{"id":198920,"title":"Bezlepkov\u00e1 nehn\u011bten\u00e1 bageta","modified":"2026-10-31T17:46:52+01:00","plain":"Chcete k\u0159upavou bezlepkovou bagetu, ani\u017e byste jej\u00ed p\u0159\u00edpravou str\u00e1vili cel\u00e9 dopoledne? T\u011bsto na tuhle p\u0159iprav\u00edte v m\u00edse bez hn\u011bten\u00ed, pak z n\u011bj rychle vyv\u00e1l\u00edte v\u00e1le\u010dky a vlo\u017e\u00edte je do po\u0159\u00e1dn\u011b vyh\u0159\u00e1t\u00e9 trouby. K\u016frka zezl\u00e1tne a st\u0159\u00eddka z\u016fstane dostate\u010dn\u011b m\u011bkk\u00e1 na sendvi\u010d i na namazan\u00fd kraj\u00edc. S kupovanou bezlepkovou sm\u011bs\u00ed na chleba dos\u00e1hnete st\u00e1l\u00fdch v\u00fdsledk\u016f bez nep\u0159\u00edjemn\u00fdch p\u0159ekvapen\u00ed. Tento recept dopl\u0148uje m\u00e9 dal\u0161\u00ed bezlepkov\u00e9 chleby.\n\n\n\nChcete stejnou k\u016frku bez tvarov\u00e1n\u00ed? Vyzkou\u0161ejte bezlepkov\u00fd chl\u00e9b pe\u010den\u00fd v hrnci.\n\n\n\nCo je bezlepkov\u00e1 bageta bez hn\u011bten\u00ed?\n\n\n\nJe to bageta z bezlepkov\u00e9 sm\u011bsi na chleba, kter\u00e1 kyne d\u00edky instantn\u00edmu su\u0161en\u00e9mu dro\u017ed\u00ed a tvaruje se do t\u0159\u00ed podlouhl\u00fdch bochn\u00ed\u010dk\u016f. Proto\u017ee v t\u011bst\u011b nen\u00ed lepek, kter\u00fd by bylo pot\u0159eba propracovat, obejde se bez hn\u011bten\u00ed, co\u017e pr\u00e1ci opravdu zkr\u00e1t\u00ed.\n\n\n\nTato verze s\u00e1z\u00ed na jednoduch\u00fd postup, kter\u00fd se d\u00e1 snadno zopakovat: prom\u00edchat, nechat vykynout, vytvarovat, nechat je\u0161t\u011b chv\u00edli kynout a nakonec up\u00e9ct s p\u00e1rou, kter\u00e1 pom\u016f\u017ee vytvo\u0159it k\u016frku. \u0160\u00e9fkucha\u0159 Rommel Reyes zd\u016fraz\u0148uje, \u017ee mu nejde o \u201eprofesion\u00e1ln\u00ed\u201c tvarov\u00e1n\u00ed: c\u00edlem je, aby p\u0159\u00edpravu zvl\u00e1dl ka\u017ed\u00fd bez ohledu na zku\u0161enosti.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1kladem je kupovan\u00e1 bezlepkov\u00e1 sm\u011bs na chleba. V receptu se pou\u017e\u00edv\u00e1 bezlepkov\u00e1 sm\u011bs na chleba Sch\u00e4r a Rommel uv\u00e1d\u00ed, \u017ee funguje i s bezlepkovou moukou Caputo a bezlepkovou sm\u011bs\u00ed na chleba King Arthur. Tato volba zjednodu\u0161uje p\u0159\u00edpravu, p\u0159edch\u00e1z\u00ed \u0159ad\u011b nezdar\u016f a p\u0159in\u00e1\u0161\u00ed vyrovnan\u011bj\u0161\u00ed v\u00fdsledky.\n\n\n\nVoda slou\u017e\u00ed k vytvo\u0159en\u00ed t\u011bsta a p\u0159i m\u00edch\u00e1n\u00ed je opravdu nepostradateln\u00e1. Pro o n\u011bco v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 m\u016f\u017eete polovinu vody nahradit ovesn\u00fdm nebo r\u00fd\u017eov\u00fdm ml\u00e9kem.