Thursday, August 27, 2009

Langtidshævede boller


- Nu på den eksperimenterende måde....

Langtidshævede boller har tidligere kun været et weekend-fænomen for mig, men livet som studerende (som jo forøvrigt kan slutte hvornår det næsten skal være) vender jo op og ned på det der med hverdag og fest.

Derfor er der også tid til de langtidshævede boller på en helt almindelig torsdag formiddag. Dejen laves aftenen før og hæver i køleskabet til næste morgen. Og ca. ½ time efter jeg er stået er der helt nybagte boller til morgenmaden.

Denne gang blev det nu godt nok lidt af et eksperiment, for der skal 1 dl surmælksprodukt i dejen - og da jeg stod og skulle røre dejen sammen efter TV Avisen i aftes var der ikke noget som helst, der mindede om surmælk i køleskabet. Ikke en gang en lille rest koldskål eller noget (som ellers tidligere har reddet mig ud af lignende situationer). Jeg kunne så vælge mellem en sjat kaffefløde, der overhovedet ikke var sur eller at bruge hytteost.

Jeg valgte det sidste og bollerne blev udemærkede. De bliver nu aldrig helt ens, for meltyperne og kernetyperne skiftes også jævnligt ud.... Men en "sådan-cirka-opskrift" følger her:
1 dl sumælksprodukt (youghurt, creme fraiche, kærnemælk - eller åbenbart: hytteost)
ca. 3 dl kold vand
1/4 pakke gær
1 spsk olie
Et drys groft salt
En lille skefuld honning
1 dl havregryn (gerne grovvalset)
En håndfuld kerner (græskar-, solsikke-, tre- eller femkornsblanding, birkes .... find selv på mere)
Godt og vel 1 dl speltmel (gerne den grove)
Nogle gange bruger jeg desuden 1 dl grahamsmel, men det kan godt gøre bollerne lidt tunge
Ca. 3 dl hvedemel

Gæren røres ud i "det våde" + salt og honning. Havregryn og kerner tilsæltes. Melet tilsættes lidt efter lidt og der røres godt. Dejen skal være blød, men ikke flydende. Sættes til hævning i køleskabet til næste dag.....
.....Hvor ovnen tændes på 225 grader. Med en ske sættes ca. 10-12 boller på en bageplade. De står lige og hæver lidt mens ovnen varmer op (gerne 10-15 minutter) og bages derefter i 15-20 minutter.

Tip:
dejen kan også med fordel laves om morgenen og så formes til flutes om aftenen -og så kan man servere nybagte, lagtidshævede flutes for sine gæster. Her kan man så evt. udskifte kernerne med revet gulerod, revet squash, snittede soltørrede tomater eller oliven. Hvor overskudsagtigt er det ikke lige :-)

19 comments:

Jakob Jakobsen said...

Dem glæder jeg mig til at lave!

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