Broodje bakken

Broodje bakken

Sinds we geleerd hebben dat Casper lactose intolerant is, letten we veel meer op onze voeding. We maken ook meer gerechten zelf. Eén van die zaken in bijvoorbeeld brood. In een standaard brood zit vaak meelverbeteraar. In die meelverbeteraar zit meestal ook melk. No go dus.

Na enkele weken sukkelen met het bakken van brood, begint het echter een 2de natuur te worden, en is het eigenlijk héél eenvoudig om eentje bakken. Hierbij alvast een eenvoudig receptje.

Benodigdheden:

  • Oven (220°C)
  • Bakvorm (groot)
  • Keukenrobot (die deeg kan mengen, zoals bijvoorbeeld de KitchenAid Artisan)
  • Weegschaal

Ingrediënten (groot brood):

  • 500 gram bloem
  • 10 gram zout
  • 15 gram droge gist (te vinden in elke supermarkt, bak je vaak brood dan haal je beter een grotere verpakking in bvb Aveve)
  • 60 ml zonnebloemolie
  • Warm water (+/- 250 à 300 ml)

Stappenplan:

  • Neem een grote kom van je keukenrobot en doe daar de bloem, het zout, de gist en zonnebloemolie in. Zet de kom in de keukenrobot, installeer een deeghaak en zet de machine aan op de laagste stand.
  • Voeg het water toe, maar doe dit niet allemaal in één keer. Vooral op het laatste doe je dit met kleine scheutjes. Zodra het deeg mooi aan elkaar kleeft, is er geen water meer nodig. Je ziet dit als het deeg niet meer aan je kom kleeft, maar een mooie deegbal wordt aan je kneedhaak. Laat een 5 tal minuten doorkneden.
  • (Heb je geen keukenrobot, dan kan je dit ook manueel doen op een proper werkblad. Aanpak is net dezelfde, maar zal iets langer duren (en iets meer opkuiswerk met zich meebrengen).)
  • Haal de kom uit de keukenrobot, en zet ze op een warme plaats voor 60 minuten : in een oven van 30° à 40° C, naast de verwarming, …
  • Na 60 min rijzen meng het deeg opnieuw: ofwel opnieuw in de keukenrobot, ofwel manueel. Als je dit manueel doet, voeg je best een klein beetje bloem toe, zodat het niet aan je handen blijft kleven.
  • De meeste bakvormen hebben een anti-kleef oppervlak. Twijfel je, of is het de eerste keer dat je een brood bakt? Druppel er wat zonnebloemolie in, en wrijf uit met een keukenpapier.
  • Zodra gekneed, bol je het deeg op en leg je het in de bakvorm. Probeer het deeg mooi op te bollen. Het deeg zal opnieuw rijzen naar zijn (quasi) finale vorm. Zet het deeg opnieuw 60 minuten op een warme plaats.
  • Wil je een meer rustieke uitstraling van je brood? Neem een scherp mes en snij een aantal keer kruislings over het gerezen brood.
  • Zet het brood in de voorverwarmde oven (220°C) voor 23 minuten. Heb je je brood liever wat donkerder gebakken? Laat het dan enkele minuten langer staan. Heb je graag lekker krokant brood? Voeg dan een hittebestendig bakje water toe in je oven. Het water zal verdampen in je oven en zorgt voor een krokant korstje.
  • Haal het brood uit de oven, uit de bakvorm en laat voldoende afkoelen.

Smakelijk!

 

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