{"id":7762,"date":"2018-11-26T14:16:46","date_gmt":"2018-11-26T12:16:46","guid":{"rendered":"https:\/\/nomen.es\/?p=7762\/"},"modified":"2019-11-06T11:37:49","modified_gmt":"2019-11-06T09:37:49","slug":"com-fer-pa-casola","status":"publish","type":"post","link":"https:\/\/nomen.es\/ca\/com-fer-pa-casola\/","title":{"rendered":"Com fer pa casol\u00e0"},"content":{"rendered":"<p>Has provat alguna vegada de fer pa casol\u00e0 sense tenir una panificadora? Fer pa casol\u00e0, encara que pot ser una mica labori\u00f3s, dona molt bons resultats. S&#8217;aconsegueix una fogassa de pa que, ben conservada, triga m\u00e9s temps a endurir-se i mant\u00e9 les aromes t\u00edpics del pa r\u00fastic de forma m\u00e9s duradora.<\/p>\n<p>Si no et surt b\u00e9 a la primera no et donis per ven\u00e7ut. Els primers dos o tres pans solen tenir petits falls. Un cop li has agafat el truc \u00e9s un recurs genial i una activitat entretinguda en la qual tamb\u00e9 poden participar els m\u00e9s petits de la casa.<\/p>\n<p>T&#8217;expliquem com fer 2 receptes diferents de pa. Una amb farina de blat integral i una amb farina d&#8217;arr\u00f2s apta per a cel\u00edacs.<\/p>\n<h2>2 receptes de pa casol\u00e0<\/h2>\n<h3>Pa amb farina de blat integral<\/h3>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>500 g <a href=\"https:\/\/nomen.es\/ca\/farina\/farina-de-blat-integral\/\" target=\"_blank\" rel=\"noopener noreferrer\">farina de blat integral Nomen<\/a><\/li>\n<li>300 ml aigua<\/li>\n<li>10 g sal<\/li>\n<li>250 g massa mare o 10 g de llevat fresc o 5 g de llevat de forner en pols<\/li>\n<li>Oli d&#8217;oliva verge extra<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3:<\/strong><\/p>\n<ol>\n<li>Dissol la massa mare o el llevat en un bol. En el cas dels llevats deixa reposar uns 10 minuts.<\/li>\n<li>A continuaci\u00f3, quan aquest ben dilu\u00eft, afegeix la sal i la farina gradualment.<\/li>\n<li>Remena en el bol mentre tires la farina fins que la massa tingui consist\u00e8ncia.<\/li>\n<li>Comen\u00e7a a pastar amb les mans greixades amb oli d&#8217;oliva perqu\u00e8 no se&#8217;t s&#8217;enganxi la massa i acaba d&#8217;afegir la farina.<\/li>\n<li>Amassa fins que els ingredients quedin m\u00e9s o menys integrats i no quedin grumolls. Si veus que et costa molt pastar, pots deixar reposar la massa uns 5 o 10 minuts en el marbre. Cobreix amb un drap de cuina net, aix\u00f2 far\u00e0 que es posi m\u00e9s tova. A continuaci\u00f3, segueix pastant fins que quedi llest.<\/li>\n<li>Deixa reposar la massa durant uns 30 minuts en un bol untat amb oli d&#8217;oliva i tapat amb un drap de cuina net.<\/li>\n<li>Quan la massa hagi crescut torna a pastar fins treure-li l&#8217;aire de l&#8217;interior i quedi una massa llisa.<\/li>\n<li>Torna a engreixar el bol amb una mica d&#8217;oli d&#8217;oliva i deixa que la massa reposi 4 o 5 hores a temperatura ambient. O b\u00e9 24 hores a la nevera, igualment tapada amb un drap de cuina net. La difer\u00e8ncia entre les fermentacions \u00e9s sobretot que la segona, en ser m\u00e9s lenta, permet desenvolupar els aromes i sabors t\u00edpics del pa casol\u00e0.<\/li>\n<li>Un cop hagi fermentat la massa, passa-la a una safata protegida amb paper de forn. Abans de ficar-lo fes-li un parell de talls a la fogassa per facilitar que pugi el pa. Si la massa ha fermentat a la nevera, deixa que es temperi durant m\u00e9s o menys una hora.<\/li>\n<li>Uns 20 minuts abans de posar el pa al forn, preescalfa\u2019l a m\u00e0xima temperatura.<\/li>\n<li>Enforna el pa a temperatura m\u00e0xima durant uns 20 o 30 minuts i polvoritza aigua 2 o 3 vegades durant aquest temps per ajudar a la formaci\u00f3 de l&#8217;escor\u00e7a.<\/li>\n<li>Quan hagin passat aquests 20 o 30 minuts a temperatura m\u00e0xima, baixa la temperatura a 200 \u00ba C i deixa que el pa s&#8217;acabi de coure, trigar\u00e0 entre 30 i 45 minuts m\u00e9s.