{"id":7588,"date":"2017-08-08T12:09:04","date_gmt":"2017-08-08T12:09:04","guid":{"rendered":"https:\/\/www.echlorial.fr\/blog\/pan-de-plancton\/"},"modified":"2025-08-08T10:19:33","modified_gmt":"2025-08-08T10:19:33","slug":"pan-de-plancton","status":"publish","type":"post","link":"https:\/\/www.echlorial.es\/blog\/pan-de-plancton\/","title":{"rendered":"Pan de plancton"},"content":{"rendered":"\n

500 g de pan – 15 minutos<\/span><\/p>\n\n\n\n

Ingredientes<\/h3>\n\n\n\n

– 450 g de harina de trigo tipo 55 (o 350 g de tipo 55 + 100 g de tipo 80, ma\u00edz, espelta, casta\u00f1a…)<\/span>
– 1\/4 a 1\/2 cucharadita de levadura de panader\u00eda seca<\/span>
– 1 cucharadita colmada de sal<\/span>
– 1 cucharadita de chlorella en polvo<\/a><\/span>
– 350 ml de agua tibia<\/span>
– 50 g de semillas (lino, amapola, s\u00e9samo, girasol)<\/span>
– harina (o salvado de avena para dar forma)<\/span><\/p>\n\n\n\n

Ingredientes<\/h3>\n\n\n\n

– Mezclar los ingredientes secos, incluida la chlorella, en un bol grande y a\u00f1adir el agua. Remover a mano o con una cuchara de madera. La masa obtenida es muy h\u00fameda y pegajosa, esto es normal.<\/span>
– Poner un plato encima y dejar levar durante 12 horas. La masa doblar\u00e1 su tama\u00f1o y formar\u00e1 burbujas en la superficie.<\/span>
– Volcar la masa sobre la superficie de trabajo enharinada (utilizando un cuerno si se dispone de \u00e9l) y enharinarla generosamente. D\u00f3blela de 2 a 4 veces para formar una bola. Col\u00f3quela con el lado liso hacia arriba. T\u00e1pela y d\u00e9jela reposar durante 15 minutos.<\/span>
– Enharinar generosamente un pa\u00f1o de cocina, colocar la masa encima, enharinarla y dejar reposar 2 horas. La masa estar\u00e1 lista cuando se presione sobre ella con un dedo sin dejar rastro.<\/span>
– Precalentar el horno a 230 \u00b0C 30 minutos antes de que finalice el tiempo de levado, con una cazuela de hierro fundido (y su tapa) dentro.<\/span>
– Sacar la cacerola con cuidado y volcar el pan con el pa\u00f1o en la cacerola (con la parte de la llave hacia arriba y la parte lisa hacia abajo), cerrar y cocer durante 30 minutos, despu\u00e9s 15 minutos sin tapar.<\/span>
– Sacar la sart\u00e9n y darle la vuelta para liberar el pan. Col\u00f3quelo sobre una rejilla y<\/span>dejar enfriar.<\/span><\/p>\n\n\n\n

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    500 g de pan – 15 minutos Ingredientes – 450 g de harina de trigo tipo 55 (o 350 g de tipo 55 + 100 g de tipo 80, ma\u00edz, espelta, casta\u00f1a…)– 1\/4 a 1\/2 cucharadita de levadura de panader\u00eda seca– 1 cucharadita colmada de sal– 1 cucharadita de chlorella en polvo– 350 ml de […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[295],"tags":[],"acf":[],"yoast_head":"\nPan de plancton<\/title>\n<meta name=\"description\" content=\"Pan 500 g - 15 minutos. 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