{"id":2891,"date":"2021-06-21T03:43:00","date_gmt":"2021-06-21T01:43:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=2891"},"modified":"2024-01-19T19:24:30","modified_gmt":"2024-01-19T18:24:30","slug":"pan-de-pellizco","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2021\/06\/21\/pan-de-pellizco\/","title":{"rendered":"Pan de pellizco."},"content":{"rendered":"<p>En <strong>Andaluc\u00eda\u00a0<\/strong>nos gusta comer el pan a <strong>pellizcos. <\/strong>En<strong> Horno Al-Madain <\/strong>tenemos una selecci\u00f3n de <strong>panes de pellizco: la pi\u00f1a <\/strong>(de 150 grs)<strong>, el picado <\/strong>(de 150 y de 300 grs)<strong> la mairenera <\/strong>(de 150, 300 grs y de kilo).<\/p>\n<p>Son especialidades de <strong>pan andaluz, <\/strong>pan candeal de masa dura. Que tienen cortes oblicuos en ambas direcciones, formando rombos caracter\u00edsticos sobre la corteza. La <strong>corteza<\/strong> es refinada, lisa, brillante y dorada, con una <strong>miga<\/strong> compacta, textura esponjosa y sabor muy suave.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"172\" height=\"157\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2021\/06\/mairenera.png\" alt=\"mairenera\" loading=\"lazy\" \/><br \/>\n<img loading=\"lazy\" decoding=\"async\" width=\"257\" height=\"166\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2021\/06\/picado.png\" alt=\"picado\" loading=\"lazy\" \/><br \/>\n<img loading=\"lazy\" decoding=\"async\" width=\"251\" height=\"222\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2021\/06\/pina-1.png\" alt=\"pi\u00f1a\" loading=\"lazy\" \/><\/p>\n<p>Son panes para comerlos a <strong>pellizcos,\u00a0<\/strong>no hace falta cuchillo. Panes elaborados con <b>m\u00e9todos tradicionales<\/b>, largos periodos de\u00a0<b>reposo y fermentaci\u00f3n<\/b>\u00a0para conseguir un pan con aspecto artesanal y ese sabor caracter\u00edstico a buen pan.<\/p>\n<p><strong>Pan de pellizco<\/strong> ideal para picar con una chacina o jam\u00f3n, tomar con sopas fr\u00edas como el <strong>gazpacho o acompa\u00f1ar a un buen puchero.<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>\u00a1 Dale un pellizco !<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2021\/06\/pan-de-pellizco-1.jpg\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2021\/06\/pan-de-pellizco-1.jpg 640w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2021\/06\/pan-de-pellizco-1-300x225.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En Andaluc\u00eda\u00a0nos gusta comer el pan a pellizcos. En Horno Al-Madain tenemos una selecci\u00f3n de panes de pellizco: la pi\u00f1a (de 150 grs), el picado (de 150 y de 300 grs) la mairenera (de 150, 300 grs y de kilo). Son especialidades de pan andaluz, pan candeal de masa dura. [&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":[6,14,93],"class_list":["post-2891","post","type-post","status-publish","format-standard","hentry","category-noticias","tag-horno-al-madain","tag-pan-andaluz","tag-pan-de-pellizco"],"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>Pan de pellizco. -<\/title>\n<meta name=\"description\" content=\"En Andaluc\u00eda\u00a0nos gusta comer el pan a pellizcos. 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