{"id":210,"date":"2014-02-17T09:08:47","date_gmt":"2014-02-17T09:08:47","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=210"},"modified":"2024-04-23T13:06:24","modified_gmt":"2024-04-23T11:06:24","slug":"pa-de-segol","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pan-de-centeno\/","title":{"rendered":"Pa de S\u00e8gol"},"content":{"rendered":"<p>El panner d&#039;Alella us mostrem com fer aquest pa de s\u00e8gol o pa negre, ja veureu que b\u00e9 us quedar\u00e0. Aquest pa, es caracteritza per la seva olor i sabor i per la seva molla m\u00e9s compacta que el de farina de blat blanc. Espero que us agradi.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Pa de S\u00e8gol\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/rdJ4009Nb_4?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\"><strong>Ingred<\/strong>i<strong>ens:<\/strong><\/h2>\n\n\n\n<p>PER AL REFRESC DE LA MASSA MARE<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>215 grs. Massa Mare dia anterior<\/li>\n\n\n\n<li>215 grs. Farina Integral de S\u00e8gol<\/li>\n\n\n\n<li>215 ml. Aigua<\/li>\n<\/ul>\n\n\n\n<p>PER AL PA DE S\u00c8GOL<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>480 grs. Massa Mare recent<\/li>\n\n\n\n<li>480 grs. Farina Blanca de S\u00e8gol<\/li>\n\n\n\n<li>480 ml. Aigua<\/li>\n\n\n\n<li>10 grs. Llevat Forner<\/li>\n\n\n\n<li>15 grs. Sal<\/li>\n\n\n\n<li>1 cullerada de Mel<\/li>\n\n\n\n<li>Oli de Gira-sol per untar el motlle<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Refresquem la Massa Mare i per aix\u00f2 posarem en un bol la massa mare que ten\u00edem preparada (veure v\u00eddeo) i hi afegim la mateixa quantitat d&#039;aigua i de farina integral de s\u00e8gol.<\/li>\n\n\n\n<li>Remenarem fins que s&#039;integrin b\u00e9 tots els ingredients i la deixarem reposar la massa mare a temperatura ambient durant 4 hores tapada amb paper film. Quan hagi passat aquest temps la massa mare ens far\u00e0 bombolles per la part de baix.<\/li>\n\n\n\n<li>\u00a0Guardarem 100 grs. de Massa Mare a la nevera o al congelador per utilitzar-la en una altra ocasi\u00f3.<\/li>\n\n\n\n<li>Pesem la massa mare restant, a nosaltres ens n&#039;ha quedat 480 grs. Per tant, hem de posar 480 grs. de Farina i 480 grs. d&#039;aigua. Sempre \u00e9s la mateixa proporci\u00f3.<\/li>\n\n\n\n<li>Posem la massa mare en un bol gran i hi afegim l&#039;aigua. Remenem una mica ia continuaci\u00f3 hi afegim la farina, la sal, el llevat de forner esmicolat i la mel.<\/li>\n\n\n\n<li>Amassarem primer amb una esp\u00e0tula i despr\u00e9s pastarem a m\u00e0 per\u00f2 sempre dins del bol ja que la massa \u00e9s for\u00e7a tova. \u00c9s una massa molt hidratada.<\/li>\n\n\n\n<li>Amb un pinzell pintarem el motlle amb oli de gira-sol.<\/li>\n\n\n\n<li>A continuaci\u00f3 posarem la massa del pa de s\u00e8gol i la distribuirem pel motlle, omplint nom\u00e9s \u00be parts del motlle.<\/li>\n\n\n\n<li>Ens mullem les mans amb aigua i allisarem la massa.<\/li>\n\n\n\n<li>Despr\u00e9s empolvorem for\u00e7a quantitat de farina de s\u00e8gol per sobre de la massa per donar-li un toc r\u00fastic.<\/li>\n\n\n\n<li>Deixarem reposar, tapat amb un drap i en un lloc que no li doni aire. Quan la massa arribi a un cent\u00edmetre de la vora del motlle ja podem enfornar-lo.<\/li>\n\n\n\n<li>Hem preescalfat el forn a 250 \u00ba cent\u00edgrads per dalt i baix i quan el pa estigui dins del forn farem vapor amb aigua.<\/li>\n\n\n\n<li>Transcorreguts uns 5 minuts tornarem a vaporitzar i baixarem el forn a 200 \u00ba cent\u00edgrads.<\/li>\n\n\n\n<li>Ha estat el pa en total al forn durant uns 70 minuts aproximadament i als 45 minuts ho hem tapat amb paper d&#039;alumini perqu\u00e8 no es crem\u00e9s per dalt.<\/li>\n\n\n\n<li>Desemmotllarem i deixarem refredar.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el v\u00eddeo del Pa de Centeno per a una millor comprensi\u00f3 de tot el que he explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>El forner de Alella os mostramos\u00a0c\u00f3mo hacer este pan de centeno o pan negro, ya ver\u00e9is que bueno os quedar\u00e1.\u00a0Este pan, se caracteriza por su olor y sabor y por su miga m\u00e1s compacta que el de harina de trigo blanca. Espero que os guste. Ingredientes: PARA EL REFRESCO DE LA MASA MADRE PARA EL [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10079,"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":[402,403,404,405,84,406],"class_list":["post-210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-panaderia-casera","tag-como-hacer-pan-de-centeno","tag-pan-de-centeno","tag-pan-de-centeno-casero","tag-pan-de-centeno-natural","tag-pan-rustico-con-harina-de-centeno","tag-video-receta-de-pan"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/210","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=210"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/210\/revisions"}],"predecessor-version":[{"id":10081,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/210\/revisions\/10081"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/10079"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}