{"id":20030,"date":"2024-08-14T05:44:00","date_gmt":"2024-08-14T04:44:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=20030"},"modified":"2024-08-01T14:17:21","modified_gmt":"2024-08-01T13:17:21","slug":"bollo-de-al-madain","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2024\/08\/14\/bollo-de-al-madain\/","title":{"rendered":"Bollo de Al-Madain"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2024\/08\/bollo-de-Al-Madain.jpg\" alt=\"Bollo de Al-Madain\" class=\"wp-image-20080\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2024\/08\/bollo-de-Al-Madain.jpg 640w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2024\/08\/bollo-de-Al-Madain-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n<\/div>\n\n\n<p>El <strong>bollo de Al-Madain<\/strong> es uno de los panes preferidos en una gran parte de Andaluc\u00eda. Un bollo de 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<\/p>\n\n\n\n<p>El bollo andaluz que elabora <strong>Horno Al-Madain<\/strong> 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. Con la textura y el sabor de siempre.\u00a0<\/p>\n\n\n\n<p>El bollo de Al-Madain, es el bollo andaluz, bollo sevillano, bollo nazareno da igual su nombre, lo importante es <strong>el bollo<\/strong>. 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.\u00a0Para <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","protected":false},"excerpt":{"rendered":"<p>El bollo de Al-Madain es uno de los panes preferidos en una gran parte de Andaluc\u00eda. Un bollo de 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":20104,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1163,78,6,4,365],"class_list":["post-20030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-al-madain-2","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 de Al-Madain -<\/title>\n<meta name=\"description\" content=\"El bollo de Al-Madain es uno de los panes preferidos en una gran parte de Andaluc\u00eda. Un bollo de pan candeal: pan de masa dura de miga prieta. 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