{"id":752,"date":"2020-04-26T17:03:10","date_gmt":"2020-04-26T17:03:10","guid":{"rendered":"http:\/\/albacalaf.com\/blog\/?p=752"},"modified":"2020-05-25T05:59:37","modified_gmt":"2020-05-25T05:59:37","slug":"pa-de-massa-mare-amb-farina-integral-d-espelta-ecologica","status":"publish","type":"post","link":"https:\/\/albacalaf.com\/blog\/pa-de-massa-mare-amb-farina-integral-d-espelta-ecologica\/","title":{"rendered":"ExperimentS: Pa de massa mare amb farina integral d&#8217;espelta ecol\u00f2gica"},"content":{"rendered":"\n<p>El confinament \u00e9s el que t\u00e9, que et fa posar les piles! Ens est\u00e0vem quedant sense llevat, i hem hagut de passar a l&#8217;acci\u00f3.<\/p>\n\n\n\n<p>La massa mare la vam fer seguint un tutorial per fer-la en 3 dies amb l&#8217;ajuda d&#8217;un router:<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\u00bfSin levadura? Masa Madre s\u00f3lida en  3 d\u00edas I M\u00e1s r\u00e1pida, f\u00e1cil y sin tirar masa\" width=\"474\" height=\"267\" src=\"https:\/\/www.youtube.com\/embed\/ZoE1NIA9XVo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>I el primer pa l&#8217;hem fet seguint la recepta de l&#8217;Iban Yarza:<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"ROBINFOOD \/ Pan de masa madre natural\" width=\"474\" height=\"267\" src=\"https:\/\/www.youtube.com\/embed\/0gCe09eEmWw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Anoto aqu\u00ed els passos que hem seguit per fer el nostre primer pa de massa mare, i anirem ajustant cosetes per aconseguir millors (si \u00e9s que es pot!) resultats.<\/p>\n\n\n\n<p>Ingredients (en construcci\u00f3):<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>200 g de massa mare activa<\/li><li>500 g de farina integral d&#8217;espelta<\/li><li>325 g d&#8217;aigua<\/li><li>7 g de sal<\/li><\/ul>\n\n\n\n<p>Elaboraci\u00f3:<\/p>\n\n\n\n<p><strong>Refresc de la massa mare<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Treiem 100g de MM de la nevera<\/li><li>Alimentem amb 100g de farina i 100g d&#8217;aigua.<\/li><li>Deixem reposar <strong>3-4 hores<\/strong>.<\/li><\/ul>\n\n\n\n<p><strong>Mescla + aut\u00f2lisi<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Prenem 200g de MM i desem la resta en un pot a la nevera.<\/li><li>Desfem la MM amb l&#8217;aigua, i hi barregem la farina.<\/li><li>Deixem reposar <strong>30 minuts<\/strong> (aut\u00f2lisi). <\/li><\/ul>\n\n\n\n<p><strong>Pastat + primera fermentaci\u00f3<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Afegim la sal.<\/li><li>Pastem durant uns <strong>10 minuts<\/strong> (pastat franc\u00e8s).<\/li><li>Deixem reposar <strong>3-4 hores<\/strong> (<strong>primera fermentaci\u00f3<\/strong>). Durant aquest rep\u00f2s, anem fent uns plecs com si fos un tr\u00edptic, cada mitja horeta.<\/li><\/ul>\n\n\n\n<p><strong>Preformat\/format + segona fermentaci\u00f3<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Enfarinem la superf\u00edcie de treball que queda m\u00e9s lluny de nosaltres i hi aboquem la massa procurant que tota ella quedi enfarinada per sota.<\/li><li>La portem cap a nosaltres i en fem un farcell.<\/li><li>La bolegem.<\/li><li>Posem un drap en un bol recollit, enfarinem b\u00e9 i hi posem la bola amb el cul a sobre.<\/li><li>Tapem b\u00e9 amb una bossa i deixem reposar <strong>12-14 hores<\/strong> a la nevera (<strong>segona fermentaci\u00f3<\/strong>).<\/li><\/ul>\n\n\n\n<p><strong>Tall + cocci\u00f3<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Treiem el pa de la nevera i preescalfem el forn a 250\u00ba amb opci\u00f3 &#8220;dat+baix&#8221; amb una safata plana amb for\u00e7a poder calor\u00edfic recolzada a la guia inferior, i una safata amb cargols\/rosques o pedres volc\u00e0niques a baix de tot.<\/li><li>Escalfem un got d&#8217;aigua.<\/li><li>Aboquem el pa amb cura sobre un paper de forn i sobre una safata o taula plana (ens servir\u00e0 de pala per posar el pa al forn).<\/li><li>Fem uns talls amb el ganivet del pa.<\/li><li>Escollim l&#8217;opci\u00f3 &#8220;baix&#8221;.<\/li><li>Posem el pa al forn i aigua a la safata de vapor.<\/li><li>Deixem coure durant <strong>20 minuts<\/strong>.<\/li><li>Retirem la safata de vapor, escollim opci\u00f3 &#8220;dalt+baix&#8221; i abaixem la temperatura a 230\u00ba. Deixem coure <strong>15 minuts<\/strong>.<\/li><li>Abaixem la temperatura a 210\u00ba. Deixem coure <strong>15 minuts<\/strong>.<\/li><li>Treiem el pa del forn i el deixem refredar en una reixa al\u00e7ada durant 0,5-1h.<\/li><\/ul>\n\n\n\n<p>Proposta d&#8217;horari, per menjar el pa l&#8217;endem\u00e0 al mat\u00ed:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><em>(opcional) vespre del dia abans: alimentar la MM. Aix\u00f2 reduiria el temps de rep\u00f2s despr\u00e9s de la segona alimentaci\u00f3. Aquest proc\u00e9s est\u00e0 explicat al llibre del Yarza, p. 32-33.<\/em><\/li><li>8h: refresc de la MM<\/li><li>10:30h: aut\u00f2lisi (farina i aigua)<\/li><li>11:00h: mescla de tots els ingredients + pastat + primera fermentaci\u00f3<\/li><li>14:00h: preformat\/format + segona fermentaci\u00f3 (a la nevera serien unes 16h)<\/li><li>6:30h: atemperament + tall + cocci\u00f3<\/li><li>8h: ja hauria d&#8217;estar llest per esmorzar :P<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Iteracions<\/h2>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td><\/td><td><strong>#1 25\/04\/2020<\/strong><\/td><td><strong>#2 27\/04\/2020<\/strong><\/td><td><strong>#3 28\/04\/2020<\/strong><\/td><td><strong>#4<br>03\/05\/2020<\/strong><\/td><td><strong>#5<br>05\/05\/2020<\/strong><\/td><td><strong>#6<br>07\/05\/2020<\/strong><\/td><td><strong>#7<br>09\/05\/2020<\/strong><\/td><td><strong>#8<br>11\/05\/2020<\/strong><\/td><td><strong>#9<br>13\/05\/2020<\/strong><\/td><td><strong>#10<\/strong><br><strong>15\/05\/2020<\/strong><\/td><td><strong>#11<br>17\/05\/2020<\/strong><\/td><\/tr><tr><td><strong>Total