{"id":11251,"date":"2018-11-06T17:07:54","date_gmt":"2018-11-06T16:07:54","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?page_id=11251"},"modified":"2018-11-12T03:56:47","modified_gmt":"2018-11-12T02:56:47","slug":"jak-upect-chleba","status":"publish","type":"page","link":"https:\/\/www.sklizeno.cz\/o-nas\/jak-upect-chleba\/","title":{"rendered":"Jak up\u00e9ct chleba?"},"content":{"rendered":"<p><a class=\"red button\" href=\"https:\/\/www.sklizeno.cz\/o-nas\/upec-si-me-doma\/\">ZP\u011aT<\/a><\/p>\n<p>&nbsp;<\/p>\n<table class=\"aligncenter\" style=\"width: 1010px;margin-left: auto;margin-right: auto;border-collapse: collapse\" border=\"1\">\n<tbody>\n<tr style=\"height: 22px\">\n<td style=\"width: 100%;height: 22px\">\n<p class=\"Text\">Nejv\u00edc \u010dasu p\u0159i pe\u010den\u00ed chleba v\u00e1m zabere\u2026 \u010dek\u00e1n\u00ed na t\u011bsto. Jin\u00fdmi slovy \u2013\u00a0v\u0161echno je to o&nbsp;z\u00e1kladn\u00edch \u201emana\u017eersk\u00fdch\u201c dovednostech a&nbsp;pl\u00e1nov\u00e1n\u00ed jednotliv\u00fdch f\u00e1z\u00ed pe\u010den\u00ed. P\u00e1rkr\u00e1t to zkus\u00edte a&nbsp;uvid\u00edte, \u017ee se to vlastn\u011b d\u00e1. J\u00e1 pe\u010du jednou a\u017e dvakr\u00e1t t\u00fddn\u011b a&nbsp;i&nbsp;kdy\u017e se sna\u017e\u00edm, nedostanu se celkem nikdy pod \u0161est bochn\u00edk\u016f. Vedle toho st\u00edh\u00e1m zam\u011bstn\u00e1n\u00ed, rodinu, d\u011bti, psy\u2026 Tak\u017ee se fakt nebojte, d\u00e1 se to. Kdy\u017e po\u010d\u00edt\u00e1m \u010dist\u00fd \u010das, kter\u00fd kolem chleba str\u00e1v\u00edm, je to n\u011bjak\u00e1 hodina a&nbsp;\u010dtvrt i&nbsp;s&nbsp;\u00faklidem zamou\u010den\u00e9 kuchy\u0148sk\u00e9 linky.<\/p>\n<p class=\"Text\">Vezmeme si to te\u010f hezky krok za krokem. V&nbsp;z\u00e1vork\u00e1ch za n\u00e1zvem ka\u017ed\u00e9ho kroku uv\u00e1d\u00edm orienta\u010dn\u00ed \u010dasy, kter\u00e9 v\u00e1m to vezme. Mezi jednotliv\u00fdmi kroky taky najdete informaci o&nbsp;tom, kolik \u010dasu mezi nimi m\u00e1te volno. \ud83d\ude42<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<table class=\"aligncenter\" style=\"width: 100%;border-collapse: collapse\" border=\"1\">\n<tbody>\n<tr>\n<td style=\"width: 100%;text-align: center;vertical-align: middle\"><img loading=\"lazy\" width=\"632\" height=\"331\" class=\"size-large wp-image-11203 aligncenter\" src=\"https:\/\/www.sklizeno.cz\/o-nas\/wp-content\/uploads\/sites\/2\/2018\/11\/sklizeno-banner-chleba-1200x628-2-632x331.jpg\" alt=\"\" srcset=\"https:\/\/www.sklizeno.cz\/o-nas\/wp-content\/uploads\/sites\/2\/2018\/11\/sklizeno-banner-chleba-1200x628-2-632x331.jpg 632w, https:\/\/www.sklizeno.cz\/o-nas\/wp-content\/uploads\/sites\/2\/2018\/11\/sklizeno-banner-chleba-1200x628-2-300x157.jpg 300w, https:\/\/www.sklizeno.cz\/o-nas\/wp-content\/uploads\/sites\/2\/2018\/11\/sklizeno-banner-chleba-1200x628-2-768x402.jpg 