{"id":514,"date":"2022-02-18T15:09:14","date_gmt":"2022-02-18T14:09:14","guid":{"rendered":"http:\/\/nielsmark.dk\/?p=514"},"modified":"2022-02-21T16:31:48","modified_gmt":"2022-02-21T15:31:48","slug":"lidt-generelt-om-rugbroedsdej","status":"publish","type":"post","link":"http:\/\/nielsmark.dk\/?p=514","title":{"rendered":"Lidt generelt om rugbr\u00f8dsdej"},"content":{"rendered":"<div style=\"text-align:center\" class=\"yasr-auto-insert-visitor\"><!--Yasr Visitor Votes Shortcode--><div id='yasr_visitor_votes_f18d16c4ae269' class='yasr-visitor-votes'><div class=\"yasr-custom-text-vv-before yasr-custom-text-vv-before-514\">Click to rate this post!<\/div><div id='yasr-vv-second-row-container-f18d16c4ae269' \n                                        class='yasr-vv-second-row-container'><div id='yasr-visitor-votes-rater-f18d16c4ae269'\n                                      class='yasr-rater-stars-vv'\n                                      data-rater-postid='514' \n                                      data-rating='5'\n                                      data-rater-starsize='32'\n                                      data-rater-readonly='false'\n                                      data-rater-nonce='2a93fb1134' \n                                      data-issingular='false'\n                                    ><\/div><div class=\"yasr-vv-stats-text-container\" id=\"yasr-vv-stats-text-container-f18d16c4ae269\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" \n                                   class=\"yasr-dashicons-visitor-stats\"\n                                   data-postid=\"514\" \n                                   id=\"yasr-stats-dashicon-f18d16c4ae269\">\n                                   <path d=\"M18 18v-16h-4v16h4zM12 18v-11h-4v11h4zM6 18v-8h-4v8h4z\"><\/path>\n                               <\/svg><span id=\"yasr-vv-text-container-f18d16c4ae269\" class=\"yasr-vv-text-container\">[Total: <span id=\"yasr-vv-votes-number-container-f18d16c4ae269\">4<\/span>  Average: <span id=\"yasr-vv-average-container-f18d16c4ae269\">5<\/span>]<\/span><\/div><div id='yasr-vv-loader-f18d16c4ae269' class='yasr-vv-container-loader'><\/div><\/div><div id='yasr-vv-bottom-container-f18d16c4ae269' \n                              class='yasr-vv-bottom-container'\n                              style='display:none'><\/div><\/div><!--End Yasr Visitor Votes Shortcode--><\/div>\n<h3 class=\"wp-block-heading\" id=\"konsistensen\">Konsistensen<\/h3>\n\n\n\n<p>Jeg har efterh\u00e5nden pr\u00f8vet en del opskrifter p\u00e5 rugbr\u00f8d af. Nogle har bare fungeret i f\u00f8rste hug, og andre har jeg tilpasset lidt. I dette opslag har jeg brudt opskrifterne lidt ned, for at se hvilke forhold, der giver gode rugbr\u00f8d. En opskrift, jeg tit bager, er en tilpasset version af &#8216;Charlie&#8217;s rugbr\u00f8d&#8217; fra \u00c5rstiderne. Jeg har ogs\u00e5 pr\u00f8vet de fleste af Rikke Holms opskrifter fra hendes bog &#8216;Rug&#8217;, og Benjamin Kirk og Rasmus Kroghs opskrift p\u00e5 rugbr\u00f8d i deres bog &#8216;Surdej fra bunden&#8217;. I flere af Rikke Holms opskrifter har jeg tilf\u00f8jet mere vand, end hvad opskriften sagde. Det fik mig til at unders\u00f8ge, om der var sammenh\u00e6ng i forholdet mellem vand, mel og kerner p\u00e5 de opskrifter, jeg har haft succes med at bage.