[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.pasko.cz\/upecte-si-vlastni-chleb-v-pohodli-domova\/#Article","mainEntityOfPage":"https:\/\/www.pasko.cz\/upecte-si-vlastni-chleb-v-pohodli-domova\/","headline":"Upe\u010dte si vlastn\u00ed chl\u00e9b v pohodl\u00ed domova","name":"Upe\u010dte si vlastn\u00ed chl\u00e9b v pohodl\u00ed domova","description":"Podmaniv\u00e1 v\u016fn\u011b chlebov\u00e9ho t\u011bsta, kter\u00e1 se pomalu line cel\u00fd bytem. No nen\u00ed to sen? P\u0159itom si chl\u00e9b m\u016f\u017eeme hrav\u011b up\u00e9ct i doma a nepot\u0159ebujeme k tomu \u017e\u00e1dn\u00e9 speci\u00e1ln\u00ed suroviny nebo n\u011bkolikaletou praxi v kuchyni. Pe\u010den\u00ed chleba je jednodu\u0161\u0161\u00ed, ne\u017e se na prvn\u00ed pohled zd\u00e1. Chce to jenom trochu snahy a<!--hoot-read-more-quicktag-->","datePublished":"2020-02-04","dateModified":"2023-05-26","author":{"@type":"Person","@id":"https:\/\/www.pasko.cz\/author\/#Person","name":"","url":"https:\/\/www.pasko.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/ade5060b95d9432296fc92debd2ba3136f7a4d727a7bc57afe18c4808c7d7ac9?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/ade5060b95d9432296fc92debd2ba3136f7a4d727a7bc57afe18c4808c7d7ac9?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"pasko.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.pasko.cz\/wp-content\/uploads\/img_a382082_w2788_t1593591419.jpg","url":"https:\/\/www.pasko.cz\/wp-content\/uploads\/img_a382082_w2788_t1593591419.jpg","height":0,"width":0},"url":"https:\/\/www.pasko.cz\/upecte-si-vlastni-chleb-v-pohodli-domova\/","wordCount":418,"articleBody":"   Podmaniv\u00e1 v\u016fn\u011b chlebov\u00e9ho t\u011bsta, kter\u00e1 se pomalu line cel\u00fd bytem. No nen\u00ed to sen? P\u0159itom si chl\u00e9b m\u016f\u017eeme hrav\u011b up\u00e9ct i doma a nepot\u0159ebujeme k tomu \u017e\u00e1dn\u00e9 speci\u00e1ln\u00ed suroviny nebo n\u011bkolikaletou praxi v kuchyni. Pe\u010den\u00ed chleba je jednodu\u0161\u0161\u00ed, ne\u017e se na prvn\u00ed pohled zd\u00e1. Chce to jenom trochu snahy a pr\u00e1ce, ale z v\u00fdsledku budete nad\u0161en\u00ed. Kvalita pe\u010diva v obchodech jde rapidn\u011b dol\u016f, ty tam jsou http:\/\/kalendar.beda.cz\/astronomicke-hodiny  doby, kdy je\u0161t\u011b na\u0161im babi\u010dk\u00e1m vydr\u017eel chl\u00e9b v o\u0161atce p\u0159ekryt\u00e9 pl\u00e1t\u00fdnkem i n\u011bkolik dn\u016f. P\u0159i \u0161patn\u00e9m skladov\u00e1n\u00edm vydr\u017e\u00ed doma \u201e\u010derstv\u00fd\u201c chl\u00e9b dva dny, i v p\u0159\u00edpad\u011b kdy na spr\u00e1vn\u00e9 skladov\u00e1n\u00ed pe\u010diva klademe velk\u00fd d\u016fraz, se m\u016f\u017eeme py\u0161nit po\u017eivateln\u00fdch chlebem sotva o den d\u00e9le. \u0158e\u0161en\u00edm m\u016f\u017ee b\u00fdt chl\u00e9b od m\u00edstn\u00edho peka\u0159e, men\u0161\u00edch lok\u00e1ln\u00edch peka\u0159stv\u00ed, ale ty postupem \u010dasu zanikaj\u00ed a tak cht\u011b necht\u011b mus\u00edme zam\u00ed\u0159it v mnoha p\u0159\u00edpadech pro pe\u010divo do supermarketu. Posledn\u00ed mo\u017enost\u00ed, jak ochutnat poctiv\u00fd chl\u00e9b, je nakoupen\u00ed z\u00e1kladn\u00edch surovin a vlastn\u00ed p\u0159i\u010din\u011bn\u00ed. Prvn\u00ed pokusy mo\u017en\u00e1 nebudou a\u017e tak zd\u00e1rn\u00e9, ale v\u0161e chce pouze sv\u016fj \u010das. Nakonec pe\u010den\u00ed chleba nen\u00ed a\u017e tak slo\u017eit\u00e1 discipl\u00edna, jak by se na prvn\u00ed pohled mohlo zd\u00e1t. A i kdy\u017e prvn\u00ed v\u00fdsledek nebudu nejlep\u0161\u00ed, bude dozajista lep\u0161\u00ed ne\u017e chl\u00e9b, kter\u00fd le\u017e\u00ed u\u017e t\u00fdden zabalen\u00fd v igelitov\u00e9m pytl\u00edku v supermarketu. Bez kv\u00e1sku to nep\u016fjde V\u0161echny suroviny sm\u00edchejte dohromady v dostate\u010dn\u011b velk\u00e9 m\u00edse, nebo\u0165 t\u011bsto postupem \u010dasu je\u0161t\u011b \u0159\u00e1dn\u011b nakyne. Hmota bude opravdu hutn\u00e1 a velmi t\u011b\u017eko se s n\u00ed pracuje, ale tak m\u00e1 prav\u00e9 t\u011bsto na chleba vypadat. Te\u010f u\u017e sta\u010d\u00ed d\u00e1t t\u011bsto kynout na cca 8 hodin na tepl\u00e9 m\u00edsto, klidn\u011b ho ulo\u017ete na n\u011bkolik hodin do pe\u0159in. Po 8 hodin\u00e1ch sta\u010d\u00ed t\u011bsto vyv\u00e1let a d\u00e1t up\u00e9ct. S p\u0159\u00edm\u011bs\u00ed sem\u00ednek, o\u0159ech\u016f nebo jinou moukou Z\u00e1kladn\u00ed recept se d\u00e1 pozm\u011bnit a ozvl\u00e1\u0161tnit p\u0159id\u00e1n\u00edm nejr\u016fzn\u011bj\u0161\u00edch sem\u00ednek nebo o\u0159\u00ed\u0161k\u016f. Skv\u011bl\u00e1 jsou neloupan\u00e1 slune\u010dnicov\u00e1 sem\u00ednka, kter\u00e1 jsou v chlebu vynikaj\u00edc\u00ed.                                                                                                                                                                                                                                                                                                                                                                                                  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