{"id":294,"date":"2023-09-08T10:18:02","date_gmt":"2023-09-08T08:18:02","guid":{"rendered":"http:\/\/molinosimsa.cu\/?p=294"},"modified":"2023-10-25T01:33:36","modified_gmt":"2023-10-24T19:33:36","slug":"pan-baguette","status":"publish","type":"post","link":"https:\/\/www.molinosimsa.cu\/index.php\/2023\/09\/08\/pan-baguette\/","title":{"rendered":"Pan Baguette"},"content":{"rendered":"\n<p>Por cada 500 g de <strong>premezcla de harina IMSA para pan baguette<\/strong> a\u00f1adir:<\/p>\n\n\n\n<ul>\n<li>7.5 g de levadura seca<\/li>\n\n\n\n<li>7.5 a 10 g de sal com\u00fan<\/li>\n\n\n\n<li>15 g de manteca (opcional)<\/li>\n\n\n\n<li>1 taza de agua (250 g)<\/li>\n<\/ul>\n\n\n\n<p>Modo de Preparaci\u00f3n: Unir la premezcla de harina IMSA con la levadura seca y la sal en un recipiente. A\u00f1ade agua tibia, sin sobrepasar los 40\u00ba, y remueve hasta que se empiece a despegar del recipiente.<\/p>\n\n\n\n<p>Enharina ligeramente la mesa de trabajo para amasar durante 10-15 minutos, hasta que quede una masa el\u00e1stica y flexible. Posteriormente pasa la masa a un recipiente aceitado ligeramente y t\u00e1pela. Deje fermentar en sitio c\u00e1lido 30-40 minutos, hasta que la masa duplique su volumen, como m\u00ednimo.<\/p>\n\n\n\n<p>Regrese a la mesa enharinada y apriete la masa con los nudillos para eliminar el exceso de aire en su interior. Cubra con un pa\u00f1o limpio y deja reposar por 10 minutos m\u00e1s.<\/p>\n\n\n\n<p>Estire la masa con un rodillo hasta lograr un tama\u00f1o rectangular. Enrolle en espiral formando as\u00ed la barra. Con un cuchillo afilado, practique 3 \u00f3 4 cortes en diagonal, de medio cent\u00edmetro de profundidad. Hornee precalentado a 190\u00ba durante 45 minutos y estar\u00e1n listos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Esto es un extrscto de amaury<\/p>\n","protected":false},"author":1,"featured_media":812,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":""},"categories":[31],"tags":[],"_links":{"self":[{"href":"https:\/\/www.molinosimsa.cu\/index.php\/wp-json\/wp\/v2\/posts\/294"}],"collection":[{"href":"https:\/\/www.molinosimsa.cu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.molinosimsa.cu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.molinosimsa.cu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.molinosimsa.cu\/index.php\/wp-json\/wp\/v2\/comments?post=294"}],"version-history":[{"count":2,"href":"https:\/\/www.molinosimsa.cu\/index.php\/wp-json\/wp\/v2\/posts\/294\/revisions"}],"predecessor-version":[{"id":486,"href":"https:\/\/www.molinosimsa.cu\/index.php\/wp-json\/wp\/v2\/posts\/294\/revisions\/486"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.molinosimsa.cu\/index.php\/wp-json\/wp\/v2\/media\/812"}],"wp:attachment":[{"href":"https:\/\/www.molinosimsa.cu\/index.php\/wp-json\/wp\/v2\/media?parent=294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.molinosimsa.cu\/index.php\/wp-json\/wp\/v2\/categories?post=294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.molinosimsa.cu\/index.php\/wp-json\/wp\/v2\/tags?post=294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}