farina<\/strong><\/td><td>600g<\/td><td>650g<\/td><td>600g<\/td><td>600g<\/td><td>600g<\/td><td>600g<\/td><td>600g<\/td><td>550g<\/td><td>550g<\/td><td>550g<\/td><td>500g<\/td><\/tr><tr><td><strong>MM<\/strong><\/td><td>200g (33%)<\/td><td>300g (46%)<\/td><td>200g (33%)<\/td><td>200g (33%)<\/td><td>200g (33%)<\/td><td>200g (33%)<\/td><td>200g (33%)<\/td><td>100g (18%)<\/td><td>150g(27%)<\/td><td>100g(18%)<\/td><td>110g al 50%, equivalent a 146g al 100%(29%)<\/td><\/tr><tr><td><strong>Hidrataci\u00f3<\/strong><\/td><td>67%<\/td><td>83%<\/td><td>65%<\/td><td>67%<\/td><td>70%<\/td><td>70%<\/td><td>70%<\/td><td>70%<\/td><td>70%<\/td><td>70%<\/td><td>70%<\/td><\/tr><tr><td><strong>Aigua<\/strong><\/td><td>300g<\/td><td>290g<\/td><td>290g<\/td><td>300g<\/td><td>325g<\/td><td>325g<\/td><td>325g<\/td><td>335g<\/td><td>310g<\/td><td>335g<\/td><td>313g<\/td><\/tr><tr><td><strong>Refresc MM<\/strong><\/td><td>4h<\/td><td>4h<\/td><td>4h<\/td><td>3,5h<\/td><td>3h<\/td><td>3h<\/td><td>3h<\/td><td>3h<\/td><td>3h<\/td><td>3h + 4:20h<\/td><td>9,5h(50%)<\/td><\/tr><tr><td><strong>Aut\u00f2lisi<\/strong><\/td><td><span class=\"has-inline-color has-black-color\">2h<\/span> +sal +MM<\/td><td>0,5h +sal +MM<\/td><td>0,5h +sal +MM<\/td><td>0,5h +sal +MM<\/td><td>0,5h +sal +MM<\/td><td>0,5h +MM<\/td><td>0,5h +MM<\/td><td>0,5h +MM<\/td><td>0,5h+MM<\/td><td>0,5h<\/td><td>0,5+MM<\/td><\/tr><tr><td><strong>primera fermentaci\u00f3<\/strong><\/td><td>3-4h<\/td><td>3-4h<\/td><td>3-4h<\/td><td>4h<\/td><td>3h<\/td><td>3h<\/td><td>3h<\/td><td>3h<\/td><td>3h<\/td><td>3h<\/td><td>3h<\/td><\/tr><tr><td><strong>segona fermentaci\u00f3<\/strong><\/td><td>12h nevera<\/td><td>4h<\/td><td>4h<\/td><td>11-12h nevera<\/td><td>13h nevera<\/td><td>13,5h nevera<\/td><td>13,5h nevera<\/td><td>16h nevera<\/td><td>16h nevera<\/td><td>11h nevera<\/td><td>1:40h + 1:25h nevera<\/td><\/tr><tr><td><strong>cocci\u00f3<\/strong><\/td><td>10&#8242; a 250\u00ba.<br>Anem baixant gradualment fins als 220\u00ba.<\/td><td>10&#8242; a 250\u00ba.<br>Anem baixant graualment fins als 220\u00ba.<\/td><td>12&#8242; a 250\u00ba.<br>38&#8242; a 210\u00ba.<\/td><td>15&#8242; a 250\u00ba.<br>obrim porta i retirem safata vapor.<br>25&#8242; a 250\u00ba.<br>obrim porta i fem 10&#8242; a 210\u00ba.<\/td><td>preescalfem a 250\u00ba opci\u00f3 &#8220;dalt+baix&#8221;.<br>15&#8242; a 250\u00ba, opci\u00f3 &#8220;baix&#8221; i afegim aigua.<br>obrim porta i retirem safata vapor.<br>20&#8242; a 230\u00ba, opci\u00f3 &#8220;baix+dalt&#8221;.<br>15&#8242; a 210\u00ba.<br><\/td><td>preescalfem a 250\u00ba opci\u00f3 &#8220;dalt+baix&#8221;.<br>20&#8242; a 250\u00ba opci\u00f3 &#8220;baix&#8221; i afegim aigua.<br>obrim porta i retirem safata vapor.<br>15&#8242; a 230\u00ba, opci\u00f3 &#8220;baix+dalt&#8221;.<br>15&#8242; a 210\u00ba.<\/td><td>preescalfem a 250\u00ba opci\u00f3 &#8220;dalt+baix&#8221; amb la reixa a la guia inferior i la greixonera+tapa.<br>20&#8242; a 250\u00ba opci\u00f3 &#8220;baix&#8221; greixonera tapada.<br>8&#8242; a 250\u00ba opci\u00f3 &#8220;dalt+baix&#8221; sense tapa.<br>7&#8242; a 230\u00ba.<br>15&#8242; a 210\u00ba.<br><\/td><td>preescalfem a 250\u00ba opci\u00f3 &#8220;dalt+baix&#8221;.<br>25&#8242; a 250\u00ba opci\u00f3 &#8220;baix&#8221; i afegim aigua.<br>obrim porta i retirem safata vapor.<br>15&#8242; a 230\u00ba, opci\u00f3 &#8220;baix+dalt&#8221;.<br>15&#8242; a 210\u00ba.<\/td><td>preescalfem a 250\u00ba opci\u00f3 &#8220;dalt+baix&#8221;.<br>25&#8242; a 250\u00ba opci\u00f3 &#8220;baix&#8221; i afegim aigua.<br>obrim porta i retirem safata vapor.<br>15&#8242; a 230\u00ba, opci\u00f3 &#8220;baix+dalt&#8221;.<br>5&#8242; a 210\u00ba.<\/td><td><\/td><td>preescalfem a 250\u00ba opci\u00f3 &#8220;dalt+baix&#8221;.<br>25&#8242; a 250\u00ba opci\u00f3 &#8220;baix&#8221; i afegim aigua.<br>obrim porta i retirem safata vapor.<br>10&#8242; a 230\u00ba, opci\u00f3 &#8220;baix+dalt&#8221;.<br>10&#8242; a 210\u00ba.<\/td><\/tr><tr><td><strong>acidesa<\/strong><\/td><td><strong>molt<\/strong><\/td><td>poc<\/td><td>mig<\/td><td>mig<\/td><td>poc<\/td><td>poc-mig<\/td><td>poc-mig<\/td><td>poc-mig<\/td><td>poc-mig<\/td><td>poc-mig<\/td><td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Iteraci\u00f3 #1<\/h3>\n\n\n\n<p>Molt i molt bo, no pod\u00edem deixar de menjar-ne, per\u00f2 amb un punt d&#8217;acidesa destacable que no a tota la fam\u00edlia ha agradat, probablement a causa d&#8217;una llarga fermentaci\u00f3 (descartem per #2 que sigui per tenir un percentatge alt de MM).<\/p>\n\n\n\n<p>Caldria provar:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Fer l&#8217;aut\u00f2lisi m\u00e9s curta.<\/li><li>Reduir quantitat de massa mare inicial (al llibre del Yarza fa servir nom\u00e9s 5-10 grams de la MM refrigerada i l&#8217;alimenta dues vegades (encara requereix m\u00e9s planificaci\u00f3)).<\/li><li>Reduir a 8 hores el temps de nevera.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"740\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200426_085713-1024x740.jpg\" alt=\"\" class=\"wp-image-796\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200426_085713-1024x740.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200426_085713-300x217.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200426_085713-768x555.