{"id":804,"date":"2021-03-23T11:32:43","date_gmt":"2021-03-23T10:32:43","guid":{"rendered":"https:\/\/surdejsentusiasten.dk\/?p=804"},"modified":"2021-04-19T08:49:09","modified_gmt":"2021-04-19T06:49:09","slug":"bloede-gulerodsbrud-med-surdej-og-stenkvaernet-mel","status":"publish","type":"post","link":"https:\/\/surdejsentusiasten.dk\/index.php\/2021\/03\/23\/bloede-gulerodsbrud-med-surdej-og-stenkvaernet-mel\/","title":{"rendered":"Bl\u00f8de gulerodsbrud med surdej og stenkv\u00e6rnet mel"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Det her er uden tvivl de l\u00e6kreste gulerodsbrud, jeg har bagt. Normalt bliver gulerodsbrud bagt med g\u00e6r, men de her er lavet med surdej. Og det g\u00f8r bollen b\u00e5de sundere og mere smagfuld.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gulerodsbrud er en virkelig l\u00e6kker bolle, der er god p\u00e5 farten. Og s\u00e5 er de altid et hit hos b\u00f8rn. Gulerodsbrud beh\u00f8ver hverken sm\u00f8r eller p\u00e5l\u00e6g, fordi guler\u00f8dderne giver en dejlig s\u00f8dme til bagv\u00e6rket. Og s\u00e5 er det da ogs\u00e5 en ret smart m\u00e5de at f\u00e5 lidt ekstra gr\u00f8ntsager p\u00e5.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bollerne er koldh\u00e6vede, s\u00e5 du skal lave dejen dagen f\u00f8r, du gerne vil bage bollerne.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Stenkv\u00e6rnet \u00f8kologisk mel<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Jeg har valgt at bruge stenkv\u00e6rnet mel, da jeg gerne ville opn\u00e5 en bolle med mere smag i. Valget faldt p\u00e5 \u00f8kologisk stenkv\u00e6rnet mel fra Sk\u00e6rtoft M\u00f8lle, som maler sit mel p\u00e5 langsomtg\u00e5ende stenkv\u00e6rne. Det g\u00f8r melet grovere i strukturen og betyder, at det indeholder flere smagsnuancer end helt finvalset mel, hvor alle kim- og skaldele er sorteret fra.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For at bollen ikke blev for grov, har jeg ogs\u00e5 tilf\u00f8rt lidt \u00f8kologisk valset manitoba hvedemel fra Valsem\u00f8llen.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hvis du ikke lige pr\u00e6cis har det mel, som jeg har brugt i opskriften her, s\u00e5 vil jeg anbefale dig prim\u00e6rt at bruge hvedemel med minimum 12 g protein pr. 100 gram. \u00d8nsker du at tilf\u00f8re lidt groft mel, s\u00e5 regn med 15-20% af den samlede m\u00e6ngde mel.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Det vil sige 90 til 120 gram af de 600 gram mel, som du skal bruge til bollerne.&nbsp;&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7967-768x1024.jpg\" alt=\"Bl\u00f8de gulerodsbrud med surdej og stenkv\u00e6rnet mel \" class=\"wp-image-806\" srcset=\"https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7967-768x1024.jpg 768w, https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7967-225x300.jpg 225w, https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7967-1152x1536.jpg 1152w, https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7967-1536x2048.jpg 1536w, https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7967-1080x1440.jpg 1080w, https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7967-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption>Bl\u00f8de gulerodsbrud med surdej og stenkv\u00e6rnet mel <\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">&#8220;Slap and fold&#8221; metoden<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">I opskriften beskriver jeg en s\u00e6rlig \u00e6lte metode, der bliver kaldt \u201cslap and fold\u201d. Hvis du er i tvivl om, hvordan man g\u00f8r, s\u00e5 er der en glimrende og kort video lige <a href=\"https:\/\/www.youtube.com\/watch?v=gLZdbcIzGZ4\" target=\"_blank\" rel=\"noreferrer noopener\">HER.