<\/li>\n<li>Quan el pa estigui completament cuit treu-lo del forn i deixa-ho refredar. Pots saber que est\u00e0 cuit perqu\u00e8 si li dones copets amb el palmell de la m\u00e0 sona buit.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h3>Pa amb farina d&#8217;arr\u00f2s<\/h3>\n<p>La farina d&#8217;arr\u00f2s, al tenir una quantitat de prote\u00efna menor que el blat i no contenir gluten, fa que la massa sigui m\u00e9s liquida i es necessiti un motlle pel forn. A m\u00e9s, la molla no puja com la del pa amb farina de blat, sin\u00f3 que \u00e9s m\u00e9s semblant a la molla de qualsevol pa de motlle.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>250 g de <a href=\"https:\/\/nomen.es\/ca\/farina\/farina-arros\/\" target=\"_blank\" rel=\"noopener noreferrer\">farina d&#8217;arr\u00f2s Nomen<\/a><\/li>\n<li>150 ml de llet<\/li>\n<li>30 g de llevat fresc<\/li>\n<li>1 ou<\/li>\n<li>\u00bd cullerada de postres de sal<\/li>\n<li>1 cullerada sopera d&#8217;oli d&#8217;oliva verge extra<\/li>\n<li>Aigua<\/li>\n<\/ul>\n<p><strong>Elaboraci\u00f3:<\/strong><\/p>\n<ol>\n<li>Preescalfa el forn a 180 \u00ba C mentre prepares la massa.<\/li>\n<li>\u00c9s millor que la llet estigui t\u00e8bia, afegeix-li el llevat fresc esmollada i remou fins que es dissolgui. Deixa reposar uns 5 minuts.<\/li>\n<li>Mentre reposa, barreja en un bol la farina d&#8217;arr\u00f2s, la sal, l&#8217;ou i l&#8217;oli. Remou els ingredients amb l&#8217;ajuda d&#8217;una cullera de pal.<\/li>\n<li>A continuaci\u00f3, afegeix poc a poc la barreja de llet i llevat mentre vas remenant la massa.<\/li>\n<li>Si cal, afegeix una mica m\u00e9s d&#8217;aigua perqu\u00e8 la consist\u00e8ncia de la massa sigui similar a la d&#8217;un pa de pessic.<\/li>\n<li>Greixa un motlle tipus &#8220;plum cake&#8221; d&#8217;almenys 7 cm d&#8217;alt i aboca la massa.<\/li>\n<li>Enforna el pa durant uns 35 minuts a 180\u00baC.<\/li>\n<li>Quan el pa estigui completament cuit per l&#8217;interior apaga el forn. Deixa reposar el pa amb la porta del forn entreoberta. Si vols assegurar-te que la molla est\u00e0 completament cuita, clava un pal de fusta i treu-lo. Si est\u00e0 sec \u00e9s que la massa est\u00e0 cuita.<\/li>\n<li>Quan el pa s&#8217;hagi temperat, treu-lo del forn i Treure&#8217;l del motllo.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Aquestes receptes s\u00f3n de pa b\u00e0sic i cl\u00e0ssic. Pots fer la teva pr\u00f2pia recepta de pa casol\u00e0 afegint fruits secs, llavors, fruites deshidratades, vegetals &#8230; Fins i tot pots cuinar pa dol\u00e7 amb xocolata o cabell d&#8217;\u00e0ngel. Sigues creatiu i innova una recepta de pa casol\u00e0 usant les receptes b\u00e0siques que t\u2019hem proposat!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Has provat alguna vegada de fer pa casol\u00e0 sense tenir una panificadora? Fer pa casol\u00e0, encara que pot ser una mica labori\u00f3s, dona molt bons resultats. S&#8217;aconsegueix una fogassa de pa que, ben conservada, triga m\u00e9s temps a endurir-se i mant\u00e9 les aromes t\u00edpics del pa r\u00fastic de forma m\u00e9s duradora. Si no et surt [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":10764,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[146],"tags":[587,588,589,590,591,700,161,341],"class_list":["post-7762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuina","tag-pa-casola","tag-pa","tag-recepta-nomen","tag-recepta-de-pa","tag-recepta-de-farina","tag-nomen-ca","tag-farina","tag-recepta"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recepta de com fer pa casol\u00e0 | Cuina | Blog Nomen<\/title>\n<meta name=\"description\" content=\"T&#039;expliquem com fer 2 receptes diferents de pa casol\u00e0. 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