 25 minuta.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

10.\tNakon pe\u010denja odmah prebacite hljeb na mre\u017eicu, gdje \u0107e odstajati i ohladiti se.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n

   Ako podjeli\u0161 ovaj recept, ne zaboravi dodati #ArgetaBread. \ud83d\ude09   <\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"

priprava testa<\/p>\n","protected":false},"featured_media":13144,"menu_order":0,"template":"","magazine-category-api":[11],"magazine-secondary-api":[42],"acf":[],"yoast_head":"\nRecept za bijeli hljeb od kiselog tijesta \/ Argeta. Dobra strana hljeba.<\/title>\n<meta name=\"description\" content=\"Bijeli hljeb od kiselog tijesta priprema se od tijesta koje se dugo di\u017ee. Upravo zato je bijeli hljeb od kiselog tijesta prozra\u010dan i pjenast, a izvana hrskav. Isprobajte recept i u\u017eivajte u pe\u010denju.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bijeli hljeb od kiselog tijesta\" \/>\n<meta property=\"og:description\" content=\"Bijeli hljeb od kiselog tijesta priprema se od tijesta koje se dugo di\u017ee. Upravo zato je bijeli hljeb od kiselog tijesta prozra\u010dan i pjenast, a izvana hrskav. Isprobajte recept i u\u017eivajte u pe\u010denju.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/old-argeta.cnj.digital\/ba\/spread-love\/items\/bijeli-hljeb-od-kiselog-tijesta\/\" \/>\n<meta property=\"og:site_name\" content=\"Argeta Bosnia and Herzegovina\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-10T09:26:24+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Bijeli hljeb od kiselog tijesta\" \/>\n<meta name=\"twitter:description\" content=\"Bijeli hljeb od kiselog tijesta priprema se od tijesta koje se dugo di\u017ee. Upravo zato je bijeli hljeb od kiselog tijesta prozra\u010dan i pjenast, a izvana hrskav. 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