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El foro del pan http://www.elforodelpan.com/
Diario panadero 26.11-2.12.2012 http://www.elforodelpan.com/viewtopic.php?f=7&t=3899	Página 7 de 10

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Autor:	sarafly [ Vie 30 Nov, 2012 15:39 ]
Asunto:	Re: Diario panadero 26.11-2.12.2012 ¿Qué has horneado?
Hola! aqui uno de mis panes de esta semana: 50% Trigo de La Grana 50% Blat del Cor de Gallecs 70% hidratación MM de centeno integral (Gallecs) Está super rrrico! el Blat del Cor de Gallecs está de muerte! La proxima vez quiero probar un Blat del Cor 100% ... a ver! aqui las imagenes! baci a tutt@! Adjuntos: 05_pane 50trigoGrana+50KamutGallecs (MM100%cent.int.)_miga.jpg [ 103.77 KiB | Visto 6107 veces ] 01_pane 50trigoGrana+50KamutGallecs (MM100%cent.int.)_1.jpg [ 99.78 KiB | Visto 6107 veces ]

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Autor:	Monicata [ Vie 30 Nov, 2012 17:05 ]
Asunto:	Re: Diario panadero 26.11-2.12.2012 ¿Qué has horneado?

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Autor:	Loreto [ Vie 30 Nov, 2012 17:36 ]
Asunto:	Re: Diario panadero 26.11-2.12.2012 ¿Qué has horneado?
Adjuntos: persapatatero.jpg [ 135.34 KiB | Visto 6075 veces ]

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Autor:	Vallejo [ Vie 30 Nov, 2012 18:15 ]
Asunto:	Re: Diario panadero 26.11-2.12.2012 ¿Qué has horneado?
"Butterstollen" Prefermento: Harina de trigo Type 550 - 156 gr Leveadura fresca - 25 gr Agua - 112 gr Tiempo de fermentación 30-40 min Masa: Prefermento - todo Harina de rigo Type 550 - 156 gr Mantequilla - 126 gr Margarina - 63 gr Mazapan - 17 gr Sal - 5 gr Cedra de limon - 2 gr Especias para Butterstollen - 2,5 gr Mezclar todos los ingredientes durante 3 min en segunda velocidad Temperatura de la masa +27ºS Tiempo de fermentación 30-60 min Despues de fermentación añadir fruta macerada en rom Fruta macerada en rom: Pasas - 250 gr Cedra de limon confitada - 78 gr Cedra de naranja confitada - 31 Almendra troceada - 94 gr Rom - 25 gr Tiempo de maceración 24 horas Meter masa en molde para stollen de 1100 gr Temperatura de cocción +190ºC Tiempo de cocción 60 min Enfriar stollen (hasta +50ºC por dentro) y "pintar" con la mantequilla derribada y espolvear con mezcla de azucar. Mantequilla derribada - 38 gr Mezcla de azucar: Azucar glace vanillada - 22 gr Azuar - 53 gr Vanilina - 0,3 gr Esta listo para comer dentro de 5-7 dias. Adjuntos: Butterstollen.jpg [ 58.19 KiB | Visto 6060 veces ]

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Autor:	micela [ Vie 30 Nov, 2012 18:17 ]
Asunto:	Re: Diario panadero 26.11-2.12.2012 ¿Qué has horneado?
que pinta Vallejo¡¡¡ ein...es lo mismo que el stollen a secas?

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Autor:	Vallejo [ Vie 30 Nov, 2012 18:24 ]
Asunto:	Re: Diario panadero 26.11-2.12.2012 ¿Qué has horneado?
Reina, que significa "el stollen a secas"?

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Autor:	micela [ Vie 30 Nov, 2012 18:29 ]
Asunto:	Re: Diario panadero 26.11-2.12.2012 ¿Qué has horneado?
Y llegó el viernes ¡¡ Hoy bien tempranito ha salido esto de mi horno: pan de espelta integral y empanada de maíz y centeno para la receta del mes . Buen finde ¡ ----------------------- Uyy gracias por lo de reina¡ eehhh, no sé, como yo he llamado toda la vida stollen al stollen quizás eso del butterstollen sea un tipo de stollen ¿¿ bueno...o la chorrada del día¡ Adjuntos: espelta integral.jpg [ 92.43 KiB | Visto 6051 veces ] miga espelta integral.jpg [ 59.58 KiB | Visto 6051 veces ] empanada de maíz y centeno.jpg [ 73.53 KiB | Visto 6051 veces ]

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Autor:	Monicata [ Vie 30 Nov, 2012 18:44 ]
Asunto:	Re: Diario panadero 26.11-2.12.2012 ¿Qué has horneado?

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Autor:	Anesor [ Vie 30 Nov, 2012 19:16 ]
Asunto:	Re: Diario panadero 26.11-2.12.2012 ¿Qué has horneado?

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Autor:	Pimpán [ Vie 30 Nov, 2012 20:36 ]
Asunto:	Re: Diario panadero 26.11-2.12.2012 ¿Qué has horneado?
Toc, toc, toc... Quizá sea un poco osado poniendo aquí lo que voy horneando, teniendo en cuenta los panes que se pueden ver en los posts, pero como soy poco vergonzoso y estoy orgulloso de lo que va saliendo después de llevar tres semanas aprendiendo, me atrevo. Espero no molestar. Esta mañana he madrugado para hacer de Pain à l'ancienne. Tengo que mejorar muchas cosas, claro. Iba a marcar las barras con un corte de tijera por lo blanda que era la masa, pero al final no me he atrevido y eso se nota. Old fashion.jpg [ 121.07 KiB | Visto 6012 veces ]

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