{"id":1444,"date":"2012-11-09T14:27:11","date_gmt":"2012-11-09T14:27:11","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=1444"},"modified":"2024-04-30T09:02:32","modified_gmt":"2024-04-30T07:02:32","slug":"pa-casola-amb-llevat-mare","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pan-casero-con-levadura-madre\/","title":{"rendered":"Pa casol\u00e0 amb llevat mare"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Avui al Forner d&#039;Alella elaborarem un fant\u00e0stic pa casol\u00e0 amb llevat mare, \u00e9s a dir sense llevat comercial. Hem utilitzat <a href=\"https:\/\/elfornerdealella.com\/ca\/massa-mare-natural\/\">massa mare l\u00edquida natural<\/a> que podeu preparar clicant aqu\u00ed. El resultat \u00e9s espectacular. La molla queda esponjosa i el sabor \u00e9s com el pa que menj\u00e0vem abans de la industrialitzaci\u00f3 del sector.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Pa casol\u00e0 amb llevat mare\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/PZm1b1TfVLM?start=12&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>220 grs. de <a href=\"https:\/\/elfornerdealella.com\/ca\/massa-mare-natural\/\">massa mare<\/a><\/li>\n\n\n\n<li>350 cc d&#039;aigua<\/li>\n\n\n\n<li>10 grs. de sal<\/li>\n\n\n\n<li>500 grs- de farina de for\u00e7a<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Aquesta recepta l&#039;he feta amb una pastadora, per\u00f2 la podeu fer igualment a casa vostra pastant manualment fent un volc\u00e0 amb la farina, i afegir-hi tots els ingredients al centre pastant cont\u00ednuament fins aconseguir una massa el\u00e0stica i manejable.<\/li>\n\n\n\n<li>Farem una bola, que la dipositarem en un bol entre una i dues hores, fins que dobli el seu volum.<\/li>\n\n\n\n<li>La quantitat de massa mare que haurem utilitzat, l&#039;haurem de reposar afegint-hi el mateix percentatge que hem gastat.<\/li>\n\n\n\n<li>\u00c9s a dir, si hem posat 200 grs. de massa mare, hi afegirem 100 grs. de farina i 100 cc daigua remenant molt b\u00e9. La deixarem en rep\u00f2s durant 12\/24 hores a temperatura ambient, i seguidament la posarem de nou al frigor\u00edfic.<\/li>\n\n\n\n<li>Quan l&#039;h\u00e0gim d&#039;utilitzar, s&#039;ha de tenir la precauci\u00f3 de treure-la del frigor\u00edfic i deixar-la dues o tres hores a temperatura ambient perqu\u00e8 novament estigui preparada per utilitzar-se.<\/li>\n\n\n\n<li>Un cop tenim el rep\u00f2s adequat (doblegar-ne el volum) Li donem un parell de plecs per oxigenar-la una mica m\u00e9s.<\/li>\n\n\n\n<li>La dividirem en dos pans, que despr\u00e9s de donar-li una mica forma de bola, deixarem reposar 15 minuts perqu\u00e8 es torni una mica m\u00e9s manejable.<\/li>\n\n\n\n<li>Us donarem la forma desitjada, b\u00e9 en bola per a un pa rod\u00f3, o b\u00e9 allargada en forma de barrot.<\/li>\n\n\n\n<li>Al principi \u00e9s una mica dif\u00edcil trobar-lo amb facilitat per aconseguir el format desitjat, per\u00f2 amb una mica de pr\u00e0ctica, arribareu a aconseguir-ho. (important mirar el v\u00eddeo)<\/li>\n\n\n\n<li>Ho deixarem fermentar durant 4 hores m\u00e9s o menys (Dependr\u00e0 de les temperatura ambient) en un lloc tancat, procurant que no tingui contacte amb l&#039;aire, ja que ens produiria una escor\u00e7a no desitjada per aconseguir un pa de qualitat.<\/li>\n\n\n\n<li>Un cop tenim a punt el pa, ho introduirem al forn a 250 graus els primers 8\/10 minuts, despr\u00e9s, baixarem la temperatura del forn a 180 graus fins que quedi ben cuit.<\/li>\n\n\n\n<li>I ja est\u00e0 en treure&#039;l del forn, veureu l&#039;espectacular que us haur\u00e0 sortit aquest pa.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Com sempre, us recomano mireu el de pa casol\u00e0 amb llevat mare v\u00eddeo que adjunto, per veure els passos a seguir.<\/h3>","protected":false},"excerpt":{"rendered":"<p>Hoy en el Forner de Alella vamos a elaborar un estupendo pan casero con levadura madre, es decir sin levadura comercial. Hemos utilizado masa madre l\u00edquida natural que pod\u00e9is preparar clicando aqu\u00ed. El resultado es espectacular. La miga queda esponjosa y el sabor es como el pan que com\u00edamos antes de la industrializaci\u00f3n del sector. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11493,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[77],"tags":[1696,1223,1698,1700,88,1701,1702,1703],"class_list":["post-1444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-panaderia-casera","tag-hogaza-de-pan","tag-pan-casero","tag-pan-casero-con-levadura-madre","tag-pan-hecho-en-casa","tag-recepta-de-pa","tag-recepta-de-pa-cassola","tag-receta-de-pan-paso-a-paso","tag-receta-pan-casero"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=1444"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1444\/revisions"}],"predecessor-version":[{"id":11495,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/1444\/revisions\/11495"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/11493"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=1444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=1444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=1444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}