{
  "slug": "pan_de_masa_madre_77",
  "tecnicas": ["masa-madre", "autolisis", "amasado", "fermentacion-en-bloque", "larga-fermentacion", "retardo", "formado", "barnices-coberturas-y-grenado", "horneado-con-vapor", "enfriamiento"],
  "description": "Pan de Masa Madre con 77% de hidratación y harina con 13% de proteínas.",
  "user": {
    "last_modified": "2021-11-24T01:16:53.075Z",
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      "date": "2021-05-28T12:04:05.756Z"
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    "owner": "hazpanencasa@gmail.com"
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  "name": "Pan de Masa Madre 77%",
  "mixing": [
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          "description": "Agrega la masa madre y mezcla por dos minutos a velocidad dos (2).",
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          ],
          "description": "Agrega la sal a velocidad dos (2) por dos minutos. Sube la velocidad a cuatro (4) por ocho (8) a doce (12) minutos cuando la masa no se pegue, esté homogénea y cuelgue del gancho. Evitar que la masa suba de temperatura más de 28°C. Dejarla reposar si sube la temperatura. En ambientes calurosos se puede utilizar la nevera para controlar la temperatura."
        }
      ],
      "name": "KitchenAid"
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  ],
  "units": "1",
  "images_url": null,
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      "name": "8 tips",
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  ],
  "id": "7x4Qrr6EDJyiDAC9BOWSs",
  "notes": [
    {
      "title": "Masa Madre",
      "description": "Activa y alimentada por lo menos tres veces en su pico. Evitar que baje para que no aumente la acidez."
    },
    {
      "title": "Masa esponjada y aireada",
      "description": "Antes de ir a la nevera la masa ya debe estar esponjada y aireada. Evitar desgasificar durante el formado."
    },
    {
      "description": "Realizar el formado generando tensión sin desgarra.",
      "title": "Formado con tensión "
    }
  ],
  "tags": [],
  "unit_weight": "591.0",
  "steps": [
    {
      "description": "Contar con Masa Madre activa para realizar el mise en place.",
      "temperature": {
        "max": -1,
        "min": 26
      },
      "time": 15,
      "name": "Preparación",
      "number": 0,
      "times": 1
    },
    {
      "times": 1,
      "name": "Mezcla/Amasado",
      "final_temperature": {
        "max": -1,
        "min": 26
      },
      "number": 1,
      "time": 50,
      "description": "Sigue los pasos descritos en la mezcla.",
      "temperature": {
        "min": 26,
        "max": -1
      }
    },
    {
      "description": "Al finalizar la mezcla se realiza un plegado y reposa 30 minutos. Se extiende y plega sobre la mesa. Reposa por 90 minutos y se realiza un plegado. Reposa por 90 minutos y se realiza el último plegado. Reposa 30 minutos y se forma.",
      "final_temperature": null,
      "time": 300,
      "name": "Fermentación en bloque",
      "times": 1,
      "number": 2,
      "temperature": {
        "max": -1,
        "min": 26
      }
    },
    {
      "time": 0,
      "times": 1,
      "name": "Manipulación",
      "description": "",
      "temperature": null,
      "number": 3
    },
    {
      "temperature": null,
      "description": "",
      "name": "División",
      "time": 0,
      "times": 1,
      "number": 4
    },
    {
      "description": "",
      "number": 5,
      "temperature": null,
      "time": 0,
      "times": 1,
      "name": "Preformado"
    },
    {
      "number": 6,
      "description": "",
      "times": 1,
      "time": 0,
      "name": "Descanso en mesa",
      "temperature": null
    },
    {
      "times": 1,
      "time": 5,
      "temperature": {
        "min": 26,
        "max": -1
      },
      "number": 7,
      "description": "Formado batard y se coloca en una cesta o banneton.",
      "name": "Formado"
    },
    {
      "description": "Retardo de 18 horas en nevera.",
      "time": 1080,
      "temperature": {
        "max": -1,
        "min": 6
      },
      "name": "Maduración",
      "number": 8,
      "times": 1
    },
    {
      "number": 9,
      "time": 1,
      "times": 1,
      "description": "Sacar de la cesta con papel de hornear y greña.",
      "temperature": {
        "min": 26,
        "max": -1
      },
      "name": "Barnices, Coberturas y Greñado"
    },
    {
      "final_temperature": null,
      "time": 55,
      "name": "Horneado",
      "description": "Tiene varias etapas para lograr que greñe, el dorado deseado y la corteza crujiente.",
      "substeps": [
        {
          "description": "Colocar en olla holandesa y rociar con agua. Coloca uno o dos hielos debajo del papel para hornear.",
          "number": 0,
          "name": "Etapa húmeda",
          "time": 20,
          "temperature": {
            "min": 220,
            "max": -1
          }
        },
        {
          "time": 20,
          "number": 1,
          "name": "Crear corteza empieza el secado",
          "temperature": {
            "max": -1,
            "min": 210
          },
          "description": "Sacar la pieza de la olla y colocar en una bandeja."
        },
        {
          "description": "Sacar de la bandeja y colocar en la rejilla del horno para que siga secándose.",
          "temperature": {
            "min": 180,
            "max": -1
          },
          "number": 2,
          "name": "Secado",
          "time": 15
        }
      ],
      "times": 1,
      "number": 10,
      "temperature": {
        "min": 180,
        "max": -1
      }
    },
    {
      "temperature": {
        "max": -1,
        "min": 26
      },
      "times": 1,
      "number": 11,
      "description": "Déjalo enfriar dentro del horno apagado sobre la rejilla.",
      "name": "Enfriamiento",
      "time": 120
    }
  ],
  "organoleptic_characteristics": {
    "crumb": {
      "flavor": "Con caracter, tonos ligeramente ácidos.",
      "aroma": "Ligeramente ácida",
      "color": "Crema",
      "texture": "Esponjada, aireada,"
    },
    "bubbles_presence": "En la corteza debido a la fermentación larga en nevera.",
    "shape": "Batard",
    "weight": "500g",
    "crust": {
      "hardness": "Crujiente no tan gruesa",
      "color": "Dorada",
      "aroma": "A tostado, a caramelo",
      "flavor": "Tostado",
      "texture": "Rústico, crujiente"
    },
    "cell_size": "Medianos",
    "useful_life": "Cuatro (4) días.",
    "overview": "Pan rústico de  Masa Madre con 77% de hidratación y harina panadera con 13% de proteínas.. "
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