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El foro del pan El lugar de encuentro de los aficionados a hacer pan 2017-10-07T21:25:39+01:00 http://www.elforodelpan.com/feed.php?f=7&t=7088 2017-10-07T21:25:39+01:00 http://www.elforodelpan.com/viewtopic.php?t=7088&p=95194#p95194 <![CDATA[Re: Diario semanal panadero 02.10-08.10.2017 ¿Qué has hornea]]> Estadísticas: Publicado por Carulo — Sab 07 Oct, 2017 21:25

]]> 2017-10-07T16:20:12+01:00 http://www.elforodelpan.com/viewtopic.php?t=7088&p=95188#p95188 <![CDATA[Re: Diario semanal panadero 02.10-08.10.2017 ¿Qué has hornea]]>
Vengo con un pan semi integral con mezcla de varias harinas

50% trigo media fuerza
20% centeno integral
30% harina de espeta T80 molida a piedra
80% agua
20% masa madre sólida (al 60%)
1,8% sal

Autólisis de 30'. Amasado con reposos y fermentación en bloque de 3h 15'. Pre forma, reposo de 30' y formado. Segunda en nevera de unas 12 horas. Horneado con vapor
foro.jpg
Y la miga:
molla foro.jpg

Estadísticas: Publicado por ona — Sab 07 Oct, 2017 16:20

]]> 2017-10-07T16:03:48+01:00 http://www.elforodelpan.com/viewtopic.php?t=7088&p=95187#p95187 <![CDATA[Re: Diario semanal panadero 02.10-08.10.2017 ¿Qué has hornea]]> Mis barras de finde con Poolish de t-80 trigo Roca y harina trigo Roca las dos son eco.
Hidratación al 72% y primera fermentación en frío.

Estadísticas: Publicado por esparueda — Sab 07 Oct, 2017 16:03

]]> 2017-10-06T18:38:24+01:00 http://www.elforodelpan.com/viewtopic.php?t=7088&p=95178#p95178 <![CDATA[Re: Diario semanal panadero 02.10-08.10.2017 ¿Qué has hornea]]>
Con la misma fórmula de los de D.Lepard he hecho unos pancetes que una vez cocidos he rebanado y puesto otra vez a horno suave. Resultado Ricos biscottes.


IMG_20171003_124806760 - còpia.jpg


Y unas de espelta y calabaza asada.

IMG_20171005_241231596 - còpia.jpg

Estadísticas: Publicado por Izaskun — Vie 06 Oct, 2017 18:38

]]> 2017-10-06T14:19:40+01:00 http://www.elforodelpan.com/viewtopic.php?t=7088&p=95169#p95169 <![CDATA[Re: Diario semanal panadero 02.10-08.10.2017 ¿Qué has hornea]]> Estadísticas: Publicado por Pan_con_Pan — Vie 06 Oct, 2017 14:19

]]> 2017-10-03T09:00:01+01:00 http://www.elforodelpan.com/viewtopic.php?t=7088&p=95156#p95156 <![CDATA[Re: Diario semanal panadero 02.10-08.10.2017 ¿Qué has hornea]]>
70% trigo aurora eco molido a la piedra y 30 % trigo integral eco molido a la piedra, 40% de mm y 85% hidratación.

3h30 en bloque a temperatura ambiente, formado directo y 18 horas segunda Fermentación en frío.

Fermentación natural


Estadísticas: Publicado por Jon Kepa — Mar 03 Oct, 2017 9:00

]]> 2017-10-03T04:14:07+01:00 http://www.elforodelpan.com/viewtopic.php?t=7088&p=95155#p95155 <![CDATA[Diario semanal panadero 02.10-08.10.2017]]> Propongo abrir (y cerrar) el hilo semanalmente. De aquí pueden salir recetas para su sección correspondiente, preguntas para el apartado de "técnica/ingredientes", incluso para "ciencia del pan". ¿Qué has horneado esta semana?
Este es un hilo semanal que se abre el lunes y se cierra el domingo. Para ver los panes de otras semanas, no tienes más que consultar los archivos.

Puedes consultar un archivo de todos los diarios (ordenados por semanas) .

Estadísticas: Publicado por Izaskun — Mar 03 Oct, 2017 4:14

]]>