O uau! Poglejte kakšne prelepe hlebce peče ta Slovenka! (z receptom!)

Kakšen pomen ima kruh za slovensko kulturo?

Kruh je zelo pomemben del naše kulture, po raziskavah ga pojemo veliko, a mislim, da ne namenjamo veliko pozornosti temu, kakšen v resnici je, kaj se skriva v njem, katere sestavine so uporabljene, vse to je meni zelo pomembno, zato tudi pečem sama.

It's a very special day today, on the 7th December 2017, my very own sourdough book, the first of its kind in Slovenia that combines baking and cooking with sourdough, was published today  the title means "sourdough_mania"  It's a complete 304-page guide to sourdough baking with more than 45 recipes, amazing pictures, SOS chapter, baking timetables and much more Big thank you goes to all the sponsors (@the_sourdough_librarian, @komo.bio, @pizzasteelcom, @oster_rob, @esen_woodcraft) who enabled this book; because of you everyone can afford it and we can popularise sourdough even more Because my credo is ''let's bake the world a better place'', we donate 2 € from each sold book for therapies of a 5-year-old girl with cerebral palsy * I couldn't be happier than I am today, and I hope that sourdoughmania will take off all around the world * If you want to order your copy, for now only in Slovenian language, please send an email to narocilo@drozomanija.si * * Enjoy your day and let's bake the world a better place ❤ * * * * #desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood #drozi #questforsourdough * * @foodandwine @thebakefeed @bread_masters_  @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @breadbakersguild @buzzfeedfood @thefeedfeed.baking @eater @foodnetwork @modcuisine @igslovenia @feelslovenia @thisisinsiderfood @thisisinsider

A post shared by Anita Šumer (@sourdough_mania) on Dec 7, 2017 at 12:19pm PST

Od kod izvira vaša ljubezen do kruha?

Že moja babica je pekla kruh z drožmi ali domačim kvasom, in to v krušni peči, tega se kot otrok zelo dobro spominjam.

Sami pečete kisli kruh brez kvasa, kakšne so prednosti uživanja takega kruha?

Sama pečem kruh z drožmi, to poimenovanje mi je veliko bolj blizu, je tudi del slovenske prehransko-kulturne dediščine. Prednosti so lažja prebavljivost, izvrsten okus, mehka sredica, dolga obstojnost. Bolj podrobno pišem o tem v svoji knjigi Drožomanija, knjigi o peki kruha in peciva z drožmi, ki izide v tem mesecu. Je popoln priročnik za pripravo droži in peko z njimi.

And the baked version from my previous post. 100% local stone-milled wheat flour at 60% hydration, 20% starter, 2% salt. I brushed the unbaked batard with mixture of rye malt (crushed rye powder that provides a rich color and distinctive malt flavor) and water so the stencilled flour stuck better swipe to check those bubbles on the crust * To be honest, more than half of the smallish batard (300g flour) is already gone. I just can't resist a slightly warm bread. How about you? Do you wait for it to cool down completely or cut it open while still hot/warm? * Enjoy your day and let's bake the world a better place  * * * * * #desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood #fwx @bakersbatch @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking

A post shared by Anita Šumer (@sourdough_mania) on May 4, 2017 at 1:05pm PDT

Beli kruh se počasi umika in daje prostor rženi, ajdovi, pirini ter drugim mokam. Kako vi vidite ta trend?

Mislim, da to ni trend, temveč vračanje k bolj zdravim oblikam prehrane. V FB-skupini Drožomanija vse več članov peče z drožmi in s temi vrstami moke.

Kruh vedno tudi okrasite z vzorci, ki so pogosto tradicionalno slovenski. Kakšen pomen imajo?

Ti vzorci so sicer najprej v pomoč kruhu pri vzhajanju v pečici, a sama rada uporabljam raznolike motive.

Približuje se prazničen čas, kakšen kruh boste pekla takrat?

Med drugim bom poleg potice z drožmi naredila ajdovca z orehi. Vse te recepte lahko najdete v prihajajoči knjigi.

