Cunoa\u0219te\u021bi ceva care miroase mai bine dec\u00e2t p\u00e2inea de cas\u0103 proasp\u0103t coapt\u0103? Multe gospodine se tem s\u0103 fac\u0103 p\u00e2ine acas\u0103 pentru c\u0103 simt c\u0103 nu pot face asta. Cu toate acestea, nu este nimic dificil \u00een prepararea aluatului de p\u00e2ine. Cea mai dificil\u0103 parte a \u00eentregului proces este fr\u0103m\u00e2ntarea, care este grea pentru m\u00e2ini. Totu\u0219i, nu trebuie s\u0103 fr\u0103m\u00e2nta\u021bi nimic \u00een aceast\u0103 re\u021bet\u0103.<\/p>\n
Dup\u0103 coacere, p\u00e2inea este suficient de umed\u0103 \u00een interior, are bule mari \u0219i o crust\u0103 sub\u021bire \u0219i crocant\u0103. Va fi pe placul fanilor a\u0219a-numitei ciabatta – p\u00e2ine alb\u0103 italian\u0103. Totu\u0219i, dac\u0103 v\u0103 place, de exemplu, a\u0219a-numita vatovec, nu ezita\u021bi s\u0103 o prepara\u021bi cu noi.<\/p>\n
Vom avea nevoie de:<\/p>\n
530 g de f\u0103in\u0103 alb\u0103<\/p>\n
420 ml de ap\u0103 cald\u0103<\/p>\n
10 g de drojdie<\/p>\n
1 linguri\u021b\u0103 de sare<\/p>\n
Procedura de preparare:<\/p>\n
Procedura de preparare:<\/p>\n
L\u0103sa\u021bi drojdia s\u0103 se dizolve \u00een ap\u0103 cald\u0103 timp de c\u00e2teva minute. \u00centre timp, amesteca\u021bi f\u0103ina \u0219i sarea \u00eentr-un bol \u0219i turna\u021bi apa cu drojdia peste ea. Fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 devine omogen \u0219i acoperi\u021bi aluatul cu folie alimentar\u0103, f\u0103c\u00e2nd o gaur\u0103 \u00een ea pentru a permite circula\u021bia aerului. L\u0103sa\u021bi aluatul s\u0103 creasc\u0103 \u00eentr-o camer\u0103 cald\u0103 timp de 2 ore.<\/p>\n
Aluatul ar trebui s\u0103-\u0219i dubleze volumul \u00een dou\u0103 ore \u0219i vor exista multe bule la suprafa\u021b\u0103. Nu uita\u021bi c\u0103 coacem p\u00e2ine preparat\u0103 f\u0103r\u0103 fr\u0103m\u00e2ntare, a\u0219a c\u0103 dup\u0103 dou\u0103 ore de dospire, pune\u021bi pur \u0219i simplu aluatul \u00eentr-un bol acoperit cu folie alimentar\u0103 \u0219i l\u0103sa\u021bi-l la frigider, de preferin\u021b\u0103 peste noapte.<\/p>\n
A doua zi, pute\u021bi coace p\u00e2inea. \u00cenmuia\u021bi-v\u0103 m\u00e2inile \u00een f\u0103in\u0103 \u0219i lua\u021bi cantitatea necesar\u0103 de aluat din bol. Pe suprafa\u021ba de lucru, modela\u021bi aluatul sub form\u0103 de p\u00e2ine sau bil\u0103 \u0219i a\u0219eza\u021bi-o pe o tav\u0103 de copt tapetat\u0103 cu h\u00e2rtie de copt \u0219i pres\u0103rat\u0103 cu f\u0103in\u0103. L\u0103sa\u021bi aluatul descoperit pe tava de copt s\u0103 creasc\u0103 timp de aproximativ 40-60 de minute, apoi introduce\u021bi-l \u00een siguran\u021b\u0103 \u00eentr-un cuptor pre\u00eenc\u0103lzit la 235 de grade. Coace\u021bi pe raftul din mijloc al cuptorului timp de aproximativ 45 de minute. Dup\u0103 scoatere, l\u0103sa\u021bi p\u00e2inea s\u0103 se r\u0103ceasc\u0103 pe un gr\u0103tar.<\/p>\n
Dac\u0103 dori\u021bi ca p\u00e2inea de cas\u0103 s\u0103 reziste mai mult, p\u0103stra\u021bi-o la frigider. Nu se va usca, dar va p\u0103stra umiditatea \u0219i prospe\u021bimea mai mult timp. P\u00e2inea de cas\u0103 poate rezista p\u00e2n\u0103 la 2 s\u0103pt\u0103m\u00e2ni la frigider. V\u0103 dorim mult succes la copt \u0219i poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"
Cunoa\u0219te\u021bi ceva care miroase mai bine dec\u00e2t p\u00e2inea de cas\u0103 proasp\u0103t coapt\u0103? Multe gospodine se tem s\u0103 fac\u0103 p\u00e2ine acas\u0103…<\/p>\n","protected":false},"author":1,"featured_media":2876,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=2875"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2875\/revisions"}],"predecessor-version":[{"id":2877,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2875\/revisions\/2877"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2876"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}