{"id":8105,"date":"2021-11-26T09:58:15","date_gmt":"2021-11-26T09:58:15","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=8105"},"modified":"2022-06-10T11:07:37","modified_gmt":"2022-06-10T11:07:37","slug":"fermentation","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/fi\/fermentation\/","title":{"rendered":"Kohotus"},"content":{"rendered":"Kohotus saa taikinan paisumaan ja kypsym\u00e4\u00e4n sek\u00e4 maun kehittym\u00e4\u00e4n.\r\n\r\nJotta taikina kohoaisi ja leiv\u00e4st\u00e4 tulisi kuohkeaa, taikinaan tarvitaan kohotusainetta. Leiviss\u00e4 kohotusaineena k\u00e4ytet\u00e4\u00e4n yleens\u00e4 hiivaa tai taikinajuurta, jotka toimivat kesken\u00e4\u00e4n samaan tapaan.\r\n\r\nKun jauhoja ja nestett\u00e4 sekoitetaan, syntyy gluteenis\u00e4ikeit\u00e4, jotka muodostavat verkon. Kohoamisen aikana hiilidioksidi muodostaa kaasukuplia, jotka koteloituvat verkon sis\u00e4\u00e4n. Juuri n\u00e4m\u00e4 kaasukuplat saavat taikinan paisumaan ja kypsym\u00e4\u00e4n.\r\n\r\nTaikinan kohoamiseen vaikuttavat monet tekij\u00e4t, kuten huoneen l\u00e4mp\u00f6tila, taikinan l\u00e4mp\u00f6tila, ilmankosteus, ainesosat ja aika.\r\n\r\n<strong>Erilaisia kohotustapoja<\/strong>\r\n\r\nYleisin tapa on kohottaa taikina huoneenl\u00e4mm\u00f6ss\u00e4 kahdessa vaiheessa. Ensin taikinan annetaan kohota kulhossa heti vaivaamisen j\u00e4lkeen ja toisen kerran pellill\u00e4 tai vuoassa.\r\n\r\nToinen tapa kohottaa taikina on kylm\u00e4kohotus. K\u00e4yt\u00e4 korkeintaan puolet reseptiin merkityst\u00e4 hiivam\u00e4\u00e4r\u00e4st\u00e4, k\u00e4yt\u00e4 kylm\u00e4\u00e4 nestett\u00e4 ja anna taikinan nousta j\u00e4\u00e4kaapissa useita tunteja (yleens\u00e4 y\u00f6n yli). Kylm\u00e4kohotettu taikina s\u00e4ilyy j\u00e4\u00e4kaapissa yleens\u00e4 kolmisen p\u00e4iv\u00e4\u00e4.\r\n\r\nV\u00e4hemm\u00e4n hiivaa ja kylm\u00e4\u00e4 nestett\u00e4 k\u00e4ytt\u00e4m\u00e4ll\u00e4 voit antaa taikinan nousta my\u00f6s huoneenl\u00e4mm\u00f6ss\u00e4 noin 8\u201312 tuntia. T\u00e4t\u00e4 kutsutaan usein y\u00f6n yli kohotukseksi.\r\n\r\nSuurin ero n\u00e4iden tapojen v\u00e4lill\u00e4 \u2013 ajan ja hiivam\u00e4\u00e4r\u00e4n lis\u00e4ksi \u2013 on se, ett\u00e4 hitaasti kohotettuun taikinaan ehtii kehitty\u00e4 enemm\u00e4n makua kuin nopeammalla kohotuksella.\r\n\r\n<strong>Ensimm\u00e4inen kohotusvaihe<\/strong>\r\n\r\nKun olet vaivannut taikinan, anna sen lev\u00e4t\u00e4 kulhossa. Ensimm\u00e4inen kohotus tapahtuu yleens\u00e4 huoneenl\u00e4mm\u00f6ss\u00e4. Taikinan tulee kohota noin kaksinkertaiseksi. Kohoamisen aikana taikina kypsyy, maut kehittyv\u00e4t ja kaasukuplat saavat taikinan paisumaan.\r\n\r\nHiivan m\u00e4\u00e4r\u00e4 vaikuttaa siihen, kauanko taikinan tulee antaa lev\u00e4t\u00e4. Nyrkkis\u00e4\u00e4nt\u00f6 on, ett\u00e4 taikinan, jossa on 50 g hiivaa ja \u00bd litraa nestett\u00e4, tulee antaa lev\u00e4t\u00e4 puolisen tuntia. Jos hiivaa on puolet v\u00e4hemm\u00e4n, kohotusaika on kaksinkertainen. Samoin my\u00f6s karkeammat jauhot edellytt\u00e4v\u00e4t pidemp\u00e4\u00e4 kohotusaikaa kuin hienot jauhot.\r\n\r\nVoit kokeilla, onko taikina kohonnut tarpeeksi, painamalla sit\u00e4 kevyesti \u2013 jos painauma ponnahtaa nopeasti takaisin, taikina on valmis leivottavaksi.