768w, https:\/\/www.sklizeno.cz\/o-nas\/wp-content\/uploads\/sites\/2\/2018\/11\/sklizeno-banner-chleba-1200x628-2-1110x583.jpg 1110w, https:\/\/www.sklizeno.cz\/o-nas\/wp-content\/uploads\/sites\/2\/2018\/11\/sklizeno-banner-chleba-1200x628-2.jpg 1200w\" sizes=\"(max-width: 632px) 100vw, 632px\" \/><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<table class=\"aligncenter\" style=\"width: 1000px;margin-left: auto;margin-right: auto;border-collapse: collapse\" border=\"1\">\n<tbody>\n<tr>\n<td style=\"width: 20px;vertical-align: top\">\n<h2 class=\"p1\"><span class=\"s1\">\u00a0<\/span><\/h2>\n<\/td>\n<td style=\"width: 440px;vertical-align: top\">\n<h2 class=\"p1\"><span class=\"s1\">Co pot\u0159ebujete<\/span><\/h2>\n<p>&nbsp;<\/p>\n<p class=\"p1\"><span class=\"s1\">Z\u00e1kladn\u00ed peka\u0159skou v\u00fdbavu peka\u0159e za\u010d\u00e1te\u010dn\u00edka tvo\u0159\u00ed:<\/span><\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\">trouba (p\u0159\u00edpadn\u011b remoska)<\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">m\u00edsa na t\u011bsto<\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">va\u0159e\u010dka \/ ru\u010dn\u00ed hn\u011bta\u010d se siln\u00fdmi hn\u011btac\u00edmi h\u00e1ky \/ kuchy\u0148sk\u00fd robot<\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">o\u0161atka (do za\u010d\u00e1tk\u016f sta\u010d\u00ed velk\u00fd cedn\u00edk vylo\u017een\u00fd ut\u011brkou)<\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">\u017eiletka \/ ostr\u00fd no\u017e\u00edk na na\u0159ez\u00e1v\u00e1n\u00ed<\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">plech na pe\u010den\u00ed chleba<\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">star\u00fd plech \/ pek\u00e1\u010d kv\u016fli zapa\u0159ov\u00e1n\u00ed<\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">m\u0159\u00ed\u017eka na chladnut\u00ed chleba<\/span><\/li>\n<li class=\"li1\"><span class=\"s1\">n\u016f\u017e na chleba<\/span><\/li>\n<\/ul>\n<\/td>\n<td style=\"width: 50px;vertical-align: top\">\n<h2 class=\"p1\"><span class=\"s1\">\u00a0<\/span><\/h2>\n<\/td>\n<td style=\"width: 500px;vertical-align: top\">\n<h2 class=\"p1\"><span class=\"s1\">Suroviny\u00a0na\u00a0z\u00e1kladn\u00ed chleba\u00a0(na\u00a01\u00a0kg\u00a0t\u011bsta):<\/span><\/h2>\n<ul>\n<li class=\"p1\"><span class=\"s1\">400\u00a0g <span style=\"color: #d21145\"><a style=\"color: #d21145\" href=\"https:\/\/www.sklizeno.cz\/o-nas\/jak-zalozit-kvasek\/\">\u017eitn\u00e9ho kv\u00e1sku<\/a><\/span> (2\u00a0hmotnostn\u00ed d\u00edly)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">400\u00a0g <span style=\"color: #d21145\"><a style=\"color: #d21145\" href=\"https:\/\/www.sklizeno.cz\/psenicna-mouka-celozrnna-jemne-mleta-p103790\">p\u0161eni\u010dn\u00e9 mouky<\/a><\/span> (2\u00a0hmotnostn\u00ed d\u00edly)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">200\u00a0g vody (1\u00a0hmotnostn\u00ed