<\/a> <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"849\" height=\"1024\" src=\"http:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7946-849x1024.jpg\" alt=\"Bl\u00f8de gulerodsbrud med surdej og stenkv\u00e6rnet mel \" class=\"wp-image-807\" srcset=\"https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7946-849x1024.jpg 849w, https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7946-249x300.jpg 249w, https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7946-768x927.jpg 768w, https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7946-1273x1536.jpg 1273w, https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7946-1697x2048.jpg 1697w, https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7946-1080x1303.jpg 1080w\" sizes=\"auto, (max-width: 849px) 100vw, 849px\" \/><figcaption>S\u00e5dan ser bollerne ud, lige inden de bliver sat til efterh\u00e6vning<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">PSSST! Jeg har brug for din hj\u00e6lp<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Hvis du bager med en af mine opskrifter, s\u00e5 vil jeg blive um\u00e5delig glad, hvis du giver mig feedback i kommentarfeltet under opskriften. Deler du et billede af dit resultat p\u00e5 Instagram eller Facebook, s\u00e5 vil jeg ogs\u00e5 blive ovenud lykkelig, hvis du tagger mig, s\u00e5 andre kan finde frem til mine opskrifter. Jeg hedder @surdejsentusiasten p\u00e5 b\u00e5de<a href=\"https:\/\/www.facebook.com\/Surdejsentusiasten\"> Facebook<\/a> og<a href=\"https:\/\/www.instagram.com\/surdejsentusiasten\/\"> Instagram.<\/a> Og hvis du nu skulle opdage en fejl, s\u00e5 m\u00e5 du rigtig gerne skrive mig en mail, s\u00e5 jeg fluks kan f\u00e5 den rettet. MANGE TAK.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\t<div id=\"recipe\"><\/div>\r\n\t<div class=\"sp-recipe\" id=\"printthis\">\r\n\t\t\r\n\t\t<div class=\"recipe-overview\">\r\n\t\t\t\r\n\t\t\t<div class=\"recipe-image\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7972-scaled.jpg\">\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"#\" onclick=\"jQuery('#printthis').print()\" class=\"sp-print\"><i class=\"fa fas fa-print\"><\/i> Print opskrift<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t<div class=\"recipe-header\">\r\n\t\t\t\r\n\t\t\t\t<div class=\"recipe-title-header\">\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t<h2>Bl\u00f8de gulerodsbrud med surdej og stenkv\u00e6rnet mel<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t<div id=\"post-ratings-804\" class=\"post-ratings\" data-nonce=\"8c62643120\"><img decoding=\"async\" id=\"rating_804_1\" src=\"https:\/\/surdejsentusiasten.dk\/wp-content\/plugins\/wp-postratings\/images\/stars\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(804, 1, '1 Star');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_804_2\" src=\"https:\/\/surdejsentusiasten.dk\/wp-content\/plugins\/wp-postratings\/images\/stars\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(804, 2, '2 Stars');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_804_3\" src=\"https:\/\/surdejsentusiasten.dk\/wp-content\/plugins\/wp-postratings\/images\/stars\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(804, 3, '3 Stars');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_804_4\" src=\"https:\/\/surdejsentusiasten.dk\/wp-content\/plugins\/wp-postratings\/images\/stars\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(804, 4, '4 Stars');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_804_5\" src=\"https:\/\/surdejsentusiasten.dk\/wp-content\/plugins\/wp-postratings\/images\/stars\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(804, 5, '5 Stars');\" onmouseout=\"ratings_off(3.8, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/> (<strong>8<\/strong> votes, average: <strong>3,75<\/strong> out of 5)<br \/><span class=\"post-ratings-text\" id=\"ratings_804_text\"><\/span><\/div><div id=\"post-ratings-804-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/surdejsentusiasten.dk\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/div>\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t<div class=\"recipe-meta\">\r\n\t\t\t\t\t\r\n\t\t\t\t\t<div class=\"meta-row\">\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<i class=\"far fa-folder\"><\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t<span class=\"recipe-meta-item\">Boller <\/span>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t<div class=\"meta-row\">\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<i class=\"far fa-user\"><\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t<span class=\"recipe-meta-item\">Af Lea Carina Uhd Frederiksen<\/span>\t\t\t\t\t\t<span class=\"separator\">&#8211;<\/span>\t\t\t\t\t\t<span class=\"recipe-meta-item\">Antal: 10-12 stk.