{"id":16416,"date":"2023-06-05T05:40:00","date_gmt":"2023-06-05T04:40:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=16416"},"modified":"2025-01-13T23:57:26","modified_gmt":"2025-01-13T21:57:26","slug":"bollo","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2023\/06\/05\/bollo\/","title":{"rendered":"Bollo"},"content":{"rendered":"\n<p>El <strong>bollo <\/strong>es uno de los panes preferidos en gran parte de <strong>Andaluc\u00eda<\/strong>. El <strong>bollo de Horno Al-Madain<\/strong> es pan candeal: <strong>pan de masa dura de miga prieta<\/strong>. Con un s\u00f3lo corte longitudinal y semi-profundo, que al expandirse forma esa barriga central de color claro entre dos labios y los extremos picudos.\u00a0 \u00a0 \u00a0<span style=\"font-size: revert; color: initial;\">El bollo que elabora <\/span><strong style=\"font-size: revert; color: initial;\">Horno Al-Madain<\/strong><span style=\"font-size: revert; color: initial;\"> est\u00e1 elaborado seg\u00fan recetas ancestrales. Elaborado de manera artesanal, con la mejor harina. Con un proceso manual, con todo el amor y pasi\u00f3n.<strong> Con la textura y el sabor de siempre.\u00a0<\/strong><\/span><\/p>\n\n\n\n<p>El <strong>bollo de Horno Al-Madain<\/strong> es un pan de <strong>baja hidrataci\u00f3n<\/strong>, que se amasa por el <strong>m\u00e9todo de refinado<\/strong>, es decir, en lugar de amasar y airear la masa para que tenga una miga alveolada, se amasa a rodillo para que carezca de alveolos y por lo tanto tenga una <strong>miga prieta pero deliciosa<\/strong>. Con una <strong>corteza<\/strong> lisa, suave y crujiente, pero no dura.&nbsp;Para <strong>comerlo solo<\/strong>, para <strong>acompa\u00f1ar<\/strong>, en <strong>tostada<\/strong> o en unas deliciosas <strong>migas<\/strong>, si llega a ponerse duro.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/05\/carro-de-bollos-768x1024.jpg\" alt=\"\" class=\"wp-image-16420\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/05\/carro-de-bollos-768x1024.jpg 768w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/05\/carro-de-bollos-225x300.jpg 225w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/05\/carro-de-bollos-1152x1536.jpg 1152w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/05\/carro-de-bollos-1537x2048.jpg 1537w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/05\/carro-de-bollos-scaled.jpg 1921w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El bollo es uno de los panes preferidos en gran parte de Andaluc\u00eda. El bollo de Horno Al-Madain es pan candeal: pan de masa dura de miga prieta. Con un s\u00f3lo corte longitudinal y semi-profundo, que al expandirse forma esa barriga central de color claro entre dos labios y los [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[78,6,4,365],"class_list":["post-16416","post","type-post","status-publish","format-standard","hentry","category-noticias","tag-bollo","tag-horno-al-madain","tag-pan","tag-pan-de-dos-hermanas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.6 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Bollo -<\/title>\n<meta name=\"description\" content=\"El bollo es uno de los panes preferidos en gran parte de Andaluc\u00eda. El bollo de Horno Al-Madain es pan candeal: pan de masa dura de miga prieta. 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