{"id":1489,"date":"2017-05-22T12:23:40","date_gmt":"2017-05-22T10:23:40","guid":{"rendered":"https:\/\/mills.no\/melange\/slik-far-du-spro-skorpe-pa-brodet\/"},"modified":"2024-02-07T09:15:51","modified_gmt":"2024-02-07T08:15:51","slug":"spro-skorpe-pa-brodet","status":"publish","type":"post","link":"https:\/\/mills.no\/melange\/spro-skorpe-pa-brodet\/","title":{"rendered":"Slik f\u00e5r du spr\u00f8 skorpe p\u00e5 br\u00f8det"},"content":{"rendered":"
\"Br\u00f8d
\n

Slik f\u00e5r du spr\u00f8 skorpe p\u00e5 br\u00f8det<\/h1>\n\n

Visste du at hemmeligheten bak et luftig og saftig br\u00f8d ligger i skorpen? Med litt damp i ovnen kan du f\u00e5 spr\u00f8 skorpe og et mer saftig br\u00f8d. Du kan faktisk h\u00f8re om du har lykkes.\n<\/p>\n<\/div><\/div>\n\n\n\t\t

\n\t\t\t
\n\t\t\t\t\n\n
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Damp gir tynn og spr\u00f8 skorpe<\/h2>\n\n\n\n

\u2013 Skorpen p\u00e5 br\u00f8det er et resultat av utt\u00f8rring p\u00e5 toppen av br\u00f8det. Jo tynnere skorpe, jo spr\u00f8ere blir den, og resultatet er et saftigere br\u00f8d, forteller baker Geir Brekke.<\/p>\n\n\n\n

Han forteller videre at en av bakernes hemmeligheter bak en tynn, spr\u00f8 skorpe og et saftig br\u00f8d, er bruk av damp under starten av stekingen.<\/p>\n\n\n\n

\u2013 Dampen s\u00f8rger for at hinnen p\u00e5 toppen blir s\u00e5 fleksibel som mulig, og da blir det lettere \u00e5 f\u00e5 spr\u00f8 skorpe. I tillegg s\u00f8rger dampen for at br\u00f8det f\u00e5r en blankere overflate, legger han til.<\/p>\n\n\n\n

Ryktene om at damp gir saftigere br\u00f8d har lenge versert p\u00e5 nettet, men det er ikke alle som oppgir korrekt bruk av dampen.<\/p>\n\n\n\n

\u2013 En vanlig feil er \u00e5 bruke for mye damp. Mange fyller en bolle med vann og setter den inn i ovnen sammen med br\u00f8dene. I en bakerovn dampes br\u00f8dene i cirka 10 sekunder, og du \u00f8nsker ikke \u00e5 dampe br\u00f8dene s\u00e5 veldig mye lenger enn det hjemme, sier Brekke.<\/p>\n\n\n\n

\"Baker
<\/figcaption><\/figure>\n\n\n\n

Vellykket damping<\/h2>\n\n\n\n

Bakerens tips til vellykket damping er \u00e5 varme opp ovnen med en langpanne nederst. N\u00e5r du setter inn br\u00f8det, holder langpannen samme temperatur som ovnen og da heller du 2 dl iskaldt vann i langpannen. Etter 60 sekunder skal vannet ha fordampet, og da \u00e5pner du ovnen for \u00e5 slippe ut overskuddsdampen. Ta ut langpannen dersom det fremdeles er vann i pannen.<\/p>\n\n\n\n

Elting av gj\u00e6rbakst er ogs\u00e5 alfa og omega for sluttresultatet. Sjekk n\u00e5r deigen er klar og f\u00e5 andre gode tips til gj\u00e6rbaksten her.<\/a><\/p>\n\n\n\n

