{"id":11876,"date":"2018-03-18T20:37:33","date_gmt":"2018-03-19T01:37:33","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=11876"},"modified":"2018-03-18T20:37:33","modified_gmt":"2018-03-19T01:37:33","slug":"pan-de-masa-madre","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/pan-de-masa-madre\/","title":{"rendered":"Pan de Masa Madre"},"content":{"rendered":"<p>Ya tenemos una <a href=\"https:\/\/www.le-fort.org\/primeros-pasos-pan-masa-madre\/\">masa madre<\/a> activa y bien alimentada, \u00bfverdad? Es hora de preparar pan de masa madre.<\/p>\n<figure id=\"attachment_11879\" aria-describedby=\"caption-attachment-11879\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11879\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pan-de-masa-madre\/masa-madre\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/masa-madre.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"masa-madre\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/masa-madre.jpg?fit=1200%2C675&amp;ssl=1\" class=\"wp-image-11879 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/02\/masa-madre-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Pan de masa madre\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/masa-madre.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/masa-madre.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11879\" class=\"wp-caption-text\">Hogaza de pan de masa madre<\/figcaption><\/figure>\n<h2>Proporciones del pan de masa madre<\/h2>\n<p>Se supone que tenemos una masa madre de 100% de hidrataci\u00f3n: es decir, partes iguales de harina y agua.\u00a0 Una buena proporci\u00f3n es utilizar entre el 20 y el 30% de masa madre en el pan, para tener un tiempo d eleudado medianamente \u00e1gil (sin olvidar que estamos hablando de pan de masa madre). Entonces, nuestros n\u00fameros ser\u00e1n:<\/p>\n<ul>\n<li>100gr masa madre (equivale a 50gr de agua y 50gr de harina)<\/li>\n<li>250gr harina<\/li>\n<li>70ml de agua<\/li>\n<li>6gr sal<\/li>\n<\/ul>\n<p>Esto arroja un peso total de 426gr. Es decir estamos utilizando un pelo menos del 25% de masa madre, y estamos con una hidrataci\u00f3n de aproximadamente un 60%. Esto nos da una masa que quiz\u00e1 es un poco pesada, pero que es f\u00e1cil de trabajar.<\/p>\n<figure id=\"attachment_9117\" aria-describedby=\"caption-attachment-9117\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9117\" data-permalink=\"https:\/\/le-fort.org\/cocina\/primeros-pasos-pan-masa-madre\/masa-madre-1\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-1.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.4&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;XT1040&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1481185119&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;3.5&quot;,&quot;iso&quot;:&quot;160&quot;,&quot;shutter_speed&quot;:&quot;0.00832&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"masa madre 1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-1.jpg?fit=1200%2C675&amp;ssl=1\" class=\"wp-image-9117 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2016\/12\/masa-madre-1-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"masa madre al cuarto d\u00eda\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-1.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-1.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-9117\" class=\"wp-caption-text\">Una masa madre activa<\/figcaption><\/figure>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Mezclar la masa madre con harina y agua. Dejar reposar al menos 30 minutos.<\/li>\n<li>A\u00f1adir la sal e incorporar. Ya que la sal afirma el gluten, este paso puede sentirse un poco raro, en que la masa se endurece y la sal se niega a incorporarse. Seamos pacientes.<\/li>\n<li>Doblar la masa cada 20 minutos o media hora. Para doblar la masa, la estiramos y la doblamos sobre s\u00ed misma, gir\u00e1ndola en 90\u00b0 cada vez. Repitamos este procedimiento unas 4 veces. Con esto desarrollamos el gluten.<\/li>\n<li>Cubramos el cuenco y dejemos fermentar en refrigeraci\u00f3n hasta el d\u00eda siguiente.<\/li>\n<li>Saquemos la masa del refrigerador y dejemos reposar una hora para volver a temperatura ambiente.<\/li>\n<li>Precalentemos el horno a 220\u00b0C aproximadamente.<\/li>\n<li>Pasemos la masa a una superficie enharinada y demos forma lo m\u00e1s esf\u00e9rica posible, intentando no desinflar la masa. La idea es ir uniendo los lados de la masa por debajo de la misma, para darle tensi\u00f3n, como la de un globo. Esto ayudar\u00e1 a que el pan crezca hacia arriba y no s\u00f3lo hacia los lados.