{"id":20996,"date":"2024-12-10T05:39:00","date_gmt":"2024-12-10T03:39:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=20996"},"modified":"2024-11-30T17:15:00","modified_gmt":"2024-11-30T15:15:00","slug":"come-chulo","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2024\/12\/10\/come-chulo\/","title":{"rendered":"Come chulo"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"940\" height=\"788\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2024\/11\/come-chulo-png.webp\" alt=\"come chulo\" class=\"wp-image-20997\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2024\/11\/come-chulo-png.webp 940w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2024\/11\/come-chulo-300x251.webp 300w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2024\/11\/come-chulo-768x644.webp 768w\" sizes=\"(max-width: 940px) 100vw, 940px\" \/><\/figure>\n\n\n\n<p>Come <strong>chulo sevillano<\/strong> o <strong>albarda<\/strong>, 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, los tenemos en pan <strong>integral<\/strong>.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Come chulo sevillano o albarda, 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":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[94,1271,1270,486,6,4,365],"class_list":["post-20996","post","type-post","status-publish","format-standard","hentry","category-noticias","tag-chulo","tag-chulo-integral","tag-come-chulo","tag-come-pan","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>Come chulo -<\/title>\n<meta name=\"description\" content=\"Come chulo sevillano o albarda, un pan redondeado con miga prieta y sin alv\u00e9olos, con una fina corteza crujiente. 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