d\u00edl)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">16\u00a0g soli<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">ko\u0159en\u00ed (p\u0159im\u011b\u0159en\u011b)<\/span><\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<table class=\"aligncenter\" style=\"width: 800px;margin-left: auto;margin-right: auto;border-collapse: collapse\" border=\"1\">\n<tbody>\n<tr>\n<td>\n<h2 class=\"p1\">Pod\u00edvejte se jak up\u00e9ct chleba<span class=\"s1\">\u00a0<\/span><\/h2>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div style=\"text-align: center\">\n<div style=\"margin-left: auto;margin-right: auto\">\n<p><iframe width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/0gVmwdZxe44?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/www.sklizeno.cz\/o-nas\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p class=\"Text\" style=\"text-align: left\">\n<\/div>\n<\/div>\n<table class=\"aligncenter\" style=\"width: 1000px;margin-left: auto;margin-right: auto;border-collapse: collapse\" border=\"1\">\n<tbody>\n<tr>\n<td style=\"width: 30px;vertical-align: top;text-align: center\">\n<h2 class=\"p1\"><span class=\"s1\">\u00a0<\/span><\/h2>\n<\/td>\n<td style=\"width: 450px;vertical-align: top;text-align: center\">\n<h3 class=\"Text\" style=\"text-align: left\">Krok 1 \u2013 Rozje\u010f kv\u00e1sek<br \/>\n(5 min.)<\/h3>\n<p class=\"Text\" style=\"text-align: left\">Do chleba pot\u0159ebujete \u010derstv\u00fd kv\u00e1sek (rozkvas). Pro n\u00e1zornost budu mluvit o&nbsp;kilogramov\u00e9m bochn\u00edku chleba (resp., abych byl p\u0159esn\u011bj\u0161\u00ed, o&nbsp;1&nbsp;kg chlebov\u00e9ho t\u011bsta \u2013\u00a0p\u0159i pe\u010den\u00ed se zhruba 10 % v\u00e1hy bochn\u00edku odpa\u0159\u00ed). Na kilov\u00fd bochn\u00edk pot\u0159ebujete podle m\u00e9ho receptu 400 g kv\u00e1sku. Tak\u017ee vezmete kv\u00e1sek z&nbsp;ledni\u010dky, odm\u011b\u0159\u00edte si 200 ml vody, trochu nalijete do skleni\u010dky ke kv\u00e1sku a&nbsp;rozm\u00edch\u00e1te. Rozm\u00edchan\u00fd obsah skleni\u010dky nalijete do m\u00edsy, p\u0159id\u00e1te zbytek vody a&nbsp;200&nbsp;g \u017eitn\u00e9 mouky. Zam\u00edch\u00e1te, p\u0159ikryjete ut\u011brkou (nebo vlo\u017e\u00edte m\u00edsu do igelitky, ale nen\u00ed to nutn\u00e9) a&nbsp;um\u00edst\u00edte n\u011bkam, kde bude kv\u00e1sek v&nbsp;klidu n\u011bjak\u00fdch 12 hodin kvasit. J\u00e1 um\u00eds\u0165uju na horn\u00ed sk\u0159\u00ed\u0148ku kuchy\u0148sk\u00e9 linky, proto\u017ee a) je tam o&nbsp;n\u011bco tepleji ne\u017e dole a&nbsp;b) m\u00edsa mi tam nep\u0159ek\u00e1\u017e\u00ed.<\/p>\n<p class=\"Text\" style=\"text-align: left\"><em>pauza mezi Krokem 1 a&nbsp;Krokem 2 \u2013 12 hodin<\/em><\/p>\n<h3 class=\"Text\" style=\"text-align: left\">Krok 2 \u2013 Sm\u00edchej t\u011bsto<br \/>\n(30 min.)