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\" rel=lightbox[roadtrip]><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"604\" height=\"370\"  data-attachment-id=\"510\" data-permalink=\"http:\/\/nielsmark.dk\/?attachment_id=510\" data-orig-file=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/screenshot_20220218_1134435248305749718448386.jpg?fit=927%2C568\" data-orig-size=\"927,568\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"screenshot_20220218_1134435248305749718448386\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/screenshot_20220218_1134435248305749718448386.jpg?fit=604%2C370\" src=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/screenshot_20220218_1134435248305749718448386.jpg?resize=604%2C370\" alt=\"\" class=\"wp-image-510\"\/><figcaption>Forholdet i % mellem rugmel, vand og kerner i fem gode opskrifter<\/figcaption><\/figure>\n\n\n\n<p>Figuren ovenfor viser forholdet mellem vand, mel og kerner i fem opskrifter, som jeg har haft succes med. Det passer cirka med en ratio p\u00e5 1:0,5:0,5 (vand:mel:kerner). Forholdet mellem ingredienserne svinger alligevel lidt. Det skyldes at forskellige kerner har forskellige evner til at suge vand. Rugmels vandsugende evne kan ogs\u00e5 variere en del.  Hvis man kigger n\u00e6rmere p\u00e5 figuren kan man se, at der alligevel er mere end 50% mel i forhold til vand. Og hvis man regner mere pr\u00e6cist efter skal forholdet ogs\u00e5 oftere ligge p\u00e5 omkring 66%. S\u00e5 den rigtige ratio ligger nok n\u00e6rmere p\u00e5 1:0,6:0,4 (vand:mel:kerner). Det kan ogs\u00e5 oms\u00e6ttes til 50% vand, 30% rugmel og 20% kerner, hvis det giver bedre mening. Man kan alligevel godt g\u00e5 ud fra 1:0,5:0,5, men s\u00e5 gemme lidt af vandet til sidst og justere, indtil man rammer den perfekte konsistens. Men hvad er den perfekte konsistens? Jeg vil sige lidt som fast havregr\u00f8d. Hvis man kan tr\u00e6kke et blivende spor igennem dejen med en ske eller sin finger, s\u00e5 er dejen som den skal v\u00e6re. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"de-andre-ingredienser\">De andre ingredienser<\/h3>\n\n\n\n<p>Der er selvf\u00f8lgelig ogs\u00e5 andre ting i et rugbr\u00f8d end vand, mel og kerner. Surdejen er selvf\u00f8lgelig vigtig. Det er ret varierende hvor meget surdej, der bliver tilsat opskrifterne. Det handler ogs\u00e5 om h\u00e6vetid, smag og om, hvor aktiv surdejen er. Hvis du har en surdej, der er aktiv, og du lader dejen h\u00e6ve natten over, s\u00e5 skal der 2-4 dl surdej pr. liter vand i opskriften. Jeg plejer selv at &#8220;fodre&#8221; min surdej med lige dele vand og rugmel og lade den h\u00e6ve 1-2 timer p\u00e5 k\u00f8kkenbordet, inden jeg blander den i dejen. S\u00e5 er surdejen fyldt af bobler og aktiv. Til et par rugbr\u00f8d i mine 1,5 liters rugbr\u00f8dsforme bruger jeg s\u00e5 3 dl aktiv surdej og gemmer resten til n\u00e6ste bagning. <\/p>\n\n\n\n<p>Salt skal det ogs\u00e5 til. Ved at kigge p\u00e5 de 5 opskrifter passer det med, at de har omkring 2% salt i forhold til vand. S\u00e5 hvis der er 1 liter vand i opskriften, skal der 20 gram salt i. Det svarer rundt regnet til en spiseskefuld pr. liter vand. