![\"\"](\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2014\/07\/pa-de-pages-150x150.gif\" "\\"pa")
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Amb tot el recorregut que porta aquest blog encara no hav\u00edem comentat mai la recepta del pa de pag\u00e8s<\/strong>, un dels productes m\u00e9s t\u00edpics de la nostre terra, aix\u00ed que avui hi posarem soluci\u00f3.<\/p>\n El pa de pag\u00e8s \u00e9s un pa rod\u00f3, de crosta gruixuda i molla flonja, que es comercialitza en formats de 250 gr., 500 gr. o de quilo. Des del 20 de febrer de 2013 est\u00e0 declarat en el llistat d\u2019indicacions geogr\u00e0fiques protegides de la Uni\u00f3 Europea.<\/p>\n Per comen\u00e7ar necessitarem els seg\u00fcents ingredients:<\/p>\n Farina: 1.000 gr. Primer comen\u00e7arem barrejant tots els ingredients comentats al inici i amassant-los de forma lenta. Abans de deixar el bloc en rep\u00f2s haur\u00edem d\u2019abaixar la temperatura de la massa fins a 21\u00ba. Amb tot el recorregut que porta aquest blog encara no hav\u00edem comentat mai la recepta del pa de pag\u00e8s, un […]<\/p>\n","protected":false},"author":2,"featured_media":1247,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,19],"tags":[53,500,34,499],"class_list":["post-1246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-farina","tag-pa-catala","tag-pa-de-pages","tag-recepta-pa-de-pages"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/comments?post=1246"}],"version-history":[{"count":2,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1246\/revisions"}],"predecessor-version":[{"id":1249,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1246\/revisions\/1249"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/1247"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=1246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=1246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=1246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nAigua: 700 ml.
\nMassa mare: 100 al 150 gr.
\nSal: 20 gr.
\nLlevat: 10 gr.<\/p>\n
\nDespr\u00e9s deixarem el bloc resultant uns 90 minuts en rep\u00f2s i seguidament passarem a dividir la massa de forma manual.
\nEl seg\u00fcent pas ser\u00e0 deixar reposar les peces extretes de la massa uns 30 minuts, per passar a donar-los la forma del pa de pag\u00e8s.
\nUn cop les peces ja tenen la forma deixarem fermentar-les 2 hores i 30 minuts si utilitzem sistemes directes i 18 hores si utilitzem sistemes de fermentaci\u00f3 controlada.
\nL\u2019\u00faltim pas per elaborar el pa de pag\u00e8s ser\u00e0 coure\u2019l, la cocci\u00f3 preferentment s\u2019ha de fer en forns de sola amb temperatures altres i vapor.<\/p>\n","protected":false},"excerpt":{"rendered":"