Snitt br\u00f8det p\u00e5 toppen<\/h2>\n\n\n\n

 Ved \u00e5 dampe br\u00f8dene under steking f\u00e5r du ogs\u00e5 bedre sprekker i br\u00f8det. Snitting av br\u00f8det er ikke bare for utseendets skyld, det er en m\u00e5te \u00e5 kontrollere hvordan br\u00f8det sprekker n\u00e5r det hever seg i ovnen. Rett f\u00f8r du setter br\u00f8det i ovnen, b\u00f8r du derfor skj\u00e6re noen snitt p\u00e5 toppen. Da f\u00e5r du kontrollerte sprekker i toppen av br\u00f8det og unng\u00e5r at br\u00f8det sprekker p\u00e5 sidene eller under.<\/p>\n\n\n\n

\u2013 S\u00e5 fort br\u00f8ddeigen passerer kanten p\u00e5 formen mister den motstanden og du risikerer at det skyter ut deig p\u00e5 siden. Snitter du toppen av br\u00f8det, og s\u00f8rger for en fleksibel overflate ved hjelp av damp, s\u00e5 kan du i st\u00f8rre grad kontrollere hvordan br\u00f8det hever seg og dermed f\u00e5 luftigere br\u00f8d, forteller Brekke.<\/p>\n\n\n\n

\"Surdeigsbr\u00f8d.<\/figure>\n\n\n\n

F\u00e5 ut br\u00f8det fra formen<\/h2>\n\n\n\n

N\u00e5r br\u00f8det er ferdigstekt har det en kjernetemperatur p\u00e5 mellom 96 og 100 grader, noe som betyr at vannet i br\u00f8det koker. Da er det viktig \u00e5 f\u00e5 ut fukten.<\/p>\n\n\n\n

\u2013 Det er viktig \u00e5 f\u00e5 ut br\u00f8det fra formen s\u00e5 fort som mulig og la det st\u00e5 p\u00e5 en rist og avkj\u00f8le seg. Ikke dekk til br\u00f8det for da stenger du fukten inne. P\u00e5 samme m\u00e5te som med kj\u00f8tt, m\u00e5 ogs\u00e5 br\u00f8det f\u00e5 sette seg, s\u00e5 vent minst 10 minutter f\u00f8r du skj\u00e6rer i det, sier Brekke.<\/p>\n\n\n\n

Lytt til br\u00f8det<\/h2>\n\n\n\n

N\u00e5r br\u00f8det har st\u00e5tt p\u00e5 rist i 2 til 3 minutter kan du faktisk h\u00f8re om du har lykkes med resultatet.<\/p>\n\n\n\n

\u2013 Legg \u00f8ret inntil br\u00f8det. Om du kan h\u00f8re at det knitrer, har du lykkes. Det betyr at innmaten har gitt fra seg den dampen som den skal gi fra seg, og at skorpen f\u00f8lger innmaten. Da krakkelerer skorpen som en frontrute fordi den er spr\u00f8 og tynn nok til \u00e5 f\u00f8lge innmaten, sier han avslutningsvis.<\/p>\n<\/div>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n\t\t

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

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

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

Dessertpizza<\/h2>\n\t

Pizza er en italiensk favoritt det er vanskelig \u00e5 g\u00e5 lei av. Gj\u00f8r som italienerne og server pizza til dessert…<\/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":"

Visste du at hemmeligheten bak et luftig og saftig br\u00f8d ligger i skorpen? Med litt damp i ovnen kan du…<\/p>\n","protected":false},"author":3,"featured_media":1490,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_searchwp_excluded":"","footnotes":""},"categories":[94,89],"tags":[],"class_list":["post-1489","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gjaerbakst","category-melange"],"yoast_head":"\nSlik f\u00e5r du spr\u00f8 skorpe p\u00e5 br\u00f8det | Baketips fra Melange<\/title>\n<meta name=\"description\" content=\"Baker Geir Brekke deler sine tips til hvordan man f\u00e5r en spr\u00f8 skrope og et mer saftig br\u00f8d. 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