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El foro del pan http://www.elforodelpan.com/
Diario semanal panadero 03.04-09.04.2017 http://www.elforodelpan.com/viewtopic.php?f=7&t=6942	Página 3 de 3

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Autor:	ona [ Dom 09 Abr, 2017 11:41 ]
Asunto:	Re: Diario semanal panadero 03.04-09.04.2017 ¿Qué has hornea
Vaya migaza Jon!! Menudo regreso, una pasada estas baguettes! Yo vengo con un batard de 1,2 Kg mezcla de harina miracolo y rimacinata, ambas de Molino Grassi 70% harina miracolo 30% rimacinata 75% de agua 1,8% de sal 21% masa madre (mezcla trigo integral y miracolo) Autólisis de 30', amasado con reposos. Fermentación en bloque 2h a TA (con pliegues) + 4 horas en nevera. Pre-forma, formado y segunda en nevera de 10 horas. pa miracolo.jpg [ 56.93 KiB | Visto 1565 veces ] Y la miga: molla2.jpg [ 65.68 KiB | Visto 1565 veces ]

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Autor:	Jon Kepa [ Dom 09 Abr, 2017 17:28 ]
Asunto:	Re: Diario semanal panadero 03.04-09.04.2017 ¿Qué has hornea
Muchas gracias Ona, muy rica esa miga

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Autor:	anamelm [ Dom 09 Abr, 2017 18:21 ]
Asunto:	Re: Diario semanal panadero 03.04-09.04.2017 ¿Qué has hornea
Buenas!!! Os leo habitualmente aunque no suelo tener tiempo para subir panes, pero hoy he publicado uno y quiero compartirlo por aquí. Un pan cien por cien centeno blanco, con pasas y alcaravea... con su horneado a baja temperatura (130 ºC) y su reposo de 24 horas envuelto en papel aluminio. La receta, es de Wholegrain Breads de Reinhart. Adjuntos: Pan de centeno blanco 6 - copia.jpg [ 96.41 KiB | Visto 1533 veces ]

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Autor:	Jon Kepa [ Dom 09 Abr, 2017 18:54 ]
Asunto:	Re: Diario semanal panadero 03.04-09.04.2017 ¿Qué has hornea
Buenas Dos centenos 100% integrales, fermentación natural.

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Autor:	Mariluna [ Lun 10 Abr, 2017 9:22 ]
Asunto:	Re: Diario semanal panadero 03.04-09.04.2017 ¿Qué has hornea
Jon Kepa, esas burbujotas en la masa no significan sobrefermentación de la misma?

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Página 3 de 3	Todos los horarios son UTC + 1 hora
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