\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8113\" src=\"https:\/\/www.ankarsrum.com\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-1-1-1024x1024.jpg\" alt=\"\" width=\"572\" height=\"572\" srcset=\"https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-1-1-1024x1024.jpg 1024w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-1-1-300x300.jpg 300w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-1-1-200x200.jpg 200w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-1-1-768x768.jpg 768w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-1-1-750x750.jpg 750w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-1-1-1536x1536.jpg 1536w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-1-1-2048x2048.jpg 2048w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-1-1-500x500.jpg 500w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-1-1-1680x1680.jpg 1680w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-1-1-600x600.jpg 600w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-1-1-100x100.jpg 100w\" sizes=\"(max-width: 572px) 100vw, 572px\" \/>\r\n\r\n<strong>Toinen kohotusvaihe<\/strong>\r\n\r\nToisessa vaiheessa taikinan annetaan kohota, kun se on muotoiltu pellille tai vuokaan.\r\n\r\n<strong>Peitt\u00e4minen<\/strong>\r\n\r\nTaikina kannattaa peitt\u00e4\u00e4 kohoamisen ajaksi, jotta se kohoaa tasaisesti eik\u00e4 p\u00e4\u00e4se kuivumaan. Jos kohotat taikinaa Assistentin kulhossa, voit peitt\u00e4\u00e4 sen laitteen mukana tulevalla kannella. N\u00e4in taikina s\u00e4ilytt\u00e4\u00e4 kosteutensa ja kohoaa tasaisesti. Kun kohotat muotoon leivottua taikinaa pellill\u00e4 tai vuoassa, peit\u00e4 se tuorekelmulla tai kostealla keitti\u00f6pyyhkeell\u00e4.\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8118\" src=\"https:\/\/www.ankarsrum.com\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-6-1024x1024.jpg\" alt=\"\" width=\"569\" height=\"569\" srcset=\"https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-6-1024x1024.jpg 1024w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-6-300x300.jpg 300w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-6-200x200.jpg 200w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-6-768x768.jpg 768w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-6-750x750.jpg 750w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-6-1536x1536.jpg 1536w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-6-2048x2048.jpg 2048w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-6-500x500.jpg 500w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-6-1680x1680.jpg 1680w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-6-600x600.jpg 600w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-6-100x100.jpg 100w\" sizes=\"(max-width: 569px) 100vw, 569px\" \/>\r\n\r\n<strong>L\u00e4mp\u00f6tila<\/strong>\r\n\r\nLeip\u00e4taikina kohoaa eri tavalla eri l\u00e4mp\u00f6tiloissa: kylm\u00e4ss\u00e4 hitaasti ja l\u00e4mpim\u00e4ss\u00e4 nopeammin.\r\n\r\nYleiss\u00e4\u00e4nt\u00f6 on, ett\u00e4 taikina tulee kohottaa huoneenl\u00e4mm\u00f6ss\u00e4 (noin 20\u201325 \u00b0C).\r\n\r\nAmmattileipurit k\u00e4ytt\u00e4v\u00e4t usein kohotuskaappia, jonka kosteutta ja l\u00e4mp\u00f6tilaa pystyy itse s\u00e4\u00e4t\u00e4m\u00e4\u00e4n.\r\n\r\nKotileipurit voivat j\u00e4ljitell\u00e4 kohotuskaappia kohottamalla taikinan uunissa. L\u00e4mmit\u00e4 uuni 30 asteeseen, laita uuniin leip\u00e4taikinan kanssa kuumalla vedell\u00e4 t\u00e4ytetty kulho ja sulje luukku. Pid\u00e4 huolta, ett\u00e4 uunin l\u00e4mp\u00f6tila pysyy alle 35\u00a0asteen.