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200426_085713.jpg 1218w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Pa de massa mare #1<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200426_085825-1024x768.jpg\" alt=\"Pa de massa mare\" class=\"wp-image-753\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200426_085825-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200426_085825-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200426_085825-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200426_085825-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200426_085825.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Pa de massa mare #1 &#8211; Molla<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Iteraci\u00f3 #2<\/h3>\n\n\n\n<p>Bon\u00edssim.<br>Una mica aixafat, probablement a causa del gran percentatge de MM. No ha fet grenya.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200427_203050-1024x768.jpg\" alt=\"\" class=\"wp-image-759\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200427_203050-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200427_203050-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200427_203050-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200427_203050-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200427_203050.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Pa de massa mare #2<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Iteraci\u00f3 #3<\/h3>\n\n\n\n<p>Decepci\u00f3.<br>Ha quedat com estovat i mig \u00e0cid.<br>Com si fes dies que estava fet.<br>Com de panificadora.<br>La crosta sembla que per dalt ha quedat dureta per\u00f2 per sota el pa s&#8217;ha abombat, com si hagu\u00e9s crescut cap avall.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200428_201533-1024x768.jpg\" alt=\"\" class=\"wp-image-761\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200428_201533-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200428_201533-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200428_201533-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200428_201533-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/04\/IMG_20200428_201533.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Pa de massa mare #3<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Iteraci\u00f3 #4<\/h3>\n\n\n\n<p>B\u00e9!!! M&#8217;he despistat una mica amb el forn, i ha estat molta estona a 250\u00ba&#8230; Per\u00f2 ei, no ha quedat gens malament. Costa una mica de tallar perqu\u00e8 t\u00e9 molta crosta per dalt.<\/p>\n\n\n\n<p>De cara al proper, mirarem d&#8217;augmentar una mica la hidrataci\u00f3.<\/p>\n\n\n\n<p>Tamb\u00e9 mirarem d&#8217;innovar una mica amb els talls&#8230; ;)<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200503_084727-1024x768.jpg\" alt=\"\" class=\"wp-image-769\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200503_084727-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200503_084727-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200503_084727-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200503_084727-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200503_084727-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Pa de massa mare #4<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Iteraci\u00f3 #5 hidrataci\u00f3 70%<\/h3>\n\n\n\n<p>Yessss!!! Es-pec-ta-cu-lar.<\/p>\n\n\n\n<p>Una molla el\u00e0stica, tova i humida, i una crosta h\u00edper cruixent, tant per dalt com per baix. Costa un ou de tallar amb el ganivet del pa, potser caldria plantejar fer-li una altra forma m\u00e9s allargada, tipus barra ampla.<\/p>\n\n\n\n<p>Acidesa justa. Segurament la MM amb 3 hores ja ha tingut prou temps per refrescar-se.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200505_075410-1024x768.jpg\" alt=\"\" class=\"wp-image-779\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200505_075410-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200505_075410-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200505_075410-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200505_075410-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200505_075410.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Pa de massa mare #5<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200505_083514-1024x768.jpg\" alt=\"\" class=\"wp-image-780\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200505_083514-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200505_083514-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200505_083514-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200505_083514-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200505_083514.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Pa de massa mare #5<\/em> &#8211; Goita quins alveols<\/figcaption><\/figure>\n\n\n\n<p>No m&#8217;he recordat de fer plecs a la massa durant la primera fermentaci\u00f3. A l&#8217;hora de formar, he fet el que he pogut, per\u00f2 ha sigut for\u00e7a desastr\u00f3s perqu\u00e8 no es deixava manipular. Em toca estudiar com manipular masses hidratades:<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"MASA MADRE PAN DE ALTA HIDRATACION *RECETA* | GLUTENMORGEN\" width=\"474\" height=\"267\" src=\"https:\/\/www.youtube.com\/embed\/BcQXzrDxzoA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>De cara al proper pa, provarem:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Fer plecs cada 0,5h durant la primera fermentaci\u00f3, unes 3 vegades.<\/li><li>Fer un preformat i deixar reposar 0,5h abans de fer el format.<\/li><li>Posar cargols i rosques a la safata de vapor. <\/li><li>Provar el patr\u00f3 de fornejat:<ul><li>20&#8242; 250\u00ba, opci\u00f3 &#8220;baix&#8221; + aigua a la safata de vapor<\/li><li>15&#8242; 230\u00ba, opci\u00f3 &#8220;dalt+baix&#8221; (sense safata de vapor)<\/li><li>15&#8242; 210\u00ba, opci\u00f3 &#8220;dalt+baix&#8221;<\/li><\/ul><\/li><\/ul>\n\n\n\n<p>Tamb\u00e9 ens queda pendent provar de posar la sal despr\u00e9s de l&#8217;aut\u00f2lisi.