{"id":1343,"date":"2018-10-01T15:42:42","date_gmt":"2018-10-01T13:42:42","guid":{"rendered":"https:\/\/mills.no\/melange\/slik-far-du-saftig-gjaerbakst\/"},"modified":"2024-02-07T09:15:48","modified_gmt":"2024-02-07T08:15:48","slug":"saftig-gjaerbakst","status":"publish","type":"post","link":"https:\/\/mills.no\/melange\/saftig-gjaerbakst\/","title":{"rendered":"Slik f\u00e5r du saftig gj\u00e6rbakst"},"content":{"rendered":"
\"Bolledeig
\n

Slik f\u00e5r du saftig gj\u00e6rbakst<\/h1>\n\n

Her f\u00e5r du baker Fredrik L\u00f8nnes beste tips til \u00e5 lykkes med saftig gj\u00e6rbakst. <\/p>\n<\/div><\/div>\n\n\n\t\t

\n\t\t\t
\n\t\t\t\t\n\n
\"Fredrik<\/figure>\n\n\n\n

Magisk bakst<\/h2>\n\n\n\n
\n

Det er ingen tvil om at det er noe litt magisk ved gj\u00e6rbakst, og det at noe s\u00e5 enkelt som mel, gj\u00e6r, sukker, salt og litt v\u00e6ske kan bli til nydelige bakverk. Det er derimot ikke alltid resultatet blir like magisk som man \u00f8nsket. Heldigvis har Fredrik L\u00f8nne flere gode tips som s\u00f8rger for at gj\u00e6rbaksten b\u00e5de blir luftig og saftig.<\/p>\n\n\n\n

L\u00f8nne har svennebrev og diplombrev som baker og startet sin karriere hos det velkjente Bakeriet i Lom. I dag driver han sitt eget bakeri, Harmoni H\u00e5ndverksbakeri, sammen med samboeren i Porsgrunn. I tillegg har L\u00f8nne v\u00e6rt en del av Baker- og konditorlandslaget. I 2018 kvalifiserte Baker- og konditorlandslaget seg for f\u00f8rste gang til Iba UICB-cup, en av de st\u00f8rste internasjonale konkurransene i faget. Konkurransen gikk av stabelen i midten av september i M\u00fcnchen og her tok Baker- og konditorlandslaget hjem en bronse, kun sl\u00e5tt av Tyskland og Kina.<\/p>\n\n\n\n

 <\/p>\n\n\n\n

Hva er det egentlig som skjer n\u00e5r vi baker med gj\u00e6r?<\/h2>\n\n\n\n

\u2013 N\u00e5r vann og mel m\u00f8tes skjer det ganske mye, men kort fortalt vil proteinene glutenin og gliadin under eltingen utvikle bindinger som vi kaller glutennettverk, noe som er avgj\u00f8rende for et godt resultat p\u00e5 gj\u00e6rbaksten. Gj\u00e6ren i deigen spiser deretter sukkeret og produserer gass som fylles i dette glutennettverket. Sukkeret gir n\u00e6ring til hevingen og bidrar til m\u00f8rkere farge p\u00e5 overflaten av det som stekes, mens saltet faktisk hemmer hevingen. Saltet er likevel viktig for \u00e5 stramme opp deigen, og gir b\u00e5de smak og farge til baksten, forklarer L\u00f8nne.<\/p>\n\n\n\n

\"Bolledeig
\n<\/figcaption><\/figure>\n<\/div>\n\n\n\n

Fredrik L\u00f8nnes beste tips til \u00e5 f\u00e5 saftig gj\u00e6rbakst:<\/strong><\/h2>\n\n\n\n

1. Bruk nok v\u00e6ske i deigen<\/h3>\n\n\n\n

\u2013 I bakeriet mitt bruker vi mye v\u00e6ske i deigen, og jeg tenker at alle b\u00f8r v\u00e5ge \u00e5 ha litt mer v\u00e6ske i deigen. Mange tilsetter for lite v\u00e6ske for \u00e5 gj\u00f8re deigen enklere \u00e5 h\u00e5ndtere, men da kan du ende med et t\u00f8rt sluttresultat, forteller landslagsbakeren.<\/p>\n\n\n\n

