{"id":6640,"date":"2023-06-05T11:38:29","date_gmt":"2023-06-05T11:38:29","guid":{"rendered":"https:\/\/mlinarica.hr\/izmjene\/?p=6640"},"modified":"2024-01-15T12:50:36","modified_gmt":"2024-01-15T12:50:36","slug":"kruh-iz-mlinarice","status":"publish","type":"post","link":"https:\/\/mlinarica.hr\/izmjene\/kruh-iz-mlinarice\/","title":{"rendered":"Kruh iz Mlinarice"},"content":{"rendered":"\t\t
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Kruh iz Mlinarice<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\"Doma\u0107i\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Puno smo puta od na\u0161ih gostiju \u010duli kako im je na\u0161 kruh fin kao neki kola\u010d te da ga mogu jesti \u010dak i samog, bez ikakvog priloga. Na koji na\u010din pravimo Mlinari\u010din kruh, i koja je tajna mekanosti na\u0161ega tijesta, otkrit \u0107emo vam u nastavku ovoga teksta.<\/p>

Pri pravljenju na\u0161ega kruha koristimo jednu veliku plasti\u010dnu posudu u kojoj mije\u0161amo sve sastojke i u kojoj se ujedno odvija i glavna fermentacija tijesta. Tu posudu zovemo \u201eposuda za kruh\u201c.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Prije nego \u0161to krenemo s dodavanjem sastojaka, u posudi za kruh ostavimo oko 5-10 % prija\u0161njeg tijesta, koje nam slu\u017ei kao pre-ferment<\/em>. Na taj na\u010din budu\u0107i kruh br\u017ee odfermentira, bude rupi\u010dast te je finijeg okusa. Na to prija\u0161nje tijesto zatim dodamo bra\u0161no i vodu, te ostavimo da odstoji kojih 20-ak minuta. Mi koristimo hidrataciju od 80% (nekad \u010dak i vi\u0161e), \u0161to zna\u010di da na 1 kg bra\u0161na dodajemo 0,8 l vode.<\/p>

Nakon toga dodajemo svje\u017ei kvasac, koji prethodno pomije\u0161amo s mlijekom kako bi se on bolje povezao u tijestu, a onda dodajemo sol, malo ulja (ili neke druge masti) i malo \u0161e\u0107era. Kada smo dodali sve potrebne sastojke, tijesto rukama ili drvenom kuha\u010dom dobro promije\u0161amo i ostavimo da otprilike 60 minuta fermentira na 25 \u00b0C.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Nakon prvih 60 minuta tijesto\u00a0 jo\u0161 jedanput promije\u0161amo i opet pustimo da fermentira 60-80 minuta (du\u017eina \u0107e ovisiti o temperaturi prostorije u kojoj tijesto fermentira). Kada je glavna fermentacija zavr\u0161ila, tijesto prebacimo u protvanj koji prethodno nauljimo kako se tijesto ne bi lijepilo. Kada smo tijesto prebacili u protvanj, pustimo ga da jo\u0161 30-60 minuta fermentira, a nakon toga protvanj s tijestom stavljamo u prethodno zagrijanu pe\u0107nicu.<\/p>

Kruh se u pe\u0107nici pe\u010de 20 minuta na 180 \u00b0C. Nakon \u0161to kruh izvadimo iz pe\u0107nice, malo ga poprskamo vodom i pustimo da odstoji barem 60 minuta.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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A kako \u0107ete Mlinari\u010din kruh napraviti doma? Evo recepta.<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u0160to vam je sve potrebno?<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u2022 Plasti\u010dna posuda
\u2022 Drvena kuha\u010da
\u2022 Bijelo bra\u0161no
\u2022 Voda
\u2022 Svje\u017ei kvasac
\u2022 Ulje
\u2022 Sol
\u2022 \u0160e\u0107er
\u2022 Mlijeko
\u2022 Protvanj za pe\u010denje kruha<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sastojci<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u2022\u00a0 1 kg bijelog bra\u0161na
\u2022\u00a0 0.7 l vode
\u2022\u00a0 0.1 l mlijeka
\u2022\u00a0 0.05 l ulja
\u2022\u00a0 5 g \u0161e\u0107era
\u2022\u00a0 20 g soli
\u2022\u00a0 5 g suhog kvasca<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1. korak – Autoliza<\/strong><\/span><\/p>

Ako nemate prija\u0161nje tijesto, kruh mo\u017eete raditi na sljede\u0107i na\u010din:<\/p>

Najprije pomije\u0161ajte 1 kg bra\u0161na s 0,65 l vode. Voda treba biti na temperaturi od 32-35 \u00b0C. Tijesto treba biti na sobnoj temperaturi. Kada smo sve dobro promije\u0161ali, ostavimo tijesto 20-30 minuta kako bi autoliza odradila svoj posao.<\/p>

2. Korak – Mije\u0161anje<\/strong><\/span><\/p>

U tijesto ubaciti sol, suhi kvasac (ukoliko koristite fri\u0161ki kvasac, onda stavite duplo vi\u0161e kvasca, a u na\u0161em slu\u010daju rije\u010d je o 10 grama), \u0161e\u0107er i ulje. Sve dobro rukom promije\u0161ati. Mije\u0161anje treba trajati 5-10 minuta. Temperatura tijesta nakon mije\u0161anja treba biti oko 25 \u00b0C.<\/p>

3. Korak – Premjes tijesta<\/span><\/strong><\/p>

Ovome tijestu premjes je potreban dva puta. Prvi premjes mo\u017eemo napraviti ve\u0107 15 minuta nakon mije\u0161anja glavnih sastojaka, a drugi radimo 30 minuta nakon prvog. Premjes se radi na sljede\u0107i na\u010din:<\/p>