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Iteraci\u00f3 #6: rosques i cargols<\/h3>\n\n\n\n<p>Uauuuu!!!<\/p>\n\n\n\n<p>Aquesta vegada s\u00ed que s\u00ed. Dif\u00edcilment millorable B)<\/p>\n\n\n\n<p>Ha pujat m\u00e9s que els anteriors, i ha comen\u00e7at a fer grenya. La crosta, cruixent i delicada (no tan dura com la del pa #5, sobretot la de sota).<\/p>\n\n\n\n<p>Hem afegit la sal despr\u00e9s de l&#8217;aut\u00f2lisi, per afavorir el treball dels llevats.<\/p>\n\n\n\n<p>Hem fet els plecs cada 40 minuts aprox, durant la primera fermentaci\u00f3, i hem mig apr\u00e8s a bolejar la massa en el moment de formar.<\/p>\n\n\n\n<p>Hem modificat lleugerament el patr\u00f3 del forn, i hem afegit uns cargols i rosques a la safata de vapor. La propera vegada ens atrevirem a posar-hi l&#8217;aigua ben calenta perqu\u00e8 faci m\u00e9s vapor.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200507_080148-1024x768.jpg\" alt=\"\" class=\"wp-image-786\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200507_080148-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200507_080148-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200507_080148-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200507_080148-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200507_080148.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Pa de massa mare #6<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200507_083516-1024x768.jpg\" alt=\"\" class=\"wp-image-787\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200507_083516-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200507_083516-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200507_083516-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200507_083516-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200507_083516.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Pa de massa mare #6<\/em>: molla<\/figcaption><\/figure>\n\n\n\n<p>M&#8217;agradaria poder provar una xapa o pedra per a forn, i\/o tamb\u00e9 tapar el pa amb un bol durant els primers minuts, per afavorir que hi hagi vapor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Iteraci\u00f3 #7: pa de cassola en greixonera<\/h3>\n\n\n\n<p>Hem volgut experimentar amb el m\u00e8tode del pa en cassola. Per a fer-ho, hem optat per la greixonera de la iaia. La veritat, esper\u00e0vem un resultat molt diferent. Per\u00f2 ha tingut molt d&#8217;\u00e8xit, aix\u00ed que no ha sortit tan malament.<\/p>\n\n\n\n<p>No ha pujat tant, i no ha fet grenya, tot i que els talls s&#8217;han obert molt. La crosta \u00e9s fineta i cruixent. El pa es talla molt f\u00e0cil.<\/p>\n\n\n\n<p>\u00c9s bon\u00edssim.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200509_082912-1024x768.jpg\" alt=\"\" class=\"wp-image-790\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200509_082912-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200509_082912-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200509_082912-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200509_082912-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200509_082912-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Pa de massa mare #7<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200509_083714-1024x768.jpg\" alt=\"\" class=\"wp-image-791\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200509_083714-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200509_083714-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200509_083714-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200509_083714-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200509_083714.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Pa de massa mare #7<\/em>: molla<\/figcaption><\/figure>\n\n\n\n<p>En aquest punt de l&#8217;experimentaci\u00f3, hem de dir que el pa #6 ens ha conven\u00e7ut molt, i el #7 tamb\u00e9, tot i que potser no tant com el #6. Diguem que el #6 ens recorda m\u00e9s a un pa de pag\u00e8s, i l&#8217;altre a un pa de motlle (J. dixit, jo no hi estic tan d&#8217;acord). Per tant, seguirem iterant fent servir el #6 com a punt de partida.<\/p>\n\n\n\n<p>No sabem si el pa pot cr\u00e9ixer m\u00e9s i fer m\u00e9s grenya. Potser s\u00ed, potser no. No oblidem que estem treballant amb farina integral d&#8217;espelta, i no pas amb farina de blat 000.<\/p>\n\n\n\n<p>Treballarem en la propera iteraci\u00f3 sobre la possibilitat que s&#8217;estigui produint una sobrefermentaci\u00f3 que dificulti que el pa pugi i\/o grenyi prou un cop dins el forn. Reduirem la quantitat de MM a 100g (18%) i mantindrem tots els temps.<\/p>\n\n\n\n<p>M\u00e9s endavant ens agradaria fer proves amb un p\u00e8l m\u00e9s d&#8217;hidrataci\u00f3 (75-77%).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Iteraci\u00f3 #8: 18% massa mare<\/h3>\n\n\n\n<p>Oh, que bo. M\u00e9s semblant a un pa de pag\u00e8s, que les darreres iteracions. M\u00e9s semblant al #5. S\u00faper crosta gruixuda i cruixent i interior humit (un p\u00e8l massa tupida la molla, crec). Costa molt de tallar. No poder parar de menjar&#8230;<\/p>\n\n\n\n<p>S\u00ed, creiem que entrava al forn prefermentat, ja que a l&#8217;hora de fer el tall aquesta vegada s\u00ed que hem pogut apreciar la molla m\u00e9s estructurada (no tan flonja\/desfeta com en les altres iteracions).<\/p>\n\n\n\n<p>El pa sembla m\u00e9s petit, que de fet ho ha de ser, perqu\u00e8 porta 50g menys de farina, per\u00f2 tot i aix\u00ed, creiem que encara ha de tenir marge per pujar. Ens centrarem en la creaci\u00f3 de vapor durant la primera fase de cocci\u00f3, a veure si aconseguim unes pedres volc\u00e0niques o similar.