L\u00f8nne anbefaler \u00e5 begynne med 7,5 dl v\u00e6ske per kilo mel. N\u00e6rmer du deg 8 dl v\u00e6ske per kilo mel vil deigen bli bl\u00f8t og klissete. Deigen skal v\u00e6re glatt og holde seg sammen n\u00e5r du l\u00f8fter og drar i den.<\/p>\n\n\n\n

\u2013 Baker du grovt br\u00f8d derimot, m\u00e5 du gjerne ha 8 dl v\u00e6ske per kilo mel. Da f\u00e5r du en deig som kan helles over i br\u00f8dformen, og et saftig resultat p\u00e5 grovbr\u00f8det, forklarer han.<\/p>\n\n\n\n

2. Fors\u00f8k \u00e5 bruke lite gj\u00e6r i deigen og heller la den heve lenge. <\/h3>\n\n\n\n

Bruk 5-10 gram fersk gj\u00e6r per kilo mel. Det spiller liten rolle for sluttresultatet om du bruker fersk gj\u00e6r eller t\u00f8rrgj\u00e6r, men bruker du t\u00f8rrgj\u00e6r trenger du kun en tredjedel av mengden fersk gj\u00e6r i oppskriften.<\/p>\n\n\n\n

Bruker du fersk gj\u00e6r kan du ha den rett i bollen sammen med de andre ingrediensene. Du trenger ikke \u00e5 l\u00f8se opp gj\u00e6ren i v\u00e6ske f\u00f8rst.<\/p>\n\n\n\n

3. Bruk kald v\u00e6ske fremfor varm v\u00e6ske. <\/h3>\n\n\n\n

Siden gj\u00e6r ikke t\u00e5ler varme s\u00e5 godt, vil baksten heve d\u00e5rlig om deigen blir for varm under elting.<\/p>\n\n\n\n

4. Pass p\u00e5 \u00e5 elte deigen lenge nok. <\/h3>\n\n\n\n

\u2013 Deigen m\u00e5 eltes lenge nok, i opptil 30 minutter med kj\u00f8kkenmaskin. Det er under eltingen at glutennettverkene dannes, og dette er avgj\u00f8rende for \u00e5 f\u00e5 saftig gj\u00e6rbakst, forklarer Fredrik, som legger til at det enkleste er \u00e5 elte lenge i kj\u00f8kkenmaskin.<\/p>\n\n\n\n

Elt deigen p\u00e5 sakte hastighet i 20-30 minutter med kj\u00f8kkenmaskin. De siste 5 minuttene kan du avslutte med \u00e5 elte p\u00e5 h\u00f8y hastighet.<\/p>\n\n\n\n

5. Elter du deigen for h\u00e5nd er det enkleste \u00e5 langtidselte<\/h3>\n\n\n\n

Om du ikke har kj\u00f8kkenmaskin og elter deigen for h\u00e5nd er det enklest \u00e5 langtidselte.<\/p>\n\n\n\n

\u2013 \u00c5 elte en deig for h\u00e5nd kan ta dobbelt s\u00e5 lang tid som i en kj\u00f8kkenmaskin, og det er i tillegg veldig slitsomt. I stedet kan du elte deigen i 3 minutter av gangen hver halvtime i rundt 4 timer, s\u00e5 kan du la deigen heve i kj\u00f8leskapet til dagen etter. Bruker du meltyper som spelt eller landhvete, slipper du unna med litt kortere eltetid siden disse meltypene krever mindre elting enn hvetemel.<\/p>\n\n\n\n

6. La gjerne deigen heve i kj\u00f8leskapet over natten<\/h3>\n\n\n\n

Da f\u00e5r du saftigere bakst med enda bedre smak.<\/p>\n\n\n\n

7. Bruk varmluft n\u00e5r du baker br\u00f8d<\/h3>\n\n\n\n

Da blir br\u00f8det bedre stekt i formen og ikke s\u00e5 brent p\u00e5 toppen.<\/p>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n\t\t