\n<p><figure id=\"attachment_12105\" aria-describedby=\"caption-attachment-12105\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12105\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pan-de-masa-madre\/2018-02-18-09-03-29\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/2018-02-18-09.03.29.jpg?fit=1500%2C844&amp;ssl=1\" data-orig-size=\"1500,844\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.25&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;XT1097&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1518944609&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;4.235&quot;,&quot;iso&quot;:&quot;80&quot;,&quot;shutter_speed&quot;:&quot;0.03333&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"2018-02-18 09.03.29\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/2018-02-18-09.03.29.jpg?fit=1200%2C675&amp;ssl=1\" class=\"wp-image-12105 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/03\/2018-02-18-09.03.29-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Pan de masa madre\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/2018-02-18-09.03.29.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/2018-02-18-09.03.29.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/2018-02-18-09.03.29.jpg?w=1500&amp;ssl=1 1500w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-12105\" class=\"wp-caption-text\">Pan antes de cortar, con semillas de amapola encima<\/figcaption><\/figure><\/li>\n<li>Con un cuchillo afilado hacer uno o m\u00e1s cortes en la parte superior del pan. Esto permitir\u00e1 que el pan suba mejor, sin quebrarse.<\/li>\n<li>Pongamos el pan en una lata enharinada o con papel de horno ubicada en el centro del horno, y horneemos unos 35 a 40 minutos, hasta que el pan est\u00e9 dorado.<\/li>\n<li>Saquemos del horno y dejemos enfriar completamente antes de cortarlo.<\/li>\n<\/ol>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11879\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pan-de-masa-madre\/masa-madre\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/masa-madre.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"masa-madre\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/masa-madre.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-large wp-image-11879\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/02\/masa-madre-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/masa-madre.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/masa-madre.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><\/p>\n<p>No a todo el mundo le gusta el pan de masa madre, pero es excelente para hacer sandwiches de pan de molde, como por ejemplo un <a href=\"https:\/\/www.le-fort.org\/rachel-sandwich-pastrami-cole-slaw-y-queso\/\">Rachel sandwich<\/a>.<\/p>\n<figure id=\"attachment_10201\" aria-describedby=\"caption-attachment-10201\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10201\" data-permalink=\"https:\/\/le-fort.org\/cocina\/rachel-sandwich-pastrami-cole-slaw-y-queso\/rachel-entero\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/rachel-entero.jpg?fit=960%2C600&amp;ssl=1\" data-orig-size=\"960,600\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"rachel-entero\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Rachel sandwich, un buen uso para el pan de masa madre.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/rachel-entero.jpg?fit=960%2C600&amp;ssl=1\" class=\"size-full wp-image-10201\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel-entero.jpg?resize=960%2C600&#038;ssl=1\" alt=\"\" width=\"960\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/rachel-entero.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/rachel-entero.jpg?resize=600%2C375&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><figcaption id=\"caption-attachment-10201\" class=\"wp-caption-text\">Rachel sandwich, un buen uso para el pan de masa madre.<\/figcaption><\/figure>\n<p><span style=\"color: #2b2b2b; font-weight: 400;\">Cu\u00e9ntanos c\u00f3mo te fue.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>C\u00f3mo preparar una hogaza de pan de masa madre.<\/p>\n","protected":false},"author":1,"featured_media":11877,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[665],"tags":[688,51],"class_list":["post-11876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-panes","tag-masa-madre","tag-pan","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/pan-masa-madre-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-35y","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":9112,"url":"https:\/\/le-fort.org\/cocina\/primeros-pasos-pan-masa-madre\/","url_meta":{"origin":11876,"position":0},"title":"Primeros Pasos en Pan de Masa Madre","author":"Le-Fort.org","date":"15 de Mayo, 2017","format":false,"excerpt":"Hemos estado estudiando una serie de cosas, y entre ellas nos metimos en el pan de masa madre. Este es un relato de nuestros primeros pasos. \u00bfQu\u00e9 es la masa madre? La masa madre es una mezcla de agua y harina que es colonizada por hongos (levadura) y bacterias. Podemos\u2026","rel":"","context":"En &quot;Panes&quot;","block_context":{"text":"Panes","link":"https:\/\/le-fort.org\/cocina\/categoria\/panes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12270,"url":"https:\/\/le-fort.org\/cocina\/pan-tang-zhong-roux-agua\/","url_meta":{"origin":11876,"position":1},"title":"Pan con Tang Zhong o Roux de Agua","author":"Le-Fort.org","date":"5 de Abril, 2018","format":false,"excerpt":"Explicaci\u00f3n de la t\u00e9cnica de Tang Zhong para preparar pan, tambi\u00e9n conocida como water roux, o sea roux de agua. Consiste en cocinar parte de la harina en agua antes de hacer la masa.