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El foro del pan :: Ver Tema - Baguettes. Receta enero 2012
El foro del pan
http://www.elforodelpan.com/

Baguettes. Receta enero 2012
http://www.elforodelpan.com/viewtopic.php?f=7&t=2959		 Página 40 de 51
Autor:  Jon Kepa [ Dom 18 Sep, 2016 22:05 ]
Asunto:  Re: Baguettes. Receta enero 2012
Autor:  Jon Kepa [ Sab 01 Oct, 2016 19:21 ]
Asunto:  Re: Baguettes. Receta enero 2012
Seguimos jugando a panaderos con la harina aurora.

Esta vez, menos agua, mas horas de fermentación y una masa madre solida.

100% harina aurora
72% agua
30% mm al 60%
1,9% sal

48 horas de fermentación natural
Autor:  ona [ Mié 12 Oct, 2016 12:20 ]
Asunto:  Re: Baguettes. Receta enero 2012
Barras siguiendo la fórmula de Aquí hay buen pan (Massimiliano Libeatore) según el vídeo que hizo en facebook Live.

No me han quedado ni parecidas a las suyas y creo que me han quedado algo cortas de fermentación pero aún así muy contenta con el resultado. La miga ha quedado suave y nada gomosa (cosa que no me suele ocurrir al hacer barras sólo con mama) aunque no tan abierta como me hubiera gustado.

500 gramos de harina (400 gramos de harina panificable y 100 de semolina de tienda árabe. No tenía espelta ni ninguna otra harina integral).
400 gramos de agua
50 gramos de masa madre sólida

molla.jpg
molla.jpg [ 67.45 KiB | Visto 3386 veces ]


Fermentación en bloque de 2 h a temperatura ambiente + 8 horas en nevera + 2 horas a Tª ambiente
Preformado y formado, 15 minutos de reposo y horneadas con vapor.
Autor:  Poderhumano [ Vie 14 Oct, 2016 21:11 ]
Asunto:  Re: Baguettes. Receta enero 2012
Autor:  Jon Kepa [ Vie 14 Oct, 2016 21:56 ]
Asunto:  Re: Baguettes. Receta enero 2012
Autor:  Poderhumano [ Sab 15 Oct, 2016 13:48 ]
Asunto:  Re: Baguettes. Receta enero 2012
Autor:  Jon Kepa [ Sab 15 Oct, 2016 15:56 ]
Asunto:  Re: Baguettes. Receta enero 2012
Seguimos con las baguettes, estas van con un 87% de hidratación, contento con la miga, solo un par de zonas irregulares pero tema de formado creo, de comer espectacular.

100% harina aurora eco molida a la piedra
Autor:  Jon Kepa [ Dom 16 Oct, 2016 18:03 ]
Asunto:  Re: Baguettes. Receta enero 2012
Interior de otra barra de ayer.
Autor:  alfie121 [ Mié 26 Oct, 2016 14:25 ]
Asunto:  Re: Pan duro como una piedra!
Mis primeras barras.....muy ricas.

500 grs de harina 13 % peoteina.
330 agua más o menos un 65%.
10 grs de sal...
150 MM.

Fermentación en bloque 2 horas a temperatura ambiente....toda la noche en nevera.
Preformado ...una hora de reposo.
Formado.....dos horas de reposo...

12 min de horno a 250 con vapor al estilo yarza...Y 15 más más 180 .

Suuuuper contento con el resultado...unas baguettes en toda regla.

Dos cosas a destacar.....he utilizado agua mineral....Y la creación de gluten ha sido casi inmediata.... Masa fina y elastica en20 min con amasados cortos y reposos de 4 o 5 min. No tengo claro si ha sido el agua O la masa madre...pero ahí lo dejo para que probeis...un saludo
Autor:  Jon Kepa [ Jue 27 Oct, 2016 14:30 ]
Asunto:  Re: Baguettes. Receta enero 2012
Poner fotos por favor, que podamos verlas todos.

Gracias
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