{"id":44280,"date":"2015-06-02T09:54:25","date_gmt":"2015-06-02T09:54:25","guid":{"rendered":"http:\/\/rocafariners.com\/recetas\/pa-de-xapata-100-biga\/"},"modified":"2021-02-01T11:51:15","modified_gmt":"2021-02-01T11:51:15","slug":"pa-de-xapata-100-biga","status":"publish","type":"recetas","link":"https:\/\/rocafariners.com\/ca\/receptes\/pa-de-xapata-100-biga\/","title":{"rendered":"Pa de Xapata 100% biga"},"content":{"rendered":"

 <\/p>\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 Especial Xapata<\/td>\n2000<\/td>\n<\/td>\n<\/tr>\n
Sal<\/td>\n46<\/td>\n2.3%<\/td>\n<\/tr>\n
Llevat (sec)<\/td>\n16<\/td>\n0.8%<\/td>\n<\/tr>\n
Aigua<\/td>\n1600<\/td>\n80%<\/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
1-ELABORACI\u00d3 DE LA BIGA:<\/p>\n

Afegim tota la farina, 0.5% de llevat, i el 50% d’aigua a l’amassadora i nom\u00e9s barregem sense amassar.<\/p>\n

La reservem 14-15 h a 10-12\u00baC.<\/td>\n<\/tr>\n

2-AMASSAT:<\/p>\n

Afegim a l’amassadora la biga, la sal, la resta del llevat (0.3%) i amassem incorporant poc a poc la resta de l’aigua (30%), a mesura que la massa vagi incorporant tota l’aigua i fins aconseguir una massa fina.<\/p>\n

 <\/td>\n<\/tr>\n

3-FERMENTACI\u00d3 EN BLOC:<\/p>\n

Deixar reposar la massa en cubetes ben enfarinades fins que dobli el seu volum, fent un plec a mitja fermentaci\u00f3.<\/td>\n<\/tr>\n

4- DIVISI\u00d3:<\/p>\n

Divisi\u00f3 de la massa segons la mida desitjada de la xapata i posar-les en teles ben enfarinades.<\/td>\n<\/tr>\n

5-FERMENTACI\u00d3:<\/p>\n

Deixar fermentar de 20-30 min aproximadament (24-25\u00baC).<\/td>\n<\/tr>\n

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

Forn fort d’entrada (240-250\u00baC ) fins que hagi pujat i despr\u00e9s baixar per la cocci\u00f3.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"13\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

  Ingredients Quantitat (g) Percentatge (%) Farina Especial Xapata 2000 Sal 46 2.3% Llevat (sec) 16 0.8% Aigua 1600 80%   Proc\u00e9s 1-ELABORACI\u00d3 DE LA BIGA: Afegim tota la farina, 0.5% de llevat, i el 50% d’aigua a l’amassadora i nom\u00e9s barregem sense amassar. La reservem 14-15 h a 10-12\u00baC. 2-AMASSAT: Afegim a l’amassadora la […]<\/p>\n","protected":false},"featured_media":12906,"comment_status":"open","ping_status":"closed","template":"","receta_category":[337,238,187,335,254],"class_list":["post-44280","recetas","type-recetas","status-publish","has-post-thumbnail","hentry","receta_category-especials","receta_category-farina-pa-xapata","receta_category-farines-convencionals","receta_category-pans","receta_category-xapata-tipus-pa"],"acf":[],"yoast_head":"\nPa de Xapata 100% biga - 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=\"https:\/\/rocafariners.com\/ca\/receptes\/pa-de-xapata-100-biga\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pa de Xapata 100% biga - Farinera Roca\" \/>\n<meta property=\"og:description\" content=\"  Ingredients Quantitat (g) Percentatge (%) Farina Especial Xapata 2000 Sal 46 2.3% Llevat (sec) 16 0.8% Aigua 1600 80%   Proc\u00e9s 1-ELABORACI\u00d3 DE LA BIGA: Afegim tota la farina, 0.5% de llevat, i el 50% d’aigua a l’amassadora i nom\u00e9s barregem sense amassar. 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