<\/h3>\n<p class=\"Text\" style=\"text-align: left\">Nejd\u016fle\u017eit\u011bj\u0161\u00ed v\u011bc p\u0159ed vypracov\u00e1n\u00edm t\u011bsta! Vemte l\u017ei\u010dku kv\u00e1sku, dejte ho do vymyt\u00e9 skleni\u010dky a&nbsp;skleni\u010dku schovejte do ledni\u010dky.<\/p>\n<p class=\"Text\" style=\"text-align: left\">Pot\u00e9 ke kv\u00e1sku p\u0159idejte vodu, s\u016fl, ko\u0159en\u00ed a&nbsp;p\u0161eni\u010dnou mouku. Zapn\u011bte robota, ru\u010dn\u00ed hn\u011bta\u010d, nebo va\u0159e\u010dku a&nbsp;napn\u011bte svaly. P\u0159ich\u00e1z\u00ed fyzicky nejn\u00e1ro\u010dn\u011bj\u0161\u00ed f\u00e1ze p\u0159\u00edpravy chleba. Chlebov\u00e9 t\u011bsto je tuh\u00e9 a&nbsp;klade pom\u011brn\u011b velk\u00fd odpor. \u017ditn\u00e1 mouka zase m\u016f\u017ee za to, \u017ee je t\u011bsto mazlav\u00e9 a&nbsp;lepiv\u00e9, zpracov\u00e1n\u00ed rukama tedy nedoporu\u010duju.<\/p>\n<p class=\"Text\" style=\"text-align: left\">A\u0165 u\u017e pracujete rukama, nebo za v\u00e1s fyzickou n\u00e1mahu odv\u00e1d\u00ed elektrick\u00fd spot\u0159ebi\u010d, bude to trvat asi 10\u201315 minut. V\u00fdsledkem toho sna\u017een\u00ed by m\u011blo b\u00fdt hladk\u00e9 homogenn\u00ed t\u011bsto, kter\u00e9 se odlepuje od st\u011bn m\u00edsy. M\u00e1te-li hotovo, nechte t\u011bsto p\u0159ed dal\u0161\u00edm zpracov\u00e1n\u00edm odpo\u010dinout.<\/p>\n<p class=\"Text\" style=\"text-align: left\"><em>pauza mezi Krokem 2 a&nbsp;Krokem 3 \u2013\u00a01 hodina<\/em><\/p>\n<h3 class=\"Text\" style=\"text-align: left\">Krok 3 \u2013\u00a0Vytvaruj bochn\u00edk<br \/>\n(25 min. \u2013\u00a0v\u010detn\u011b p\u0159\u00edpravy a&nbsp;\u00faklidu)<\/h3>\n<p class=\"Text\" style=\"text-align: left\">St\u00e1\u010den\u00ed, shaping, tvarov\u00e1n\u00ed, utahov\u00e1n\u00ed\u2026 Tato f\u00e1ze m\u00e1 r\u016fzn\u00e1 jm\u00e9na. Jej\u00edm smyslem je vytvo\u0159it z&nbsp;t\u011bsta bochn\u00edk, kter\u00fd d\u00e1te kynout do o\u0161atky (nebo jej\u00edho ekvivalentu, nap\u0159\u00edklad zm\u00edn\u011bn\u00e9ho cedn\u00edku vylo\u017een\u00e9ho ut\u011brkou).<\/p>\n<p class=\"Text\" style=\"text-align: left\">Lehce pomou\u010dete pracovn\u00ed plochu. Na ni z&nbsp;m\u00edsy vyklopte\/vy\u0161kr\u00e1bejte t\u011bsto. \u010c\u00edm m\u00ed\u0148 ho p\u0159itom potrh\u00e1te, t\u00edm l\u00edp. T\u011bsto nat\u00e1hn\u011bte a&nbsp;p\u0159elo\u017ete nap\u016fl. Pak oto\u010dte o&nbsp;90\u00b0 a&nbsp;opakujte. A&nbsp;to cel\u00e9 je\u0161t\u011b kr\u00e1t 2.<\/p>\n<p class=\"Text\" style=\"text-align: left\">Nyn\u00ed m\u00e1te t\u011bsto p\u0159ipraven\u00e9 na samotn\u00e9 st\u00e1\u010den\u00ed. Kdy\u017e se na n\u011bj pod\u00edv\u00e1te, m\u00e1te jednu stranu hladkou, beze \u0161v\u016f (kdyby ten \u010dtverec t\u011bsta byla kniha, byl by to h\u0159bet) a&nbsp;jednu se \u0161vy (v\u00a0libraristick\u00e9 analogii by to byla strana, kter\u00e1 se otev\u00edr\u00e1 a&nbsp;\u010dte). Va\u0161\u00edm \u00fakolem je nyn\u00ed vypnout horn\u00ed stranu budouc\u00edho bochn\u00edku a&nbsp;z\u00e1rove\u0148 zacelit \u0161vy na stran\u011b spodn\u00ed. Mrkn\u011bte se na video, jak to d\u011bl\u00e1m j\u00e1.