{"id":44336,"date":"2014-01-01T00:00:00","date_gmt":"2014-01-01T00:00:00","guid":{"rendered":"http:\/\/rocafariners.com\/recetas\/sarraceno-100-masa-madre\/"},"modified":"2021-01-19T09:55:34","modified_gmt":"2021-01-19T09:55:34","slug":"sarrai-100-massa-mare","status":"publish","type":"recetas","link":"https:\/\/rocafariners.com\/ca\/receptes\/sarrai-100-massa-mare\/","title":{"rendered":"SARRA\u00cd 100% MASSA MARE"},"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 Sarra\u00ed<\/td>\n\u00a02000<\/td>\n<\/td>\n<\/tr>\n
Sal<\/td>\n\u00a040<\/td>\n\u00a02%<\/td>\n<\/tr>\n
Massa mare de sarra\u00ed<\/td>\n\u00a0800<\/td>\n\u00a040<\/td>\n<\/tr>\n
Mel<\/td>\n80<\/td>\n4<\/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
Proc\u00e9s<\/span><\/strong><\/td>\n<\/tr>\n
1-BARREJAT:<\/p>\n

Barrejar tots els ingredients i batre fins que no quedin grumolls (al no tenir gluten \u00e9s m\u00e9s un batut que un amassat). <\/span><\/p>\n

La temperatura de l’aigua 35-38\u00baC.<\/span><\/span><\/p>\n

 <\/td>\n<\/tr>\n

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

Introdu\u00efm la massa en els motlles i fermentem a 28-30 \u00ba C.<\/span><\/td>\n<\/tr>\n

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

Forn fort d’entrada amb vapor i cocci\u00f3 a 190-200\u00baC. Temps depenent de la mida de les peces i caracter\u00edstiques de forn.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\n","protected":false},"excerpt":{"rendered":"

  Ingredients Quantitat (g) Percentatge (%) Farina Sarra\u00ed \u00a02000 Sal \u00a040 \u00a02% Massa mare de sarra\u00ed \u00a0800 \u00a040 Mel 80 4 Aigua 1600 80   Proc\u00e9s 1-BARREJAT: Barrejar tots els ingredients i batre fins que no quedin grumolls (al no tenir gluten \u00e9s m\u00e9s un batut que un amassat). La temperatura de l’aigua 35-38\u00baC.   […]<\/p>\n","protected":false},"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","receta_category":[193,197,334,335,253,221],"class_list":["post-44336","recetas","type-recetas","status-publish","hentry","receta_category-cilindres","receta_category-cilindres-sense-gluten","receta_category-farines-ecologiques","receta_category-pans","receta_category-rodons","receta_category-sarrai"],"acf":[],"yoast_head":"\nSARRA\u00cd 100% MASSA MARE - 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\/sarrai-100-massa-mare\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SARRA\u00cd 100% MASSA MARE - Farinera Roca\" \/>\n<meta property=\"og:description\" content=\"  Ingredients Quantitat (g) Percentatge (%) Farina Sarra\u00ed \u00a02000 Sal \u00a040 \u00a02% Massa mare de sarra\u00ed \u00a0800 \u00a040 Mel 80 4 Aigua 1600 80   Proc\u00e9s 1-BARREJAT: Barrejar tots els ingredients i batre fins que no quedin grumolls (al no tenir gluten \u00e9s m\u00e9s un batut que un amassat). 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