\n\n\n\nInstantn\u00ed su\u0161en\u00e9 dro\u017ed\u00ed se pou\u017e\u00edv\u00e1 proto, \u017ee je rychlej\u0161\u00ed a prakti\u010dt\u011bj\u0161\u00ed ne\u017e \u010derstv\u00e9. Ocet dod\u00e1 kyselost, kter\u00e1 pom\u00e1h\u00e1 aktivovat dro\u017ed\u00ed a udr\u017eet t\u011bsto pohromad\u011b. Olej dod\u00e1v\u00e1 vl\u00e1\u010dnost, olivov\u00fd zvolte pro pln\u011bj\u0161\u00ed chu\u0165, jin\u00fd rostlinn\u00fd olej pro neutr\u00e1ln\u00ed chu\u0165.\n\n\n\nSoli a cukru je sice jen mal\u00e9 mno\u017estv\u00ed, ale jsou d\u016fle\u017eit\u00e9: bez nich by bageta byla mdl\u00e1.\n\n\n\nNa sendvi\u010de se hod\u00ed tyto bezlepkov\u00e9 bulky s pomeran\u010dovou k\u016frou.\n\n\n\nPraktick\u00e9 rady a chyby, kter\u00fdm se vyhnout\n\n\n\nM\u00edch\u00e1n\u00ed: za\u010dn\u011bte stejnom\u011brnou sm\u011bs\u00ed\n\n\n\nNejprve ve velk\u00e9 m\u00edse dob\u0159e prom\u00edchejte such\u00e9 suroviny, bezlepkovou mouku, cukr a s\u016fl. Zvl\u00e1\u0161\u0165 rozm\u00edchejte dro\u017ed\u00ed ve vla\u017en\u00e9 vod\u011b a m\u00edchejte, dokud se \u00fapln\u011b nerozpust\u00ed, aby v t\u011bst\u011b nez\u016fstaly shluky nerovnom\u011brn\u011b rozpt\u00fdlen\u00e9ho dro\u017ed\u00ed.\n\n\n\nUprost\u0159ed such\u00fdch surovin ud\u011blejte d\u016flek a vlijte do n\u011bj vodu s dro\u017ed\u00edm. M\u00edchejte st\u011brkou (nebo va\u0159e\u010dkou), p\u0159\u00edpadn\u011b lehce naolejovan\u00fdma rukama, na kter\u00e9 se t\u011bsto m\u00e9n\u011b lep\u00ed. Jakmile se za\u010dne spojovat, p\u0159idejte ocet a olej a pokra\u010dujte, dokud t\u011bsto nedr\u017e\u00ed pohromad\u011b.\n\n\n\nKynut\u00ed: dvakr\u00e1t kr\u00e1tce a pod p\u0159ikryt\u00edm\n\n\n\nPrvn\u00ed kynut\u00ed trv\u00e1 30 minut ve vymazan\u00e9 m\u00edse p\u0159ikryt\u00e9 potravin\u00e1\u0159skou f\u00f3li\u00ed nebo vlhkou ut\u011brkou. Pot\u00e9 na lehce pomou\u010den\u00e9 pracovn\u00ed plo\u0161e mokr\u00fdma rukama vytla\u010dte z t\u011bsta vzduch, ani\u017e byste ho trhali.\n\n\n\nRozd\u011blte t\u011bsto na t\u0159i stejn\u00e9 d\u00edly, ka\u017ed\u00fd p\u0159ibli\u017en\u011b o hmotnosti 310 g, a vyv\u00e1lejte je do v\u00e1le\u010dk\u016f. Sna\u017ete se zachovat stejnou tlou\u0161\u0165ku, aby se rovnom\u011brn\u011b propekly.\n\n\n\nTvarov\u00e1n\u00ed: d\u00e9lka, \u0161pi\u010dky a mokr\u00e9 ruce\n\n\n\nChcete-li v\u00e1le\u010dek prodlou\u017eit, polo\u017ete ob\u011b ruce na jeho st\u0159ed a jemn\u011b v\u00e1lejte sm\u011brem ke kraj\u016fm, aby m\u011bl po cel\u00e9 d\u00e9lce stejn\u00fd pr\u016fm\u011br. M\u011bl by b\u00fdt dlouh\u00fd p\u0159ibli\u017en\u011b 30 cm. Nakonec oba konce lehce z\u00fa\u017ete, aby bageta z\u00edskala sv\u016fj typick\u00fd \u0161pi\u010dat\u00fd tvar.