<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t<div class=\"meta-row\">\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<i class=\"far fa-clock\"><\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"recipe-meta-item\">Forberedelsestid: 1 dag<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t<span class=\"separator\">&#8211;<\/span>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"recipe-meta-item\">Tilberedningstid: 15 minutter<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t<span class=\"separator\">&#8211;<\/span>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"recipe-meta-item\">Total Time: 11 dag og 15 minutter<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<div class=\"recipe-ingredients\">\r\n\t\t\t\t\t\t\t\r\n\t\t\t<h3 class=\"recipe-title\">Ingredienser<\/h3>\r\n\t\t\t\r\n\t\t\t<ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span style=\"font-weight:700; font-size:16px;\">Bageklar surdej<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>40 g moder surdej<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>40 g vand<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>20 g stenkv\u00e6rnet manitoba hvedemel fra Sk\u00e6rtoft M\u00f8lle<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>20 g stenkv\u00e6rnet sigtet speltmel fra Sk\u00e6rtoft M\u00f8lle<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span style=\"font-weight:700; font-size:16px;\">Gulerodsbrud dejen <\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>300 g vand<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>120 g surdej<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>150 g sigtet stenkv\u00e6rnet speltmel fra Sk\u00e6rtoft M\u00f8lle<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>200 g fintmalet stenkv\u00e6rnet manitoba hvedemel fra Sk\u00e6rtoft M\u00f8lle<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>250 g valset manitoba hvedemel fra Valsem\u00f8llen <\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>60 g sukker<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>50 g bl\u00f8dt sm\u00f8r <\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>8 g salt <\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span style=\"font-weight:700; font-size:16px;\">Fyld<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>180 g groft revet guler\u00f8dder (ca. 3 stk)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>90 g solsikkekerner (kan evt. ristes af p\u00e5 en pande f\u00f8rst, men det er ikke n\u00f8dvendigt) <\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 M\/L \u00e6g <\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span style=\"font-weight:700; font-size:16px;\">Tilbeh\u00f8r<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>En r\u00f8remaskine (anbefalet) <\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>En plastb\u00f8tte med l\u00e5g eller et fad, som dejen kan h\u00e6ve i natten over<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>To bageplader med bagepapir<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>En kniv eller en dejhakker <\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t<div class=\"recipe-method\">\r\n\t\t\t\t\t\t\t\r\n\t\t\t<h3 class=\"recipe-title\">S\u00e5dan g\u00f8r du<\/h3>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p style=\"font-weight:700; font-size:16px;\">Dag 