{"id":867,"date":"2022-05-29T13:40:34","date_gmt":"2022-05-29T11:40:34","guid":{"rendered":"https:\/\/hvamrode.dk\/mad\/?p=867"},"modified":"2022-05-29T13:40:34","modified_gmt":"2022-05-29T11:40:34","slug":"ciabatta-broed","status":"publish","type":"post","link":"https:\/\/hvamrode.dk\/mad\/broed-desserter\/broed\/ciabatta-broed\/","title":{"rendered":"Ciabatta br\u00f8d"},"content":{"rendered":"<h3>Ingredienser<\/h3>\n<p>&nbsp;<\/p>\n<p>700 g. hvedemel eller pizzamel<br \/>\n300 g. durummel<br \/>\n2-3 tsk. salt<br \/>\n1 spsk. olivenolie<br \/>\n50 g. g\u00e6r<br \/>\n5-5 1\/2 dl. lunkent vand<\/p>\n<p>&nbsp;<\/p>\n<p><strong>S\u00e5dan g\u00f8r du:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>G\u00e6ren opl\u00f8ses i vandet, og de \u00f8vrige ingredienser kommes i. Det hele \u00e6ltes godt igennem til dejen er glat og smidig. Dejen m\u00e5 ikke v\u00e6re for fast. Den f\u00f8les bl\u00f8d i starten, med efterstivner under \u00e6ltningen og ligge tiden.<br \/>\n2. Dejen formes til en kugle, d\u00e6kkes til og hviler en time.<br \/>\n3. Durummel drysses ud p\u00e5 bordet, og dejes rulles ud til 2 p\u00f8lser, der s\u00e6ttes p\u00e5 en bageplade. Efterh\u00e6ver tild\u00e6kket til dobbelt st\u00f8rrelse, ca. 40-50 min.<br \/>\nNB. Ciabattabr\u00f8d skal h\u00e6ve ved almindelig k\u00f8kkentemperatur og ikke lunt som andet g\u00e6rbr\u00f8d.<br \/>\n4. S\u00e6t br\u00f8dene i en forvarmet ovn ved 250 grader p\u00e5 nederste ovn rille. Skru straks ned til 220 grader og bag br\u00f8dene i 30-35 min. &#8211; de sidste 10 min. med \u00e5ben ventil eller l\u00e5gen p\u00e5 klem for at f\u00e5 en spr\u00f8d skorpe.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienser &nbsp; 700 g. hvedemel eller pizzamel 300 g. durummel 2-3 tsk. salt 1 spsk. olivenolie 50 g. g\u00e6r 5-5 1\/2 dl. lunkent vand &nbsp; S\u00e5dan g\u00f8r du: &nbsp; G\u00e6ren opl\u00f8ses i vandet, og de \u00f8vrige ingredienser kommes i. Det hele \u00e6ltes godt igennem til dejen er glat og smidig. Dejen m\u00e5 ikke v\u00e6re for&#8230;<\/p>\n","protected":false},"author":2,"featured_media":693,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"default","_kad_post_title":"default","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[19],"tags":[],"class_list":["post-867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broed"],"_links":{"self":[{"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/posts\/867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/comments?post=867"}],"version-history":[{"count":1,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/posts\/867\/revisions"}],"predecessor-version":[{"id":868,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/posts\/867\/revisions\/868"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/media\/693"}],"wp:attachment":[{"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/media?parent=867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/categories?post=867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/tags?post=867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}