{"id":5291,"date":"2021-01-21T11:01:00","date_gmt":"2021-01-21T11:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5291"},"modified":"2024-04-11T17:03:12","modified_gmt":"2024-04-11T15:03:12","slug":"panets-de-pa","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/panecillos-de-pan\/","title":{"rendered":"Panets de Pa"},"content":{"rendered":"<p>Riqu\u00edssims Panets de Pa casolans fet pas a pas. Avui al Forner d&#039;Alella us mostrem com preparar aquests panets elaborats amb massa mare fermentada tipus <a href=\"https:\/\/elfornerdealella.com\/ca\/massa-mare-poolish\/\" target=\"_blank\" rel=\"noreferrer noopener\">Poolish<\/a> que d\u00f3na un gust excepcional al pa. Si els fas a casa et quedaran bon\u00edssims i amb l&#039;olor caracter\u00edstica del pa d&#039;abans. <\/p>\n\n\n\n<p>Pots fer la teva pr\u00f2pia <a href=\"https:\/\/elfornerdealella.com\/ca\/massa-mare-poolish\/\" target=\"_blank\" rel=\"noreferrer noopener\">massa mare Poolish Casolana<\/a>.<\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/PTAJhNQoUJ8\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>400 grs. Massa mare Poolish<\/li><li>300 grs. Farina de For\u00e7a<\/li><li>125 ml. Aigua<\/li><li>4 grs. Llevat sec de Forner<\/li><li>10 grs. Sal<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Posem la massa mare poolish a un bol. Barregeu el llevat amb l&#039;aigua i l&#039;afegiu al bol juntament amb la sal i la farina.<\/li><li>Comencem a pastar amb una esp\u00e0tula de fusta i quan la massa s&#039;enlairi del bol, la traurem i continuarem pastant amb les mans damunt la taula de treball.<\/li><li>Anirem pastant fins aconseguir que quedi molt suau. Si costa de pastar deixarem reposar de tant en tant durant uns 5 minuts. Continuem pastant fins aconseguir una massa ben fina. Hem pastat en total durant uns 15 minuts aproximadament, sense comptar les dues vegades que l&#039;hem deixat reposar.<\/li><li>Per saber si est\u00e0 totalment pastada fem la prova de la membrana que consisteix a agafar un trosset de massa i estirar-la amb les mans i si no es trenca \u00e9s que ja \u00e9s a punt. Aix\u00f2 ho veur\u00e0s b\u00e9 al nostre v\u00eddeo.<\/li><li>Donem a la massa la forma d&#039;una bola i la dipositem en un bol amb una mica de farina al fons. Tapem amb un drap de cuina i deixarem reposar fins que dobli el volum. En total, l&#039;hem tingut durant unes 2 hores i 15 minuts. Dep\u00e8n de la temperatura ambient.<\/li><li>Traiem la massa del bol i la desgasifiquem fent unes voltes a la massa. Tallem porcions de 70 grams cadascuna. En total n&#039;han sortit 11.<\/li><li>Agafem una porci\u00f3 i cal donar la forma al panet. Cal fer una bola, per aix\u00f2 agafem una punta i la fiquem cap a dins i anem plegant cap al centre i despr\u00e9s hi donem un parell de voltes amb el bol de la m\u00e0.<\/li><li>Posem els panets en una safata de forn amb paper de coure al damunt. Cal fermentar novament els panets, els deixem en un lloc tancat i que no els doni l&#039;aire.<\/li><li>Els hem tingut fermentant durant uns 30 minuts. Si volem donar-li una forma al panet ho podem fer posant farina per sobre i amb un pal de fusta rod\u00f3 enfonsar-lo una mica al centre del panet.<\/li><li>Els posem de nou en una altra safata amb paper de coure i deixem reposar uns 40 minuts m\u00e9s.<\/li><li>Finalment els traiem d&#039;aquesta safata i els enfarinem una mica. Cal girar-lo en posar-los en una altra safata ja sense paper de coure.<\/li><li>Hem preescalfat el forn a 230 \u00ba cent\u00edgrads per dalt i baix i els coem durant 10 minuts. Despr\u00e9s abaixem el foc i els coem a 200 \u00ba cent\u00edgrads durant uns 15 minuts m\u00e9s.<\/li><li>Deixeu-los refredar en una reixeta perqu\u00e8 li doni una mica l&#039;aire per sota.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Panets de Pa per a una millor comprensi\u00f3 de tot all\u00f2 explicat.&nbsp;<\/h3>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Riqu\u00edsimos Panecillos de Pan caseros hecho paso a paso. Hoy en el Forner de Alella te mostramos c\u00f3mo preparar estos panecillos elaborados con masa madre fermentada tipo Poolish que le da un gusto excepcional al pan. Si los haces en casa te quedar\u00e1n buen\u00edsimos y con el olor caracter\u00edstico del pan de anta\u00f1o. Puedes hacer [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9098,"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":[3457,4023,4024,89,354],"class_list":["post-5291","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-panaderia-casera","tag-como-hacer-panecillos","tag-panecillos-caseros","tag-panecillos-de-pan","tag-receta-de-pan","tag-receta-panecillos"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5291","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=5291"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5291\/revisions"}],"predecessor-version":[{"id":8761,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5291\/revisions\/8761"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9098"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}