{"id":2146,"date":"2024-06-11T09:57:38","date_gmt":"2024-06-11T09:57:38","guid":{"rendered":"https:\/\/www.estudiarcocinaygastronomia.com\/?page_id=2146"},"modified":"2024-06-11T09:57:39","modified_gmt":"2024-06-11T09:57:39","slug":"pan-baguette-con-poolish","status":"publish","type":"page","link":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/pan-baguette-con-poolish\/","title":{"rendered":"Pan Baguette con poolish."},"content":{"rendered":"\n<p>La palabra poolish es francesa y se asocia a los panaderos polacos que les ense\u00f1aron a los franceses a realizar esta t\u00e9cnica para mejorar el pan hace siglos. El poolish se hace a partir de una mezcla de harina y agua, casi siempre en la misma proporci\u00f3n, aunque he visto alg\u00fan prefermento con m\u00e1s cantidad de agua o de levadura. Nunca se le a\u00f1ade sal.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>CANTIDADES<\/strong><\/td><td><strong>INGREDIENTES<\/strong><\/td><\/tr><tr><td><br><\/td><td><strong>Preparaci\u00f3n del poolish:<\/strong><\/td><\/tr><tr><td>3kg.<\/td><td>Harina<\/td><\/tr><tr><td>3l.<\/td><td>Agua<\/td><\/tr><tr><td>100g.<\/td><td>Levadura<\/td><\/tr><tr><td><br><\/td><td><strong>Preparaci\u00f3n del pan:<\/strong><\/td><\/tr><tr><td>7kg.<\/td><td>Harina(60% floja\/40% fuerte)<\/td><\/tr><tr><td>3l.<\/td><td>Agua<\/td><\/tr><tr><td>6l.<\/td><td>Poolish<\/td><\/tr><tr><td>120g.<\/td><td>Levadura<\/td><\/tr><tr><td>95g.<\/td><td>Sal<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><br><\/td><td><strong>Para el poolish:<\/strong><\/td><\/tr><tr><td>AMASAR<\/td><td>Todos los ingredientes<\/td><\/tr><tr><td>FERMENTAR<\/td><td>2 horas tapado con un pa\u00f1o a 28\u00baC<\/td><\/tr><tr><td><br><\/td><td><strong>Preparaci\u00f3n del pan:<\/strong><\/td><\/tr><tr><td>AMASAR<\/td><td>Todos los ingredientes excepto la levadura que se a\u00f1adir\u00e1 al final del amasado, 4 minutos (aprox) a 1\u00aa velocidad.<\/td><\/tr><tr><td>AMASAR<\/td><td>12 minutos (aprox.) a 2\u00aa velocidad. Teniendo en cuenta que a mitad del amasado se le incorporar\u00e1 la levadura.<\/td><\/tr><tr><td>&nbsp;TAPAR YREPOSAR<\/td><td>En bloque 60 minutos<\/td><\/tr><tr><td>PORCIONAR Y PESAR<\/td><td><br><\/td><\/tr><tr><td>BOLEAR<\/td><td><br><\/td><\/tr><tr><td>&nbsp;TAPAR Y REPOSAR<\/td><td>En bola 20 minutos<\/td><\/tr><tr><td>FORMAR<\/td><td><br><\/td><\/tr><tr><td>FERMENTAR<\/td><td>Sobre lata en fermentadora A 25\u00baC, durante 60 minutos. Aprox<\/td><\/tr><tr><td>COCER<\/td><td>A 200\u00baC con golpe de vapor.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"BAGUETTE f\u00e1cil: Receta Paso a Paso\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/uJOGZxcVv0g?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>La palabra poolish es francesa y se asocia a los panaderos polacos que les ense\u00f1aron a los franceses a realizar esta t\u00e9cnica para mejorar el pan hace siglos. El poolish se hace a partir de una mezcla de harina y agua, casi siempre en la misma proporci\u00f3n, aunque he visto alg\u00fan prefermento con m\u00e1s cantidad &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/pan-baguette-con-poolish\/\" class=\"more-link\">Continuar leyendo<span class=\"screen-reader-text\"> \u00abPan Baguette con poolish.\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2146","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pan Baguette con poolish.<\/title>\n<meta name=\"description\" content=\"La palabra poolish es francesa y se asocia a los panaderos polacos que les ense\u00f1aron a los franceses a realizar esta 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