cooking:recipes:bread:panouspansessegol
Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| cooking:recipes:bread:panouspansessegol [2022/01/09 08:28] – external edit 127.0.0.1 | cooking:recipes:bread:panouspansessegol [2023/06/26 15:17] (current) – [Massa] vektrat | ||
|---|---|---|---|
| Line 13: | Line 13: | ||
| * 100g panses | * 100g panses | ||
| * 100g nous | * 100g nous | ||
| - | * 15g mel | + | * 15g mel o sucre (opcional) |
| * 12g sal | * 12g sal | ||
| * 6g llevat | * 6g llevat | ||
| Line 22: | Line 22: | ||
| * Afegir panses i nous, bolejar i fermentar 1h (fins 50% de volum) | * Afegir panses i nous, bolejar i fermentar 1h (fins 50% de volum) | ||
| * Formem barra, fermentem 1h més | * Formem barra, fermentem 1h més | ||
| - | * Grenyar i coure a 230ºC i baixar fins a 200ºC, un total de 45-50mins | + | * Grenyar i coure a 230ºC |
cooking/recipes/bread/panouspansessegol.1641716931.txt.gz · Last modified: by 127.0.0.1