{"id":2017,"date":"2017-02-09T16:11:37","date_gmt":"2017-02-09T16:11:37","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=2017"},"modified":"2017-02-09T16:11:37","modified_gmt":"2017-02-09T16:11:37","slug":"recepta-pa-gallec","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2017\/02\/recepta-pa-gallec\/","title":{"rendered":"Recepta pa gallec"},"content":{"rendered":"<p><a href=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2017\/02\/recepta-pa-gallec.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-2018\" src=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2017\/02\/recepta-pa-gallec-150x150.png\" alt=\"recepta pa gallec\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2017\/02\/recepta-pa-gallec-150x150.png 150w, https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2017\/02\/recepta-pa-gallec-142x142.png 142w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>Aquesta setmana volem compartir amb tots vosaltres, la <strong>nostra f\u00f3rmula per el pa gallec<\/strong>, un <strong>pa alveolat, gran i irregular amb la molla fosca i la crosta torrada, elaborat amb una massa de hidrataci\u00f3 molt alta<\/strong>. Les formes que pot prendre s\u00f3n molt diverses: bola, bolo, bolo baixo, etc.<\/p>\n<p>Comencem amb els ingredients necessaris per la recepta:<\/p>\n<p>. 800 gr. De <a title=\"farina 1878\" href=\"http:\/\/www.ylla1878.com\/productes\/carta\/4\" target=\"_blank\">Farina 1878<\/a><br \/>\n. 200 gr. De <a title=\"farina pa\u00eds 1\" href=\"http:\/\/www.ylla1878.com\/productes\/carta\/4\" target=\"_blank\">Farina Pa\u00eds 1<\/a><br \/>\n. 20 gr. De sal<br \/>\n. 900 gr. D\u2019aigua<br \/>\n. Llevat fresc segons el proc\u00e9s<br \/>\n. 300 gr. De massa mare<\/p>\n<p>El proc\u00e9s a seguir per a l\u2019<strong>elaboraci\u00f3 del pa gallec amb peces de 300gr. de massa<\/strong> aproximadament \u00e9s el seg\u00fcent, encara que heu de tenir en compte que es tracte de un proc\u00e9s orientatiu que es pot adaptar a cada cas.<\/p>\n<p>En primer lloc farem un amassat de tots els ingredients fins aconseguir una massa fina, el seg\u00fcent pas ser\u00e0 deixar reposar el bloc resultat almenys 90 minuts. Seguidament formarem a ma totes les peces del pa gallec i les deixarem reposar a l\u2019armari per la segona fermentaci\u00f3, fins que aquetes doblin el volum.<br \/>\nL\u2019\u00faltim pas ser\u00e0 coure-les al forn de sola a 220\u00ba.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aquesta setmana volem compartir amb tots vosaltres, la nostra f\u00f3rmula per el pa gallec, un pa alveolat, gran i irregular [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2018,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,19],"tags":[1371,1372,1373,1374,1375,1376,1370,1368,1369],"class_list":["post-2017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","tag-bola","tag-bolo","tag-bolo-baixo","tag-farina-1878","tag-farina-pais-1","tag-farina-ylla","tag-formula-per-el-pa-gallec","tag-pa-gallec","tag-recepta-pa-gallec"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/2017","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=2017"}],"version-history":[{"count":2,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/2017\/revisions"}],"predecessor-version":[{"id":2020,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/2017\/revisions\/2020"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/2018"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=2017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=2017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=2017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}