{"id":7272,"date":"2016-04-20T09:51:41","date_gmt":"2016-04-20T09:51:41","guid":{"rendered":"http:\/\/rocafariners.com\/?p=7272&lang=ca"},"modified":"2016-04-21T07:46:49","modified_gmt":"2016-04-21T07:46:49","slug":"pan-de-xeixa","status":"publish","type":"post","link":"https:\/\/rocafariners.com\/ca\/pan-de-xeixa\/","title":{"rendered":"PA DE XEIXA"},"content":{"rendered":"

 <\/p>\n\n\n\n\n\n\n\n\n
Ingredients<\/span><\/strong><\/td>\nQuantitat (g)<\/span><\/strong><\/td>\nPercentatge (%)<\/strong><\/span><\/td>\n<\/tr>\n
Farina Xeixa T-80<\/td>\n\u00a02000<\/td>\n<\/td>\n<\/tr>\n
Sal<\/td>\n\u00a040<\/td>\n\u00a02%<\/td>\n<\/tr>\n
Llevat (sec)<\/td>\n\u00a010<\/td>\n\u00a00.5%<\/td>\n<\/tr>\n
Massa mare<\/td>\n\u00a0600<\/td>\n\u00a030%<\/td>\n<\/tr>\n
Aigua<\/td>\n1400<\/td>\n70%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n
Proc\u00e9s<\/span><\/strong><\/td>\n<\/tr>\n
\n

1-AUT\u00d2LISIS:<\/p>\n

\u00c9ssent una farina m\u00f2lta a la pedra, cal tenir en compte que la granulometria \u00e9s m\u00e9s grossa, \u00a0aix\u00ed doncs l’aut\u00f2lisis facilitar\u00e0 la hidrataci\u00f3 de la farina.<\/p>\n

Deixem la farina amb l’aigua a l’amassadora reposant durant 20-30 min.<\/td>\n<\/tr>\n

\n

2-AMASSAT:<\/p>\n

Passat el temps d’aut\u00f2lisis incorporem els altres ingredients (sal, llevat i massa mare) i amassem fins que la massa quedi fina.<\/td>\n<\/tr>\n

\n

3-REP\u00d2S EN BLOC AMB PLECS:<\/p>\n

Deixem reposant 2 h (24-25\u00baC). \u00a0Fem 2-3 plecs a la massa durant el rep\u00f2s en bloc i aix\u00ed aconseguim donar-li m\u00e9s for\u00e7a i m\u00e9s cos.<\/td>\n<\/tr>\n

\n

4- DIVISI\u00d3, BOLEJAT I FORMAT:<\/p>\n

Tallem les peces, fem un bolejat suau i despr\u00e9s d’un rep\u00f2s de 15-20 minuts, formem.<\/td>\n<\/tr>\n

\n

6-FERMENTACI\u00d3N:<\/p>\n

Fem una segona fermentaci\u00f3 d’aproximadament 45-60 min (24-25\u00baC)<\/td>\n<\/tr>\n

\n

7- COCCI\u00d3:<\/p>\n

Forn fort d’entrada i cocci\u00f3 190-200\u00baC. El temps dependr\u00e0 de la mida\u00a0de les peces i de les caracter\u00edstiques del forn.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"IMG_6389\"<\/a>
\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

  Ingredients Quantitat (g) Percentatge (%) Farina Xeixa T-80 \u00a02000 Sal \u00a040 \u00a02% Llevat (sec) \u00a010 \u00a00.5% Massa mare \u00a0600 \u00a030% Aigua 1400 70%   Proc\u00e9s 1-AUT\u00d2LISIS: \u00c9ssent una farina m\u00f2lta a la pedra, cal tenir en compte que la granulometria \u00e9s m\u00e9s grossa, \u00a0aix\u00ed doncs l’aut\u00f2lisis facilitar\u00e0 la hidrataci\u00f3 de la farina. Deixem la […]<\/p>\n","protected":false},"author":1423,"featured_media":7312,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[23],"tags":[],"yoast_head":"\nPA DE XEIXA - Farinera Roca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/rocafariners.com\/ca\/pan-de-xeixa\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PA DE XEIXA - Farinera Roca\" \/>\n<meta property=\"og:description\" content=\"  Ingredients Quantitat (g) Percentatge (%) Farina Xeixa T-80 \u00a02000 Sal \u00a040 \u00a02% Llevat (sec) \u00a010 \u00a00.5% Massa mare \u00a0600 \u00a030% Aigua 1400 70%   Proc\u00e9s 1-AUT\u00d2LISIS: \u00c9ssent una farina m\u00f2lta a la pedra, cal tenir en compte que la granulometria \u00e9s m\u00e9s grossa, \u00a0aix\u00ed doncs l’aut\u00f2lisis facilitar\u00e0 la hidrataci\u00f3 de la farina. 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