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"maengden\">M\u00e6ngden<\/h3>\n\n\n\n<p>Rugbr\u00f8d er som oftest bagt i forme. Det vil sige, at det er st\u00f8rrelsen p\u00e5 dine rugbr\u00f8dsforme, der afg\u00f8r m\u00e6ngden af dej, du skal bruge. Her skal man huske, at dejen jo h\u00e6ver, og det kan alts\u00e5 variere en del. Jeg har igen regnet lidt p\u00e5 opskrifterne, og der er trods alt en god sammenh\u00e6ng mellem m\u00e6ngden af ingredienser og m\u00e6ngden af br\u00f8d, der kommer ud af det. Som tommelfingerregel kan du gange gram mel, kerner og vand med 1,5, og s\u00e5 f\u00e5r du den endelige m\u00e6ngde h\u00e6vet dej i milliliter. Som eksempel, hvis du tager 600 gram vand, 400 gram rugmel og 250 gram kerner, s\u00e5 giver det 1875 ml h\u00e6vet dej ((600+400+250)*1,5=1875). Omvendt, hvis du st\u00e5r med en rugbr\u00f8dsform p\u00e5 3 liter, skal du dividere de 3000 ml med 1,5 og fordele det i forholdet 30% mel, 20% kerner og 50% vand. ((3000\/1,5)*0.50= 1000 gram vand, og dermed 600 gram rugmel og 400 gram kerner). Det blev vist lidt matematisk&#8230; Sidst i indl\u00e6gget har jeg lavet en udregner til en grunddej, s\u00e5 du bare skal taste st\u00f8rrelsen p\u00e5 din rugbr\u00f8dsform i liter.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"bagetid-og-temperatur\">Bagetid og temperatur<\/h3>\n\n\n\n<p>Generelt skal rugbr\u00f8d bage lang tid ved lav temperatur sammenlignet med andre typer br\u00f8d. Men her varierer bagetid og temperatur meget i de fem opskrifter. Tysk pumpernickel, som er en slags rugbr\u00f8d, bages ved 100\u00b0C i mindst 16 timer &#8211; bare for eksemplets skyld. M\u00e5let er, at et rugbr\u00f8d skal have en kernetemperatur p\u00e5 98\u00b0C. S\u00e5 det er en hj\u00e6lp at have et stegetermometer ved h\u00e5nden. Det afh\u00e6nger selvf\u00f8lgelig ogs\u00e5 af st\u00f8rrelsen p\u00e5 din rugbr\u00f8dsform. Det tager l\u00e6ngere tid at f\u00e5 kernetemperaturen op p\u00e5 98\u00b0C, hvis formen er stor. Jeg bager med forme p\u00e5 1,5 liter, og jeg bager oftest mine br\u00f8d ved 160 \u00b0C i 2 timer og s\u00e5 lader jeg dem st\u00e5 i ovnen p\u00e5 eftervarmen i 10-15 minutter uden for formene til sidst.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\" rel=lightbox[roadtrip]><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"604\" height=\"369\"  data-attachment-id=\"513\" data-permalink=\"http:\/\/nielsmark.dk\/?attachment_id=513\" data-orig-file=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/screenshot_20220218_1435058485083781108701817.jpg?fit=942%2C576\" data-orig-size=\"942,576\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"screenshot_20220218_1435058485083781108701817\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/screenshot_20220218_1435058485083781108701817.jpg?fit=604%2C369\" src=\"https:\/\/i0.wp.com\/nielsmark.dk\/wp-content\/uploads\/2022\/02\/screenshot_20220218_1435058485083781108701817.jpg?resize=604%2C369\" alt=\"\" class=\"wp-image-513\"\/><figcaption>Sammenh\u00e6ngen mellem temperatur og bagetid i f\u00f8lge opskriftene og i min ovn med mine forme<\/figcaption><\/figure>\n\n\n\n<p>Figuren her viser, hvordan bagetid og temperatur er angivet i de fem opskrifter. Det er kun en anvisning, da typen af form og ovnens evne til at fordele varmen ogs\u00e5 spiller ind. Jeg skal som regel altid give br\u00f8dene lidt ekstra, end hvad opskriften siger, for at n\u00e5 en kernetemperatur p\u00e5 98\u00b0C med de forme og den oven jeg til r\u00e5dighed. En h\u00f8jere temperatur med kortere bagetid et lidt fugtigere br\u00f8d, men man risikerer, at midten af br\u00f8det ikke n\u00e5r at udvikle sig, f\u00f8r at skorpen er bagt. Lavere temperaturer og l\u00e6ngere bagetid kan derimod give en mere karamelliseret smag i br\u00f8det. Noter dig temperatur og tid, n\u00e5r du har bagt, s\u00e5 du l\u00e6rer din opskrift, dit udstyr og din ovn at kende. Et br\u00f8d i en st\u00f8rre br\u00f8dform kan med fordel bages i l\u00e6ngere tid.