{"id":1396,"date":"2018-01-31T16:48:57","date_gmt":"2018-01-31T15:48:57","guid":{"rendered":"https:\/\/mills.no\/melange\/hevetriksene-som-gir-luftigere-bakst\/"},"modified":"2024-02-07T09:15:49","modified_gmt":"2024-02-07T08:15:49","slug":"hevetriks-luftigere-bakst","status":"publish","type":"post","link":"https:\/\/mills.no\/melange\/hevetriks-luftigere-bakst\/","title":{"rendered":"Hevetriksene som gir luftigere bakst"},"content":{"rendered":"
\"S\u00f8t
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Hevetriksene som gir luftigere bakst<\/h1>\n\n

Temperatur og tid er n\u00f8kkelen til god heving og luftigere bakst, og det er s\u00e6rlig en ting mange gj\u00f8r feil. F\u00e5 baker Tomm Munthes beste tips til hevingen og hvordan du f\u00e5r luftigere bakst hjemme.\n<\/p>\n<\/div><\/div>\n\n\n

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Mye av n\u00f8kkelen bak vellykket gj\u00e6rbakst ligger i hevingen. F\u00e5r du til hevingen, er sjansen stor for at baksten blir saftig og luftig. Men hva skal egentlig til for \u00e5 f\u00e5 til optimal heving av deigen?<\/p>\n\n\n\n

I store bakerier brukes det vanligvis modningsstoffer i gj\u00e6rdeigen, som hvetegluten. Da hever deigen rekordraskt og blir superluftig. P\u00e5 Nordstrand Bakeri jobber baker Tomm Munthe med \u00e5 lage gj\u00e6rbakst uten slik modningsstoffer. Akkurat slik de aller fleste lager gj\u00e6rbakst hjemme p\u00e5 eget kj\u00f8kken.<\/p>\n\n\n\n

\u2013 I bakeriet v\u00e5rt p\u00e5 Nordstrand baker vi kun med naturlige r\u00e5varer og lager all baksten v\u00e5r p\u00e5 den gamle m\u00e5ten. Dette tar litt lenger tid og krever litt mer arbeid, men det er da resultatet blir best og du f\u00e5r betalt for arbeidet, forteller Munthe, som legger til at det er denne t\u00e5lmodigheten som s\u00f8rger for at hevingen er vellykket og du f\u00e5r luftigere bakst \u2013 ogs\u00e5 hjemme.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
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Baker Munthes beste hevetips<\/h2>\n\n\n\n

Elt deigen godt nok<\/h3>\n\n\n\n

Det er viktig at deigen eltes tilstrekkelig, og det er her mange feiler. Du m\u00e5 elte til deigen er spenstig og elastisk. Pr\u00f8v \u00e5 dra i deigen og kjenn p\u00e5 at den er spenstig. Da har glutenstrukturen i hvetemelet f\u00e5tt utviklet seg og deigen er klar for heving.<\/p>\n\n\n\n

Hvor lenge man skal elte varierer fra deig til deig, og s\u00e6rlig med hensyn til hvilket mel man bruker. F.eks. t\u00e5ler speltmel mye mindre elting enn hvetemel. F\u00f8lg gjerne eltetiden angitt i oppskriften.<\/p>\n\n\n\n

Temperatur<\/strong><\/h3>\n\n\n\n

Deigen m\u00e5 ikke v\u00e6re for varm eller for kald. Blir den for varm kan gj\u00e6ren d\u00f8, og blir den for kald s\u00e5 vil ikke gj\u00e6ren modnes og deigen hever ikke. Den optimale temperaturen p\u00e5 deigen er 26 grader. Husk ogs\u00e5 at temperaturen \u00f8ker n\u00e5r du elter den i en kj\u00f8kkenmaskin.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n\t\t

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Dekk til med fuktig klede eller plast<\/strong><\/h3>\n\n\n\n

N\u00e5r deigen skal heve er det viktig \u00e5 dekke den til. Du b\u00f8r dekke den til med et fuktig kj\u00f8kkenh\u00e5ndkle eller plast. Om du ikke dekker den til godt nok vil deigen f\u00e5 en t\u00f8rr hinne som ender opp som r\u00e5render i deigen etter steking. Deigen vil ogs\u00e5 miste noe av elastisiteten sin, noe som vil gi mindre luftig bakst. Den tildekkingen er ikke like kritisk under etterheving ettersom toppen p\u00e5 deigen da skal bli skorpe og det er gjerne en fordel at den er litt t\u00f8rrere.<\/p>\n\n\n\n

