{"id":1902,"date":"2016-09-07T12:57:08","date_gmt":"2016-09-07T12:57:08","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=1902"},"modified":"2016-09-07T13:00:32","modified_gmt":"2016-09-07T13:00:32","slug":"recepta-de-la-baguette-amb-c%c3%a0mera-de-fermentaci%c3%b3","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2016\/09\/recepta-de-la-baguette-amb-c%c3%a0mera-de-fermentaci%c3%b3\/","title":{"rendered":"Recepta de la Baguette amb c\u00e0mera de fermentaci\u00f3"},"content":{"rendered":"<p><a href=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/09\/recepta-baguette-camara-refrigeracio-ylla.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-1903\" src=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/09\/recepta-baguette-camara-refrigeracio-ylla-150x150.png\" alt=\"recepta baguette camara refrigeracio ylla\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/09\/recepta-baguette-camara-refrigeracio-ylla-150x150.png 150w, https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2016\/09\/recepta-baguette-camara-refrigeracio-ylla-142x142.png 142w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>Comencem setembre carregats d\u2019energia i aquesta setmana amb una recepta!<br \/>\nFa temps us v\u00e0rem passar la <strong><a title=\"recepta baguette\" href=\"http:\/\/www.ylla1878.com\/blog\/2014\/09\/recepta-de-la-baguette\/\" target=\"_blank\">recepta del pa franc\u00e8s per antonom\u00e0sia, la baguette<\/a><\/strong>, i en aquest post ens agradaria comentar-vos la nostre <strong>recepta per fer baguettes amb c\u00e0mera de fermentaci\u00f3<\/strong>. Considerem que fer les baguettes d\u2019aquesta forma <strong>s\u2019aconsegueix m\u00e9s gust i sabor<\/strong>, ja que fermenta poc a poc, a m\u00e9s pels que sou professionals, <strong>ella treballa mentre vosaltres dormiu<\/strong>.<\/p>\n<p>Els ingredients s\u00f3n:<\/p>\n<p>. 1.000 gr. Farina mescla (farina de mitja for\u00e7a ideal per fer fermentacions controlades de fins a 24 hores)<br \/>\n. 20 gr. Sal<br \/>\n. 620 ml. Aigua<br \/>\n. Llevat fresc segons proc\u00e9s<br \/>\n. 30 gr. Llet en pols<br \/>\n. Opcionalment, millorant<\/p>\n<p>Per iniciar el proc\u00e9s barregem tots els ingredients i amassem de forma lenta amb una bona elasticitat a una temperatura de massa de 24\u00ba. El seg\u00fcent pas es deixar reposar la massa en bloc de 60 a 90 minuts i seguidament formar a ma o amb una divisora hidr\u00e0ulica les baguettes. Aqu\u00ed es quan ens tocar\u00e0 bloquejar la temperatura de la massa a la c\u00e0mera de fermentaci\u00f3 per evitar la fermentaci\u00f3, aquest pas ha de durar entre 8 i 24 hores.<br \/>\nFinalment s\u2019ha de deixar fermentar la massa a 24\u00ba i 70% d\u2019humitat entre 4 i 6 hores i ja podrem coure les baguettes al forn de sola a uns 220\u00ba.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comencem setembre carregats d\u2019energia i aquesta setmana amb una recepta! Fa temps us v\u00e0rem passar la recepta del pa franc\u00e8s [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1903,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,19],"tags":[1219,1221,1220,544,1218],"class_list":["post-1902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-baguettes-amb-mes-gust","tag-camera-de-fermentacio","tag-fermentacio-lenta","tag-recepta-baguette","tag-recepta-baguette-amb-camera-de-fermentacio"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1902","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=1902"}],"version-history":[{"count":3,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1902\/revisions"}],"predecessor-version":[{"id":1908,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1902\/revisions\/1908"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/1903"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=1902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=1902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=1902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}