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Sú dve možnosti, ako si zadovážiť chutný domáci chlieb, ako za starých čias. "Prvá, o čosi zábavnejšia, klasická a staršia možnosť je vyrobiť si vlastný chlebový kvas alebo si ho od niekoho vypýtať (na niektorých web stránkach, ktoré sa tomuto venujú vám ho určite ktosi rád venuje, stačí sa pozrieť, prípadne vypátrať v okolí pekáreň, kde sa podelia o kus kvasu)," hovorí food blogerka, ktorá vedie svoj blog o pečení domáceho chleba na rôzne spôsoby, Juliana Fischerová alias Maškrtnica. "Práci", ktorú ona sama nazýva hobby, sa venuje už od začiatku roku 2012.

Výroba jedného chleba podľa jej skúseností vyjde na sumu cca 1,5 eur. To zahŕňa suroviny (0,90 - 1 euro, v prípade použitia výlučne bio surovín je to 1,5 eur) a spotrebe elektriny pri pečení (čo je približne 0,40 eur za 1 kw/h).

​"Druhá možnosť, o čosi rýchlejšia, ale chuťovo o trochu chudobnejšia, je namiesto kvasu použiť ako štartér omrvinku droždia – stačí kocka veľká približne 0,5 cm alebo štipka sušeného".

"Zo zmesi múky, droždia a vody a vznikne drožďový kvások, ktorému sa niekedy vraví poliš. Vďaka dlhšej dobe vyzrievania získa chlieb na aróme."

Aj keď existuje množstvo receptov na nemiesené chleby, využívajúce štipku kvasu alebo droždia priamo z a sem tam ich využívam, pre konzistentnejší výsledok sa radšej trochu vynasnažím a založím si kvas vopred, uvádza "domáca pekárka" a prikladá aj presný postup, ktorý mal na internete množstvo pozitívnych ohlasov.

Pozrite si v galérii fotopostup výroby bieleho domáceho chleba (recept na dva menšie pecne, cca 3/4kg):

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Chleby vyklopte na doštičku vyloženú papierom (na pečenie), nakrojte nožom alebo žiletkou, presuňte na rozpálený plech a na spodok rúry vylejte 1,5 dcl vody a rýchlo zatvorte. [mainImageAlt] => [popup_gallery] => Array ( [0] => stdClass Object ( [src] => https://static.hnonline.sk/images/archive/2020/03/29/0351d889-798e-421f-ab1c-02fb281e180c.jpg [title] => Rozohrejte rúru aj s plechom, ideálne s kameňom (na pečenie) na 250 °C. Chleby vyklopte na doštičku vyloženú papierom (na pečenie), nakrojte nožom alebo žiletkou, presuňte na rozpálený plech a na spodok rúry vylejte 1,5 dcl vody a rýchlo zatvorte. Maškrtnica.cz ) ) [bgPosition] => [text] => {OCMSplitter}

Sú dve možnosti, ako si zadovážiť chutný domáci chlieb, ako za starých čias. "Prvá, o čosi zábavnejšia, klasická a staršia možnosť je vyrobiť si vlastný chlebový kvas alebo si ho od niekoho vypýtať (na niektorých web stránkach, ktoré sa tomuto venujú vám ho určite ktosi rád venuje, stačí sa pozrieť, prípadne vypátrať v okolí pekáreň, kde sa podelia o kus kvasu)," hovorí food blogerka, ktorá vedie svoj blog o pečení domáceho chleba na rôzne spôsoby, Juliana Fischerová alias Maškrtnica. "Práci", ktorú ona sama nazýva hobby, sa venuje už od začiatku roku 2012.

Výroba jedného chleba podľa jej skúseností vyjde na sumu cca 1,5 eur. To zahŕňa suroviny (0,90 - 1 euro, v prípade použitia výlučne bio surovín je to 1,5 eur) a spotrebe elektriny pri pečení (čo je približne 0,40 eur za 1 kw/h).

​"Druhá možnosť, o čosi rýchlejšia, ale chuťovo o trochu chudobnejšia, je namiesto kvasu použiť ako štartér omrvinku droždia – stačí kocka veľká približne 0,5 cm alebo štipka sušeného".