\n\n\n\nP\u0159i tvarov\u00e1n\u00ed udr\u017eujte ruce mokr\u00e9, t\u011bsto se pak mnohem m\u00e9n\u011b lep\u00ed. Pracovn\u00ed plochu na za\u010d\u00e1tku popra\u0161te jen tenkou vrstvou mouky, pouze tolik, aby se t\u011bsto nep\u0159ichyt\u00e1valo.\n\n\n\nDokynut\u00ed a plech: dostatek m\u00edsta je d\u016fle\u017eit\u00fd\n\n\n\nBagety polo\u017ete na plech na bagety lehce vysypan\u00fd bezlepkovou moukou. Pokud pou\u017e\u00edv\u00e1te b\u011b\u017en\u00fd plech s pe\u010dic\u00edm pap\u00edrem, nechte mezi bagetami rozestupy, p\u0159i kynut\u00ed a pe\u010den\u00ed se trochu roz\u0161\u00ed\u0159\u00ed.\n\n\n\nDruh\u00e9 kynut\u00ed: 20 minut na plechu pod vlhkou ut\u011brkou. Mezit\u00edm p\u0159edeh\u0159ejte troubu.\n\n\n\nPe\u010den\u00ed: po\u0159\u00e1dn\u011b vyh\u0159\u00e1t\u00e1 trouba, p\u00e1ra a z\u00e1\u0159ezy\n\n\n\nTrouba mus\u00ed b\u00fdt dob\u0159e p\u0159edeh\u0159\u00e1t\u00e1 na 200\u00b0C. Pro vytvo\u0159en\u00ed p\u00e1ry vlo\u017ete do spodn\u00ed \u010d\u00e1sti trouby m\u011blkou zap\u00e9kac\u00ed n\u00e1dobu s p\u0159ibli\u017en\u011b 150 ml vrouc\u00ed vody. Tato vlhkost pom\u00e1h\u00e1 vytvo\u0159it k\u016frku.\n\n\n\nT\u011bsn\u011b p\u0159ed vlo\u017een\u00edm do trouby vykynut\u00e9 bagety velmi lehce popra\u0161te moukou a \u0161ikmo je na\u0159\u00edzn\u011bte ostr\u00fdm no\u017eem, \u017eiletkou nebo peka\u0159skou \u017eiletkou. Z\u00e1\u0159ezy maj\u00ed b\u00fdt jen m\u011blk\u00e9: umo\u017en\u00ed baget\u011b p\u0159i pe\u010den\u00ed spr\u00e1vn\u011b se rozev\u0159\u00edt a dodaj\u00ed j\u00ed klasick\u00fd vzhled.\n\n\n\nPe\u010dte 35 a\u017e 40 minut do kr\u00e1sn\u011b zlatav\u00e9 barvy. Po vyta\u017een\u00ed z trouby p\u0159eneste bagety na m\u0159\u00ed\u017eku a p\u0159ed kr\u00e1jen\u00edm je nechte vychladnout p\u0159i pokojov\u00e9 teplot\u011b, jinak se st\u0159\u00eddka trh\u00e1 a z\u016fst\u00e1v\u00e1 vlhk\u00e1.\n\n\n\nA na z\u00e1v\u011br j\u00eddla bezlepkov\u00fd flan s citrusy.\n\n\n\nVe stejn\u00e9 rubrice najdete dal\u0161\u00ed vegansk\u00e9 bezlepkov\u00e9 recepty.\n\n\n\nRecept vytvo\u0159il \u0161\u00e9fkucha\u0159 Rommel Reyes. Jeho tvorbu najdete na Instagramu, v jeho zpravodaji na Substacku a na jeho kan\u00e1lu na YouTube.\n\n\n\n\n\n\tBezlepkov\u00e1 bageta bez hn\u011bten\u00ed\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g bezlepkov\u00e9 chlebov\u00e9 mouky (Schar nebo bezlepkov\u00e1 mouka Caputo)11 g instantn\u00edho dro\u017ed\u00ed (nejl\u00e9pe Saf instant)400 g vody (vla\u017en\u00e9)8 g soli5 g cukru10 g octa40 g olivov\u00e9ho oleje150 ml vrouc\u00ed vody (na vytvo\u0159en\u00ed p\u00e1ry v troub\u011b)bezlepkov\u00e1 mouka (na lehk\u00e9 pomou\u010den\u00ed pracovn\u00ed plochy, plechu a popr\u00e1\u0161en\u00ed p\u0159ed pe\u010den\u00edm)\t\n\t\n\t\tP\u0159\u00edpravaV