<\/p>\n\n\n\n<p>De cocci\u00f3, li hem donat 5 minuts m\u00e9s a la primera fase, ja que entre una cosa i l&#8217;altra el forn ha perdut temperatura (de fet, ha estat els primers 20&#8242; amb la llumeta encesa). Ha quedat s\u00faper torrat, tamb\u00e9 la crosta de sota. Potser no cal tant ;)<\/p>\n\n\n\n<p>Avui li hem pres les mides: 20cm de di\u00e0metre i 7,5cm d&#8217;al\u00e7ada m\u00e0xima.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_080225-1024x768.jpg\" alt=\"\" class=\"wp-image-799\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_080225-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_080225-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_080225-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_080225-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_080225.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Pa de massa mare #<\/em>8<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_083056-1024x768.jpg\" alt=\"\" class=\"wp-image-801\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_083056-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_083056-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_083056-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_083056-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_083056.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Pa de massa mare #<\/em>8: molla<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_084312-1024x768.jpg\" alt=\"\" class=\"wp-image-800\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_084312-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_084312-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_084312-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_084312-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200511_084312.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Pa de massa mare #<\/em>8<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Iteraci\u00f3 #9: 27% massa mare<\/h3>\n\n\n\n<p>Ja que tenim les mides preses del pa amb 18% de massa mare, hem volgut provar amb un 27%, per veure&#8217;n la difer\u00e8ncia.<\/p>\n\n\n\n<p>El patr\u00f3 de forn tamb\u00e9 l&#8217;hem canviat, per no torrar-lo tant.<\/p>\n\n\n\n<p>El resultat \u00e9s molt similar al #8 (t\u00e9 exactament les mateixes mides), tot i que no ha grenyat tant. Potser \u00e9s una mica menys rod\u00f3. A l&#8217;hora dels talls semblava un p\u00e8l sobrefermentat, per\u00f2 molt subtil.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_075836-768x1024.jpg\" alt=\"\" class=\"wp-image-809\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_075836-768x1024.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_075836-225x300.jpg 225w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_075836-1152x1536.jpg 1152w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_075836.jpg 1440w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption>Pa de massa mare #9<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_075736-768x1024.jpg\" alt=\"\" class=\"wp-image-812\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_075736-768x1024.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_075736-225x300.jpg 225w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_075736-1152x1536.jpg 1152w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_075736.jpg 1440w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption>Pa de massa mare #9: vista a\u00e8ria<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_084221-1024x768.jpg\" alt=\"\" class=\"wp-image-810\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_084221-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_084221-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_084221-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_084221-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200513_084221.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Pa de massa mare #9: molla<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Iteraci\u00f3 #10: aut\u00f2lisi<\/h3>\n\n\n\n<p>Avui ens ha donat per fer dos refrescos a la massa mare, i no hem ent\u00e8s ben b\u00e8 res:<\/p>\n\n\n\n<p>La massa mare portava 48h refrigerada, i en el primer refresc (el de sempre, de 3 hores), ens l&#8217;hem trobada una mica crescuda. Hem reservat els 100g a la nevera i hem tornat a refrescar 1:1:1. Al cap de 3 hores, la massa no havia crescut tant, i al cap de 4 hores i poc ja havia crescut m\u00e9s. Nosaltres enten\u00edem que la massa s&#8217;entrena i cada vegada creix m\u00e9s r\u00e0pid, per\u00f2 no ha sigut aix\u00ed.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_114300-768x1024.jpg\" alt=\"\" data-id=\"817\" data-full-url=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_114300.jpg\" data-link=\"http:\/\/albacalaf.com\/blog\/pa-de-massa-mare-amb-farina-integral-d-espelta-ecologica\/img_20200514_114300\/\" class=\"wp-image-817\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_114300-768x1024.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_114300-225x300.jpg 225w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_114300-1152x1536.jpg 1152w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_114300.jpg 1440w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption class=\"blocks-gallery-item__caption\">Massa mare 3h despr\u00e9s del primer refresc 1:1:1<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_144300-768x1024.jpg\" alt=\"\" data-id=\"819\" data-full-url=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_144300.jpg\" data-link=\"http:\/\/albacalaf.com\/blog\/pa-de-massa-mare-amb-farina-integral-d-espelta-ecologica\/img_20200514_144300\/\" class=\"wp-image-819\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_144300-768x1024.