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3. Preparación y horneado de panes individuales
GUÍA PARA MEJORAR SUS RECETAS DE PAN CONVENCIONAL
¿El pan no ha
salido como
esperaba? Este
cuadro le servirá
de ayuda para
conseguirlo.
RESULTADOS OBTENIDOS
El pan ha
leudado
demasiado
Pan
hundido
tras haber
leudado
demasiado
El pan
no ha
leudado
bastante
Corteza
poco
dorada
Lados
quemados
sin que el
pan esté lo
bastante
hecho
Lados
y parte
superior
harinosos
CAUSAS POSIBLES
Se ha pulsado el
botón durante
el horneado
Falta harina
Demasiada harina
Falta levadura
Para que le sea más fácil llevar a cabo las distintas
etapas, consulte el libro de recetas suministrado.
Saque las otras 4 baguetes del frigoríco (en las que deberá
haber hecho previamente los cortes oportunos y humedecido
correctamente).
Colóquelas sobre las placas (con cuidado de no quemarse).
Vuelva a colocar la bandeja para hornear en la panicadora y
pulse de nuevo el botón
.
Una vez concluido el tiempo de horneado, podrá proceder a
desenchufar el aparato de la red eléctrica.
Retire las baguettes de las placas antiadherentes y déjelas
enfriar sobre una rejilla.
Retire las baguettes de las placas antiadherentes y déjelas enfriar sobre una rejilla.
Si desea hornear 8 baguettes (2 x 4), proceda como sigue:
Retire la bandeja de hornear para baguettes. Asegúrese siempre de utilizar guantes o
manoplas para horno, ya que la bandeja estará muy caliente.
Retire las baguettes de las placas antiadherentes y déjelas enfriar sobre una rejilla.
ES
81


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