Malo smo\u010dimo ruku kojom radimo premjes. Zatim zahvatimo tijesto s dna, razvla\u010dimo ga prema gore i preklapamo, gornji preko donjeg dijela. Ovaj postupak potrebno je ponoviti s \u010detiri strane tijesta. Ako vam ne odgovara napraviti premjes 15 minuta nakon mije\u0161anja, mo\u017eete ga napraviti i kasnije, ali tijesto ne smijete dirati zadnjih 60 minuta fermentacije. Fermentacija ovog tijesta potrajat \u0107e 4-5 h.<\/p>

4. Korak \u2013 Oblikovanje<\/span><\/strong><\/p>

Nakon zavr\u0161etka glavne fermentacije vrijeme je da oblikujemo tijesto. Po\u0161to se ovdje radi o hidrataciji od 80%, a tijesto je dosta ljepljivo, treba napraviti sljede\u0107e:<\/p>

Uzmite ve\u0107i protvanj, koji ste prethodno nauljili, i prebacite cijelo tijesto u protvanj. Ako nemate veliki protvanj i dva mala \u0107e poslu\u017eiti svrsi. Tijesto rasporedite po protvanju tako da ga svugdje bude ravnomjerno.<\/p>

Kada ste sve lijepo rasporedili, jednostavno pustite tijesto da 80-90 minuta fermentira na 21 \u00b0C.<\/p>

Ukoliko je u va\u0161oj kuhinji toplije, neka tijesto fermentira samo 60 minuta.<\/p>

5. Korak \u2013 Pe\u010denje<\/strong><\/span><\/p>

Tokom 4. koraka pe\u0107nicu je potrebno zagrijati na 180 \u00b0C. Zagrijavanje pe\u0107nice mo\u017ee potrajati oko 45 minuta (sve ovisi o tome kakvu pe\u0107nicu imate). Kada se pe\u0107nica zagrijala, protvanj s tijestom stavite u pe\u0107nicu i tijesto pecite 30 minuta na 180 \u00b0C. Nakon 30 minuta \u010da\u010dkalicom provjerite je li kruh gotov tako da je zabodete u sredinu kruha. \u010ca\u010dkalicu zatim izvadite i popipajte prstima kako biste vidjeli je li vla\u017ena. Ukoliko je \u010da\u010dkalica vla\u017ena, kruh je potrebno jo\u0161 malo pe\u0107i.<\/p>

Nakon \u0161to ste ispekli kruh, ostavite ga barem 60 minuta da se ohladi, a potom mo\u017eete zarezati prvu \u0161nitu.<\/p>

U\u017eivajte!<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Puno smo puta od na\u0161ih gostiju \u010duli kako im je na\u0161 kruh fin kao neki kola\u010d te da ga mogu jesti
\n\u010dak i samog, bez ikakvog priloga.<\/p>\n","protected":false},"author":1,"featured_media":1570,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[17,1],"tags":[],"class_list":["post-6640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepti","category-uncategosdfsdfffsasfafrized-hr"],"acf":[],"yoast_head":"\nKruh iz Mlinarice - Pivnica i pivovara Mlinarica<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kruh iz Mlinarice - Pivnica i pivovara Mlinarica\" \/>\n<meta property=\"og:description\" content=\"Puno smo puta od na\u0161ih gostiju \u010duli kako im je na\u0161 kruh fin kao neki kola\u010d te da ga mogu jesti \u010dak i samog, bez ikakvog priloga.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mlinarica.hr\/izmjene\/kruh-iz-mlinarice\/\" \/>\n<meta property=\"og:site_name\" content=\"Pivnica i pivovara Mlinarica\" \/>\n<meta property=\"article:published_time\" content=\"2023-06-05T11:38:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-01-15T12:50:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mlinarica.hr\/izmjene\/wp-content\/uploads\/2021\/04\/Gableci-slider_4.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1282\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"SndrMln\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Napisao\/la\" \/>\n\t<meta name=\"twitter:data1\" content=\"SndrMln\" \/>\n\t<meta name=\"twitter:label2\" content=\"Procijenjeno vrijeme \u010ditanja\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/mlinarica.hr\/izmjene\/kruh-iz-mlinarice\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/mlinarica.hr\/izmjene\/kruh-iz-mlinarice\/\"},\"author\":{\"name\":\"SndrMln\",\"@id\":\"https:\/\/mlinarica.hr\/izmjene\/#\/schema\/person\/15b54ef044db37471ffb728fe5e7f636\"},\"headline\":\"Kruh iz Mlinarice\",\"datePublished\":\"2023-06-05T11:38:29+00:00\",\"dateModified\":\"2024-01-15T12:50:36+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/mlinarica.hr\/izmjene\/kruh-iz-mlinarice\/\"},\"wordCount\":790,\"publisher\":{\"@id\":\"https:\/\/mlinarica.hr\/izmjene\/#organization\"},\"image\":{\"@id\":\"https:\/\/mlinarica.hr\/izmjene\/kruh-iz-mlinarice\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/mlinarica.hr\/izmjene\/wp-content\/uploads\/2021\/04\/Gableci-slider_4.jpg\",\"articleSection\":[\"Recepti\",\"Uncategorized @hr\"],\"inLanguage\":\"hr\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/mlinarica.hr\/izmjene\/kruh-iz-mlinarice\/\",\"url\":\"https:\/\/mlinarica.hr\/izmjene\/kruh-iz-mlinarice\/\",\"name\":\"Kruh iz Mlinarice - 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