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_144300-225x300.jpg 225w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_144300-1152x1536.jpg 1152w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_144300.jpg 1440w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption class=\"blocks-gallery-item__caption\"><em>Massa mare 3h despr\u00e9s del segon refresc 1:1:1<\/em><\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_160041-768x1024.jpg\" alt=\"\" data-id=\"818\" data-full-url=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_160041.jpg\" data-link=\"http:\/\/albacalaf.com\/blog\/pa-de-massa-mare-amb-farina-integral-d-espelta-ecologica\/img_20200514_160041\/\" class=\"wp-image-818\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_160041-768x1024.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_160041-225x300.jpg 225w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_160041-1152x1536.jpg 1152w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200514_160041.jpg 1440w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption class=\"blocks-gallery-item__caption\"><em>Massa mare 4:20h despr\u00e9s del segon refresc 1:1:1<\/em><\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>Sospitem que falta temperatura per refrescar la massa mare. L&#8217;ideal seria refrescar-la a 25-30\u00baC.<\/p>\n\n\n\n<p>Una altra difer\u00e8ncia important en el pa d&#8217;avui \u00e9s que hem fet una aut\u00f2lisi de 30min nom\u00e9s amb la farina i l&#8217;aigua. S&#8217;ha notat molt a l&#8217;hora de pastar. Hem afegit primer la MM, i despr\u00e9s la sal.<\/p>\n\n\n\n<p>I la darrera gran difer\u00e8ncia \u00e9s la durada de la segona fermentaci\u00f3, que entre pitos i flautes s&#8217;ha redu\u00eft a 11 hores.<\/p>\n\n\n\n<p>El resultat ha estat desastr\u00f3s, molla humida i tupida, una mica gelatinosa. Es tallava la mar de f\u00e0cil, aix\u00f2 s\u00ed.<\/p>\n\n\n\n<p>Per cert, hem llegit que l&#8217;espelta t\u00e9 molta m\u00e9s prote\u00efna que el blat, i per tant segurament la hidrataci\u00f3 que estem manejant equival a una hidrataci\u00f3 inferior en receptes de blat. Per tant, tenim marge encara per anar pujant el %.<\/p>\n\n\n\n<p>de 19:10h a 6:10 s\u00f3n 11 hores de fermentaci\u00f3 a la nevera.<\/p>\n\n\n\n<p>11:40h refresc 2<\/p>\n\n\n\n<p>15:25h Aut\u00f2lisi<\/p>\n\n\n\n<p>16:00h-16:10h Pastat<\/p>\n\n\n\n<p>16:50h: plecs<\/p>\n\n\n\n<p>17:30h: plecs<\/p>\n\n\n\n<p>18:10h: plecs<\/p>\n\n\n\n<p>19:10h: format i a la nevera<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200515_073836-1024x768.jpg\" alt=\"\" class=\"wp-image-849\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200515_073836-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200515_073836-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200515_073836-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200515_073836-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200515_073836.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Pa de massa mare #<\/em>10<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200515_081224-1024x768.jpg\" alt=\"\" class=\"wp-image-850\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200515_081224-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200515_081224-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200515_081224-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200515_081224-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200515_081224.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Pa de massa mare #<\/em>10: Molla<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Iteraci\u00f3 #11: MM s\u00f2lida<\/h3>\n\n\n\n<p>Un altre desastre. Entremig, he fet unes baguettes franceses de sola de sabata. Cal dir que tot el que faig t\u00e9 \u00e8xit i es menja sense problema, per\u00f2 vaja, que hi ha moments tan frustrants&#8230;<\/p>\n\n\n\n<p>En aquesta iteraci\u00f3 he volgut fer les dues fermentacions en directe, per\u00f2 quan ja em tocava posar al forn hem hagut de sortir de casa, i llavors he posat el pa a la nevera&#8230;<\/p>\n\n\n\n<p>Tamb\u00e9, hem fet servir massa mare s\u00f2lida, perqu\u00e8 vam llegir que era m\u00e9s adequada per a blats antics i farines integrals. Bah.<\/p>\n\n\n\n<p>Ha anat directament del forn a la nevera, no s\u00e9 si aix\u00f2 tamb\u00e9 pot haver suposat un problema, perqu\u00e8 el pa ha sortit aixafat i amb poca crosta, com el dia que vam coure en greixonera.<\/p>\n\n\n\n<p>Ens costa molt apreciar el punt de maduraci\u00f3 de la pasta. Hem fet un testimoni (no ha servit per a res) i algunes fotos en certs moments per estudiar-ne la seva evoluci\u00f3.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1325-1-768x1024.jpg\" alt=\"\" data-id=\"830\" data-full-url=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1325-1.jpg\" data-link=\"http:\/\/albacalaf.com\/blog\/pa-de-massa-mare-amb-farina-integral-d-espelta-ecologica\/1325-1\/\" class=\"wp-image-830\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1325-1-768x1024.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1325-1-225x300.jpg 225w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1325-1-1152x1536.jpg 1152w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1325-1.jpg 1440w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption class=\"blocks-gallery-item__caption\"><em>15:25, despr\u00e9s de formar<\/em><\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1405-768x1024.jpg\" alt=\"\" data-id=\"826\" data-link=\"http:\/\/albacalaf.com\/blog\/pa-de-massa-mare-amb-farina-integral-d-espelta-ecologica\/attachment\/1405\/\" class=\"wp-image-826\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1405-768x1024.