m\u00edse sm\u00edchejte bezlepkovou mouku, cukr a s\u016fl.Such\u00e9 suroviny dob\u0159e prom\u00edchejte.V mal\u00e9 misce sm\u00edchejte dro\u017ed\u00ed s vla\u017enou vodou.D\u016fkladn\u011b m\u00edchejte, dokud se dro\u017ed\u00ed zcela nerozpust\u00ed.Uprost\u0159ed such\u00fdch surovin ud\u011blejte d\u016flek a vlijte do n\u011bj vodu s dro\u017ed\u00edm.T\u011bsto prom\u00edchejte st\u011brkou nebo rukama pot\u0159en\u00fdma olejem.P\u0159idejte ocet a olej.T\u011bsto d\u016fkladn\u011b m\u00edchejte, dokud se nespoj\u00ed.T\u011bsto nechte 30 minut kynout ve vymazan\u00e9 m\u00edse p\u0159ikryt\u00e9 potravin\u00e1\u0159skou f\u00f3li\u00ed nebo vlhkou ut\u011brkou.Na lehce pomou\u010den\u00e9 pracovn\u00ed plo\u0161e vytla\u010dte z t\u011bsta mokr\u00fdma rukama vzduch.T\u011bsto rozd\u011blte na t\u0159i stejn\u00e9 d\u00edly (310 g \/ 0.68 lb).Vyv\u00e1lejte v\u00e1le\u010dek a sna\u017ete se, aby byl v\u0161ude stejn\u011b siln\u00fd.Ka\u017ed\u00fd v\u00e1le\u010dek jemn\u011b vyvalujte od st\u0159edu ke kraj\u016fm, a\u017e vznikne podlouhl\u00fd tvar o d\u00e9lce p\u0159ibli\u017en\u011b 30 cm (12 palc\u016f).Konce m\u00edrn\u011b z\u00fa\u017ete, abyste vytvo\u0159ili klasick\u00fd tvar bagety.Pracujte mokr\u00fdma rukama, aby se t\u011bsto nelepilo.Vytvarovan\u00e9 t\u011bsto p\u0159eneste na plech na bagety lehce popr\u00e1\u0161en\u00fd bezlepkovou moukou.P\u0159ikryjte vlhkou ut\u011brkou a nechte 20 minut kynout.Troubu p\u0159edeh\u0159ejte na 200\u00b0C (395\u00b0F).Do spodn\u00ed \u010d\u00e1sti trouby vlo\u017ete pek\u00e1\u010dek s vrouc\u00ed vodou (p\u0159ibli\u017en\u011b 150 ml).Vykynut\u00e9 t\u011bsto lehce popra\u0161te bezlepkovou moukou.Do v\u00e1le\u010dku t\u011bsta ud\u011blejte \u0161ikm\u00e9 z\u00e1\u0159ezy ostr\u00fdm no\u017eem, \u017eiletkou nebo peka\u0159skou \u017eiletkou na na\u0159ez\u00e1v\u00e1n\u00ed t\u011bsta.Pe\u010dte 35 \u2013 40 minut dozlatova.Upe\u010den\u00e9 bagety p\u0159eneste na m\u0159\u00ed\u017eku a p\u0159ed kr\u00e1jen\u00edm je nechte vychladnout p\u0159i pokojov\u00e9 teplot\u011b.\t\n\t\n\t\tPro v\u011bt\u0161\u00ed p\u0159esnost jsou suroviny v receptu uvedeny podle hmotnosti (v metrick\u00fdch jednotk\u00e1ch). Pro co nejlep\u0161\u00ed v\u00fdsledek pou\u017eijte k aktivaci dro\u017ed\u00ed vla\u017enou (ne horkou) vodu a p\u0159ed kr\u00e1jen\u00edm nechte bagety d\u016fkladn\u011b vychladnout na m\u0159\u00ed\u017ece.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198920","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198920"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198920\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/163780"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}