<\/p>\n<p class=\"Text\" style=\"text-align: left\">Nap\u00edn\u00e1n\u00ed nep\u0159e\u017ee\u0148te, jinak se v\u00e1m t\u011bsto na povrchu potrh\u00e1. Ni\u010demu to moc nevad\u00ed, chleba by m\u011bl vykynout i&nbsp;tak, ale je to zbyte\u010dn\u00e1 vada na kr\u00e1se.<\/p>\n<p class=\"Text\" style=\"text-align: left\">Kdy\u017e m\u00e1te bochn\u00ed\u010dek vytvarovan\u00fd, nasypejte si do ruky Solamyl a&nbsp;cel\u00fd povrch chleba j\u00edm pot\u0159ete. Zaj\u00edst\u00edte t\u00edm, \u017ee se v\u00e1m b\u011bhem kynut\u00ed nep\u0159ilep\u00ed do o\u0161atky. Funguje to l\u00edp ne\u017e mouka a&nbsp;o\u0161atku ani nemus\u00edte ni\u010d\u00edm vysyp\u00e1vat.<\/p>\n<p class=\"Text\" style=\"text-align: left\">O\u0161atku p\u0159ikryjte a&nbsp;dejte kynout.<\/p>\n<p class=\"Text\" style=\"text-align: left\"><em>pauza mezi Krokem 3 a&nbsp;Krokem 4 \u2013\u00a090 minut\u201312 hodin<\/em><\/p>\n<hr \/>\n<h4 class=\"Text\" style=\"text-align: left\">Technick\u00e1 pozn\u00e1mka:<\/h4>\n<p class=\"Text\" style=\"text-align: left\">Na tomto m\u00edst\u011b bych m\u011bl mluvit o&nbsp;kynut\u00ed. Ale proto\u017ee je to f\u00e1ze, kter\u00e1 je pasivn\u00ed (je to \u010dek\u00e1n\u00ed, kdy vy sami ned\u011bl\u00e1te nic a&nbsp;jen \u010dek\u00e1te, a\u017e chleba v&nbsp;o\u0161atce vykyne), tak zachov\u00e1m strukturu tohoto n\u00e1vodu a&nbsp;ke kynut\u00ed se vr\u00e1t\u00edm po pe\u010den\u00ed.<\/p>\n<h3 class=\"Text\" style=\"text-align: left\">Krok 4 \u2013 Upe\u010d pecen<br \/>\n(50 min. \u2013\u00a0v\u010detn\u011b p\u0159\u00edpravy)<\/h3>\n<p class=\"Text\" style=\"text-align: left\">Kdy\u017e m\u00e1te chleba par\u00e1dn\u011b vykynut\u00fd, je na\u010dase ho \u0161oupnout do trouby a&nbsp;korunovat cel\u00fd proces vo\u0148av\u00fdm v\u00fdsledkem.<\/p>\n<p class=\"Text\" style=\"text-align: left\">P\u0159edeh\u0159ejte troubu na 250&nbsp;\u00b0C (horkovzduch na 230&nbsp;\u00b0C \u2013 horkovzduch je ur\u010dit\u011b vhodn\u00fd, kdy\u017e pe\u010dete v\u00edce pecn\u016f zar\u00e1z). Do trouby vlo\u017ete plech, na kter\u00e9m budete p\u00e9ct, a&nbsp;na dno trouby dejte je\u0161t\u011b jeden,\u00a0ide\u00e1ln\u011b star\u00fd a&nbsp;hlub\u0161\u00ed plech kv\u016fli zapa\u0159ov\u00e1n\u00ed (co to\u00a0je, to si \u0159ekneme o&nbsp;kous\u00ed\u010dek d\u00e1le).<\/p>\n<p style=\"text-align: left\"><a class=\"red button\" href=\"#sloupec2\">NAHORU<\/a><\/p>\n<\/td>\n<td style=\"width: 60px;vertical-align: top;text-align: center\">\n<h2 class=\"p1\"><span class=\"s1\">\u00a0<\/span><\/h2>\n<\/td>\n<td style=\"width: 460px;vertical-align: top;text-align: center\">&nbsp;<\/p>\n<div id=\"sloupec2\" style=\"text-align: left\">\n<p>Tak\u00e9 si p\u0159ipravte hrnek hork\u00e9 vody. \u010c\u00edm v\u0159elej\u0161\u00ed, t\u00edm lep\u0161\u00ed. A&nbsp;posledn\u00ed v\u011bc, kterou budete pot\u0159ebovat, je ano, vykynut\u00fd chl\u00e9b.