{"id":10312,"date":"2020-04-09T12:25:11","date_gmt":"2020-04-09T09:25:11","guid":{"rendered":"https:\/\/www.teeninduskool.ee\/?p=10312"},"modified":"2023-10-25T09:50:12","modified_gmt":"2023-10-25T06:50:12","slug":"10312","status":"publish","type":"post","link":"https:\/\/www.teeninduskool.ee\/?p=10312","title":{"rendered":"Leib Hart Bagerist"},"content":{"rendered":"

Dear Hart bakers!\u00a0I\u2019m a breadlover from Tallinn, Estonia. I love sourdough, baking and eating. My main goal in life right now is to learn more about perfect bread and develop my skills as a baker. I have self-taught myself into the art of bread making, developed my own sourdough starter (1 year old) and I’m experimenting daily. I always prefer local ingredients and search for new natural flavours. You can check out my bakings<\/a> on Instagram \u2026.<\/em><\/p><\/blockquote>\n

Sedasi kirjutas Anastasia<\/strong> 27. juunil 2019 Taani pagari\u00e4risse Hart Bageri<\/a><\/strong>. Kohta soovitas Anastasiale Artur Kazaritski (Bocuse d’Or’i Eesti esindaja), \u00f6eldes et see koht on lihtsalt \u201eAmazing!\u201c M\u00f5ne aja p\u00e4rast sai Anastasia vastuse, et kas talle sobib tulla praktikale septembrist. Hirm, et sellisse kohta praktikale saamine on keeruline ja pikaldane protsess, osutus alusetuks. J\u00e4rgmisena ostsime \u00e4ra lennupiletid ja Anastasia leidis sobiva elukoha, kohe Hart Bageri l\u00e4hedal.<\/p>\n

Peale esimesi p\u00e4evi kirjutas Anastasia \u201eSee koht on minu paradiis! K\u00f6\u00f6k on suur, meeskond v\u00e4ike. Puhas ja moodsa sisseseadega koht. Inimesed on superlahedad, v\u00e4ga avatud, v\u00e4ga s\u00f5bralikud ning t\u00f5elised professionaalid. See on koht, kus tasub olla! T\u00f6\u00f6 on h\u00e4sti organiseeritud. Rutiin on valimistada umbes 200 leiba p\u00e4evas. Valmistatakse kaht t\u00fc\u00fcpi baguette<\/em>’d ja kaht rukkileiba, k\u00f5ik leivad saavad alguse sama juuretisega.<\/p>\n

\"hartbageri\"<\/a><\/p>\n

Hart Bageris t\u00f6\u00f6tab pagaritena kolm inimest ja neli kondiitrit. Nad v\u00f5tavad meelsasti praktikante ja seep\u00e4rast on alati keegi veel abiks. Omanik Richard Hart on Londonist. \u00a0Aris Albinana ja Wendy Williams on peamised pagarid, nad k\u00f5ik t\u00f6\u00f6tasid 12 aastat koos San Franciscos. Omanik t\u00f6\u00f6tab igap\u00e4evaselt ka ise pagari\u00e4ris ja teeb k\u00f5iki t\u00f6id, mida parasjagu vaja. Jahu tellivad nad Pransusmaalt ja Itaaliast.<\/p>\n

\"hartbageri\"<\/a><\/p>\n

 <\/p>\n

Kui peaksid Kopenhagenisse sattuma, siis k\u00fclasta kindlasti! Pagari\u00e4ri aadressil Gl. Kongevej 109, Frederiksberg on avatud esmasp\u00e4evast p\u00fchap\u00e4evani 8-17.<\/p>\n

K\u00f5ik, kes armastavad oma eriala, unistage suurelt ja otsige endale s\u00fcdamel\u00e4hedane praktikakoht, siis saate ka unustamatu kogemuse!<\/p>\n

Hart Bageri Berries Naked\"hartbageri\"<\/a><\/h3>\n

2 leiva retsept<\/p>\n

532 g rukki t\u00e4isterajahu
\n180 g t\u00e4istera nisujahu (Tartu Mill)
\n653 g juuretis (rukkijahust)
\n440 g vesi 40 kraadi
\n340 g odra v\u00f5i rukkiteri (keedetud)
\n34 g soola (soolahelbed)<\/p>\n

V\u00f5ta 30 gr juuretist ja lisa sellele 150 gr t\u00e4istera rukkijahu ja 170 ml k\u00e4esooja veega, sega k\u00f5ik h\u00e4sti l\u00e4bi \u00fchtlase massi saamiseni. Kata kauss r\u00e4tikuga ja j\u00e4ta 12-18 tunniks sooja kohta hapnema. Taigna alguse v\u00f5ib k\u00e4ima panna ka eelmise p\u00e4eva \u00f5htul ja k\u00fcpsetada leib j\u00e4rgmise p\u00e4eva \u00f5htul.<\/p>\n

Rukki v\u00f5i odraterad keeda t\u00e4iesti pehmeks, aega kulub umbes tund.<\/p>\n

Kui juuretis on h\u00e4sti k\u00e4ima l\u00e4inud ja mullitab ning terad keedetud, v\u00f5ta leivavormid ja m\u00e4\u00e4ri need h\u00e4sti v\u00f5iga (mitte \u00f5liga!). Sega juuretisele lisaks jahud ja keedetud terad. Kui kasutad mikserit, siis sega madalama kiirusega 3 minutit ja keskmise kiirusega lisaks veel 3 minutit. Kui segad puulusikaga, siis umbes 4 minutit. Tee k\u00e4ed m\u00e4rjaks ja vormi taignast paks vorst. Kui k\u00e4ed kuivavad, tee uuesti m\u00e4rjaks. Ideaalset vormi pole vaja teha. Pane taignavorst vormi sisse ja kohenda natuke. Aseta vorm koos taignaga soojemasse kohta ja lase kerkida umbes kaks korda suuremaks kuni leiva pinnale ilmuvad v\u00e4ikesed augud. Aega kulub 3-6 tundi.<\/p>\n

Soojenda ahi 230 kraadini. Pane leib koos vormiga ahju ja k\u00fcpseta 15 minutit, seej\u00e4rel alanda temperatuur 170 kraadini ja k\u00fcpseta veel 25 minutit. V\u00f5ta leib ahjust, m\u00e4\u00e4ri pind v\u00f5iga ja k\u00fcpseta veel 7 minutit. Niisuta ahju veega – pane k\u00fcpsetamise ajaks ahju kauss veega.<\/p>\n

Lase leival jahtuda katte all kaks tundi.Leib maitseb imehea v\u00f5i ja \u00f5hukese juustuviiluga.<\/p>\n

\"hartbageri\"<\/a><\/p>\n

 <\/p>\n

\"hartbageri\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Dear Hart bakers!\u00a0I\u2019m a breadlover from Tallinn, Estonia. I love sourdough, baking and eating. My main goal in life right now is to learn more about perfect bread and develop my skills as a...<\/p>\n","protected":false},"author":4,"featured_media":10315,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[459],"tags":[321,26,444],"class_list":["post-10312","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-projektid","tag-321","tag-erasmus","tag-taani"],"_links":{"self":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/10312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10312"}],"version-history":[{"count":2,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/10312\/revisions"}],"predecessor-version":[{"id":11682,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/10312\/revisions\/11682"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/media\/10315"}],"wp:attachment":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}