{"id":3127,"date":"2020-11-17T15:25:09","date_gmt":"2020-11-17T15:25:09","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/es\/?post_type=magazine&#038;p=3127"},"modified":"2020-11-24T10:07:18","modified_gmt":"2020-11-24T10:07:18","slug":"deliciosa-receta-de-pan-casero","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/es\/spread-love\/items\/deliciosa-receta-de-pan-casero\/","title":{"rendered":"DELICIOSA RECETA DE PAN CASERO"},"content":{"rendered":"\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p><strong>Ingredientes:<\/strong><\/p>\n<ul>\n<li>500 g de harina de trigo blanco puro<\/li>\n<li>340 ml de agua tibia<\/li>\n<li>1 sobre de levadura seca<\/li>\n<li>2 cucharaditas de sal<\/li>\n<li>2 cucharaditas de az\u00facar<\/li>\n<li>1 cucharada de aceite de oliva<\/li>\n<\/ul>\n<p><strong>Probar la levadura:<\/strong><\/p>\n<p>Prueba la levadura. Aunque la levadura seca no tiene por qu\u00e9 probarse, es una forma sencilla de comprobar que la levadura todav\u00eda est\u00e1 activa. Tambi\u00e9n significa que no desperdiciar\u00e1s la harina si resulta que no est\u00e1 activa.<\/p>\n<ol>\n<li>Remueve el sobre de levadura seca en 340 ml de agua tibia y a\u00f1ade dos cucharaditas de az\u00facar.<\/li>\n<li>D\u00e9jalo en reposo durante 10 minutos. Si se empieza a formar espuma en la superficie y a burbujear, significa que la levadura est\u00e1 activa y lista para usarse.<\/li>\n<\/ol>\n\n<\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1804\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-6.jpg\" alt=\"kvas vzhajanje\" class=\"wp-image-3129\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-6.jpg 1200w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-6-200x300.jpg 200w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-6-681x1024.jpg 681w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-6-768x1155.jpg 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-6-1022x1536.jpg 1022w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><figcaption><\/figcaption><\/figure><\/div>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p><strong>Amasar la masa:<\/strong><\/p>\n<ul>\n<li>Tamiza 500 g de harina en un bol grande y haz un hueco en el centro. Es importante tamizar la harina para romper los grumos.<\/li>\n<li>A\u00f1ade la sal, el aceite de oliva y la mezcla de levadura y agua.<\/li>\n<li>Usa una cuchara de madera para mezclar todos los ingredientes en la masa.<\/li>\n<li>Amasa la masa en el bol para recoger toda la harina y luego p\u00e1sala a una tabla enharinada.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"601\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/kruh.jpg\" alt=\"\" class=\"wp-image-3133\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/kruh.jpg 1600w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/kruh-300x113.jpg 300w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/kruh-1024x385.jpg 1024w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/kruh-768x288.jpg 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/kruh-1536x577.jpg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"601\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/testo-2-1.jpg\" alt=\"\" class=\"wp-image-3137\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/testo-2-1.jpg 1600w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/testo-2-1-300x113.jpg 300w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/testo-2-1-1024x385.jpg 1024w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/testo-2-1-768x288.jpg 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/testo-2-1-1536x577.jpg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <ul>\n<li>Amasa de 5 a 10 minutos mientras agarras el borde superior y empujas hacia abajo y lejos de ti solo con la palma de la mano. Voltea la masa continuamente mientras amasas.<\/li>\n<li>La masa se amasa cuando est\u00e1 suave y no se pega ni a la base ni a los dedos.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1804\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-17.jpg\" alt=\"gnetenje testa\" class=\"wp-image-3141\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-17.jpg 1200w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-17-200x300.jpg 200w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-17-681x1024.jpg 681w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-17-768x1155.jpg 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-17-1022x1536.jpg 1022w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><figcaption><\/figcaption><\/figure><\/div>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <ul>\n<li>Coloca la masa amasada en un bol y c\u00fabrela con un pa\u00f1o.