{"id":20038,"date":"2024-08-21T05:49:00","date_gmt":"2024-08-21T04:49:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=20038"},"modified":"2024-08-01T02:28:39","modified_gmt":"2024-08-01T01:28:39","slug":"chulo-de-al-madain","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2024\/08\/21\/chulo-de-al-madain\/","title":{"rendered":"Chulo 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\/chulo-de-Al-Madain.jpg\" alt=\"Chulo de Al-Madain\" class=\"wp-image-20090\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2024\/08\/chulo-de-Al-Madain.jpg 640w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2024\/08\/chulo-de-Al-Madain-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n<\/div>\n\n\n<p>Los <strong>chulos de Al-Madain<\/strong> son un pan redondeado con miga prieta y sin alv\u00e9olos, con una fina corteza crujiente. Se hacen con harina candeal, con masa madre, levadura fresca, sal y agua. Como en el resto de masas bregadas, su proporci\u00f3n de agua es baja, con un tiempo de amasado corto y el secreto es estirar varias veces la masa.<\/p>\n\n\n\n<p>El <strong>gre\u00f1ado<\/strong> se hace con una doble cuchilla, haciendo dos cortes longitudinales y paralelos. Lo que le da esa forma caracter\u00edstica del <strong>chulo sevillano, <\/strong>de <strong>masa dura pero m\u00e1s blanda, casi tipo viena<\/strong>.<\/p>\n\n\n\n<p><strong>Horno Al-Madain<\/strong> ofrece <strong>tres formatos<\/strong> de chulos: 150 grs, 90 grs y 50 grs. Adem\u00e1s, de tenerlos tambi\u00e9n en pan <strong>integral<\/strong>.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los chulos de Al-Madain son un pan redondeado con miga prieta y sin alv\u00e9olos, con una fina corteza crujiente. Se hacen con harina candeal, con masa madre, levadura fresca, sal y agua. Como en el resto de masas bregadas, su proporci\u00f3n de agua es baja, con un tiempo de amasado [&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":[1163,94,6,4,365],"class_list":["post-20038","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-al-madain-2","tag-chulo","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>Chulo de Al-Madain -<\/title>\n<meta name=\"description\" content=\"Los chulos de Al-Madain son un pan redondeado con miga prieta y sin alv\u00e9olos, con una fina corteza crujiente. 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