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El foro del pan El lugar de encuentro de los aficionados a hacer pan 2015-04-05T17:37:28+01:00 http://www.elforodelpan.com/feed.php?f=7&t=5940 2015-04-05T17:37:28+01:00 http://www.elforodelpan.com/viewtopic.php?t=5940&p=83188#p83188 <![CDATA[Re: Diario semanal panadero 30.03-05.04.2015 ¿Qué has hornea]]>
_4051454blatEco.jpg

Estadísticas: Publicado por Amadeu Sanz — Dom 05 Abr, 2015 17:37

]]> 2015-04-05T16:30:26+01:00 http://www.elforodelpan.com/viewtopic.php?t=5940&p=83187#p83187 <![CDATA[Re: Diario semanal panadero 30.03-05.04.2015 ¿Qué has hornea]]> El resultado nos gustó mucho, hay que repetirlo. Añadido a mi libreta de recetas.

Estadísticas: Publicado por jharo — Dom 05 Abr, 2015 16:30

]]> 2015-04-05T15:50:30+01:00 http://www.elforodelpan.com/viewtopic.php?t=5940&p=83186#p83186 <![CDATA[Re: Diario semanal panadero 30.03-05.04.2015 ¿Qué has hornea]]> que que he horneado?

El pan del mes!!!! viva portugal!!!
En su .

Estadísticas: Publicado por jordipa — Dom 05 Abr, 2015 15:50

]]> 2015-04-05T15:08:52+01:00 http://www.elforodelpan.com/viewtopic.php?t=5940&p=83182#p83182 <![CDATA[Re: Diario semanal panadero 30.03-05.04.2015 ¿Qué has hornea]]> La pizza simplona, como moi même, base de quesos de supermercado (fundido + cuatro quesos), pimienta y orégano, caballa de lata, cebolla y tomate natural, pepinillo en vinagre, aceitunas rellenas de anchoas, chorreoncito de aceite virgen y horno a tope 15 minutos.
La masa (esta la mitad de la pizza , la focaccia ya estaba en marcha):
1-masa.jpg
Con el avío aparejao :D antes de horno:
2-antes-de-horno.jpg
Eh voilà, a là table:
3-a-la-mesa-ya.jpg

Estadísticas: Publicado por pucheros — Dom 05 Abr, 2015 15:08

]]> 2015-04-04T21:21:59+01:00 http://www.elforodelpan.com/viewtopic.php?t=5940&p=83175#p83175 <![CDATA[Re: Diario semanal panadero 30.03-05.04.2015 ¿Qué has hornea]]>

Estadísticas: Publicado por Dul — Sab 04 Abr, 2015 21:21

]]> 2015-04-04T11:51:41+01:00 http://www.elforodelpan.com/viewtopic.php?t=5940&p=83170#p83170 <![CDATA[Re: Diario semanal panadero 30.03-05.04.2015 ¿Qué has hornea]]> Estadísticas: Publicado por Abelsierra — Sab 04 Abr, 2015 11:51

]]> 2015-04-03T18:44:14+01:00 http://www.elforodelpan.com/viewtopic.php?t=5940&p=83162#p83162 <![CDATA[Re: Diario semanal panadero 30.03-05.04.2015 ¿Qué has hornea]]> 500 gr. harina Manitoba, 250 gr. de MM, 3 huevos, unos 125 gr. de agua (he tenido que ir añadiendo en el amasado porque se me quedaba dura), 125 de azúcar, 80 gr. de aceite de oliva, medio limón rayado, una cucharada de sal y una cucharadita de levadura seca (unos 2 o 3 gramos). Amasado largo, incorporando los ingredientes poco a poco, como en un brioche; al final, el aceite. Dos horas de fermentación en bloque; división, boleado y un par de horas más de fermentación. Pintar con huevo y al horno a 180º, el último cuarto de hora con el ventilador.

_4031441panquemao.jpg

Estadísticas: Publicado por Amadeu Sanz — Vie 03 Abr, 2015 18:44

]]> 2015-04-03T10:30:30+01:00 http://www.elforodelpan.com/viewtopic.php?t=5940&p=83156#p83156 <![CDATA[Re: Diario semanal panadero 30.03-05.04.2015 ¿Qué has hornea]]>

Estadísticas: Publicado por Ivillanu — Vie 03 Abr, 2015 10:30

]]> 2015-04-02T17:13:16+01:00 http://www.elforodelpan.com/viewtopic.php?t=5940&p=83151#p83151 <![CDATA[Re: Diario semanal panadero 30.03-05.04.2015 ¿Qué has hornea]]> Estadísticas: Publicado por Abelsierra — Jue 02 Abr, 2015 17:13

]]> 2015-04-02T17:12:15+01:00 http://www.elforodelpan.com/viewtopic.php?t=5940&p=83150#p83150 <![CDATA[Re: Diario semanal panadero 30.03-05.04.2015 ¿Qué has hornea]]> Estadísticas: Publicado por Abelsierra — Jue 02 Abr, 2015 17:12

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