{"id":18158,"date":"2021-05-25T08:57:12","date_gmt":"2021-05-25T06:57:12","guid":{"rendered":"https:\/\/www.ankarsrum.com\/se\/?p=18158"},"modified":"2024-04-11T09:04:15","modified_gmt":"2024-04-11T07:04:15","slug":"hydrering-vad-ar-det-och-hur-gor-man","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/se\/hydrering-vad-ar-det-och-hur-gor-man\/","title":{"rendered":"Hydrering \u2013 vad \u00e4r det och hur g\u00f6r man?"},"content":{"rendered":"<h1>Ankarsrum tipsar om hydrering<\/h1>\r\nI m\u00e5nga recept skrivs det om hydrering i pizza. Men vad inneb\u00e4r hydrering? Och hur ska man t\u00e4nka?\r\n\r\n<strong>Hydreringen visar hur stor andel v\u00e4tska det \u00e4r i degen i f\u00f6rh\u00e5llande till mj\u00f6let.<\/strong> Det \u00e4r ett bra s\u00e4tt att j\u00e4mf\u00f6ra olika recept, f\u00f6r oavsett hur stor pizzadeg du vill g\u00f6ra \u00e4r procentsatsen v\u00e4tska den samma. Till exempel: 80 gram v\u00e4tska till 100 gram mj\u00f6l ger 80\/100= 80% hydrering.\r\n\r\n<strong>H\u00f6g hydrering<\/strong> i en deg ger en mer sv\u00e5rarbetad deg. D\u00e4remot \u00e4r det m\u00e5nga som str\u00e4var efter att klara att av att baka med\u00a0h\u00f6g hydrering f\u00f6r att br\u00f6det blir saftigare.\r\n\r\nEn deg med <strong>l\u00e5g hydrering<\/strong> \u00e4r enklare att hantera och jobba med.\r\n<div class=\"google-auto-placed ap_container\">\r\n\r\n<strong>Hur ska man t\u00e4nka n\u00e4r det g\u00e4ller hydrering och mj\u00f6lsorter? <\/strong>N\u00e4r det g\u00e4ller hydrering och mj\u00f6l kr\u00e4ver olika mj\u00f6lsorter \u00e4ven olika hydrering. Generellt sett kr\u00e4ver fullkornsmj\u00f6l mycket mer vatten, h\u00f6g hydrering, \u00e4n ett vitt mj\u00f6l. Man beh\u00f6ver med andra ord anpassa v\u00e4tskan till just det mj\u00f6l som man bakar med. I regel beh\u00f6ver man baka ett par g\u00e5nger med ett nytt mj\u00f6l f\u00f6r att l\u00e4ra k\u00e4nna det nya mj\u00f6let.\r\n\r\nEtt bra tips \u00e4r att best\u00e4mma sig f\u00f6r den mj\u00f6lm\u00e4ngd man vill ha i degen och d\u00e4refter anpassa andelen v\u00e4tska. N\u00e4r du anv\u00e4nder Ankarsrum tills\u00e4tter du f\u00f6rst v\u00e4tskan och d\u00e4refter mj\u00f6let. Kom ih\u00e5g att allt mj\u00f6l ska i fr\u00e5n start, \u00e4ven om det tills\u00e4tts lite i taget,\u00a0s\u00e5 att det f\u00e5r samma f\u00f6ruts\u00e4ttning att utvecklas.\r\n\r\nF\u00f6r pizzadeg som kn\u00e5das med hj\u00e4lp av Ankarsrum och med mj\u00f6l Raml\u00f6sa Tipo 00 rekommenderar vi att ha en hydrering p\u00e5 66 %, det vill s\u00e4ga 1000 g mj\u00f6l och 660 g kallt vatten. <a href=\"https:\/\/www.ankarsrum.com\/se\/recipe\/proffsdeg-for-pizza\/\">Hitta v\u00e5rt recept med steg f\u00f6r steg h\u00e4r.<\/a>\r\n\r\n<\/div>\r\n&nbsp;","protected":false},"excerpt":{"rendered":"<p>Vad \u00e4r hydrering? Och hur ska man t\u00e4nka? <\/p>\n","protected":false},"author":23,"featured_media":18211,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[1,547,544,284,299],"tags":[],"knowledge_bank_type":[189],"class_list":["post-18158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alla-kategorier","category-bakning","category-bakskola","category-brod","category-knadning","knowledge_bank_type-lar-dig-lite-mer"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/posts\/18158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/comments?post=18158"}],"version-history":[{"count":5,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/posts\/18158\/revisions"}],"predecessor-version":[{"id":39682,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/posts\/18158\/revisions\/39682"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/media\/18211"}],"wp:attachment":[{"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/media?parent=18158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/categories?post=18158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/tags?post=18158"},{"taxonomy":"knowledge_bank_type","embeddable":true,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/knowledge_bank_type?post=18158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}