<\/li>\n<li>Ahora es el momento de la primera subida, que dura entre una hora y media y dos horas. El volumen de la masa tiene que duplicarse durante este aumento. Aseg\u00farate de poner la masa en un lugar c\u00e1lido lejos de corrientes de aire.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-19-1.jpg\" alt=\"vzhajanje testa\" class=\"wp-image-3145\"><figcaption><\/figcaption><\/figure><\/div>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p data-pm-slice=\"1 1 []\">Hay varias formas de hornear pan casero en el horno. Aqu\u00ed presentamos dos de ellas: hornear en una olla\u00a0tapada y hornear en una bandeja para hornear:<\/p>\n<ul>\n<li>Si tienes una olla de hierro fundido o cer\u00e1mica suficientemente grande con tapa, puedes simular el efecto de un horno de pan en el horno de tu casa. En este caso, la primera fase de horneado se realiza con la olla tapada para evitar que se escape el vapor, mientras que la segunda fase es con la olla destapada.<\/li>\n<li>Si no tienes una olla adecuada, hornea el pan en una bandeja para hornear grande y a\u00f1ade un recipiente con agua hirviendo durante la primera fase.<\/li>\n<\/ul>\n<p><strong>Preparaci\u00f3n del horno:<\/strong><\/p>\n<p>Fija la temperatura del horno a 220 \u00b0C con los calentadores de arriba y abajo.<\/p>\n<p>Si usas una olla tapada, col\u00f3cala tambi\u00e9n en el horno o coloca la bandeja para hornear y un recipiente vac\u00edo para el agua en el horno.<\/p>\n<p>El horno tiene que estar completamente precalentado, as\u00ed que d\u00e9jalo calentar durante al menos 45 minutos.<\/p>\n<p><strong>Dar forma al pan:<\/strong><\/p>\n<ul>\n<li>Empieza por preparar el recipiente que le dar\u00e1 forma al pan. Puedes usar un molde o un colador grande.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1804\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-25.jpg\" alt=\"oblikovanje testa\" class=\"wp-image-3149\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-25.jpg 1200w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-25-200x300.jpg 200w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-25-681x1024.jpg 681w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-25-768x1155.jpg 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-25-1022x1536.jpg 1022w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><figcaption><\/figcaption><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <ul>\n<li>Coloca un pa\u00f1o de algod\u00f3n limpio en este recipiente y espolvorea harina abundantemente.<\/li>\n<li>Toma el bol que contiene la masa y remu\u00e9vela sobre una superficie enharinada. Usa la mano para despegarla de los lados.<\/li>\n<\/ul>\n<p>Para el segundo amasado, agarra la parte superior de la masa, est\u00edrala hacia ti y en sentido contrario. Luego d\u00f3blala sobre el resto de la masa. Repite el proceso en los lados izquierdo y derecho y luego con la parte inferior.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"601\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/testo-5.jpg\" alt=\"\" class=\"wp-image-3153\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/testo-5.jpg 1600w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/testo-5-300x113.jpg 300w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/testo-5-1024x385.jpg 1024w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/testo-5-768x288.jpg 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/testo-5-1536x577.jpg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <ul>\n<li>Dale la vuelta al pan y espolvorea un poco de harina, luego col\u00f3calo en el recipiente seleccionado con el lado liso hacia abajo.<\/li>\n<li>C\u00fabrelo con los extremos de un pa\u00f1o y d\u00e9jalo que suba de 30 a 45 minutos m\u00e1s.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1804\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-27.jpg\" alt=\"\" class=\"wp-image-3157\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-27.jpg 1200w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-27-200x300.jpg 200w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-27-681x1024.jpg 681w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-27-768x1155.jpg 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-27-1022x1536.jpg 1022w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><figcaption><\/figcaption><\/figure><\/div>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p><strong>Hornear en una olla:<\/strong><\/p>\n<ol>\n<li>Retira la olla caliente para hornear del horno con cuidado de no quemarte.