{"id":1621,"date":"2015-09-23T15:03:30","date_gmt":"2015-09-23T15:03:30","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=1621"},"modified":"2015-09-23T15:03:30","modified_gmt":"2015-09-23T15:03:30","slug":"la-recepta-del-pa-de-lod%c3%a8ve-d%e2%80%99en-xavier-barriga","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2015\/09\/la-recepta-del-pa-de-lod%c3%a8ve-d%e2%80%99en-xavier-barriga\/","title":{"rendered":"La recepta del pa de Lod\u00e8ve d\u2019en Xavier Barriga"},"content":{"rendered":"<p><a href=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2015\/09\/pa_de_lodeve.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-1622\" src=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2015\/09\/pa_de_lodeve-150x150.png\" alt=\"pa_de_lodeve\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2015\/09\/pa_de_lodeve-150x150.png 150w, https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2015\/09\/pa_de_lodeve-142x142.png 142w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>Aquesta setmana ens hem proposat explicar-vos la recepta del <strong>pa de Lod\u00e8ve fet per en Xavier Barriga<\/strong>, publicada recentment a la revista <a title=\"pastery revolution\" href=\"http:\/\/www.pastryrevolution.es\/panaderia\/pan-lodeve-de-xavier-barriga\/\" target=\"_blank\">Pastery Revolution<\/a>. El pa de Lod\u00e8ve \u00e9s un pa amb un gust molt intens ja que cont\u00e9 molta massa mare, a m\u00e9s es conserva molt b\u00e9 amb el pas del temps perqu\u00e8 t\u00e9 un alt contingut en \u00e0cid ac\u00e8tic.<\/p>\n<p>Per comen\u00e7ar barrejarem massa mare amb 200 gr. de panses, 20 gr. de sucre i 300 gr. d\u2019aigua, la massa resultat la deixarem tapada durant 8 dies a 35\u00ba.<\/p>\n<p>El seg\u00fcent pas ser\u00e0 agafar 300 gr. de la massa que hem preparat anteriorment i afegir-hi 500 gr. de <a title=\"farina de blat molta a la pedra\" href=\"http:\/\/www.ylla1878.com\/productes\/sector\/13\" target=\"_blank\">farina de blat molta a la pedra<\/a> i deixar-ho fermentar 12 hores a temperatura ambient.<\/p>\n<p>El pr\u00f2xim pas consisteix en barrejar 250 gr. de la massa anterior amb 250 gr. d\u2019aigua i 500 gr. de <a title=\"farina de blat molta a la pedra ylla 1878\" href=\"http:\/\/www.ylla1878.com\/productes\/sector\/13\" target=\"_blank\">farina de blat molta a la pedra <\/a>i deixar-ho fermentar 12 hores m\u00e9s a temperatura ambient. Aquest pas s\u2019ha de repetir 4 o 5 vegades per activar la massa mare.<\/p>\n<p>Ara ja podrem comen\u00e7ar l\u2019\u00faltima etapa del proc\u00e9s, primer de tot haurem de barrejar 5.000 gr. de farina de blat, 3.560 gr. d\u2019aigua, 4.000 gr. de la massa mare que hem preparat pr\u00e8viament, 90 gr. de sal i 10 gr. de llevat. Seguidament amassarem la massa resultat durant 26 minuts en una amassadora a velocitat lenta fins a aconseguir una massa homog\u00e8nia. Despr\u00e9s s\u2019ha de deixar reposar el bloc durant 4 hores, realitzant dos plecs de la massa durant aquest temps. Ara ja podrem dividir les peces a ma, el pes ideal s\u00f3n 6.000 gr., i donar-los forma rodona. Aquestes s\u2019han de deixar fermentar 90 minuts a 24\u00ba i ja es poden tallar, per passar-les a coure en un forn de sola refractaria a 250\u00ba durant 45 minuts.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aquesta setmana ens hem proposat explicar-vos la recepta del pa de Lod\u00e8ve fet per en Xavier Barriga, publicada recentment a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1622,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,19],"tags":[833,77,832,831,306],"class_list":["post-1621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-farina-de-blat-molta-a-la-pedra","tag-massa-mare","tag-pa-de-lodeve","tag-recepta-del-pa-de-lodeve","tag-xavier-barriga"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1621","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=1621"}],"version-history":[{"count":1,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1621\/revisions"}],"predecessor-version":[{"id":1623,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1621\/revisions\/1623"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/1622"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=1621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=1621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=1621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}