RECIPE ALERT: Promise is a promise, and I keep mine So here's the recipe for 100% semola sourdough bread. It's a longer process but it's worth it nevertheless, so don't get intimidated by it  Semola seems to benefit from fridge bulk/final proofing, so adjust the schedule to fit your needs. Do check the timelapse Posting the cutting video later. Looking forward to seeing your bakes, please tag me in the posts * Prepare your levain the night before, leave on the counter (21 degrees C): 70g active starter 70g semola (I used @mulinomarino) 70g water * Mix and refrigerate overnight: 310g semola 190g water * Next morning: Mix 6g salt with your levain, then add to the dough, combine everything well together. Lightly knead. Do a series of 5 stretch&folds in about 2 hours. Leave at room temperature (21 C) for about 2-3 hours. Then refrigerate overnight. Next day take the dough out and leave it to increase in size about 60%, preshape, final shape. Leave outside for an hour or two, then put again in the fridge overnight. It should be nice and puffy before you bake. Bake straight from the fridge in a preheated oven. * Enjoy your weekend and let's bake the world a better place  * * * * * *#desem #sourdough #levain #pane  #masamadre #bread #sourdoughbread #bröd  #pastamadre #lievitomadre  #instabread #surdeg #realbread #naturalyeast  #professionalchefs #naturallyleavened #sauerteig  #wildyeast #artisanbread  #bakingbread  #ekşimaya  #godtno  #хлеб #breadlover #organicfood #homemadefood #kruhzdrozmi #semola @bakersbatch @thebakefeed @bread_masters_ @sourdoughclub  @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @buzzfeedfood @pastryelite @thefeedfeed.baking

A post shared by Anita Šumer (@sourdough_mania) on May 15, 2017 at 4:26am PDT

AJDOVEC Z OREHI (recept)

Ajda in orehi, klasična kombinacija, zaradi katere je ta kruh skoraj že sladica in lepa praznična popestritev.

Drožni nastavek

10 g aktivnih matičnih droži

45 g pščenične bele moke T500

45 ml vode

Sestavine zmešajte, pokrijte in počakajte, da se njihova prostornina podvoji.

Glavno testo

100 g ajdove moke

400 g pšenične bele moke T500

450 ml vode

Priprava

Ajdovo moko na suho prepražite v loncu, da zadiši, odstavite jo s številnika in poparite z 200 grami vrele vode, dobro premešajte. Zmes dajte v posodo, v kateri boste gnetli testo, malce pustite, da se ohladi. Nato prilijte 150 gramov vode in znova premešajte, da raztopite grudice. Dodajte pšenično moko in z rokami začnite gnesti. Polagoma dodajte preostanek vode; če je testo preveč tekoče, ne dolivajte več. Testo bo mehko, nekoliko lepljivo, a gnetljivo. Pokrito naj počiva vsaj 30 minut. Dodajte nastavek in sol ter zgnetite, da se lepo poveže v homogeno testo. Po kratkem počitku dvakrat gnetite po dve minuti. V naslednjih dveh urah naredite štiri serije potegov in pregibov, pri tretji seriji dodajte orehe. Nato lahko testo daste v hladilnik lez noč ali pustite da naraste za približno 60 do 70 odstotkov. Ko hlebec dokončno oblikujete, ga povaljajte v ajdovi moki in naj pokrit vzhaja v košarici. Vzhajajte, da se prostornina znova skoraj podvoji, pecite v segreti pečici (250 stopinj) prvih 15 minut s paro, nato še kakšnih 20 do 30 minut. 

Pripravila: Katja Kozlevčar

Fotografije: Instagram sourdough_mania

Preberite še: → V Slovenijo prihaja še ena kozmetična blagovna znamka, ki se je boste razveselile!

Priporočamo tudi: → Če stene pobarvate v TO barvo, boste veliko bolj sproščeni!

Novo na Metroplay: Žan Serčič o glasbenem ustvarjanju, ohranjanju zasebnosti in spremembah