Evde ekmek yapmak, mutfakta en tatmin edici i\u015flerden biridir. Bir kasenin i\u00e7inde un, su, tuz ve maya ile ba\u015flay\u0131p saatler sonra f\u0131r\u0131ndan \u00e7\u0131kan s\u0131cak bir somuna ula\u015fmak, hem sab\u0131r hem de keyif gerektirir. \u0130\u015fte yeni ba\u015flayanlar i\u00e7in temel ad\u0131mlar.<\/p>\n
Malzeme olarak bir kilo ekmeklik un, yakla\u015f\u0131k alt\u0131 y\u00fcz mililitre \u0131l\u0131k su, bir tatl\u0131 ka\u015f\u0131\u011f\u0131 tuz ve bir paket kuru maya yeterlidir. Mayal\u0131 ekmekte as\u0131l \u00f6nemli olan malzemeden \u00e7ok zamand\u0131r; hamurun dinlenmesi aroma ve doku olu\u015fturur.<\/p>\n
\u00d6nce un ve tuzu kar\u0131\u015ft\u0131r, mayay\u0131 \u0131l\u0131k suda \u00e7\u00f6zd\u00fcr ve kar\u0131\u015f\u0131mla birle\u015ftir. Hamuru on dakika kadar yo\u011fur; elinde yap\u0131\u015fmayan, esnek ve p\u00fcr\u00fczs\u00fcz bir yap\u0131 olu\u015fmal\u0131. Hamur \u00e7ok sertse bir yemek ka\u015f\u0131\u011f\u0131 su, \u00e7ok yap\u0131\u015fkansa biraz un ekleyebilirsin.<\/p>\n
Hamuru ya\u011flanm\u0131\u015f bir kaba al, \u00fczerini \u00f6rt\u00fcp ilk mayalanmaya b\u0131rak. Oda s\u0131cakl\u0131\u011f\u0131na ba\u011fl\u0131 olarak bu s\u00fcre bir bu\u00e7uk ile iki saat aras\u0131nda de\u011fi\u015fir. Hamurun hacminin yakla\u015f\u0131k iki kat\u0131na \u00e7\u0131kmas\u0131 beklenir.<\/p>\n
Hamuru hafif\u00e7e hava bo\u015falt\u0131p \u015fekil ver, unlanm\u0131\u015f bir tepsiye al ve ikinci mayalanmaya b\u0131rak. Bu s\u0131rada f\u0131r\u0131n\u0131 iki y\u00fcz yirmi dereceye \u0131s\u0131t. Pi\u015firmeden \u00f6nce \u00fczerine keskin bir b\u0131\u00e7akla birka\u00e7 \u00e7izik at ve f\u0131r\u0131n\u0131n alt raf\u0131na bir kap su koyarak buhar olu\u015fmas\u0131n\u0131 sa\u011fla.<\/p>\n
Ekme\u011fi otuz be\u015f ile k\u0131rk be\u015f dakika pi\u015fir. Alt\u0131na vurunca oyuk bir ses geliyorsa haz\u0131rd\u0131r. S\u0131cak s\u0131cak kesmek cazip olsa da bir saat dinlendirmek i\u00e7 dokusunun oturmas\u0131n\u0131 sa\u011flar.<\/p>\n","protected":false},"excerpt":{"rendered":"
Evde mayal\u0131 ekmek yapmak g\u00f6r\u00fcnd\u00fc\u011f\u00fc kadar zor de\u011fil. Malzeme listesi, bekleme s\u00fcreleri ve s\u0131k yap\u0131lan hatalarla yeni ba\u015flayanlar i\u00e7in rehber.<\/p>\n","protected":false},"author":0,"featured_media":14,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-13","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yemek"],"_links":{"self":[{"href":"https:\/\/hemenmedya.com.tr\/demo-wp\/blog\/wp-json\/wp\/v2\/posts\/13","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hemenmedya.com.tr\/demo-wp\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hemenmedya.com.tr\/demo-wp\/blog\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/hemenmedya.com.tr\/demo-wp\/blog\/wp-json\/wp\/v2\/comments?post=13"}],"version-history":[{"count":0,"href":"https:\/\/hemenmedya.com.tr\/demo-wp\/blog\/wp-json\/wp\/v2\/posts\/13\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hemenmedya.com.tr\/demo-wp\/blog\/wp-json\/wp\/v2\/media\/14"}],"wp:attachment":[{"href":"https:\/\/hemenmedya.com.tr\/demo-wp\/blog\/wp-json\/wp\/v2\/media?parent=13"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hemenmedya.com.tr\/demo-wp\/blog\/wp-json\/wp\/v2\/categories?post=13"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hemenmedya.com.tr\/demo-wp\/blog\/wp-json\/wp\/v2\/tags?post=13"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}