\n\t\t\t
\n\t\t\t\t\n\n

Relatert innhold<\/h2>\n\n\n
\n
\n
\"Banankake<\/figure>\n\n
\n\t

Bakerens beste baketips til luftige og saftige kaker<\/h2>\n\t

Det er mange utfordringer som dukker opp underveis n\u00e5r man skal bake kaker. Kakene kan falle ned i midten, sitte…<\/p><\/div>\n\t\n\t

Mer om<\/span><\/span><\/p>\n\t\n<\/div>\n\n<\/a>\n<\/div>\n\n

\n
\"Grovbr\u00f8d.<\/figure>\n\n
\n\t

Slik lykkes du med grov bakst<\/h2>\n\t

Grovt mel trenger ikke \u00e5 v\u00e6re noen hindring for \u00e5 f\u00e5 luftig og saftig bakst. Bakeren deler sine hemmeligheter som…<\/p><\/div>\n\t\n\t

Mer om<\/span><\/span><\/p>\n\t\n<\/div>\n\n<\/a>\n<\/div>\n\n

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

Slik baker du med ulike meltyper<\/h2>\n\t

Hvete, spelt, havre, rug og bygg – det finnes mange ulike meltyper \u00e5 velge mellom n\u00e5r en skal bake. Hver…<\/p><\/div>\n\t\n\t

Mer om<\/span><\/span><\/p>\n\t\n<\/div>\n\n<\/a>\n<\/div>\n<\/div>\n\n\n

<\/p>\n\n\n\n

Relaterte oppskrifter<\/h2>\n\n\n
\n
\n
\"Saftige<\/figure>\n\n
\n\t

Saftige boller<\/h2>\n\t

Det er lite som sl\u00e5r lukten av av nybakte boller! Her f\u00e5r du luftige og saftige boller som kan spises…<\/p><\/div>\n\t\n\t\t

\n\t\t\t
Enkel<\/div>\n\t\t\t
3 t<\/div>\n\t\t<\/div>\n<\/div>\n\n<\/a>\n<\/div>\n\n
\n
\"\"<\/figure>\n\n
\n\t

Prinsessekake<\/h2>\n\t

Prinsessekake er et imponerende stykke bakverk laget av vanlig bolledeig, kanelfyll, deilig vaniljekrem og tykk, hvit melisglasur. Det kan v\u00e6re…<\/p><\/div>\n\t\n\t\t

\n\t\t\t
Middels<\/div>\n\t\t\t
4 t<\/div>\n\t\t<\/div>\n<\/div>\n\n<\/a>\n<\/div>\n\n
\n
\"Kringle<\/figure>\n\n
\n\t

Klassisk kringle med marsipanfyll<\/h2>\n\t

Skal du bake gj\u00e6rbakst til mange er klassisk kringle med fyll en sikker vinner. Utgangspunktet er egentlig det samme som…<\/p><\/div>\n\t\n\t\t

\n\t\t\t
Middels<\/div>\n\t\t\t
3 t 40 min<\/div>\n\t\t<\/div>\n<\/div>\n\n<\/a>\n<\/div>\n<\/div>\n\n\t\t\t<\/div>\n\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Her f\u00e5r du baker Fredrik L\u00f8nnes beste tips til \u00e5 lykkes med saftig gj\u00e6rbakst.<\/p>\n","protected":false},"author":3,"featured_media":4188,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_searchwp_excluded":"","footnotes":""},"categories":[90,94,89],"tags":[],"class_list":["post-1343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baketips","category-gjaerbakst","category-melange"],"yoast_head":"\nSlik f\u00e5r du saftig gj\u00e6rbakst<\/title>\n<meta name=\"description\" content=\"Her f\u00e5r du baker Fredrik L\u00f8nnes beste tips til \u00e5 lykkes med saftig gj\u00e6rbakst.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mills.no\/melange\/saftig-gjaerbakst\/\" \/>\n<meta property=\"og:locale\" content=\"nb_NO\" \/>\n<meta property=\"og:type\" 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