<\/p>\n<\/div>\n<p style=\"text-align: left\">Kdy\u017e je trouba rozp\u00e1len\u00e1 (po\u010dkejte klidn\u011b je\u0161t\u011b p\u011bt minut pot\u00e9, co v\u00e1m d\u00e1 zvukov\u00fdm sign\u00e1lem v\u011bd\u011bt, \u017ee je na\u017ehaven\u00e1 na v\u00e1mi po\u017eadovanou teplotu), vyt\u00e1hn\u011bte z&nbsp;n\u00ed pe\u010dic\u00ed plech, z&nbsp;o\u0161atky na n\u011bj vyklopte nakynut\u00fd bochn\u00edk, na\u0159e\u017ete ho (aby praskl tam, kde chcete vy, na tam, kde chce on), vlo\u017ete plech s chlebem zp\u011bt do trouby a&nbsp;je\u0161t\u011b p\u0159ed zav\u0159en\u00edm dv\u00ed\u0159ek chrstn\u011bte na spodn\u00ed, zapa\u0159ovac\u00ed plech hrnek hork\u00e9 vody. Potom hned zav\u0159ete dv\u00ed\u0159ka.<\/p>\n<p class=\"Text\" style=\"text-align: left\">Zapa\u0159ovac\u00ed f\u00e1ze trv\u00e1 obvykle 2\u20135 minut. J\u00e1 nej\u010dast\u011bji zapa\u0159uju 3\u20134 minuty. Zapa\u0159ujeme proto, \u017ee chleba v&nbsp;troub\u011b je\u0161t\u011b nakyne, a&nbsp;kdybychom v&nbsp;troub\u011b m\u011bli sucho, ztvrdla by na bochn\u00edku k\u016frka a&nbsp;u\u017e by nenakynul.<\/p>\n<p class=\"Text\" style=\"text-align: left\">Zapa\u0159ovac\u00ed f\u00e1zi ukon\u010d\u00edme jednodu\u0161e \u2013\u00a0vyt\u00e1hneme spodn\u00ed plech se zbytkem vody z&nbsp;trouby. Z\u00e1rove\u0148 sni\u017euju teplotu o&nbsp;20&nbsp;\u00b0C na 210&nbsp;\u00b0C.<\/p>\n<p class=\"Text\" style=\"text-align: left\">Kolem 10. minuty pe\u010den\u00ed je to v&nbsp;troub\u011b nejv\u011bt\u0161\u00ed pod\u00edvan\u00e1. Do t\u00e9 doby se toti\u017e chleba formuje, kyne, roste, prask\u00e1 (nebo naopak neprask\u00e1). Je to adrenalin, kter\u00fd zn\u00e1 ka\u017ed\u00fd za\u010d\u00ednaj\u00edc\u00ed, ale i&nbsp;pokro\u010dil\u00fd peka\u0159. To nap\u011bt\u00ed, jestli se to nakonec povede. Ale nebojte, v\u011bt\u0161inou se to povede \ud83d\ude42<\/p>\n<p class=\"Text\" style=\"text-align: left\">Po 10. minut\u011b se u\u017e nem\u011bn\u00ed tvar, zato kolem 15. minuty by se m\u011bla za\u010d\u00edt m\u011bnit barva bochn\u00edku. Chleba za\u010dne zl\u00e1tnout a&nbsp;posl\u00e9ze hn\u011bdnout. Ve 20. minut\u011b m\u016f\u017eete teplotu s klidem p\u0159idat na 220 \u00b0C. Dos\u00e1hnete tak tvrd\u0161\u00ed, tmav\u0161\u00ed a&nbsp;k\u0159upav\u011bj\u0161\u00ed k\u016frky, kter\u00e1 pecen bude l\u00e9pe chr\u00e1nit p\u0159ed vysych\u00e1n\u00edm st\u0159\u00eddky.<\/p>\n<p class=\"Text\" style=\"text-align: left\">Upe\u010den\u00fd chleba pozn\u00e1te jednak podle barvy (v\u00e1\u0161 spr\u00e1vn\u00fd odst\u00edn si ur\u010dete sami, j\u00e1 jsem sp\u00ed\u0161 na tmav\u0161\u00ed k\u016frky), jednak podle toho, \u017ee spodn\u00ed k\u016frka je tvrd\u00e1 a&nbsp;na poklep\u00e1n\u00ed reaguje charakteristick\u00fdm dut\u00fdm zvukem. Peka\u0159i \u0159\u00edkaj\u00ed, \u017ee \u201edob\u0159e upe\u010den\u00fd chleba zvon\u00ed\u201c. V&nbsp;tom momentu ho vyt\u00e1hn\u011bte a&nbsp;nechejte vychladnout na m\u0159\u00ed\u017ece.