{"id":15655,"date":"2022-06-09T09:51:32","date_gmt":"2022-06-09T08:51:32","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/hr\/?post_type=magazine&p=15655"},"modified":"2022-11-09T12:19:25","modified_gmt":"2022-11-09T11:19:25","slug":"bijeli-kruh-od-kiselog-tijesta","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/hr\/spread-love\/items\/bijeli-kruh-od-kiselog-tijesta\/","title":{"rendered":"Bijeli kruh 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 kruh:<\/h3>\n\n\n\n
\n

500 g p\u0161eni\u010dnog bijelog bra\u0161na
\n320 ml vode
\n1 \u017eli\u010dica soli<\/p>\n\n<\/div>\n\n\n\n

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

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

1. Prvi 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 stavite na \u010da\u0161u.<\/p>\n

2. Drugi do \u0161esti dan:<\/strong> U \u010da\u0161u svaki dan dodajte 20 g bra\u0161na i 20 g vode te jednom dnevno pomije\u0161ajte.<\/p>\n

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

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

5. Kiselo 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 mesna i riblja pa\u0161teta broj 1 u Europi.*<\/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
\"Kiselo<\/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 zapreminu.<\/p>\n

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

\n
\n\n \n \n
\n Koju Argetu \u0107ete namazati na svje\u017ee pe\u010den kruh?<\/span>\n Otkrij okus<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n

Tijesto i \u201eodmaranje\u201d:<\/h3>\n\n\n\n
\n

1.\tBra\u0161no, sol 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

\"tijesto\"<\/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 kruhu 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

\"tijesto\"<\/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 lijevano \u017eeljeznu posudu s poklopcem i na 240 \u00baC je zagrijavajte najmanje 45 minuta.<\/p>\n

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

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

4.\tBritvicom ili jako o\u0161trim no\u017eem u tijesto pod kutom po cijeloj duljini 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.<\/p>\n

7.\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.\tKruh pecite 15 minuta na 240 \u00baC u zatvorenoj posudi, a zatim maknite 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 kruh odmah prebacite 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":"

Bijeli kruh od kiselog tijesta<\/p>\n","protected":false},"featured_media":15838,"menu_order":0,"template":"","magazine-category-api":[16],"magazine-secondary-api":[56],"acf":[],"yoast_head":"\nRecept za bijeli kruh od kiselog tijesta \/ Argeta. Dobra strana kruha.<\/title>\n<meta name=\"description\" content=\"Bijeli kruh od kiselog tijesta priprema se od tijesta koje se dugo di\u017ee. Upravo zato je bijeli kruh od kiselog tijesta rahao 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 kruh od kiselog tijesta\" \/>\n<meta property=\"og:description\" content=\"Bijeli kruh od kiselog tijesta priprema se od tijesta koje se dugo di\u017ee. 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