{"id":437,"date":"2019-01-18T11:18:15","date_gmt":"2019-01-18T11:18:15","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=437"},"modified":"2026-01-28T06:38:12","modified_gmt":"2026-01-28T05:38:12","slug":"deiger-med-hoyt-flytende-innhold","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/no\/deiger-med-hoyt-flytende-innhold\/","title":{"rendered":"Deiger med h\u00f8yt flytende innhold"},"content":{"rendered":"

Alt om hydrering<\/h2>\r\nHydrering har blitt en vanlig betegnelse i oppskrifter og har v\u00e6rt knyttet til deig. Hydrering indikerer hvor mye v\u00e6ske som er tilstede i br\u00f8det i forhold til mel. For eksempel: 80 gram v\u00e6ske til 100 gram mel gir deg 80\/100 = 80% hydrering.\r\n\r\nBaking med h\u00f8yt flytende innhold i forhold til mengden mel er mer utfordrende. Imidlertid er resultatet vanligvis et luftigere, mer fuktig br\u00f8d. Det er en rekke faktorer du m\u00e5 vurdere for et vellykket resultat, for eksempel valg av mel. (Les mer om forskjellige melalternativer her.) Et grovmalt mel kan som regel h\u00e5ndtere mer v\u00e6ske bedre enn et finere malt mel. Vi anbefaler derfor \u00e5 bruke et grovere mel eller lignende og ikke normalt hvetemel n\u00e5r du \u00f8nsker \u00e5 lage deig med h\u00f8yt flytende innhold. N\u00e5r det gjelder \u00e5 heve deig med h\u00f8yt flytende innhold, er det normalt n\u00f8dvendig \u00e5 la deigen heve lengre og gjerne i flere runder.\r\n\r\nN\u00e5r du lager deig med h\u00f8yt flytende innhold i en Ankarsrum, husk \u00e5 la deigen knas lenger enn du normalt ville. Hvis du stiller timeren p\u00e5 8-10 minutter for en “vanlig” deig, b\u00f8r en deig med h\u00f8yt flytende innhold knas i ca. 15 minutter. Ikke v\u00e6r redd for \u00e5 heve deigen selv om den f\u00f8les l\u00f8s. Du kan legge til mer mel, om n\u00f8dvendig, til underlaget du knar p\u00e5 og hendene n\u00e5r du former br\u00f8det etter heving. \u00c5 oppn\u00e5 en god h\u00f8yde kan v\u00e6re en utfordring da deigen kan spre seg mer enn normalt. Pr\u00f8v \u00e5 bruke en foldeteknikk og mye mel p\u00e5 underlaget og hendene dine, og bygg opp deigen til \u00f8nsket h\u00f8yde f\u00f8r du steker.","protected":false},"excerpt":{"rendered":"

Hydrering har blitt en vanlig betegnelse i oppskrifter og har v\u00e6rt knyttet til deig.<\/p>\n","protected":false},"author":5,"featured_media":1473,"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":[208,212],"class_list":["post-437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ekspert","knowledge_bank_type-baking","knowledge_bank_type-laer-litt-mer"],"acf":[],"yoast_head":"\nDeiger med h\u00f8yt v\u00e6skeinnhold | Kj\u00f8kkenmaskin<\/title>\n<meta name=\"description\" content=\"L\u00e6r hvordan deiger med h\u00f8yt v\u00e6skeinnhold h\u00e5ndteres med kj\u00f8kkenmaskin, med fokus p\u00e5 kontrollert elting og stabil struktur i baking.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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