<\/p>\n\n\n\n<p>Hvis du ogs\u00e5 l\u00e6ser mit indl\u00e6g om surdej, burde du v\u00e6re kl\u00e6dt p\u00e5 til at lave dine egne opskrifter p\u00e5 rugbr\u00f8d. Du kan sammens\u00e6tte dem, ligesom du bedst kan lide. Man kan tils\u00e6tte frugt, n\u00f8dder, kerner og krydderier, som man har fantasi til, hvis grunddejen er p\u00e5 plads. Hvis ikke din opskrift lykkedes f\u00f8rste gang, s\u00e5 juster lidt og pr\u00f8v igen. Held og lykke!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"udregner-til-grunddej\">Udregner til grunddej<\/h3>\n\n\n<form action=\"http:\/\/nielsmark.dk\/?p=514\" name=\"formbox\" class=\"formbox\" id=\"calculator\"><fieldset class=\"formbox__container\"><div class=\"formbox__title\">St\u00f8rrelse p\u00e5 form<\/div><div class=\"formbox__body\"><div class=\"formbox__field has-addon is-right\"><span class=\"formbox__field-addon\">L<\/span><label class=\"formbox__field-lable\" for=\"formbox-field-1\">St\u00f8rrelse p\u00e5 form<\/label><input type=\"number\" class=\"formbox__field-input\" value=\"\" step=\"0.5\" name=\"formbox-field-1\" id=\"formbox-field-1\"><\/div><\/div> <\/fieldset><fieldset class=\"formbox__container has-result is-hidden\"><div class=\"formbox__title\">Vand<\/div><div class=\"formbox__body\"><div class=\"formbox__field is-result has-addon is-right\"><span class=\"formbox__field-addon\">ml<\/span><label class=\"formbox__field-lable\" for=\"formbox-field-2\">Vand<\/label><input type=\"text\" class=\"formbox__field-result\" readonly=\"\" name=\"formbox-field-2\" id=\"formbox-field-2\"><\/div><\/div> <\/fieldset><fieldset class=\"formbox__container has-result is-hidden\"><div class=\"formbox__title\">Kerner<\/div><div class=\"formbox__body\"><div class=\"formbox__field is-result has-addon is-right\"><span class=\"formbox__field-addon\">gram<\/span><label class=\"formbox__field-lable\" for=\"formbox-field-3\">Kerner<\/label><input type=\"text\" class=\"formbox__field-result\" readonly=\"\" name=\"formbox-field-3\" id=\"formbox-field-3\"><\/div><\/div> <\/fieldset><fieldset class=\"formbox__container has-result is-hidden\"><div class=\"formbox__title\">Rugmel<\/div><div class=\"formbox__body\"><div class=\"formbox__field is-result has-addon is-right\"><span class=\"formbox__field-addon\">gram<\/span><label class=\"formbox__field-lable\" for=\"formbox-field-4\">Rugmel<\/label><input type=\"text\" class=\"formbox__field-result\" readonly=\"\" name=\"formbox-field-4\" id=\"formbox-field-4\"><\/div><\/div> <\/fieldset><fieldset class=\"formbox__container has-result is-hidden\"><div class=\"formbox__title\">Surdej<\/div><div class=\"formbox__body\"><div class=\"formbox__field is-result has-addon is-right\"><span class=\"formbox__field-addon\">dl<\/span><label class=\"formbox__field-lable\" for=\"formbox-field-5\">Surdej<\/label><input type=\"text\" class=\"formbox__field-result\" readonly=\"\" name=\"formbox-field-5\" id=\"formbox-field-5\"><\/div><\/div> <\/fieldset><fieldset