<\/p>\n<hr \/>\n<h4 class=\"Text\" style=\"text-align: left\"><strong>D\u016fle\u017eit\u00e1 pozn\u00e1mka:<\/strong><\/h4>\n<p class=\"Text\" style=\"text-align: left\">Postup pe\u010den\u00ed, kter\u00fd jste si pr\u00e1v\u011b p\u0159e\u010detli, bezvadn\u011b funguje v&nbsp;m\u00e9 troub\u011b (m\u00e1m oby\u010dejnou elektrickou). Ka\u017ed\u00e1 trouba pe\u010de tro\u0161ku jinak, tak\u017ee je mo\u017en\u00e9, \u017ee budete muset tento postup p\u0159izp\u016fsobit va\u0161emu spot\u0159ebi\u010di na m\u00edru. Pokud chleba hn\u011bdne p\u0159\u00edli\u0161 rychle (p\u0159ed 10. minutou), je pot\u0159eba teplotu sn\u00ed\u017eit. Nebo alespo\u0148 sni\u017ete pozici plechu v&nbsp;troub\u011b na ni\u017e\u0161\u00ed p\u0159ihr\u00e1dku. Nebo zkuste nechat jen spodn\u00ed oh\u0159ev \u2013 chlebu nejv\u00edc pom\u00e1h\u00e1 spodn\u00ed teplo.<\/p>\n<h3 class=\"Text\" style=\"text-align: left\">Intermezzo: U\u017e n\u00e1m to kyne!<\/h3>\n<p class=\"Text\" style=\"text-align: left\">Te\u010f se je\u0161t\u011b mus\u00edm vr\u00e1tit ke kynut\u00ed, kter\u00e9 jsem p\u0159esko\u010dil, proto\u017ee mi to nezapadalo do struktury \u010dl\u00e1nku. Za\u010dnu d\u00e9lkou kynut\u00ed.<\/p>\n<p class=\"Text\" style=\"text-align: left\">D\u00e9lka kynut\u00ed chleba z\u00e1vis\u00ed p\u0159edev\u0161\u00edm na teplot\u011b. P\u0159i pokojov\u00e9 teplot\u011b chleba kyne cca 2\u20133 hodiny. V&nbsp;hork\u00fdch letn\u00edch dnech je to i&nbsp;polovina t\u00e9to doby, v&nbsp;zim\u011b v&nbsp;chladu to zase m\u016f\u017ee b\u00fdt d\u00e9le. Na kynut\u00ed p\u0159i pokojov\u00e9 teplot\u011b sta\u010d\u00ed p\u0159ikr\u00fdt o\u0161atku s chlebem ut\u011brkou.<\/p>\n<p class=\"Text\" style=\"text-align: left\">Dobr\u00e1 zpr\u00e1va je, \u017ee rychlost kynut\u00ed m\u016f\u017eeme zv\u00fd\u0161it i&nbsp;sn\u00ed\u017eit. Zrychlit m\u016f\u017eeme v&nbsp;troub\u011b. O\u0161atku str\u010dte do igeli\u0165\u00e1ku, zava\u017ete na uzel a&nbsp;p\u0159i 45&nbsp;\u00b0C dejte kynout (pozor, aby se igelit nedot\u00fdkal topn\u00fdch t\u011bles v&nbsp;troub\u011b).<\/p>\n<p class=\"Text\" style=\"text-align: left\">Ke zpomalen\u00ed kynut\u00ed zase pom\u016f\u017ee ledni\u010dka. Tam m\u016f\u017ee chleba kynout v&nbsp;pohod\u011b p\u0159es noc a&nbsp;nemus\u00edte se b\u00e1t, \u017ee by p\u0159ekynul. Zvl\u00e1dne 6, ale klidn\u011b i&nbsp;12 hodin. N\u011bkte\u0159\u00ed dom\u00e1c\u00ed peka\u0159i p\u0159\u00edsahaj\u00ed i&nbsp;na 24 a&nbsp;v\u00edce hodin, ale j\u00e1 rad\u011bji pe\u010du nedokynut\u00e9 chleby, kter\u00e9 p\u0159i pe\u010den\u00ed p\u011bkn\u011b objemov\u011b vysko\u010d\u00ed a&nbsp;vynikne na nich na\u0159\u00edznut\u00ed.<\/p>\n<p class=\"Text\" style=\"text-align: left\">A jak pozn\u00e1te, \u017ee je chleba spr\u00e1vn\u011b nakynut\u00fd? Po\u010d\u00edtejte s t\u00edm, \u017ee p\u0159ibli\u017en\u011b zdvojn\u00e1sob\u00ed objem. A&nbsp;p\u0159itom je t\u011bsto po\u0159\u00e1d je\u0161t\u011b trochu \u201edo kope\u010dka\u201c. Kdy\u017e vid\u00edte, \u017ee je horn\u00ed strana bochn\u00edku v&nbsp;o\u0161atce (tedy vlastn\u011b budouc\u00ed spodn\u00ed strana chleba, proto\u017ee z&nbsp;o\u0161atky vykl\u00e1p\u00edme na plech tak, \u017ee o\u0161atku oto\u010d\u00edme nad plechem dnem vzh\u016fru) ploch\u00e1, m\u00e1te nejvy\u0161\u0161\u00ed \u010das p\u00e9ct.<\/p>\n<p class=\"Text\" style=\"text-align: left\">Kdy\u017e je t\u011bsto \u201edo kope\u010dka\u201c, na\u0159\u00edzn\u011bte chleba p\u0159ed pe\u010den\u00edm hodn\u011b \u2013\u00a0nebojte se radik\u00e1ln\u00edch \u0159ez\u016f po cel\u00e9 d\u00e9lce. \u010c\u00edm v\u00edc je chleba nakynut\u00fd, t\u00edm decentn\u011bji na\u0159ez\u00e1vejte.<\/p>\n<h3 class=\"Text\" style=\"text-align: left\">Je upe\u010deno!<\/h3>\n<p class=\"Text\" style=\"text-align: left\">Tak a&nbsp;zp\u011bt na konec procesu. Chleba chladne na m\u0159\u00ed\u017ece a&nbsp;vy se pt\u00e1te, kdy u\u017e m\u016f\u017eete zakrojit. Patku \u2013 peka\u0159skou trofej \u2013 si ukrojte hned, jak bochn\u00edk udr\u017e\u00edte v&nbsp;ruce. Na dal\u0161\u00ed kraj\u00edce ale po\u010dkejte, a\u017e chleba vychladne \u2013\u00a0potrhali byste si st\u0159\u00eddku.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ZP\u011aT &nbsp; Nejv\u00edc \u010dasu p\u0159i pe\u010den\u00ed chleba v\u00e1m zabere\u2026 \u010dek\u00e1n\u00ed na t\u011bsto. Jin\u00fdmi slovy \u2013\u00a0v\u0161echno je to o&nbsp;z\u00e1kladn\u00edch \u201emana\u017eersk\u00fdch\u201c dovednostech a&nbsp;pl\u00e1nov\u00e1n\u00ed jednotliv\u00fdch f\u00e1z\u00ed pe\u010den\u00ed. P\u00e1rkr\u00e1t to zkus\u00edte a&nbsp;uvid\u00edte, \u017ee se to vlastn\u011b d\u00e1. J\u00e1 pe\u010du jednou a\u017e dvakr\u00e1t t\u00fddn\u011b a&nbsp;i&nbsp;kdy\u017e se sna\u017e\u00edm, nedostanu se celkem nikdy pod \u0161est bochn\u00edk\u016f. Vedle toho st\u00edh\u00e1m zam\u011bstn\u00e1n\u00ed, rodinu, d\u011bti, [&hellip;]<\/p>\n","protected":false},"author":27,"featured_media":0,"parent":0,"menu_order":16,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/pages\/11251"}],"collection":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/users\/27"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/comments?post=11251"}],"version-history":[{"count":88,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/pages\/11251\/revisions"}],"predecessor-version":[{"id":13651,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/pages\/11251\/revisions\/13651"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=11251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}