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1405-225x300.jpg 225w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1405-1152x1536.jpg 1152w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1405.jpg 1440w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption class=\"blocks-gallery-item__caption\">16:05<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1500-768x1024.jpg\" alt=\"\" data-id=\"827\" data-link=\"http:\/\/albacalaf.com\/blog\/pa-de-massa-mare-amb-farina-integral-d-espelta-ecologica\/attachment\/1500\/\" class=\"wp-image-827\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1500-768x1024.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1500-225x300.jpg 225w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1500-1152x1536.jpg 1152w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1500.jpg 1440w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><figcaption class=\"blocks-gallery-item__caption\">17:00, abans d&#8217;entrar a la nevera<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1625-1024x768.jpg\" alt=\"\" data-id=\"828\" data-link=\"http:\/\/albacalaf.com\/blog\/pa-de-massa-mare-amb-farina-integral-d-espelta-ecologica\/attachment\/1625\/\" class=\"wp-image-828\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1625-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1625-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1625-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1625-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/1625.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">18:25, sortint de la nevera<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>Segurament s&#8217;ha sobfrefermentat i caldria escur\u00e7ar la fermentaci\u00f3.<\/p>\n\n\n\n<p>De fet, els talls parlaven per s\u00ed sols&#8230;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200517_182516-1024x768.jpg\" alt=\"\" class=\"wp-image-829\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200517_182516-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200517_182516-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200517_182516-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200517_182516-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200517_182516.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Pa de massa mare #1<\/em>1: Els talls ja ens indicaven una sobrefermentaci\u00f3<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200518_084041-1024x768.jpg\" alt=\"\" class=\"wp-image-851\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200518_084041-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200518_084041-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200518_084041-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200518_084041-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200518_084041.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Pa de massa mare #11<\/em><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200518_085329-1024x768.jpg\" alt=\"\" class=\"wp-image-852\" srcset=\"https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200518_085329-1024x768.jpg 1024w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200518_085329-300x225.jpg 300w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200518_085329-768x576.jpg 768w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200518_085329-1536x1152.jpg 1536w, https:\/\/albacalaf.com\/blog\/wp-content\/uploads\/2020\/05\/IMG_20200518_085329.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Pa de massa mare #11: Molla<\/em><\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Experiments pendents<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Augmentar la hidrataci\u00f3<\/li><li>Coure en planxa d&#8217;acer<\/li><li>Fer l&#8217;aut\u00f2lisi (0,5h-2h) nom\u00e9s amb farina+aigua, i afegir despr\u00e9s la MM i la sal.<\/li><li>Refrescar dues vegades la MM (informar-nos de patrons de refresc)<\/li><li>Reduir la sal (a casa no volem consumir-ne tanta)<\/li><li>Canviar el format (fer un torpedo?)<\/li><li>Laminar la massa abans de fer els plecs.<\/li><li>Escur\u00e7ar fermentacions, ja que el gluten de la farina integral d&#8217;espelta \u00e9s feble i no conv\u00e9 esgotar-lo.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Anotacions<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Per fer un pa de massa mare cal comptar entre 12 i 24 hores.<\/li><li>Es recomana fer un 20% de MM sobre el pes de la farina (aquesta recepta en porta m\u00e9s). A l&#8217;hivern s\u00ed que \u00e9s recomanable fer-ne servir m\u00e9s.<\/li><li>La temperatura m\u00e9s ideal per treballar amb massa mare \u00e9s 25-27 graus, per\u00f2 no cal obsessionar-s&#8217;hi.<\/li><li>Amb la panificadora, hi ha qui fa el programa Massa (1.5h), deixa reposar, i despr\u00e9s fa el programa Pa sense gluten (4h). Aqu\u00ed caldria sumar-hi el pas previ d&#8217;alimentaci\u00f3 de la MM.<\/li><li>Si es vol fer la cocci\u00f3 al mat\u00ed es necessita molta antel\u00b7laci\u00f3 (entre que preescalfes el forn, cous i refredes poden passar tranquil\u00b7lament 2 o 3 hores). Millor fer-ho al vespre.<\/li><li>Provar un forn de cer\u00e0mica amb tapa.<\/li><li>Provar de fer dos pans de cop fent servir dos banettons allargats. Per formar el pa allargat, fer un tr\u00edptic, girar 90\u00ba i enrotllar (Gluten Morgen dixit).<\/li><li>Si la massa \u00e9s molt hidratada, es pot fer servir farina d&#8217;arr\u00f2s per posar al banetton (en no tenir gluten, no s&#8217;enganxa).<\/li><li>Es recomana tapar el banetton amb una bossa quan est\u00e0 a la nevera, suposo que perqu\u00e8 no s&#8217;assequi.