<\/li>\n<li>Dale la vuelta al pan con cuidado y haz el dise\u00f1o que quieras en la parte superior con un cuchillo afilado o una hoja de afeitar.<\/li>\n<li>Pon el pan en la olla, t\u00e1pala inmediatamente y col\u00f3cala en el horno a 220 \u00b0C.<\/li>\n<li>Despu\u00e9s de 15 minutos, destapa la olla y reduce la temperatura a 200 \u00b0C.<\/li>\n<li>Hornea durante 25 minutos m\u00e1s y el pan estar\u00e1 listo.<\/li>\n<\/ol>\n<p><strong>Hornear en una bandeja:<\/strong><\/p>\n<ol>\n<li>Hierve aproximadamente 300 ml de agua. Retira el recipiente caliente del horno y vierte el agua hirviendo en \u00e9l.<\/li>\n<li>Coloca papel de hornear sobre una tabla de madera. Coloca con cuidado la hogaza boca abajo sobre el papel y haz el dise\u00f1o que quieras en la parte superior con un cuchillo afilado o una hoja de afeitar.<\/li>\n<li>Retira la bandeja caliente del horno con cuidado de no quemarte.<\/li>\n<li>Desliza el pan junto al papel de hornear sobre la bandeja y pon el horno a 220 \u00b0C.<\/li>\n<li>Despu\u00e9s de 15 minutos, retira el recipiente con agua del horno y reduce la temperatura a 200 \u00b0C.<\/li>\n<li>Hornea durante 25 minutos m\u00e1s y el pan estar\u00e1 listo.<\/li>\n<\/ol>\n<p><strong>Reposo:<\/strong><\/p>\n<p>Coloca el pan en una rejilla para enfriar o en una malla y d\u00e9jalo reposar sin tapar durante una hora aproximadamente. Ahora solo tienes que elegir tu pat\u00e9 Argeta que m\u00e1s te guste y untarlo sobre una rebanada \ud83d\ude42<\/p>\n\n<\/div>\n\n\n\n\n    \n<div class=\"col-12 col-md-3 offset-md-1  align-self-start\">\n    <div class=\"sidebar-cta\">\n\n                    <img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2019\/04\/Img-vsi-okusi-kokosja-ES.png\" class=\"sidebar-cta__image\">\n        \n        <div class=\"sidebar-cta__text\">\n            <span>\u00bfCu\u00e1l probar\u00e1s sobre un pan reci\u00e9n horneado?<\/span>\n            <a href=\"https:\/\/old-argeta.cnj.digital\/es\/argeta\/\"><span class=\"sidebar-cta__link\"><\/span><\/a>\n        <\/div>\n\n    <\/div>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1804\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-29.jpg\" alt=\"DOMA\u010c KRUH Z ARGETO\" class=\"wp-image-3161\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-29.jpg 1200w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-29-200x300.jpg 200w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-29-681x1024.jpg 681w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-29-768x1155.jpg 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/15\/2020\/11\/domaci-kruh-29-1022x1536.jpg 1022w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><figcaption><\/figcaption><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>Un \u00faltimo consejo: puedes usar bicarbonato de sodio si no tienes levadura a mano.<\/p>\n<p><strong>Pan de soda<\/strong><\/p>\n<p>Ingredientes:<\/p>\n<ul>\n<li>500 g de harina de trigo blanco<\/li>\n<li>360 g de yogur<\/li>\n<li>90 ml de agua<\/li>\n<li>1 cucharadita de az\u00facar<\/li>\n<li>1 cucharadita de bicarbonato de sodio<\/li>\n<li>1 cucharadita bien colmada de sal<\/li>\n<\/ul>\n<p>Preparaci\u00f3n:<\/p>\n<ol>\n<li>Calienta el horno a 200 \u00b0C.<\/li>\n<li>Mezcla la harina y el bicarbonato de sodio y tamiza en un bol grande. A\u00f1ade el az\u00facar y la sal.<\/li>\n<li>Mezcla el yogur y el agua, vierte el resultado en el bol y m\u00e9zclalo todo bien.<\/li>\n<li>Dale forma de pan a la masa.<\/li>\n<li>Espolvorea harina por encima, haz una cruz en la parte superior y col\u00f3calo en el horno caliente.<\/li>\n<li>Hornea durante 45 minutos.<\/li>\n<\/ol>\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Priprava odli\u010dnega doma\u010dega kruha s hrustljavo skorjico in mehko sredico je pravzaprav precej enostavna. Potrebujemo le prave sestavine in nekaj truda.<\/p>\n","protected":false},"featured_media":3165,"menu_order":0,"template":"","magazine-category-api":[13],"magazine-secondary-api":[15],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>DELICIOSA RECETA DE PAN CASERO - Argeta Spain<\/title>\n<meta name=\"description\" content=\"Priprava odli\u010dnega doma\u010dega kruha s hrustljavo skorjico in mehko sredico je pravzaprav precej enostavna. 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