"Zo zmesi múky, droždia a vody a vznikne drožďový kvások, ktorému sa niekedy vraví poliš. Vďaka dlhšej dobe vyzrievania získa chlieb na aróme."

Aj keď existuje množstvo receptov na nemiesené chleby, využívajúce štipku kvasu alebo droždia priamo z a sem tam ich využívam, pre konzistentnejší výsledok sa radšej trochu vynasnažím a založím si kvas vopred, uvádza "domáca pekárka" a prikladá aj presný postup, ktorý mal na internete množstvo pozitívnych ohlasov.

Pozrite si v galérii fotopostup výroby bieleho domáceho chleba (recept na dva menšie pecne, cca 3/4kg):

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Maškrtnica.cz
Maškrtnica.cz
Rozohrejte rúru aj s plechom, ideálne s kameňom (na pečenie) na 250 °C. Chleby vyklopte na doštičku vyloženú papierom (na pečenie), nakrojte nožom alebo žiletkou, presuňte na rozpálený plech a na spodok rúry vylejte 1,5 dcl vody a rýchlo zatvorte.
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Rozohrejte rúru aj s plechom, ideálne s kameňom (na pečenie) na 250 °C. Chleby vyklopte na doštičku vyloženú papierom (na pečenie), nakrojte nožom alebo žiletkou, presuňte na rozpálený plech a na spodok rúry vylejte 1,5 dcl vody a rýchlo zatvorte.Maškrtnica.cz
StoryEditor

Galéria: Upečte si biely domáci chlieb. Lepšie vonia, chutí a dlhšie vydrží

29.03.2020, 10:39
Recepty a tipy
Autor:
HN
Takto si jednoducho vyrobíte chlieb aj doma. Pozrite si v galérii fotopostup výroby.

Sú dve možnosti, ako si zadovážiť chutný domáci chlieb, ako za starých čias. "Prvá, o čosi zábavnejšia, klasická a staršia možnosť je vyrobiť si vlastný chlebový kvas alebo si ho od niekoho vypýtať (na niektorých web stránkach, ktoré sa tomuto venujú vám ho určite ktosi rád venuje, stačí sa pozrieť, prípadne vypátrať v okolí pekáreň, kde sa podelia o kus kvasu)," hovorí food blogerka, ktorá vedie svoj blog o pečení domáceho chleba na rôzne spôsoby, Juliana Fischerová alias Maškrtnica. "Práci", ktorú ona sama nazýva hobby, sa venuje už od začiatku roku 2012.

Výroba jedného chleba podľa jej skúseností vyjde na sumu cca 1,5 eur. To zahŕňa suroviny (0,90 - 1 euro, v prípade použitia výlučne bio surovín je to 1,5 eur) a spotrebe elektriny pri pečení (čo je približne 0,40 eur za 1 kw/h).

​"Druhá možnosť, o čosi rýchlejšia, ale chuťovo o trochu chudobnejšia, je namiesto kvasu použiť ako štartér omrvinku droždia – stačí kocka veľká približne 0,5 cm alebo štipka sušeného".

"Zo zmesi múky, droždia a vody a vznikne drožďový kvások, ktorému sa niekedy vraví poliš. Vďaka dlhšej dobe vyzrievania získa chlieb na aróme."

Aj keď existuje množstvo receptov na nemiesené chleby, využívajúce štipku kvasu alebo droždia priamo z a sem tam ich využívam, pre konzistentnejší výsledok sa radšej trochu vynasnažím a založím si kvas vopred, uvádza "domáca pekárka" a prikladá aj presný postup, ktorý mal na internete množstvo pozitívnych ohlasov.

Pozrite si v galérii fotopostup výroby bieleho domáceho chleba (recept na dva menšie pecne, cca 3/4kg):

#CHLIEB#DOMÁCI CHLIEB#FOTOGALÉRIA#PEČENIE#FOTOPOSTUP
Elementy ženy: Vyšetrovaľ Matej Snopko

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29. január 2026 10:34