class=\"formbox__container has-result is-hidden\"><div class=\"formbox__title\">Salt<\/div><div class=\"formbox__body\"><div class=\"formbox__field is-result has-addon is-right\"><span class=\"formbox__field-addon\">spsk<\/span><label class=\"formbox__field-lable\" for=\"formbox-field-6\">Salt<\/label><input type=\"text\" class=\"formbox__field-result\" readonly=\"\" name=\"formbox-field-6\" id=\"formbox-field-6\"><\/div><\/div> <\/fieldset><fieldset class=\"formbox__container\"><div class=\"formbox__title\"><\/div><div class=\"formbox__body\"><div class=\"formbox__btn\"><button class=\"formbox__btn-calc\">Udregn<\/button><button type=\"reset\" class=\"formbox__btn-reset\">Reset<\/button><\/div><\/div> <\/fieldset><\/form><script>\n'use strict';\n\nconst calc = document.querySelectorAll('.formbox');\n\ncalc.forEach((form) => {\n  let btn_calc = form.querySelector('.formbox__btn-calc');\n  btn_calc.addEventListener('click', {handleEvent: calculate, form: form});\n  form.addEventListener('reset', calcReset);\n  form.addEventListener('change', {handleEvent: calculate, form: form});\n});\n\n\nfunction calculate(event) {\n  event.preventDefault();\n\n  const fields = this.form.querySelectorAll('[name^=\"formbox-field-\"]');\n  \n  for (let i = 0; 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[Total: 4 Average: 5] Konsistensen Jeg har efterh\u00e5nden pr\u00f8vet en del opskrifter p\u00e5 rugbr\u00f8d af. Nogle har bare fungeret i f\u00f8rste hug, og andre har jeg tilpasset lidt. I dette opslag har jeg brudt opskrifterne lidt ned, for at se hvilke forhold, der giver gode rugbr\u00f8d. En opskrift, jeg tit &hellip; <a href=\"http:\/\/nielsmark.dk\/?p=514\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Lidt generelt om rugbr\u00f8dsdej<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[101],"tags":[329,104,323,265,321,325,327,35,103,331],"class_list":["post-514","post","type-post","status-publish","format-standard","hentry","category-basisviden","tag-bagetid","tag-bagning","tag-forhold-mellem-mel-og-vand","tag-fuldkorn","tag-grundopskrift","tag-kerner","tag-lav-din-egen-opskrift","tag-mad","tag-rugbroed","tag-temperatur"],"yasr_visitor_votes":{"number_of_votes":4,"sum_votes":20,"stars_attributes":{"read_only":false,"span_bottom":false}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa1VjY-8i","jetpack-related-posts":[],"_links":{"self":[{"href":"http:\/\/nielsmark.dk\/index.php?rest_route=\/wp\/v2\/posts\/514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/nielsmark.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/nielsmark.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/nielsmark.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/nielsmark.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=514"}],"version-history":[{"count":6,"href":"http:\/\/nielsmark.dk\/index.php?rest_route=\/wp\/v2\/posts\/514\/revisions"}],"predecessor-version":[{"id":539,"href":"http:\/\/nielsmark.dk\/index.php?rest_route=\/wp\/v2\/posts\/514\/revisions\/539"}],"wp:attachment":[{"href":"http:\/\/nielsmark.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/nielsmark.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=514"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/nielsmark.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}