{"id":44425,"date":"2016-01-11T09:06:54","date_gmt":"2016-01-11T09:06:54","guid":{"rendered":"http:\/\/rocafariners.com\/?post_type=recetas&p=44425"},"modified":"2021-01-28T12:10:55","modified_gmt":"2021-01-28T12:10:55","slug":"barra-gallega-de-xeixa-t80","status":"publish","type":"recetas","link":"https:\/\/rocafariners.com\/ca\/receptes\/barra-gallega-de-xeixa-t80\/","title":{"rendered":"BARRA GALLEGA DE XEIXA T80"},"content":{"rendered":"\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 de Xeixa T80<\/td>\n\u00a02000<\/td>\n<\/td>\n<\/tr>\n
Sal<\/td>\n\u00a040<\/td>\n\u00a02%<\/td>\n<\/tr>\n
Llevadura (seca)<\/td>\n\u00a04<\/td>\n\u00a00.2%<\/td>\n<\/tr>\n
Massa mare<\/td>\n\u00a0800<\/td>\n\u00a040%<\/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
Proc\u00e9s<\/span><\/strong><\/td>\n<\/tr>\n
1-AMASSAT:<\/p>\n

Incorporem tots els ingredients amb el 60% d’aigua i amassem fins que la massa tingui una estructura, despr\u00e9s anem incorporant la resta de l’aigua a poc a poc fins que quedi integrada i es vegi una massa fina.<\/span><\/p>\n<\/td>\n<\/tr>\n

2-REP\u00d2S EN BLOC:<\/p>\n

Fermentaci\u00f3 en bloc de 3 hores a 22-23\u00baC. Durant aquesta fase \u00e9s molt important donar-li plecs cada 30 min aproximadament per donar-li m\u00e9s for\u00e7a a la massa.<\/td>\n<\/tr>\n

3-DIVISI\u00d3 Y FORMAT:<\/p>\n

Tallem peces de 350-400 g i formem barres. Resulta una massa enganxosa pel que \u00e9s convenient escampar farina o s\u00e8mola a la taula de treball.<\/span><\/p>\n<\/td>\n<\/tr>\n

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

Deixem una segona fermentaci\u00f3 d’aproximadament 1h.<\/span><\/p>\n<\/td>\n<\/tr>\n

5-COCCI\u00d3<\/p>\n

Forn d’entrada fort\u00a0 i cocci\u00f3 190-195\u00baC amb vapor.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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

Ingredients Quantitat (g) Percentatge (%) Farina de Xeixa T80 \u00a02000 Sal \u00a040 \u00a02% Llevadura (seca) \u00a04 \u00a00.2% Massa mare \u00a0800 \u00a040% Aigua 1600 80%   Proc\u00e9s 1-AMASSAT: Incorporem tots els ingredients amb el 60% d’aigua i amassem fins que la massa tingui una estructura, despr\u00e9s anem incorporant la resta de l’aigua a poc a poc […]<\/p>\n","protected":false},"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","yoast_head":"\nBARRA GALLEGA DE XEIXA T80 - 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\/receptes\/barra-gallega-de-xeixa-t80\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BARRA GALLEGA DE XEIXA T80 - Farinera Roca\" \/>\n<meta property=\"og:description\" content=\"Ingredients Quantitat (g) Percentatge (%) Farina de Xeixa T80 \u00a02000 Sal \u00a040 \u00a02% Llevadura (seca) \u00a04 \u00a00.2% Massa mare \u00a0800 \u00a040% Aigua 1600 80%   Proc\u00e9s 1-AMASSAT: Incorporem tots els ingredients amb el 60% d’aigua i amassem fins que la massa tingui una estructura, despr\u00e9s anem incorporant la resta de l’aigua a poc a poc […]\" \/>\n<meta property=\"og:url\" content=\"http:\/\/rocafariners.com\/ca\/receptes\/barra-gallega-de-xeixa-t80\/\" \/>\n<meta property=\"og:site_name\" content=\"Farinera Roca\" \/>\n<meta property=\"article:modified_time\" content=\"2021-01-28T12:10:55+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrit per\">\n\t<meta name=\"twitter:data1\" content=\"admin\">\n\t<meta name=\"twitter:label2\" content=\"Temps estimat de lectura\">\n\t<meta name=\"twitter:data2\" content=\"1 minut\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"http:\/\/rocafariners.com\/#website\",\"url\":\"http:\/\/rocafariners.com\/\",\"name\":\"Farinera Roca\",\"description\":\"buen trigo, buena harina, buen pan\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"http:\/\/rocafariners.com\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"ca\"},{\"@type\":\"WebPage\",\"@id\":\"http:\/\/rocafariners.com\/ca\/receptes\/barra-gallega-de-xeixa-t80\/#webpage\",\"url\":\"http:\/\/rocafariners.com\/ca\/receptes\/barra-gallega-de-xeixa-t80\/\",\"name\":\"BARRA GALLEGA DE XEIXA T80 - Farinera Roca\",\"isPartOf\":{\"@id\":\"http:\/\/rocafariners.com\/#website\"},\"datePublished\":\"2016-01-11T09:06:54+00:00\",\"dateModified\":\"2021-01-28T12:10:55+00:00\",\"inLanguage\":\"ca\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"http:\/\/rocafariners.com\/ca\/receptes\/barra-gallega-de-xeixa-t80\/\"]}]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/rocafariners.com\/ca\/wp-json\/wp\/v2\/recetas\/44425\/"}],"collection":[{"href":"https:\/\/rocafariners.com\/ca\/wp-json\/wp\/v2\/recetas\/"}],"about":[{"href":"https:\/\/rocafariners.com\/ca\/wp-json\/wp\/v2\/types\/recetas\/"}],"replies":[{"embeddable":true,"href":"https:\/\/rocafariners.com\/ca\/wp-json\/wp\/v2\/comments\/?post=44425"}],"wp:attachment":[{"href":"https:\/\/rocafariners.com\/ca\/wp-json\/wp\/v2\/media\/?parent=44425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}