\r\n\r\n<strong>Kohotusaika<\/strong>\r\n\r\nKohotusaika riippuu leiv\u00e4n tyypist\u00e4, sen ainesosista, hiivan m\u00e4\u00e4r\u00e4st\u00e4, l\u00e4mp\u00f6tilasta ja leiv\u00e4n koosta. Pienet leiv\u00e4t, kuten s\u00e4mpyl\u00e4t, kohoavat nopeammin kuin suuremmat leiv\u00e4t. Vehn\u00e4leip\u00e4 kohoaa yleens\u00e4 nopeammin kuin ruisleip\u00e4.\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8123\" src=\"https:\/\/www.ankarsrum.com\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-4-1024x1024.jpg\" alt=\"\" width=\"568\" height=\"568\" srcset=\"https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-4-1024x1024.jpg 1024w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-4-300x300.jpg 300w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-4-200x200.jpg 200w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-4-768x768.jpg 768w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-4-750x750.jpg 750w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-4-1536x1536.jpg 1536w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-4-2048x2048.jpg 2048w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-4-500x500.jpg 500w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-4-1680x1680.jpg 1680w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-4-600x600.jpg 600w, https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-4-100x100.jpg 100w\" sizes=\"(max-width: 568px) 100vw, 568px\" \/>\r\n\r\n<strong>Ylikohonnut taikina<\/strong>\r\n\r\nJos taikina kohoaa liikaa, se tulvii kulhosta yli ja muuttuu lattanaksi. Jos n\u00e4in k\u00e4y, voit kokeilla kaataa taikinan leip\u00e4vuokaan ja paistaa sen siin\u00e4. T\u00e4m\u00e4 toivottavasti auttaa pelastamaan taikinan sy\u00f6m\u00e4kelpoiseksi leiv\u00e4ksi.\r\n\r\n<strong>Kohoaminen paistamisen aikana<\/strong>\r\n\r\nLeip\u00e4 jatkaa kohoamista viel\u00e4 paistuessaan. Hiiva kuolee noin 50\u00a0asteessa, mutta taikinaan muodostuneet kaasukuplat jatkavat laajentumista.","protected":false},"excerpt":{"rendered":"<p>Fermentation makes bread swell, mature and develop taste. <\/p>\n","protected":false},"author":23,"featured_media":8129,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[26],"tags":[],"knowledge_bank_type":[248],"class_list":["post-8105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-expert","knowledge_bank_type-learn-more"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kohotus - Ankarsrum Finland<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ankarsrum.com\/fi\/fermentation\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kohotus\" \/>\n<meta property=\"og:description\" content=\"Fermentation makes bread swell, mature and develop taste.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ankarsrum.com\/fi\/fermentation\/\" \/>\n<meta property=\"og:site_name\" content=\"Ankarsrum Finland\" \/>\n<meta property=\"article:published_time\" content=\"2021-11-26T09:58:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-06-10T11:07:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ankarsrum.com\/fi\/wp-content\/uploads\/sites\/57\/2021\/11\/Ankarsrum-JASNING-7-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"mikaelathorn\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Kirjoittanut\" \/>\n\t<meta name=\"twitter:data1\" content=\"mikaelathorn\" \/>\n\t<meta name=\"twitter:label2\" content=\"Arvioitu lukuaika\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minuuttia\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ankarsrum.com\/fi\/fermentation\/\",\"url\":\"https:\/\/www.ankarsrum.com\/fi\/fermentation\/\",\"name\":\"Kohotus - 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