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El foro del pan El lugar de encuentro de los aficionados a hacer pan 2012-03-03T23:37:24+01:00 http://elforodelpan.tequedasacenar.com/feed.php?f=17&t=1823 2012-03-03T23:37:24+01:00 http://elforodelpan.tequedasacenar.com/viewtopic.php?t=1823&p=38887#p38887 <![CDATA[Re: Professional Baking de Wayne Gisslen]]> Estadísticas: Publicado por cubanbaker — Sab 03 Mar, 2012 23:37

]]> 2012-03-03T21:06:33+01:00 http://elforodelpan.tequedasacenar.com/viewtopic.php?t=1823&p=38856#p38856 <![CDATA[Re: Professional Baking de Wayne Gisslen]]> Es inútil que yo te diga para tal receta sigue el proceso BFT (bulk fermentation dough), 2 minutos velocidad 1, 6 minutos velocidad 2, temperatura de la masa 27ºC, porque no te va a salir en casa a no ser que tengas una amasadora y maquinaria industrial.
Te va a sorprender por qué en ciertos panes se añade leche en polvo, algo que no es necesario en panaderia domestica y amasado a mano puesto que la oxidación de la masa es mayor debido a la fricción de la maquina perdiendo color en el horneado. O la gran cantidad de levadura que se puede llegar a usar para producir una buena fermentación.
Por no hablar de ingredientes que no vas a encontrar como high ratio flour.

Saludos

Estadísticas: Publicado por madaboutbread — Sab 03 Mar, 2012 21:06

]]> 2012-03-03T16:25:40+01:00 http://elforodelpan.tequedasacenar.com/viewtopic.php?t=1823&p=38834#p38834 <![CDATA[Re: Professional Baking de Wayne Gisslen]]> Estadísticas: Publicado por Miolo — Sab 03 Mar, 2012 16:25

]]> 2012-02-29T21:49:38+01:00 http://elforodelpan.tequedasacenar.com/viewtopic.php?t=1823&p=38669#p38669 <![CDATA[Re: Professional Baking de Wayne Gisslen]]> Estadísticas: Publicado por madaboutbread — Mié 29 Feb, 2012 21:49

]]> 2011-06-15T20:54:45+01:00 http://elforodelpan.tequedasacenar.com/viewtopic.php?t=1823&p=24551#p24551 <![CDATA[Re: Professional Baking de Wayne Gisslen]]> Estadísticas: Publicado por teba — Mié 15 Jun, 2011 20:54

]]> 2011-03-31T14:33:09+01:00 http://elforodelpan.tequedasacenar.com/viewtopic.php?t=1823&p=20428#p20428 <![CDATA[Re: Professional Baking de Wayne Gisslen]]> Estadísticas: Publicado por cubanbaker — Jue 31 Mar, 2011 14:33

]]> 2011-03-31T13:10:01+01:00 http://elforodelpan.tequedasacenar.com/viewtopic.php?t=1823&p=20424#p20424 <![CDATA[Re: Professional Baking de Wayne Gisslen]]> Estadísticas: Publicado por LaMaga — Jue 31 Mar, 2011 13:10

]]> 2011-03-31T12:34:08+01:00 http://elforodelpan.tequedasacenar.com/viewtopic.php?t=1823&p=20421#p20421 <![CDATA[Professional Baking de Wayne Gisslen]]> Trae ilustraciones muy buenas y muchos paso a paso para formas de pan, prefermentos, fórmulas, etc.
Si alguien lo ha visto me gustaría saber su valoración con respecto al libro Bread de Hamelman para no seguir en su búsqueda si éste ( Professional Baking ) vale la pena.
Gracias
Manny

Estadísticas: Publicado por cubanbaker — Jue 31 Mar, 2011 12:34

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