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El foro del pan El lugar de encuentro de los aficionados a hacer pan 2020-02-05T16:32:29+01:00 http://www.elforodelpan.com/feed.php?f=11&t=149 2020-02-05T16:32:29+01:00 http://www.elforodelpan.com/viewtopic.php?t=149&p=101579#p101579 <![CDATA[Prepizza dura]]>
Las condiciones de la cocina favorecen un buen crecimiento de las masas pero no les da un reposo que supere los 25 minutos por bollo, les ha puesto un poco de aceite a la pre pizza estirada también pero el resultado tiene a ser similar, y últimamente hemos logrado que todo el borde interno este suave y esponjoso más no los bordes exteriores que se tornan demasiado duros

La Formula que estamos utilizando es la siguiente:

Harina100.0%
Sal1.5%
Agua Tibia50.0%
Aceite9.0%
Levadura5.0%

¿Que podemos hacer para volver a tener con la misma fórmula un resultado más esponjoso como en otoño, invierno y primavera?

Gracias anticipadas

Estadísticas: Publicado por cvillar2000 — Mié 05 Feb, 2020 16:32

]]> 2019-01-07T00:55:03+01:00 http://www.elforodelpan.com/viewtopic.php?t=149&p=99450#p99450 <![CDATA[Re: Problemas con el pan. ¿Cómo mejorarlo ?]]> 30 segundos de vapor me parece mucho tiempo,vapor excesivo puede ser que no greñe luego que el pan se queda pegado en la bandeja se debe a bandeja con poca o nada de revestimiento de silicona
Temperatura del horno me parece un poco baja aunque la temperatura depende mucho de las dimensiones del horno pero yo coceria a 235 grados y 35 minutos 15 maximo 20 segundos de vapor.

Estadísticas: Publicado por Mikelito — Lun 07 Ene, 2019 0:55

]]> 2018-09-30T08:30:53+01:00 http://www.elforodelpan.com/viewtopic.php?t=149&p=98568#p98568 <![CDATA[Pan hungaro, dorado por fuera y crudo por dentro]]>
Estoy usando un rostizador giratorio eléctrico pero se me quema por fuera y por dentro queda crudo, la masa va enrollada en un tubo de madera y gira lentamente.

Aquí dejo la receta que estoy siguiendo, la diferencia es que estoy usando un horno electrico, asi le hacen en otros lugares donde no tienen parillas de carbon.

Intente precalentar el rodillo, y la masa de adentro sigue quedando cruda y si lo dejo mas tiempo la parte de afuera se quema.

Espero me puedan ayudar a saber que puedo estar haciendo mal.
------------------------------------------------------------

Receta:

How to prepare the dough

The Kürtősh Kalách is made of a relatively hard yeast-dough (harder and dryer than the dough used for making donuts).

Crumble yeast in a small cup (about 1 dl) of lukewarm milk. After about five minutes measure flour in big mixing bowl, make a hole in the middle for the milk with yeast. Combine eggs, sugar, salt, the optional extra yolk and melted butter if needed. Add the rest of the milk evenly while kneading. The dough should be kneaded at least for ten minutes.

Do not add too much milk, because dough can easily become soft and weak, which makes baking extremely difficult or even impossible (dough might tear off and fall onto cinders). The dough will also be unusable if it remains too dry and fragile. Mix dough properly before you add more milk!

Cover dough with a cotton dishtowel until it rises two - two and a half to three times the size (ab.1/2 hour – 1 hour.) Do not let dough rise too much – it might ruin taste and compactness. Start baking risen dough within max.1/2 hour. Otherwise the dough will over-rise. Use two spits to bake simultaneously and to avoid this problem.

How to prepare the baking
Take a piece of dough of about 40dkg. Remove it to a smooth, dry lightly floured board, stretch it to little finger thick sheet with rolling pin, then cut it into a curlicue with dough strip with a width of about 2 cm, and a length of around 3 m. Spin strip till you get an about 1.5 cm thick ‘twine’. A more work consuming method is to prepare the strip without rolling. Baking is faster, though less elegant if you do not make the dough into ‘twine’.

Flatten bigger bubbles in dough. If you have to patch pieces of dough, patch them thoroughly together at ends, otherwise the spun dough might tear while baking.

