{"id":342,"date":"2014-04-08T11:28:12","date_gmt":"2014-04-08T09:28:12","guid":{"rendered":"https:\/\/holavegan.theblogpress.com\/?p=342"},"modified":"2026-04-12T18:34:47","modified_gmt":"2026-04-12T21:34:47","slug":"pan-de-molde","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/pan-de-molde\/","title":{"rendered":"Pan de Molde"},"content":{"rendered":"

Siempre hago pan de molde porque soy fan de las tostadas y los sandwiches. El pan de molde puede hacerse de muchas maneras, con diferentes harinas, agregando semillas y frutos secos. Lo que quiero es dejarles una f\u00f3rmula, luego pueden cambiar el tipo de harina o agregar lo que deseen, incluso, si no quieren hacerlo vegano, pueden reemplazar el agua por algunos ingredientes l\u00e1cteos. Yo suelo usar Masamadre para mi pan, en casi todos los casos, esto es, un fermento natural, hecho a base de levaduras org\u00e1nicas que se desarrollan a partir de agua y harina. Es un proceso largo, en alg\u00fan post se los voy a describir para los muy fan\u00e1ticos del pan. Pero si quieren hacer pan sin este fermento, tranquilamente pueden, y les va a quedar delicioso igual. La f\u00f3rmula que yo utilizo siempre queda bien, en un molde de bud\u00edn t\u00edpico. Son 500 grs, de harina + 10 grs. de levadura fresca (3 grs. si es seca) + 10 grs. de sal + 350 cm3 de agua (opcional 100 grs. de MM)<\/strong> Harina puede ser la que m\u00e1s te guste, debe ser de trigo, pero puede ser de trigos ancestrales como el Kamut o la Espelta, o puede ser integral, mucho mejor si es org\u00e1nica (no usen harina leudante para amasar pan) Las medidas peque\u00f1as de sal y levadura pueden ser dif\u00edciles de pesar en una balanza de cocina, ac\u00e1 les dejo tips de c\u00f3mo calcularlas: Para medir la sal, usen 2 cucharaditas de caf\u00e9 colmadas, cada una pesa aproximadamente 5 grs. Yo uso sal marina o sal del Himalaya. Para pesar la levadura fresca, simplemente calcul\u00e1s, si el cubo de levadura pesa 50 grs. lo divid\u00eds en 5 partes iguales, cada una ser\u00e1 de 10 grs. aproximadamente. Para la levadura seca, 2 cucharaditas de caf\u00e9 son suficientes. Esta f\u00f3rmula se puede usar tambi\u00e9n para hacer hogazas, va a quedar un pan con una miga bastante cerrada, ideal para s\u00e1ndwiches y tostadas. Hay un ingrediente opcional que queda espectacular, esto es, agregar una papa chica a la masa, yo le agrego una papa ya cocida, la mixeo con el agua formando una especie de “leche”. Esto le da al pan la caracter\u00edstica de un DORADO perfecto, el almid\u00f3n de la papa produce una caramelizaci\u00f3n cuando se tuesta y queda con un crocor \u00fanico. Lo recomiendo intensamente. Este es un consejo de mi admirado panadero Ib\u00e1n Yarza, gracias a qui\u00e9n me enamor\u00e9 del arte de amasar pan. El estilo de amasados cortos con intervalos, es un m\u00e9todo de amasado del genial panadero Dan Lepard. Es muy simple, sobre todo para quienes est\u00e1n dando sus primeros pasos en la materia. Bueno, basta de ch\u00e1chara (\u00bf?) y a la receta!<\/p>\n

\"pan-de-molde\"<\/p>\n

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Pan de Molde<\/h2>\n \n <\/div>\n \n
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Servings <\/span>18<\/span> rebanadas<\/span><\/span><\/div>\n \n <\/div>\n \n
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Ingredients<\/h3>
  • 500<\/span> grs. de harina<\/span> yo us\u00e9 de espelta org\u00e1nica<\/span><\/li>
  • 10<\/span> grs. de sal fina<\/span><\/li>
  • 10<\/span> grs. de levadura fresca o 3 grs. de levadura seca<\/span><\/li>
  • 100<\/span> grs. de Masamadre<\/span> opcional<\/span><\/li>
  • 350<\/span> cm3 de agua a temperatura ambiente<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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    Instructions<\/h3>
    • Colocar todos los secos en un bol.<\/div><\/li>
    • