{"id":2940,"date":"2022-09-12T23:23:25","date_gmt":"2022-09-12T23:23:25","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2940"},"modified":"2022-09-16T17:18:43","modified_gmt":"2022-09-16T17:18:43","slug":"pan-de-trigo-khorasan","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/pan-de-trigo-khorasan\/","title":{"rendered":"Pan de Trigo Khorasan"},"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-2940","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Pan de Trigo Khorasan","url":"https:\/\/vimeo.com\/746310675","descripcion":"","preparacion":"- En este pan haremos un amasado a mano.\r\n- En un bowl mezclamos la harina de Korassan, la sal y el agua (dejando siempre un poco para el final)\r\n- Mezclamos con las manos, y cuando todos los ingredientes se est\u00e9n integrando en la masa, echamos el resto del agua.\r\n- Cuando tengamos la masa bien mezclada la dejamos reposar durante 5 minutos tapada con un pa\u00f1o.\r\n- Pasados los 5 minutos, a\u00f1adimos la masa madre y la mezclamos con nuestra masa.\r\n- Amasamos con las manos hasta que veamos que la masa est\u00e1 completamente s\u00f3lida.\r\n- Cuando veamos que la masa no tiene grietas estar\u00e1 perfecta.\r\n- Colocamos la masa en una bandeja con harina y la tapamos con papel film para que haga la primer fermentaci\u00f3n, que durar\u00e1 3 horas.\r\n- Pasadas las 3 horas de la primera fermentaci\u00f3n, partimos la masa en piezas de unos 500 gramos.\r\n- Boleamos nuestro pan d\u00e1ndole forma redonda. La junta de los pliegues debe quedar en la parte de abajo.\r\n- Dejaremos que nuestro pan fermente de nuevo a temperatura ambiente durante una hora. (Tambi\u00e9n es recomendable hacer esta fermentaci\u00f3n durante toda la noche en la nevera).\r\n- Pasado el tiempo, colocamos el pan en una bandeja con harina y lo metemos al horno a 250 grados. Iremos bajando la temperatura de manera gradual hasta los 200 grados, temperatura en la que el pan se cocer\u00e1 durante 40-45 minutos.\r\n- Es muy importante la aportaci\u00f3n de humedad a este tipo de pan, as\u00ed que si no disponemos de un horno con funci\u00f3n vapor, colocaremos un recipiente lleno de agua en el interior.\r\n- Pasados esos 40-45 minutos nuestro pan estar\u00e1 listo.","ingredientes":"1000gr Harina de Trigo Khorasan integral (o Kamut)\r\n300gr Masa Madre de Cultivo\r\n650gr Agua\r\n21gr Sal\r\n","utensilios":"Robot de amasado\r\nBowl grande\r\nJarra de agua\r\nEsp\u00e1tula\r\nBandeja\r\nPapel film\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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