{"id":7202,"date":"2022-06-14T16:09:56","date_gmt":"2022-06-14T15:09:56","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/rs\/?post_type=magazine&p=7202"},"modified":"2022-11-10T13:27:58","modified_gmt":"2022-11-10T12:27:58","slug":"beli-hleb-od-kiselog-testa","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/rs\/spread-love\/items\/beli-hleb-od-kiselog-testa\/","title":{"rendered":"Beli hleb od kiselog testa"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n

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

120 g belog p\u0161en\u010dnog bra\u0161na
\n120 g vode<\/p>\n\n<\/div>\n\n\n\n

Priprema kiselog testa:<\/h3>\n\n\n\n
\n

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

Testo za hleb:<\/h3>\n\n\n\n
\n

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

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

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

1.\tPrvi dan: U \u010da\u0161i pome\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.\tDrugi do \u0161esti dan: U \u010da\u0161u svaki dan dodajte 20 g bra\u0161na i 20 g vode i jedanput dnevno pome\u0161ajte.<\/p>\n

3.\tTre\u0107i dan bi se u kiselom testu morala videti aktivnost u obliku vidljivih mehuri\u0107a, a prati je prijatan kiselkast miris.<\/p>\n

4.\tPeti dan se kiselo testo ve\u0107 mo\u017ee upotrebiti. Sada iz sme\u0161e kiselog testa mo\u017eete da oduzmete 20 g za hleb, a ostalo da stavite u fri\u017eider.<\/p>\n

5.\tKiselo testo se odr\u017eava tako da se povremeno \u201enahrani\u201d me\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 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
\"Beli<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Priprema kiselog testa:<\/h3>\n\n\n\n
\n

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

2.\tSme\u0161u ostavite na kuhinjskom pultu dok ne udvostru\u010di volumen.<\/p>\n

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

\n
\n\n \n \n
\n Koje c\u0301ete namazati na sve\u017ee pe\u010denom hlebu?<\/span>\n Otkrij ukus<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"Beli<\/figure>\n\n\n\n

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

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

2.\tUme\u0161ajte pripremljeno kiselo testo (starter).<\/p>\n

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

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

4.\tPosudu pokrijte i pustite da se testo di\u017ee na toplom mestu u kuhinji da bi mu se udvostru\u010dio volumen.<\/p>\n

5.\tNakon \u0161to testo nado\u0111e, za ja\u010danje glutena u hlebu presavijte testo sa sve \u010detiri ivice; prvo prstima povucite testo prema napolje i zatim ga prebacite preko gornjeg dela.<\/p>\n

6.\tZatim ga vratite u posudu, pokrijte i ponovo sa\u010dekajte da mu se volumen udvostru\u010di.<\/p>\n\n<\/div>\n\n\n\n

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

7.\tTesto prevrnite na povr\u0161inu posutu bra\u0161nom.<\/p>\n

8.\tSa leve i desne strane prstima povucite ivicu testa prema napolje i presavijte ga na vrh testa, a zatim ga sa donje strane omotajte blagim povla\u010denjem.<\/p>\n

9.\tSavijeno testo sa \u0161avom na gornjoj strani prebacite u korpicu za dizanje koju ste dobro posuli bra\u0161nom.<\/p>\n

10.\tPo celoj du\u017eini testa prstima \u0161tipanjem izradite \u0161av na vrhu i malo ga okrenite.<\/p>\n\n<\/div>\n\n\n\n

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

11.\tKorpicu pokrijte providnom kapom za tu\u0161iranje i stavite u fri\u017eider.<\/p>\n

12.\tTesto neka ostane na hladnom celu no\u0107.<\/p>\n\n<\/div>\n\n\n\n

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

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

1.\tU rernu stavite ve\u0107u posudu od livenog gvo\u017e\u0111a sa poklopcem i na 240 \u00baC je zagrevajte najmanje 45 minuta.<\/p>\n

2.\tHladno testo, direktno iz fri\u017eidera, izvrnite na list papira za pe\u010denje.<\/p>\n

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

4.\t\u017diletom ili jako o\u0161trim no\u017eem po celoj du\u017eini usecite rez pod uglom od 2 cm.<\/p>\n

5.\tRez neka bude nekoliko santimetara udaljen od vrha testa.<\/p>\n

6.\tPo \u017eelji u povr\u0161inu mo\u017eete da use\u010dete i neki drugi motiv.<\/p>\n

7.\tSa posude pa\u017eljivo skinite poklopac, uhvatite papir za pe\u010denje na ivicama i pa\u017eljivo prebacite testo u posudu.<\/p>\n

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

9.\tPecite hleb 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

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

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

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

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

priprava testa<\/p>\n","protected":false},"featured_media":7125,"menu_order":0,"template":"","magazine-category-api":[11],"magazine-secondary-api":[45],"acf":[],"yoast_head":"\nRecept za beli hleb od kiselog testa \/ Argeta. Dobra strana hleba<\/title>\n<meta name=\"description\" content=\"Beli hleb od kiselog testa se priprema od testa koje se dugo di\u017ee. Upravo zato je beli hleb od kiselog testa prozra\u010dan i penast, a spolja 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=\"Recept za beli hleb od kiselog testa\" \/>\n<meta property=\"og:description\" content=\"Beli hleb od kiselog testa se priprema od testa koje se dugo di\u017ee. 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