{"id":1395,"date":"2014-12-23T13:38:19","date_gmt":"2014-12-23T13:38:19","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=1395"},"modified":"2014-12-23T13:38:19","modified_gmt":"2014-12-23T13:38:19","slug":"recepta-de-pa-amb-farina-d%e2%80%99espelta-bio-molturada-amb-mol%c3%ad-de-pedra","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2014\/12\/recepta-de-pa-amb-farina-d%e2%80%99espelta-bio-molturada-amb-mol%c3%ad-de-pedra\/","title":{"rendered":"Recepta de pa amb farina d\u2019espelta bio molturada amb mol\u00ed de pedra"},"content":{"rendered":"<p><a href=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2014\/12\/Recepta-de-pa-despelta.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-1396\" src=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2014\/12\/Recepta-de-pa-despelta-150x150.jpg\" alt=\"Recepta de pa d'espelta\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2014\/12\/Recepta-de-pa-despelta-150x150.jpg 150w, https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2014\/12\/Recepta-de-pa-despelta-142x142.jpg 142w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>Per abans de festes us deixem la recepta d\u2019un <strong>pa fet amb nostra nova farina d\u2019espelta bio molturada amb mol\u00ed de pedra<\/strong>. Com b\u00e9 sabeu l\u2019espelta \u00e9s una varietat de blat antic que cont\u00e9 molts <strong>m\u00e9s minerals, vitamines, fibra i amino\u00e0cids que el blat normal, i que a m\u00e9s a m\u00e9s \u00e9s molt m\u00e9s digestiva<\/strong>.<\/p>\n<p>Per comen\u00e7ar necessitarem els seg\u00fcents ingredients:<\/p>\n<p>. <a title=\"farina d'espelta bio ylla 1878\" href=\"http:\/\/www.ylla1878.com\/productes\/sector\/13\" target=\"_blank\">Farina d\u2019Espelta BIO molturada en mol\u00ed \u00a0de pedra<\/a>: 1.000 gr.<br \/>\n. Massa mare: 300-400 gr.<br \/>\n. Sal: 20gr.<br \/>\n. Llevat segons proc\u00e9s<br \/>\n. Aigua (afegir a poc a poc): 600-650 ml.<\/p>\n<p>El proc\u00e9s l\u2019iniciarem amassant tots ingredients a una velocitat normal, per deixar-los en rep\u00f2s en forma de bloc durant una hora.<\/p>\n<p>Seguidament farem un plec a la massa per donar-li for\u00e7a i tornarem a deixar el bloc en rep\u00f2s uns trenta minuts m\u00e9s. Ara ja ser\u00e0 el moment de dividir la massa en peces i formar els pans. El pas seg\u00fcent ser\u00e0 deixar que les peces fermentin almenys una hora i mitja.<\/p>\n<p>A partir d\u2019aqu\u00ed ja nom\u00e9s en faltar\u00e0 coure les peces al forn a 220-230\u00ba.<\/p>\n<p>Amb aquest tipus de farina recomanem treballar-la amb amor, de forma cuidada i sense preses, prestant-hi atenci\u00f3. Si teniu qualsevol ja sabeu que us podeu posar en contacte amb nosaltres.<\/p>\n<p>I aprofitem per desitjar-vos molt bones festes!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Per abans de festes us deixem la recepta d\u2019un pa fet amb nostra nova farina d\u2019espelta bio molturada amb mol\u00ed [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1396,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,19],"tags":[605,604,248,603],"class_list":["post-1395","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-farina-molturada-amb-moli-de-pedra","tag-pa-amb-farina-despelta-bio","tag-pa-despelta","tag-recepta-pa-despelta"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1395","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=1395"}],"version-history":[{"count":1,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1395\/revisions"}],"predecessor-version":[{"id":1397,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1395\/revisions\/1397"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/1396"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=1395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=1395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=1395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}