{"id":22750,"date":"2025-02-07T05:17:00","date_gmt":"2025-02-07T03:17:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=22750"},"modified":"2025-01-27T22:35:53","modified_gmt":"2025-01-27T20:35:53","slug":"nos-gusta-la-masa","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2025\/02\/07\/nos-gusta-la-masa\/","title":{"rendered":"Nos gusta la masa"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"940\" height=\"788\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2025\/02\/engaged-png.webp\" alt=\"nos gusta la masa\" class=\"wp-image-22794\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2025\/02\/engaged-png.webp 940w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2025\/02\/engaged-300x251.webp 300w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2025\/02\/engaged-768x644.webp 768w\" sizes=\"(max-width: 940px) 100vw, 940px\" \/><\/figure>\n<\/div>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>A los <strong>maestros panaderos de Horno Al-Madain<\/strong> nos <strong>gusta la masa<\/strong>. La <strong>masa de pan<\/strong> es el resultado de mezclar y homogenizar los ingredientes y transformarlos en una masa consistente. Se&nbsp;compone de una mezcla de harina de trigo y agua m\u00e1s una peque\u00f1a cantidad de sal y masa madre.<\/p>\n\n\n\n<p>La <strong>primera fase<\/strong> es la de hidratar todos los componentes de la masa (almidones, prote\u00ednas insolubles y solubles, etc. La <strong>segunda fase<\/strong> comprende la formaci\u00f3n y desarrollo del gluten gracias al trabajo mec\u00e1nico o manual del amasado.<\/p>\n\n\n\n<p>En el <strong>reposo<\/strong> que se la da a la masa desde el momento en que acaba el amasado hasta que se procede a su divisi\u00f3n. Permite el desarrollo de la fermentaci\u00f3n alcoh\u00f3lica en el interior de la masa y con ello la formaci\u00f3n de aromas naturales durante la <strong>fermentaci\u00f3n<\/strong>, que aporta al pan un sabor y el aroma caracter\u00edstico. <strong>Nos gusta la masa<\/strong>.<\/p>\n\n\n\n<p>La <strong>divisi\u00f3n<\/strong> tiene por objetivo fraccionar la masa en peque\u00f1as porciones o piezas. El <strong>boleado<\/strong> es el proceso entre la divisi\u00f3n pesado y formado. Se da una estructura en forma de bola o de barrote, inmediatamente despu\u00e9s de la divisi\u00f3n o pesada.<\/p>\n\n\n\n<p>Una vez dividida y despu\u00e9s de haber reposado la bola de masa, la siguiente etapa es el <strong>formado de la pieza<\/strong>. Este proceso es dar una forma sim\u00e9trica a las porciones de la masa. Se diferencian tres fases claramente definidas del formado manual. La primera corresponde a la <strong>preparaci\u00f3n de la masa<\/strong>, alarg\u00e1ndola horizontalmente. La segunda fase es el <strong>plegado<\/strong>. Consiste en plegar la parte superior de la masa hasta la mitad. La tercera, y \u00faltima, fase es el <strong>alargado<\/strong>. La segunda fermentaci\u00f3n permitir\u00e1 la obtenci\u00f3n de un pan alveolado, esponjoso y ligero.<\/p>\n\n\n\n<p>La <strong>cocci\u00f3n<\/strong> es la fase que cierra el ciclo del proceso de elaboraci\u00f3n del pan. La <strong>tercera fermentaci\u00f3n<\/strong> acaba con el principio de la cocci\u00f3n. Con una buena cocci\u00f3n obtendremos un pan con un conjunto de cualidades organol\u00e9pticas que definir\u00e1n su calidad final.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A los maestros panaderos de Horno Al-Madain nos gusta la masa. La masa de pan es el resultado de mezclar y homogenizar los ingredientes y transformarlos en una masa consistente. Se&nbsp;compone de una mezcla de harina de trigo y agua m\u00e1s una peque\u00f1a cantidad de sal y masa madre. La [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22764,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[6,19,1323,4,365],"class_list":["post-22750","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-horno-al-madain","tag-masa","tag-nos-gusta-la-masa","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>Nos gusta la masa -<\/title>\n<meta name=\"description\" content=\"A los maestros panaderos de Horno Al-Madain nos gusta la masa. 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