{"id":27014,"date":"2025-12-11T02:41:29","date_gmt":"2025-12-11T00:41:29","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=27014"},"modified":"2025-12-21T16:54:51","modified_gmt":"2025-12-21T14:54:51","slug":"el-mas-chulo","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2025\/12\/11\/el-mas-chulo\/","title":{"rendered":"El m\u00e1s chulo"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2025\/11\/el-mas-chulo.webp\" alt=\"chulo\" width=\"940\" height=\"788\" class=\"aligncenter wp-image-27015 size-full\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2025\/11\/el-mas-chulo.webp 940w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2025\/11\/el-mas-chulo-300x251.webp 300w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2025\/11\/el-mas-chulo-768x644.webp 768w\" sizes=\"(max-width: 940px) 100vw, 940px\" \/> <strong>El chulo 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>\r\n<!-- \/wp:post-content -->\r\n\r\n<!-- wp:paragraph -->\r\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>\r\n<!-- \/wp:paragraph -->\r\n\r\n<!-- wp:paragraph -->\r\n<p><strong>Horno Al-Madain<\/strong> ofrece <strong>tres formatos<\/strong> de chulos: 150 grs, 90 grs y 50 grs. <span style=\"color: #ff0000;\">Adem\u00e1s, lo tenemos tambi\u00e9n en pan <strong>integral<\/strong>.<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>El chulo 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":27015,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1163,94,113,1653,6,4,1211,365],"class_list":["post-27014","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-al-madain-2","tag-chulo","tag-dos-hermanas","tag-el-mas-chulo","tag-horno-al-madain","tag-pan","tag-pan-de-al-madain","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>El m\u00e1s chulo -<\/title>\n<meta name=\"description\" content=\"El chulo de Al-Madain son un pan redondeado con miga prieta y sin alv\u00e9olos, con una fina corteza crujiente. 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