{"id":2937,"date":"2022-09-12T23:21:50","date_gmt":"2022-09-12T23:21:50","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2937"},"modified":"2022-09-16T17:17:27","modified_gmt":"2022-09-16T17:17:27","slug":"pan-de-pita","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/pan-de-pita\/","title":{"rendered":"Pan de Pita"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2937","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Pan de Pita ","url":"https:\/\/vimeo.com\/746310197","descripcion":"","preparacion":"- Echamos la harina, la levadura y el agua al bowl del amasado todo a la vez.\r\n- Amasamos a velocidad lenta. Cuando veamos que la masa tiene textura echamos la sal.\r\n- Aumentamos la velocidad del amasado hasta que veamos que la masa tiene consistencia que deseamos.\r\n- Cuando la masa empiece a despegarse del bowl estar\u00e1 punto.\r\n- Amasamos brevemente y llevamos la masa al primer reposo (Reposo en bloque) 20 minutos tapada con un pa\u00f1o.\r\n- Pasados los 20 minutos de reposo, cortamos la masa en piezas de 50 gramos.\r\n- Preboleamos las piezas poniendo la masa dentro de s\u00ed misma formando una bola.\r\n- Colocamos las bolas en una bandeja de horno con papel de horno bien enharinando.\r\n- Ponemos a fermentar las piezas en el horno una hora en el horno a 30 grados.\r\n- Estiremas el pan de pita con harina de kamut o s\u00e9mola de trigo duro y un rodillo para darle la forma del pan de pita (como una base de pizza).\r\n- Haremos diferentes grosores seg\u00fan el pan que queramos.\r\n- Cocemos la masa en el horno a 300 grados (siempre la m\u00e1xima temperatura) Podemos abrir la puerta del horno para quitar humedad.\r\n- El tiempo en el horno depender\u00e1 del tipo de pan y del grosor que queramos darle.\r\n- Sacaremos el pan del horno y lo colocaremos en un trapo para que no se seque.","ingredientes":"500gr Harina panificable (200w)\r\n300gr Agua\r\n9gr Sal\r\n5gr Levadura\r\n","utensilios":"Bowl grande\r\nJara de agua\r\nEsp\u00e1tula\r\nRobot de amasado\r\nBandeja de horno\r\nHorno\r\nRodillo\r\nPa\u00f1o de cocina\r\n","nombre_del_instructor":"Jordi Morera Ransanz","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/a057c05d-jordi-morera-ransanz.jpg","producto":{"ID":2227,"post_author":"3","post_date":"2022-09-13 03:17:12","post_date_gmt":"2022-09-13 03:17:12","post_content":"contenido","post_title":"PANADER\u00cdA Y BOLLER\u00cdA","post_excerpt":"Aprende a hacer deliciosos panes y bollos artesanales.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"panaderia-y-bolleria","to_ping":"","pinged":"","post_modified":"2022-09-16 17:39:32","post_modified_gmt":"2022-09-16 17:39:32","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2227","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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