{"id":911,"date":"2022-02-10T18:07:10","date_gmt":"2022-02-10T18:07:10","guid":{"rendered":"https:\/\/www.molinocipolla.it\/blog\/?post_type=cp_recipe&p=911"},"modified":"2022-02-10T18:07:10","modified_gmt":"2022-02-10T18:07:10","slug":"pane-integrale-2","status":"publish","type":"cp_recipe","link":"https:\/\/www.molinocipolla.it\/blog\/recipes\/pane-integrale-2\/","title":{"rendered":"Pane integrale"},"content":{"rendered":"

Pane integrale<\/h2>\n

Ingredients<\/h3>\n
\n
700<\/span> g<\/span> farina di segale integrale<\/span><\/div>\n
300<\/span> g<\/span> farina di grano tenero<\/span><\/div>\n
5<\/span> g<\/span> lievito di birra<\/span><\/div>\n
630<\/span> ml<\/span> acqua<\/span><\/div>\n
20<\/span> g<\/span> sale<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Sciogliere il lievito di birra nell’acqua tiepida e far riposare dieci minuti. Miscelare le farine.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

Aggiungere l’acqua con il lievito sciolto ed aggiungere alla fine il sale. Impastare fino ad ottenere un panetto omogeneo e lasciar riposare un paio d’ore.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

Trascorso il tempo di riposo riprendere l’impasto e lavorare ancora per qualche minuto. Mettere nuovamente a riposare per un paio d’ore al riparo da eventuali correnti. <\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

Preriscaldare il forno alla temperatura massima intanto infarinare ed incidere con dei tagli superficiali la parte superiore dell’impasto. Infornare, mettendo un contenitore di vetro pieno d’acqua sul fondo del forno, e lasciar cuocere per 10 min. <\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

A questo punto abbassare la temperatura a 180 gradi e continuare la cottura per altri 40 min ricordandosi di aprire leggermente il forno per gli ultimi 10 min di cottura.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n

\n\n\t\t\n
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