{"id":4446,"date":"2019-11-05T11:05:06","date_gmt":"2019-11-05T10:05:06","guid":{"rendered":"https:\/\/www.ankarsrum.com\/se\/?p=4446"},"modified":"2024-04-11T09:03:39","modified_gmt":"2024-04-11T07:03:39","slug":"jasning","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/se\/jasning\/","title":{"rendered":"J\u00e4sning"},"content":{"rendered":"<h1>Ankarsrums guide till j\u00e4sning<\/h1>\r\nJ\u00e4sning \u00e4r lite av en konst och p\u00e5verkas av m\u00e5nga yttre faktorer s\u00e5 som temperaturen i rummet, luftfuktigheten och vilken typ av br\u00f6d du bakar.\r\n\r\n<strong>J\u00e4sning i rumstemperatur\r\n<\/strong>En typisk vetedeg b\u00f6r j\u00e4sa 45-60minuter i rumstemperatur.\r\nR\u00e5gbr\u00f6d beh\u00f6ver 60-70minuters j\u00e4sning i rumstemperatur.\r\nEtt tips \u00e4r att j\u00e4sa i ugnen. St\u00e4ll temperaturen p\u00e5 30grader och j\u00e4s din deg d\u00e4r.\r\n\r\n<strong>Kallj\u00e4st deg \/ Nattj\u00e4st deg\r\n<\/strong>N\u00e4r du j\u00e4ser din deg \u00f6ver en l\u00e4ngre tid \u00e4r det \u00e4nd\u00e5 viktigt att man f\u00f6ljer receptet. Om det st\u00e5r 2x60min s\u00e5 g\u00f6r det f\u00f6rst innan du l\u00e4gger den i kylen f\u00f6r j\u00e4sning \u00f6ver natten. Detta ger ett mer karakt\u00e4rsfullt br\u00f6d med en h\u00e4rlig skorpa och ett saftigt br\u00f6d. J\u00e4sning i en br\u00f6dkorg \u00e4r ett bra tips och degen \u00e4r lite l\u00f6sare och det ger samtidigt en snygg yta p\u00e5 br\u00f6det. En kallj\u00e4st deg kr\u00e4ver ca 12-16 timmars j\u00e4sning.\r\n\r\n<strong>Deglocket till din Ankarsrum\r\n<\/strong>Anv\u00e4nd g\u00e4rna ditt j\u00e4s lock och j\u00e4s din deg i kitteln. Detta g\u00f6r att fukten stannar inne i kitteln och j\u00e4sningen blir j\u00e4mn och fin.","protected":false},"excerpt":{"rendered":"<p>J\u00e4sning \u00e4r lite av en konst och p\u00e5verkas av m\u00e5nga yttre faktorer s\u00e5 som temperaturen i rummet, luftfuktigheten och vilken typ av br\u00f6d du bakar. <\/p>\n","protected":false},"author":23,"featured_media":4449,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[1,547,284],"tags":[],"knowledge_bank_type":[189],"class_list":["post-4446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alla-kategorier","category-bakning","category-brod","knowledge_bank_type-lar-dig-lite-mer"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/posts\/4446","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=4446"}],"version-history":[{"count":2,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/posts\/4446\/revisions"}],"predecessor-version":[{"id":39910,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/posts\/4446\/revisions\/39910"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/media\/4449"}],"wp:attachment":[{"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/media?parent=4446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/categories?post=4446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/tags?post=4446"},{"taxonomy":"knowledge_bank_type","embeddable":true,"href":"https:\/\/www.ankarsrum.com\/se\/wp-json\/wp\/v2\/knowledge_bank_type?post=4446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}