|","rel":"","context":"En &quot;Panes&quot;","block_context":{"text":"Panes","link":"https:\/\/le-fort.org\/cocina\/categoria\/panes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/tangzhong-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/tangzhong-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/tangzhong-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/tangzhong-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/tangzhong-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":3596,"url":"https:\/\/le-fort.org\/cocina\/por-que-no-hacer-pan-el-domingo\/","url_meta":{"origin":11876,"position":2},"title":"\u00bfPor qu\u00e9 no hacer pan el Domingo?","author":"Le-Fort.org","date":"19 de Mayo, 2013","format":false,"excerpt":"Te proponemos hacer pan para un desayuno tard\u00edo los d\u00edas domingo en la ma\u00f1ana. Es f\u00e1cil y muy satisfactorio. Aqu\u00ed te damos una receta base.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd5.jpg?fit=610%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd5.jpg?fit=610%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd5.jpg?fit=610%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":11759,"url":"https:\/\/le-fort.org\/cocina\/panqueques-de-masa-madre\/","url_meta":{"origin":11876,"position":3},"title":"Panqueques de Masa Madre","author":"Le-Fort.org","date":"10 de Febrero, 2018","format":false,"excerpt":"Receta de panqueques de masa madre, con una textura maravillosa y de muy f\u00e1cil preparaci\u00f3n.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/panqueques-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/panqueques-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/panqueques-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/panqueques-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/panqueques-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14846,"url":"https:\/\/le-fort.org\/cocina\/pan-de-molde\/","url_meta":{"origin":11876,"position":4},"title":"Pan de Molde","author":"Le-Fort.org","date":"20 de Marzo, 2020","format":false,"excerpt":"El pan de molde es una excelente receta para estos d\u00edas de aislamiento social y cuarentena, en los que saber hacer pan es una habilidad \u00fatil. Compartimos con ustedes esta receta de un pan f\u00e1cil, delicioso y bajo en grasa. Qu\u00e9date en casa y cu\u00eddate a ti y a los\u2026","rel":"","context":"En &quot;Panes&quot;","block_context":{"text":"Panes","link":"https:\/\/le-fort.org\/cocina\/categoria\/panes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan.jpg?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan.jpg?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan.jpg?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan.jpg?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/pan.jpg?fit=1200%2C675&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14508,"url":"https:\/\/le-fort.org\/cocina\/culmina-curso-de-panaderia-en-loja\/","url_meta":{"origin":11876,"position":5},"title":"Culmina curso de Panader\u00eda en Loja","author":"Le-Fort.org","date":"13 de Octubre, 2019","format":false,"excerpt":"Curso de panader\u00eda en Loja. Concluimos ya la primera parte de nuestro curso de panader\u00eda y reposter\u00eda en la ciudad de Loja. A lo largo de ocho semanas comenzamos desde cero, eliminando el almid\u00f3n para dejar el gluten y preparar seitan, y terminamos elaborando una serie de panes de diversos\u2026","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/panaderia-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/panaderia-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/panaderia-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/panaderia-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/panaderia-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/11876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=11876"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/11876\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/11877"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=11876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=11876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=11876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}