{"id":10273,"date":"2021-04-26T09:28:33","date_gmt":"2021-04-26T07:28:33","guid":{"rendered":"https:\/\/richter-nielsen.dk\/blog\/?p=10273"},"modified":"2023-06-25T08:33:27","modified_gmt":"2023-06-25T07:33:27","slug":"koldhaevet-pizzadej","status":"publish","type":"post","link":"https:\/\/richter-nielsen.dk\/blog\/koldhaevet-pizzadej\/","title":{"rendered":"Koldh\u00e6vet Pizzadej"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.16&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.21.0&#8243; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h5><span style=\"color: #000000;\">Pizza med Hvedesur &#8211; <\/span><span style=\"color: #000000;\">Hydration <\/span><span style=\"color: #000000;\">75%\u00a0 (Lidt v\u00e5d dej).<\/span><\/h5>\n<p><span style=\"color: #000000;\"><strong>Ingredienser 4 stk:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">450 g koldt vand <\/span><\/li>\n<li><span style=\"color: #000000;\">500 g Hvedemel 12% (Jeg bruger manitoba mel der kan indholde fra 13,9% til 16% protein efter producent)<\/span><\/li>\n<li><span style=\"color: #000000;\">50 g <a href=\"https:\/\/www.bagekurset.dk\/kurser\/14-bageprodukter\/40-hvedesur-ny-vaegt\/\" target=\"_blank\" rel=\"noopener\">Hvedesur<\/a><\/span>**<\/li>\n<li><span style=\"color: #000000;\">30 g <a href=\"https:\/\/www.bagekurset.dk\/kurser\/14-bageprodukter\/69-gluten-475--g-100-ren-hvedeprotein\/\" target=\"_blank\" rel=\"noopener\">Gluten<\/a><\/span>**<\/li>\n<li><span style=\"color: #000000;\">15 g <a href=\"https:\/\/www.bagekurset.dk\/kurser\/14-bageprodukter\/74-frost-bageenzym-ny-vaegt\/\" target=\"_blank\" rel=\"noopener\">Frost<\/a><\/span>**<\/li>\n<li><span style=\"color: #000000;\">12 g Salt <\/span><\/li>\n<li><span style=\"color: #000000;\">10 g frisk g\u00e6r <\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><strong>Fremgangsm\u00e5de dejen:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Det hele \u00e6ltes med kagespartel i 18-20 minutter Start langsomt og slut hurtigt Dejtemperatur 26-27 grader<\/span><\/li>\n<li><span style=\"color: #000000;\">Dejen deles i 4 stk a ca 260 g og virkes runde op og s\u00e6ttes p\u00e5 plade eller andet og en h\u00e6vepose udenom og p\u00e5 k\u00f8l til i morgen.<\/span><\/li>\n<li><span style=\"color: #000000;\">De kan tages direkte fra k\u00f8leskab og formes &#8211; de kan ogs\u00e5 tages ud af k\u00f8leskabet 1\/2 time f\u00f8r de formes.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><strong>Afbagning I ovn med bagest\u00e5l:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Varm ovnen op med bagest\u00e5let p\u00e5 en rist p\u00e5 nederste rille, mindst 60 minutter inden bagning. <\/span><\/li>\n<li><span style=\"color: #000000;\">Optimal temperatur er 280\u00b0C med over og -undervarme, hvis der \u00f8nskes mere overvarme, s\u00e5 brug varmluft, evt bare de sidste 2 minutter. <\/span><\/li>\n<li><span style=\"color: #000000;\">Kan man ikke bage ved s\u00e5 h\u00f8j temperatur kan der evt bruges varmluft. <\/span><\/li>\n<li><span style=\"color: #000000;\">Bruger man flere bagest\u00e5l p\u00e5 en gang for at afbage flere pizzaer af gangen, skal der bruges varmluft.<\/span><\/li>\n<li><span style=\"color: #000000;\">Afbagningstid ca 5 min pr pizza\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><strong>Afbagning Grill:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">Varm grille op til 350\u00b0C &#8211; 370\u00b0C med en fredstone bage &amp; pizzasten (anden pizzasten kan ogs\u00e5 bruges)<\/span><\/li>\n<li><span style=\"color: #000000;\">Afbagningstid 3-5 min\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\">Alt links markeret med<\/span> **<span style=\"color: #000000;\"><span style=\"color: #ff0000;\"> <span style=\"color: #000000;\">er kun for at oplyse hvor man kan k\u00f8be produktet ud over engros butikker som bla Inco<\/span><\/span><\/span><\/p>\n<p>[\/et_pb_text][et_pb_divider _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_divider][et_pb_text _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<div dir=\"auto\"><span style=\"color: #000000;\">Disse 4 stk pizzaer er med:<\/span><\/div>\n<div dir=\"auto\">\u00a0<\/div>\n<div dir=\"auto\"><span style=\"color: #000000;\">Tomat, ost, skinke, varmr\u00f8get m\u00f8rbrad samt frisk mozzarella<\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000000;\">Tomat, ost, skinke, tyrkisk p\u00f8lse samt frisk mozzarella<\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000000;\">Tomat, ost, skinke, kebab<\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000000;\">Tomat, ost, skinke, kyllingestrimler samt frisk mozzarella<\/span><\/div>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=&#8221;10278,10279,10284,10287,10280,10285,10283,10288,10289,10290&#8243; posts_number=&#8221;14&#8243; show_title_and_caption=&#8221;off&#8221; zoom_icon_color=&#8221;#ffffff&#8221; _builder_version=&#8221;4.16&#8243; pagination_font_size_tablet=&#8221;51&#8243; pagination_line_height_tablet=&#8221;2&#8243; global_colors_info=&#8221;{}&#8221;][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pizza med Hvedesur &#8211; Hydration 75%\u00a0 (Lidt v\u00e5d dej). Ingredienser 4 stk: 450 g koldt vand 500 g Hvedemel 12% (Jeg bruger manitoba mel der kan indholde fra 13,9% til 16% protein efter producent) 50 g Hvedesur** 30 g Gluten** 15 g Frost** 12 g Salt 10 g frisk g\u00e6r &nbsp; Fremgangsm\u00e5de dejen: Det hele [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10284,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[392,499],"tags":[188,116],"class_list":["post-10273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pizza","category-pizza-hovderet","tag-koldhaevet","tag-pizza"],"_links":{"self":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/10273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/comments?post=10273"}],"version-history":[{"count":18,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/10273\/revisions"}],"predecessor-version":[{"id":15841,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/posts\/10273\/revisions\/15841"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media\/10284"}],"wp:attachment":[{"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/media?parent=10273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/categories?post=10273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/richter-nielsen.dk\/blog\/wp-json\/wp\/v2\/tags?post=10273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}