Heat and brush baking spit with melted butter. Start to wind dough, wrap it around for length of spit. Tuck ends under first and last wind. Make even space between winds (equal to spun strip width, -i.e. a thumb).

Now a delicate step follows: flattening the surface and wrapping it with sugar. This can be performed in two ways:

-Spread granulated sugar evenly on smooth and dry surface. This surface has to be longer than the spit, and min. 30 cm wide. Roll the spit with strip in sugar, press it gently and evenly, until wind edges meet (the gaps between them disappear) and the dough is evenly thick and has a sugar crust. Take care of dough thickness all over the snake-like strip!

-Flatten the surface of raw Kürtőskalács already wound on spit while rolling it on slightly floured board. Brush surface of raw dough with melted butter and then sprinkle granulated sugar on it. Note that brushing the surface of the Kürtőskalács with melted butter can also be applied before we roll the cake in sugar.

How to bake

Rearrange the charcoal around baking stand to provide steady temperature. Place spit wrapped by strip on baking stand with lower part couple of cm above coals. Start rotating it: about a full turn every other second. For the sake of baking acceleration (the reason might be uneven baking at some lengthwise stripes) keep required parts close to charcoal cinders for a little longer time.

Melt 250 g butter in a small metal mug, combine a little granulated sugar, wait until water evaporates and place a 3-4 cm wide, smooth kitchen brush into it. When cake starts to get caramel crust (brownish –red color) dip brush into melted butter and sprinkle on upper part of dough (opposite to part directed towards cinders).
Do not brush too hard, because you might damage cake or remove sugar from surface. You may wear gloves to protect your hand from the heat. Cover with butter the entire surface of cake. Avoid putting so much that it starts dripping onto the coal. The smoke of burned butter will add bad, bitter taste to cake.

Continue baking with rotating cake and spread some butter especially on those spots, which get brownish. If one end of cake is harder to bake, place edges of rotating spit to different heights, or rearrange the charcoal. Cake is ready when surface has a nice, even, brownish – red color.
Even rotation is one of the most important premises for baking Kürtősh Kalách.

When baking is finished hold spit vertically above a wooden or metal plate with thinner end pointing down. Release cake by gently knocking spit on plate. Serve warm in a couple of minutes after baking.

Estadísticas: Publicado por atamai — Dom 30 Sep, 2018 8:30

]]> 2018-07-12T10:03:18+01:00 http://www.elforodelpan.com/viewtopic.php?t=149&p=98024#p98024 <![CDATA[Re: Pan queda blando a las horas de horneado]]> Estadísticas: Publicado por ATEAS — Jue 12 Jul, 2018 10:03

]]> 2018-07-12T09:58:28+01:00 http://www.elforodelpan.com/viewtopic.php?t=149&p=98023#p98023 <![CDATA[Re: Problemas con el pan. ¿Cómo mejorarlo ?]]> Estadísticas: Publicado por ATEAS — Jue 12 Jul, 2018 9:58

]]> 2018-06-20T06:40:58+01:00 http://www.elforodelpan.com/viewtopic.php?t=149&p=97900#p97900 <![CDATA[Presentación y duda.]]> Estadísticas: Publicado por Carlosguillen — Mié 20 Jun, 2018 6:40

]]> 2018-06-19T23:58:19+01:00 http://www.elforodelpan.com/viewtopic.php?t=149&p=97898#p97898 <![CDATA[Re: Pan queda blando a las horas de horneado]]> Estadísticas: Publicado por Carlosguillen — Mar 19 Jun, 2018 23:58

]]> 2018-04-11T05:44:29+01:00 http://www.elforodelpan.com/viewtopic.php?t=149&p=97248#p97248 <![CDATA[Mala greña del candeal]]> Estadísticas: Publicado por Felixsanchez — Mié 11 Abr, 2018 5:44

]]> 2018-03-22T14:38:09+01:00 http://www.elforodelpan.com/viewtopic.php?t=149&p=97056#p97056 <![CDATA[Re: Serios problema con mi pan francés]]> Estadísticas: Publicado por painecolo — Jue 22 Mar, 2018 14:38

]]> 2018-03-21T20:17:14+01:00 http://www.elforodelpan.com/viewtopic.php?t=149&p=97048#p97048 <![CDATA[Serios problema con mi pan francés]]> Estadísticas: Publicado por Matías — Mié 21 Mar, 2018 20:17

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