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El foro del pan El lugar de encuentro de los aficionados a hacer pan 2017-08-27T21:13:27+01:00 http://www.elforodelpan.com/feed.php?f=7&t=7035 2017-08-27T21:13:27+01:00 http://www.elforodelpan.com/viewtopic.php?t=7035&p=94861#p94861 <![CDATA[Re: Diario semanal panadero 21.08-27.08.2017 ¿Qué has hornea]]> La masa madre la cuentas como ingrediente? (el porcentaje es sobre el total de harina?).
D Solana, moldes fantásticos, te han quedado preciosos, totalmente uniformes, dorados y con burbujitas en la corteza.
El hojaldre del milhojas me ha encantado, Vallejo, tiene un tostado perfecto.
Jon kepa, el trenzado te ha quedado muy bien, es muy muy dificil conseguir una forma regular con solo tres cabos, y con seis ya es para nota.

Estadísticas: Publicado por Porcia — Dom 27 Ago, 2017 21:13

]]> 2017-08-27T09:01:55+01:00 http://www.elforodelpan.com/viewtopic.php?t=7035&p=94855#p94855 <![CDATA[Re: Diario semanal panadero 21.08-27.08.2017 ¿Qué has hornea]]> Estadísticas: Publicado por Jon Kepa — Dom 27 Ago, 2017 9:01

]]> 2017-08-27T07:26:25+01:00 http://www.elforodelpan.com/viewtopic.php?t=7035&p=94854#p94854 <![CDATA[Re: Diario semanal panadero 21.08-27.08.2017 ¿Qué has hornea]]> Estadísticas: Publicado por ona — Dom 27 Ago, 2017 7:26

]]> 2017-08-27T02:10:32+01:00 http://www.elforodelpan.com/viewtopic.php?t=7035&p=94853#p94853 <![CDATA[Re: Diario semanal panadero 21.08-27.08.2017 ¿Qué has hornea]]> Estadísticas: Publicado por Vallejo — Dom 27 Ago, 2017 2:10

]]> 2017-08-27T02:06:21+01:00 http://www.elforodelpan.com/viewtopic.php?t=7035&p=94852#p94852 <![CDATA[Re: Diario semanal panadero 21.08-27.08.2017 ¿Qué has hornea]]> Estadísticas: Publicado por Vallejo — Dom 27 Ago, 2017 2:06

]]> 2017-08-26T22:07:05+01:00 http://www.elforodelpan.com/viewtopic.php?t=7035&p=94846#p94846 <![CDATA[Re: Diario semanal panadero 21.08-27.08.2017 ¿Qué has hornea]]>
El hilo del mes de panes creativos no funciona, sabes algo?

Gracias

Estadísticas: Publicado por Jon Kepa — Sab 26 Ago, 2017 22:07

]]> 2017-08-26T22:05:01+01:00 http://www.elforodelpan.com/viewtopic.php?t=7035&p=94845#p94845 <![CDATA[Re: Diario semanal panadero 21.08-27.08.2017 ¿Qué has hornea]]>

Estadísticas: Publicado por Jon Kepa — Sab 26 Ago, 2017 22:05

]]> 2017-08-26T15:56:23+01:00 http://www.elforodelpan.com/viewtopic.php?t=7035&p=94842#p94842 <![CDATA[Re: Diario semanal panadero 21.08-27.08.2017 ¿Qué has hornea]]>
Ohhh, este milhojas tiene que estar de uerte lenta!!! Es espectacular! De qué es el praliné? De avellana?

Dónde tienes la panadería/pastelería?

Estadísticas: Publicado por ona — Sab 26 Ago, 2017 15:56

]]> 2017-08-25T15:57:29+01:00 http://www.elforodelpan.com/viewtopic.php?t=7035&p=94837#p94837 <![CDATA[Re: Diario semanal panadero 21.08-27.08.2017 ¿Qué has hornea]]>
Milhojas de praliné
pоr G.J. Bellouet, G Paris, J.M Perruchon



Milhojas de gran calidad.

Estadísticas: Publicado por Vallejo — Vie 25 Ago, 2017 15:57

]]> 2017-08-24T21:31:49+01:00 http://www.elforodelpan.com/viewtopic.php?t=7035&p=94831#p94831 <![CDATA[Re: Diario semanal panadero 21.08-27.08.2017 ¿Qué has hornea]]>
Otra vez nos hemos quedado sin pan, así que he hecho unos básicos de masa madre:

7% centeno
59% harina panificable
34% harina multicereales
30% masa madre
1,6% sal
71-72% agua

Mezclado de la harina y la sal y autólisis de 30'. Añadir la masa madre y la sal y amasar hasta conseguir una masa lisa y elástica. Fermentación en bloque de 4h a TA. Pre-forma, formado y segunda en nevera de 18 horas
pans.jpg
pa1.jpg
molla.jpg

Estadísticas: Publicado por ona — Jue 24 Ago, 2017 21:31

]]>