1, morgen<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">1<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Du skal starte med at lave din bageklar surdej. Det er vigtigt, at du her bruger en moder surdej, som er frisk og boblende. St\u00e5r din surdej normalt p\u00e5 k\u00f8l, s\u00e5 skal du alts\u00e5 tage den ud og give den en fodring, f\u00f8r du kan lave din bageklar surdej. Du kan teste din moder surdej ved at putte en skefuld i et glas vand. Hvis den flyder ovenp\u00e5, s\u00e5 er den klar<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">2<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>R\u00f8r vand, moden surdej og mel sammen i et glas. S\u00f8rg for at skrabe surdejen ned fra glassets kanter, s\u00e5 du kan holde \u00f8je med, hvordan den vokser over de n\u00e6ste par timer. Du kan med fordel s\u00e6tte en elastik omkring glasset til at markere, hvor surdejen n\u00e5r til, n\u00e5r du har r\u00f8rt den sammen<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">3<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>L\u00e6g et l\u00e5g p\u00e5 klem p\u00e5 glasset og lad surdejen st\u00e5 ved stuetemperatur. Hold nu l\u00f8bende \u00f8je med den over de n\u00e6ste par timer. Surdejen er klar, n\u00e5r den n\u00e5r sit s\u00e5kaldte \u201cpeak\u201d. Det vil sige, at den stopper med at h\u00e6ve, fordi den ikke l\u00e6ngere kan holde sin egen v\u00e6gt. Derefter begynder den at falde let sammen<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p style=\"font-weight:700; font-size:16px;\">Dag 1, over middag  <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">4<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Efter ca. 3-5 timer alt efter temperaturen i dit hjem, skulle din surdej gerne v\u00e6re vokset til mindst dobbelt st\u00f8rrelse. Surdejen er f\u00f8rst klar til at komme i din gulerodsbruds dej, n\u00e5r den n\u00e5r sit \u201cpeak\u201d. Du f\u00e5r det bedste resultat, hvis du tilf\u00f8rer surdejen til din bolledej, lige f\u00f8r den<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">5<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>begynder at falde sammen<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">6<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Nu skal du i gang med selve gulerodsbrud dejen. Start med at komme vandet i en r\u00f8resk\u00e5l og tils\u00e6t s\u00e5 den bageklar surdej og bland det sammen<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">7<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Tils\u00e6t s\u00e5 mel og sukker<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">8<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Nu skal dejen \u00e6ltes. Jeg bruger en r\u00f8remaskine, men du kan ogs\u00e5 sagtens g\u00f8re det i h\u00e5nden. S\u00e5 skal du bare regne med, at \u00e6ltningen tager l\u00e6ngere tid, end jeg har anf\u00f8rt her i opskriften. \u00c6lt ved lav hastighed i omkring 5-8 minutter til dejen er blevet homogen og du kan se, at den er begyndt at udvikle sin glutenstruktur. Det vil sige, at den s\u00e5 sm\u00e5t er begyndt at samle sig om dejkrogen. R\u00f8remaskiner er meget forskellige, s\u00e5 hold \u00f8je med din dej<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">9<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Sk\u00e6r det bl\u00f8de sm\u00f8r i sm\u00e5 firkanter og put det i dejen lidt af gangen, s\u00e5 du lader r\u00f8remaskinen arbejde den n\u00e6nsomt ind i dejen<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">10<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>N\u00e5r sm\u00f8rret er arbejdet helt ind i dejen, s\u00e5 tils\u00e6tter du saltet lader r\u00f8remaskinen arbejde det ind i dejen<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">11<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>N\u00e5r sm\u00f8r og salt er arbejdet helt ind i dejen, s\u00e5 \u00f8ger du langsomt hastigheden, indtil du n\u00e5r den fulde hastighed p\u00e5 din r\u00f8remaskine. Stop \u00e6ltningen, n\u00e5r dejen begynder at banke mod sk\u00e5lens sider og har samlet sig helt om dejkrogen. Dejen skal v\u00e6re homogen, glat og elastisk. Og du skal kunne tr\u00e6kke i den uden, at den kn\u00e6kker. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">12<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Vend dejen ud p\u00e5 k\u00f8kkenbordet - uden mel - og \u00e6lt dejen et par gange med \u201cslap and fold\u201d metoden, s\u00e5 den samler sig ordentligt. Du sl\u00e5r dejen ned i k\u00f8kkenbordet og folder den ind over sig selv. S\u00e5 samler du dejen op igen og gentage processen. Det er dejligt tilfredsstillende at t\u00e6ske sin dej p\u00e5 den m\u00e5de - og det giver en god fornemmelse af, om glutenstrukturen er ordentlig udviklet<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">13<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Sp\u00e6nd dejen op til en stor bolle og put den over i en plastb\u00f8tte eller et fad, som du sm\u00f8rer med lidt neutral olie. Luk til med et l\u00e5g eller husholdningsfilm og lad dejen hvile ved stuetemperatur i 4-6 timer til den er blevet mindst dobbelt s\u00e5 stor<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">14<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Stil nu dejen i k\u00f8leskabet i minimum 12 timer<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p style=\"font-weight:700; font-size:16px;\">Dag 2, morgen <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">15<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Tag dejen ud fra k\u00f8l og vend den forsigtigt ud p\u00e5 et rent k\u00f8kkenbord uden mel. Lav en fordybning i midten af dejen og tils\u00e6t de revne guler\u00f8dder, solsikkekerner og til sidst \u00e6gget<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">16<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Tr\u00e6k ud i hj\u00f8rnerne af dejen og fold dem ind over fyldet, s\u00e5 fyldet bliver lukket inde i dejen<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">17<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Tag en kniv eller en dejhakker og begynd at sk\u00e6re\/hakke dejen i stykker. P\u00e5 den m\u00e5de f\u00e5r du arbejdet fyldet ind i dejen. Det ser rodet og underligt ud, men det er meningen<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">18<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Fordel 10 til 12 klatter dej med fyld p\u00e5 to bageplader og lad bollerne efterh\u00e6ve til dobbelt st\u00f8rrelse. Husk at d\u00e6kke bollerne til, s\u00e5 overfladen ikke t\u00f8rrer ud. Du kan eksempelvis bruge husholdningsfilm<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">19<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Varm ovnen op til 220 grader over\/undervarme imens bollerne h\u00e6ver<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">20<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Bag bollerne \u00e9n plade af gangen p\u00e5 n\u00e6stnederste ribbe i 12-15 minutter til de er blevet gyldne<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">21<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Afk\u00f8l p\u00e5 en bagerist<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t<div class=\"recipe-notes\">\r\n\t\t\t\r\n\t\t\t<h3 class=\"recipe-title\">Noter<\/h3>\r\n\t\t\t\r\n\t\t\t<p>Opskriften p\u00e5 den bageklar surdej giver dig lige pr\u00e6cis 120 g, som du skal bruge i din bolledej, s\u00e5 du skal skrabe glasset helt rent for at f\u00e5 det hele med. Hvis du synes, at det er sv\u00e6rt, s\u00e5 lav en lidt st\u00f8rre portion bageklar surdej. <\/p>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t<script type=\"application\/ld+json\">\r\n\t\t\t{\r\n\t\t\t  \"@context\": \"http:\/\/schema.org\",\r\n\t\t\t  \"@type\": \"Recipe\",\r\n\t\t\t  \"url\": \"https:\/\/surdejsentusiasten.dk\/index.php\/2021\/03\/23\/bloede-gulerodsbrud-med-surdej-og-stenkvaernet-mel\/\",\r\n\t\t\t  \"author\": {\r\n\t\t\t\t\"@type\": \"Thing\",\r\n\t\t\t\t\"name\": \"Lea Carina Uhd Frederiksen\"\r\n\t\t\t  },\r\n\t\t\t  \"datePublished\": \"23\/03\/2021\",\r\n\t\t\t  \"cookTime\": \"P\",\r\n\t\t\t  \t\t\t  \"description\": \"\",\r\n\t\t\t  \"image\": \"https:\/\/surdejsentusiasten.dk\/wp-content\/uploads\/2021\/03\/IMG_7972-scaled.jpg\",\r\n\t\t\t  \"recipeIngredient\": [\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"***Bageklar surdej\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"40 g moder surdej\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"40 g vand\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"20 g stenkv\u00e6rnet manitoba hvedemel fra Sk\u00e6rtoft M\u00f8lle\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"20 g stenkv\u00e6rnet sigtet speltmel fra Sk\u00e6rtoft M\u00f8lle\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"***Gulerodsbrud dejen \",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"300 g vand\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"120 g surdej\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"150 g sigtet stenkv\u00e6rnet speltmel fra Sk\u00e6rtoft M\u00f8lle\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"200 g fintmalet stenkv\u00e6rnet manitoba hvedemel fra Sk\u00e6rtoft M\u00f8lle\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"250 g valset manitoba hvedemel fra Valsem\u00f8llen \",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"60 g sukker\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"50 g bl\u00f8dt sm\u00f8r \",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"8 g salt \",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"***Fyld\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"180 g groft revet guler\u00f8dder (ca. 3 stk)\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"90 g solsikkekerner (kan evt. ristes af p\u00e5 en pande f\u00f8rst, men det er ikke n\u00f8dvendigt) \",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"1 M\/L \u00e6g \",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"***Tilbeh\u00f8r\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"En r\u00f8remaskine (anbefalet) \",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"En plastb\u00f8tte med l\u00e5g eller et fad, som dejen kan h\u00e6ve i natten over\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"To bageplader med bagepapir\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"En kniv eller en dejhakker \"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t  ],\r\n\t\t\t  \"name\": \"Bl\u00f8de gulerodsbrud med surdej og stenkv\u00e6rnet mel\",\r\n\t\t\t  \"nutrition\": {\r\n\t\t\t\t\"@type\": \"NutritionInformation\",\r\n\t\t\t\t\"calories\": \"\",\r\n\t\t\t\t\"carbohydrateContent\": \"\",\r\n\t\t\t\t\"cholesterolContent\": \"\",\r\n\t\t\t\t\"fatContent\": \"\",\r\n\t\t\t\t\"fiberContent\": \"\",\r\n\t\t\t\t\"proteinContent\": \"\",\r\n\t\t\t\t\"saturatedFatContent\": \"\",\r\n\t\t\t\t\"sodiumContent\": \"\",\r\n\t\t\t\t\"sugarContent\": \"\",\r\n\t\t\t\t\"transFatContent\": \"\",\r\n\t\t\t\t\"unsaturatedFatContent\": \"\"\r\n\t\t\t  },\r\n\t\t\t  \"prepTime\": \"P\",\r\n\t\t\t  \"totalTime\": \"P\",\r\n\t\t\t  \"recipeCategory\":\"Boller \",\r\n\t\t\t  \"recipeCuisine\":\"\",\r\n\t\t\t  \"keywords\": \"\",\t\t\t  \r\n\t\t\t  \"recipeInstructions\": [\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"***Dag 1, morgen\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Du skal starte med at lave din bageklar surdej. Det er vigtigt, at du her bruger en moder surdej, som er frisk og boblende. St\u00e5r din surdej normalt p\u00e5 k\u00f8l, s\u00e5 skal du alts\u00e5 tage den ud og give den en fodring, f\u00f8r du kan lave din bageklar surdej. Du kan teste din moder surdej ved at putte en skefuld i et glas vand. Hvis den flyder ovenp\u00e5, s\u00e5 er den klar\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"R\u00f8r vand, moden surdej og mel sammen i et glas. S\u00f8rg for at skrabe