Hev p\u00e5 et lunt sted<\/strong><\/h3>\n\n\n\n

Stedet deigen hever p\u00e5 b\u00f8r gjerne v\u00e6re litt varmere enn romtemperatur. Da modnes gj\u00e6ren raskere. \u00c5 legge bollen p\u00e5 et gulv med varmekabler er et godt triks. Det er ogs\u00e5 viktig \u00e5 passe p\u00e5 at det ikke er noen \u00e5pne vinduer i n\u00e6rheten. Kaldt trekk vil p\u00e5virke deigen og \u00f8delegge hevingen.<\/p>\n\n\n\n

Bruk passe mengde gj\u00e6r<\/h3>\n\n\n\n

Mange bruker ekstra mye gj\u00e6r for \u00e5 f\u00e5 raskere og bedre heving, men dette vil p\u00e5virke smaken p\u00e5 baksten. Den optimale mengden er 30 gram gj\u00e6r per liter deig. Om du dobler deigen, trenger du ikke doble gj\u00e6rmengden. Reduser gjerne noe av gj\u00e6ren for hver dobling av deigen. Om oppskriften angir 50 gram gj\u00e6r, kan du bruke 80-90 gram p\u00e5 dobbel oppskrift.<\/p>\n<\/div>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n\t\t

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Relaterte oppskrifter<\/h2>\n\n\n
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\"Fastelavnsboller<\/figure>\n\n
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Fastelavnsboller med bringeb\u00e6rkrem<\/h2>\n\t

Saftige fastelavnsboller med nydelig bringeb\u00e6rkrem blir garantert en suksess p\u00e5 fastelavnss\u00f8ndag. Ved \u00e5 elte i kald Melange til slutt, blir…<\/p><\/div>\n\t\n\t\t

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Middels<\/div>\n\t\t\t
4 t 10 min<\/div>\n\t\t<\/div>\n<\/div>\n\n<\/a>\n<\/div>\n\n
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\"oslos<\/figure>\n\n
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\u00d8stmarkas beste kanelboller<\/h2>\n\t

Oslo-beboere hvalfarter til Rustadsaga Sportsstue i \u00d8stmarka for \u00e5 sl\u00e5 kloa i de luftige bollene med kanelfyll i midten. Oppskriften…<\/p><\/div>\n\t\n\t\t

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Middels<\/div>\n\t\t\t
40 min<\/div>\n\t\t<\/div>\n<\/div>\n\n<\/a>\n<\/div>\n\n
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\"S\u00f8t<\/figure>\n\n
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S\u00f8te hveteboller<\/h2>\n\t

Denne oppskriften gir s\u00f8te og luftige hveteboller. I tillegg kan oppskriften brukes til annen s\u00f8t gj\u00e6rbakst som kringler, skolebr\u00f8d eller…<\/p><\/div>\n\t\n\t\t

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Enkel<\/div>\n\t\t\t
2 t<\/div>\n\t\t<\/div>\n<\/div>\n\n<\/a>\n<\/div>\n<\/div>\n\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n\t\t
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Andre gode baketips<\/h2>\n\n\n
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\"Luftige<\/figure>\n\n
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Tipsene som gj\u00f8r det enkelt \u00e5 lykkes med gj\u00e6rbakst<\/h2>\n\t

Vil du lykkes med gj\u00e6rbakst er det to ting du m\u00e5 ha kontroll p\u00e5: temperatur og tid. Baker Geir Brekke…<\/p><\/div>\n\t\n\t

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

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

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

Slik fryser du kaker<\/h2>\n\t

Har du rester etter den store festdagen, eller har du ikke tid til \u00e5 lage kakene den dagen de faktisk…<\/p><\/div>\n\t\n\t

Mer om<\/span><\/span><\/p>\n\t\n<\/div>\n\n<\/a>\n<\/div>\n<\/div>\n\n\t\t\t<\/div>\n\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Temperatur og tid er n\u00f8kkelen til god heving og luftigere bakst, og det er s\u00e6rlig en ting mange gj\u00f8r feil.…<\/p>\n","protected":false},"author":3,"featured_media":1397,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_searchwp_excluded":"","footnotes":""},"categories":[90,94,89],"tags":[],"class_list":["post-1396","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baketips","category-gjaerbakst","category-melange"],"yoast_head":"\nHevetriksene som gir luftigere bakst | Baketips fra Melange<\/title>\n<meta name=\"description\" content=\"Baker Tomm Munthe deler sine beste hevetips og hvordan du f\u00e5r luftigere bakst hjemme. 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