<\/li><li>Si fas pa cada dia, pots guardar 100g de MM a la nevera i fer un sol refresc. Si el fas cada 7-15 dies, nom\u00e9s cal que guardis 15 o 20g i fer un parell de refrescos (la nit abans, 1:20:10 [3g:60g:30g], el mat\u00ed 1:1:1,3 [93g:93g:123g]; en total tens 309g de MM).<\/li><li>Una MaMa activa, estabilizada y con buena acidez, deber\u00eda cuadruplicar su volumen inicial en 6-8 horas a temperatura ambiente<\/li><li>A l&#8217;estiu, amb farines fluixes, blats antics (espelta!), integrals, etc. millor fer servir MM s\u00f2lida (hi ha menys degradaci\u00f3). Proporci\u00f3 2:1.<\/li><li>MM = &#8220;el creixent&#8221;<\/li><li>MM s\u00f2lida: <em>Madura: Ser\u00e1 arom\u00e1tica, de sabor dulce y ligeramente \u00e1cido con un color blanco crudo. Su consistencia ser\u00e1 firme y con alveolos alargados. Un s\u00edntoma que denota una masa madre extremadamente fuerte, es que en los refrescos estar\u00e1 lista antes de las 3 horas<\/em>.<\/li><li><a href=\"https:\/\/www.elamasadero.com\/121-harina-integral-de-espelta.html\"><strong>Consejos para hacer pan con harina de espelta integral<\/strong><\/a><ul><li>No amases mucho porque el gluten de esta harina es d\u00e9bil. Haz 4 \u00f3 5 amasados cortos de 1 minuto, con reposos de 5-10 minutos entre ellos. <\/li><li>Usa agua caliente en la masa para evitar que las fermentaciones se alarguen mucho, algo que debilitar\u00eda un gluten ya d\u00e9bil de por s\u00ed.<\/li><\/ul><\/li><li><a href=\"https:\/\/paniquesillo.wordpress.com\/2014\/03\/07\/espelta-ii-tuneando-la-harina-de-espelta\/\"><strong>C\u00f3mo fortalecer el gluten (espelta)<\/strong><\/a><ul><li>1) A\u00f1adir m\u00e1s cantidad de prefermento a la masa: Si habitualmente el porcentaje de harina que va prefermentada es del 15-30%, aqu\u00ed lo podemos subir hasta el 50%.<\/li><li>2) Dar m\u00e1s pliegues durante la primera fermentaci\u00f3n: Las masas con un alto porcentaje de harina de espelta se benefician de amasados cortos y muchos pliegues.<\/li><li>3) Usar masa madre: La acidez que proporciona la masa madre va a fortalecer la estructura del gluten.<\/li><li>4) A\u00f1adir \u00e1cido asc\u00f3rbico (vitamina C) a la masa. (per exemple suc de taronja!)<\/li><\/ul><\/li><li><strong><a href=\"https:\/\/www.elforodelpan.com\/viewtopic.php?p=74529\">Pan 100% espelta integral de panarras.com<\/a><\/strong> (75%H)<ul><li>Ingredientes<ul><li>600g MM<\/li><li>300g F<\/li><li>110g suc (o aigua)<\/li><li>40g aigua<\/li><li><s>12g<\/s> 7g sal<\/li><\/ul><\/li><li>Elaboraci\u00f3n de la masa madre:<ul><li>Fase I: 20 gr MM al 100% de vuestra MM preferida, 90 gr harina espelta integral y 90 gr agua. Fermentar un m\u00ednimo de 8 horas (o toda la noche), hasta que est\u00e9 claramente \u00e1cida.<\/li><li>Fase II: a\u00f1adir a la fase I 200 gr de harina de espelta integral y 200 gr de agua. Fermentar durante 3-4 horas a 26\u00baC, o hasta que est\u00e9 burbujeante sin pasarse y ligeramente \u00e1cida.<\/li><\/ul><\/li><li>Masa:<ul><li>A\u00f1adir a la fase II 300 gr de espelta integral, 150 gr de agua y <s>12<\/s> 7 gr de sal. Mezclar.<\/li><li>Autolisis: no hay.<\/li><li>Amasado: franc\u00e9s y somero (2 tandas de 1-2 minutos).<\/li><li>Primera fermentaci\u00f3n: dos horas a 25\u00baC con un pliegue a la hora.<\/li><li>Preformado: no hay, directamente dar forma de hogaza o&nbsp;<em>b\u00e2tard<\/em>.<\/li><li>Segunda fermentaci\u00f3n: 1 hora a 25\u00baC y despu\u00e9s toda la noche en la nevera.<\/li><li>Horno: vuestro procedimiento habitual, siendo especialmente importante el vapor en los primeros 10-15 minutos.<\/li><\/ul><\/li><\/ul><\/li><li><a href=\"https:\/\/www.shipton-mill.com\/baking\/recipes\/100-wholegrain-spelt-loaf-by-julio-hevia.htm\">Una altra recepta per provar<\/a><\/li><li>Si es fan 2 o 3 pans a la setmana, no caldria refrigerar la MM. Nom\u00e9s anar-la alimentant.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Wishlist<\/h2>\n\n\n\n<p>Anoto aqu\u00ed una s\u00e8rie de materials que algun dia m&#8217;agradaria tenir per fer encara millors pans.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>xapa d&#8217;acer de 5-6mm de gruix<\/li><li>1 o 2 <a href=\"http:\/\/www.ibilimenaje.com\/eng\/catalogo\/ver-producto\/oval-banneton-bread-basket\/5880\/\">bannetons<\/a> allargats d&#8217;1kg de massa<\/li><li>gilette<\/li><\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El confinament \u00e9s el que t\u00e9, que et fa posar les piles! Ens est\u00e0vem quedant sense llevat, i hem hagut de passar a l&#8217;acci\u00f3. La massa mare la vam fer seguint un tutorial per fer-la en 3 dies amb l&#8217;ajuda d&#8217;un router: I el primer pa l&#8217;hem fet seguint la recepta de l&#8217;Iban Yarza: Anoto &hellip; <a href=\"https:\/\/albacalaf.com\/blog\/pa-de-massa-mare-amb-farina-integral-d-espelta-ecologica\/\" class=\"more-link\">Continua la lectura de <span class=\"screen-reader-text\">ExperimentS: Pa de massa mare amb farina integral d&#8217;espelta ecol\u00f2gica<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":753,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lobrador"],"_links":{"self":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts\/752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/comments?post=752"}],"version-history":[{"count":47,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts\/752\/revisions"}],"predecessor-version":[{"id":853,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/posts\/752\/revisions\/853"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/media\/753"}],"wp:attachment":[{"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/media?parent=752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/categories?post=752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/albacalaf.com\/blog\/wp-json\/wp\/v2\/tags?post=752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}