surdejen ned fra glassets kanter, s\u00e5 du kan holde \u00f8je med, hvordan den vokser over de n\u00e6ste par timer. Du kan med fordel s\u00e6tte en elastik omkring glasset til at markere, hvor surdejen n\u00e5r til, n\u00e5r du har r\u00f8rt den sammen\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"L\u00e6g et l\u00e5g p\u00e5 klem p\u00e5 glasset og lad surdejen st\u00e5 ved stuetemperatur. Hold nu l\u00f8bende \u00f8je med den over de n\u00e6ste par timer. Surdejen er klar, n\u00e5r den n\u00e5r sit s\u00e5kaldte \u201cpeak\u201d. Det vil sige, at den stopper med at h\u00e6ve, fordi den ikke l\u00e6ngere kan holde sin egen v\u00e6gt. Derefter begynder den at falde let sammen\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"***Dag 1, over middag  \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Efter ca. 3-5 timer alt efter temperaturen i dit hjem, skulle din surdej gerne v\u00e6re vokset til mindst dobbelt st\u00f8rrelse. Surdejen er f\u00f8rst klar til at komme i din gulerodsbruds dej, n\u00e5r den n\u00e5r sit \u201cpeak\u201d. Du f\u00e5r det bedste resultat, hvis du tilf\u00f8rer surdejen til din bolledej, lige f\u00f8r den\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"begynder at falde sammen\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Nu skal du i gang med selve gulerodsbrud dejen. Start med at komme vandet i en r\u00f8resk\u00e5l og tils\u00e6t s\u00e5 den bageklar surdej og bland det sammen\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Tils\u00e6t s\u00e5 mel og sukker\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Nu skal dejen \u00e6ltes. Jeg bruger en r\u00f8remaskine, men du kan ogs\u00e5 sagtens g\u00f8re det i h\u00e5nden. S\u00e5 skal du bare regne med, at \u00e6ltningen tager l\u00e6ngere tid, end jeg har anf\u00f8rt her i opskriften. \u00c6lt ved lav hastighed i omkring 5-8 minutter til dejen er blevet homogen og du kan se, at den er begyndt at udvikle sin glutenstruktur. Det vil sige, at den s\u00e5 sm\u00e5t er begyndt at samle sig om dejkrogen. R\u00f8remaskiner er meget forskellige, s\u00e5 hold \u00f8je med din dej\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Sk\u00e6r det bl\u00f8de sm\u00f8r i sm\u00e5 firkanter og put det i dejen lidt af gangen, s\u00e5 du lader r\u00f8remaskinen arbejde den n\u00e6nsomt ind i dejen\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"N\u00e5r sm\u00f8rret er arbejdet helt ind i dejen, s\u00e5 tils\u00e6tter du saltet lader r\u00f8remaskinen arbejde det ind i dejen\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"N\u00e5r sm\u00f8r og salt er arbejdet helt ind i dejen, s\u00e5 \u00f8ger du langsomt hastigheden, indtil du n\u00e5r den fulde hastighed p\u00e5 din r\u00f8remaskine. Stop \u00e6ltningen, n\u00e5r dejen begynder at banke mod sk\u00e5lens sider og har samlet sig helt om dejkrogen. Dejen skal v\u00e6re homogen, glat og elastisk. Og du skal kunne tr\u00e6kke i den uden, at den kn\u00e6kker. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Vend dejen ud p\u00e5 k\u00f8kkenbordet - uden mel - og \u00e6lt dejen et par gange med \u201cslap and fold\u201d metoden, s\u00e5 den samler sig ordentligt. Du sl\u00e5r dejen ned i k\u00f8kkenbordet og folder den ind over sig selv. S\u00e5 samler du dejen op igen og gentage processen. Det er dejligt tilfredsstillende at t\u00e6ske sin dej p\u00e5 den m\u00e5de - og det giver en god fornemmelse af, om glutenstrukturen er ordentlig udviklet\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Sp\u00e6nd dejen op til en stor bolle og put den over i en plastb\u00f8tte eller et fad, som du sm\u00f8rer med lidt neutral olie. Luk til med et l\u00e5g eller husholdningsfilm og lad dejen hvile ved stuetemperatur i 4-6 timer til den er blevet mindst dobbelt s\u00e5 stor\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Stil nu dejen i k\u00f8leskabet i minimum 12 timer\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"***Dag 2, morgen \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Tag dejen ud fra k\u00f8l og vend den forsigtigt ud p\u00e5 et rent k\u00f8kkenbord uden mel. Lav en fordybning i midten af dejen og tils\u00e6t de revne guler\u00f8dder, solsikkekerner og til sidst \u00e6gget\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Tr\u00e6k ud i hj\u00f8rnerne af dejen og fold dem ind over fyldet, s\u00e5 fyldet bliver lukket inde i dejen\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Tag en kniv eller en dejhakker og begynd at sk\u00e6re\/hakke dejen i stykker. P\u00e5 den m\u00e5de f\u00e5r du arbejdet fyldet ind i dejen. Det ser rodet og underligt ud, men det er meningen\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Fordel 10 til 12 klatter dej med fyld p\u00e5 to bageplader og lad bollerne efterh\u00e6ve til dobbelt st\u00f8rrelse. Husk at d\u00e6kke bollerne til, s\u00e5 overfladen ikke t\u00f8rrer ud. Du kan eksempelvis bruge husholdningsfilm\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Varm ovnen op til 220 grader over\/undervarme imens bollerne h\u00e6ver\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Bag bollerne \u00e9n plade af gangen p\u00e5 n\u00e6stnederste ribbe i 12-15 minutter til de er blevet gyldne\",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Afk\u00f8l p\u00e5 en bagerist\"\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t  ],\r\n\t\t\t  \t\t\t  \"recipeYield\": \"10-12 stk.\",\t\t\t  \t\t\t  \"aggregateRating\": {\r\n\t\t\t\t\"@type\": \"AggregateRating\",\r\n\t\t\t\t\"bestRating\": \"5\",\r\n\t\t\t\t\"ratingValue\": \"3.75\",\r\n\t\t\t\t\"ratingCount\": \"8\"\r\n\t\t\t  }\r\n\t\t\t  \t\t\t}\r\n\t\t<\/script>\r\n\t\t\r\n\t<\/div>\r\n\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Det her er uden tvivl de l\u00e6kreste gulerodsbrud, jeg har bagt. Normalt bliver gulerodsbrud bagt med g\u00e6r, men de her er lavet med surdej. Og det g\u00f8r bollen b\u00e5de sundere og mere smagfuld.&nbsp; Gulerodsbrud er en virkelig l\u00e6kker bolle, der er god p\u00e5 farten. Og s\u00e5 er de altid et hit hos b\u00f8rn. Gulerodsbrud beh\u00f8ver hverken sm\u00f8r eller p\u00e5l\u00e6g, fordi guler\u00f8dderne giver en dejlig s\u00f8dme til bagv\u00e6rket. Og s\u00e5 er det da ogs\u00e5 en ret smart m\u00e5de at f\u00e5 lidt ekstra gr\u00f8ntsager p\u00e5.&nbsp; Bollerne er koldh\u00e6vede, s\u00e5 du skal lave dejen dagen f\u00f8r, du gerne vil bage bollerne.&nbsp; Stenkv\u00e6rnet \u00f8kologisk mel Jeg har valgt at bruge stenkv\u00e6rnet mel, da jeg gerne ville opn\u00e5 en bolle med mere smag i. Valget faldt p\u00e5 \u00f8kologisk stenkv\u00e6rnet mel fra Sk\u00e6rtoft M\u00f8lle, som maler sit mel p\u00e5 langsomtg\u00e5ende stenkv\u00e6rne. Det g\u00f8r melet grovere i strukturen og betyder, at det indeholder flere smagsnuancer end helt finvalset mel, hvor alle kim- og skaldele er sorteret fra.&nbsp; For at bollen ikke blev for grov, har jeg ogs\u00e5 tilf\u00f8rt lidt \u00f8kologisk valset manitoba hvedemel fra Valsem\u00f8llen.&nbsp; Hvis du ikke lige pr\u00e6cis har det mel, som jeg har brugt i opskriften her, s\u00e5 vil jeg anbefale dig prim\u00e6rt at [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":805,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,69,87,86,71,76,68,90],"tags":[154,108,170,137,97,171],"class_list":["post-804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alle-opskrifter","category-bagvaerk","category-boernefarvoritter","category-fastfood","category-foedselsdag","category-snacks","category-surdejsboller","category-til-madpakken","tag-boller","tag-boernefavoritter","tag-guleroedder","tag-manitobamel","tag-snacks","tag-stenkvaernet-mel"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bl\u00f8de gulerodsbrud med surdej og stenkv\u00e6rnet mel - Surdejsentusiasten<\/title>\n<meta name=\"description\" content=\"Det her er uden tvivl de l\u00e6kreste gulerodsbrud, jeg har bagt. 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