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El foro del pan :: Ver Tema - Diario semanal panadero 11.12-17.12.2017
El foro del pan
http://elforodelpan.tequedasacenar.com/

Diario semanal panadero 11.12-17.12.2017
http://elforodelpan.tequedasacenar.com/viewtopic.php?f=7&t=7165
Página 2 de 4

Autor:  Gozzila [ Mar 12 Dic, 2017 0:16 ]
Asunto:  Re: Diario semanal panadero 11.12-17.12.2017 ¿Qué has hornea

Un par de piezas sin levadura con mi mm de centeno eco 8 horas de primera en nevera y casi 15 de segunda en nevera... no le hice ni caso

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Autor:  Gozzila [ Mar 12 Dic, 2017 0:24 ]
Asunto:  Re: Diario semanal panadero 11.12-17.12.2017 ¿Qué has hornea

Por fin he empezado con el primer panettone de este año... pero con la prisa se me olvidó cortarlo :lol:
El resultado espectacular o eso dicen en casa.
La receta es la que publicó Vallejo (al pie de la letra pero solo le puse ralladura de limón y pepitas de chocolate.

Mi molde es metálico y para colgarlo tuve que hacer de Mc Giver...

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2B863274-C737-475F-B01F-36CF5928BE15.jpeg [ 80.68 KiB | Visto 1962 veces ]

Autor:  Gozzila [ Mar 12 Dic, 2017 0:29 ]
Asunto:  Re: Diario semanal panadero 11.12-17.12.2017 ¿Qué has hornea

El Mc invento...

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Autor:  Gozzila [ Mar 12 Dic, 2017 0:31 ]
Asunto:  Re: Diario semanal panadero 11.12-17.12.2017 ¿Qué has hornea

Y termino con dos piezas de eco molida a la piedra con mm de la misma harina al 50% cúrcuma y arándanos

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Autor:  Jon Kepa [ Mar 12 Dic, 2017 8:19 ]
Asunto:  Re: Diario semanal panadero 11.12-17.12.2017 ¿Qué has hornea

Bravoo

Autor:  Pan_con_Pan [ Mar 12 Dic, 2017 12:17 ]
Asunto:  Re: Diario semanal panadero 11.12-17.12.2017 ¿Qué has hornea

Menuda semana!! Tremendas obras de arte, lo digo por todos! Gracias por compartir!!!

Autor:  ona [ Mar 12 Dic, 2017 17:10 ]
Asunto:  Re: Diario semanal panadero 11.12-17.12.2017 ¿Qué has hornea

Uauuu, felicidades a todos!!
Con los descartes de masa madre de los panettones, ice estos panes:

100% harina Do Paía Galego (HTZ)
73% agua
40% masa madre sólida (al 50%)
1,8% de sal

La masa madre está contada como un ingrediente más. La hidratación final queda alrededor del 68%
Mezclar los ingredientes, amasado con reposos y fermentación en bloque de 2h 30' a TA. División, pre forma y formado. Segunda en nevera de unas 8 horas
pa1.jpg
pa1.jpg [ 60.12 KiB | Visto 1851 veces ]

pa2.jpg
pa2.jpg [ 83.79 KiB | Visto 1851 veces ]

molla.jpg
molla.jpg [ 60.61 KiB | Visto 1851 veces ]

Autor:  Gozzila [ Mar 12 Dic, 2017 23:26 ]
Asunto:  Re: Diario semanal panadero 11.12-17.12.2017 ¿Qué has hornea

Mmmm que rico Ona....

Autor:  Carulo [ Jue 14 Dic, 2017 22:41 ]
Asunto:  Re: Diario semanal panadero 11.12-17.12.2017 ¿Qué has hornea

Lahmacun y pizza.

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IMG_20171214_211915-800x593.jpg [ 196.37 KiB | Visto 1746 veces ]
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Autor:  Gozzila [ Vie 15 Dic, 2017 7:07 ]
Asunto:  Re: Diario semanal panadero 11.12-17.12.2017 ¿Qué has hornea

Carulo que cenita más rica

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