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El foro del pan El lugar de encuentro de los aficionados a hacer pan 2012-10-29T00:09:29+01:00 http://www.elforodelpan.com/feed.php?f=7&t=3779 2012-10-29T00:09:29+01:00 http://www.elforodelpan.com/viewtopic.php?t=3779&p=52913#p52913 <![CDATA[Re: Diario semanal panadero 22-28.10.2012 ¿Qué has horneado?]]>
45 MaMa centeno (activada 3 días antes y de la nevera)
50 MaMa de trigo (activada 2 días antes y de la nevera)
225 harina de kamut inte. (Gallecs)
40 aceite de oilva
9 cs agua
2 comino molido
2 garam masala
4 sal
1 levadura seca
semillas de amapola


*Todo mezclado y amasado.
* Reposo de unas 2h
* Extendido bien fino y cortado con el cortapastas.
* Vaporizo agua por encima y le pongo las semillas de amapola.
* Al horno a unos 180/200º durante unos 10/15mn.

505 crackers Kamut i rosella amb mama.JPG

505 detall.JPG

Estadísticas: Publicado por cecília — Lun 29 Oct, 2012 0:09

]]> 2012-10-28T23:45:29+01:00 http://www.elforodelpan.com/viewtopic.php?t=3779&p=52909#p52909 <![CDATA[Re: Diario semanal panadero 22-28.10.2012 ¿Qué has horneado?]]>
Aitor ¿ Y no se quema el culo? ... ¿Estás bien seguro (con termómetro) que tu horno está durante esos 15 minutos a 250º?

Estadísticas: Publicado por Izaskun — Dom 28 Oct, 2012 23:45

]]> 2012-10-28T23:41:45+01:00 http://www.elforodelpan.com/viewtopic.php?t=3779&p=52908#p52908 <![CDATA[Re: Diario semanal panadero 22-28.10.2012 ¿Qué has horneado?]]> Estadísticas: Publicado por aitor_ — Dom 28 Oct, 2012 23:41

]]> 2012-10-28T23:33:54+01:00 http://www.elforodelpan.com/viewtopic.php?t=3779&p=52906#p52906 <![CDATA[Re: Diario semanal panadero 22-28.10.2012 ¿Qué has horneado?]]> Estadísticas: Publicado por paxaradas — Dom 28 Oct, 2012 23:33

]]> 2012-10-28T22:35:28+01:00 http://www.elforodelpan.com/viewtopic.php?t=3779&p=52901#p52901 <![CDATA[Re: Diario semanal panadero 22-28.10.2012 ¿Qué has horneado?]]> Estadísticas: Publicado por ENCARNA — Dom 28 Oct, 2012 22:35

]]> 2012-10-28T22:28:51+01:00 http://www.elforodelpan.com/viewtopic.php?t=3779&p=52899#p52899 <![CDATA[Re: Diario semanal panadero 22-28.10.2012 ¿Qué has horneado?]]> .

Bueno pues yo hoy he probado unas galletas napolitanas, no están mal pero tampoco son para tirar cohetes; creo que se puede mejorar mucho la textura utilizando la masa base que uso para las galletas María (de la cual os debo recetica). También unas oatcakes con frutos rojos para el tenteenpié mañanero.

Y el batard semanal con MM de centeno blanco, harina de espelta y trigo. Al 75% con 24 horas de reposo en nevera.

napolitanasyoatcakes.jpg

batard2.jpg

batard.jpg

Estadísticas: Publicado por Valdezate — Dom 28 Oct, 2012 22:28

]]> 2012-10-28T17:52:30+01:00 http://www.elforodelpan.com/viewtopic.php?t=3779&p=52896#p52896 <![CDATA[Re: Diario semanal panadero 22-28.10.2012 ¿Qué has horneado?]]>
https://apps.facebook.com/theguardian/l ... dan-lepard

Si ya estaba yo contenta con el de "Hecho a mano", con este ya ni te cuento. Eso sí: he variado la receta para utilizar un 20% de masa madre al 100% y solo 1 g (0,2%) de levadura seca. Muy recomendable. Me voy a zampar una rebanada. ¡Hombre ya!

Pan de leche de Lepard, nueva versión.jpg

Estadísticas: Publicado por Vanessa — Dom 28 Oct, 2012 17:52

]]> 2012-10-28T16:27:06+01:00 http://www.elforodelpan.com/viewtopic.php?t=3779&p=52891#p52891 <![CDATA[Re: Diario semanal panadero 22-28.10.2012 ¿Qué has horneado?]]> Estadísticas: Publicado por Panasonico — Dom 28 Oct, 2012 16:27

]]> 2012-10-28T13:10:47+01:00 http://www.elforodelpan.com/viewtopic.php?t=3779&p=52886#p52886 <![CDATA[Re: Diario semanal panadero 22-28.10.2012 ¿Qué has horneado?]]>
La w de Crema y Vidre? ni idea me pondré en contacto con ellos a ver qué me dicen.

Estadísticas: Publicado por Jano — Dom 28 Oct, 2012 13:10

]]> 2012-10-28T11:51:24+01:00 http://www.elforodelpan.com/viewtopic.php?t=3779&p=52882#p52882 <![CDATA[Re: Diario semanal panadero 22-28.10.2012 ¿Qué has horneado?]]> Estadísticas: Publicado por Izaskun — Dom 28 Oct, 2012 11:51

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