lunes, 16 de diciembre de 2013

Macetitas de pan de trigo con semillas de amapola

Choni,  del  blog  “Cocina  compartida 


Choni,  me ha  invitado  a  BBSSear  a  

Ingredientes

- 200 g de masa madre (receta aqui, aunque es opcional)
- 300 g de agua
- 450 g de harina panificable de trigo (harina de uso común)
- 50 g de harina integral
- 12 g de levadura fresca de panadero
- 1 cucharadita de sal
- semillas de amapola (a gusto de cada uno)
- aceite para engrasar moldes
- leche para pintar (sin lactosa para intolerantes


Preparación

- En un bol desleímos la levadura con el agua y la masa madre, en caso de que optemos por utilizarla.

- Añadimos la harina, mezclamos con ayuda de una cuchara de palo o rasqueta y dejamos reposar un rato, unos 20/30 minutos, por aquello de la autolisis del pan.

- Pasado ese tiempo, pondremos la sal y las semillas de amapola y volvemos a mezclar.

- En el mismo bol, estiramos un poco la masa y doblamos o plegamos, estiramos y volvemos a plegar, hasta un total de cinco veces.

- Dejamos reposar 10 minutos aproximadamente y volvemos a realizar la misma operación un total de cuatro veces.

- Formamos una especie de bola, llevamos a otro bol  ligeramente engrasado y tapamos con papel film.

Aquí os dejo una pequeña muestra del paso a paso, no están todas las fotos, porque es muy dificil "panear" y hacer fotos a la vez, pero os servirá de orientación.


- De todos modos, también os dejo este video de Iban Yarza, donde os explica su técnica de amasado fácil. Sé que corro el riesgo de parecer pesada, pero es que yo he aprendido a panear con este vídeo y me parece muy interesante compartir su contenido.

Ahora, vamos con el levado, el formado de hogazas y el horneado:

- A medio levado le doy unos pequeños dobleces dentro del bol y vuelvo a tapar hasta que termine su levado y la masa haya doblado su volumen.  Esto es opcional, pero irá muy bien para que la masa coja aire.

- El tiempo de levado dependerá siempre de la cantidad y del tipo de levadura, así como de la temperatura alcanzada en vuestra cocina. Para unos 10/ 12 g de levadura fresca será una hora aproximadamente.

- Transcurrido este tiempo, enharinamos un poco la encimera y sacamos la masa, que ya habrá doblado su volumen inicial. Desgasificamos un poco y procedemos a formar pequeñas bolas de aproximadamente 100 g.

- Aplastamos un poco cada porción, doblamos hacia el centro por dos o tres veces, estiramos sobre la encimera para hacer una especie de cilindro y luego enrollamos sobre si mismos.

- Engrasamos unos moldes de tipo magdalenas grandes con un poco de aceite y espolvoreamos con las semillas.

- Metemos nuestros pequeños panes y dejamos levar de nuevo, tapados y en un lugar abrigado, hasta que doblen su volumen.

- Una vez hayan levado los pintamos ligeramente con un poco de leche y espolvoreamos algunas semillas por encima.

- Llevamos al horno previamente calentado, con una bandeja con agua dentro para formar vapor.

- Los hornearemos durante unos 20/ 30 minutos a 200º durante los primeros 10 minutos. Luego bajar un poco la temperatura. Pero, como siempre digo, todo dependerá de las prestaciones de vuestro horno.

- Una vez estén hechos los sacamos y dejamos enfriar sobre una rejilla metálica. Luego podemos guardar en una bolsa de tela.

Elaboración de la masa en Thermomix:

- Ponmos el agua en vaso y programamos 1 m./ 37º/ velocidad 1.

- Añadimos la levadura y la masa madre, si esa es nuestra opción, programamos 5 sg./ velocidad 6.

- Incorporamos los dos tipos de harina y mezclamos  otros 5 o 6 sg/ velocidad 5.

- Dejamos reposar la masa dentro del vaso durante unos 20/ 30 minutos, por aquello de la autolisis del pan.

- Transcurrido este tiempo, añadimos la sal y las semillas de amapola. Programamos, 3 minutos/ vaso cerrado/ velocidad espiga.

- Sacamos de vaso y dejamos levar en un bol ligeramente engrasado.

- Los siguientes pasos a dar, o sea, el levado, formado de hogazas y horneado, lo hacéis igual que en la anterior opción.





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Bienvenidos a BBSS, recetas por una buena causa.
Tu comentario, siempre será una alegría tanto para mí como para cualquiera de los participantes en los retos BBSS.
Por motivos de tiempo, de saturación de trabajo al llevar dos blogs y porque las recetas que en este blog se incluyen, no son mías, no siempre podré contestar a los comentarios.
Tenéis de todas formas en cada receta un enlace a cada uno de los blogs de los autores por si queréis comentarles directamente a ellos.
Gracias por comentar. Un saludo

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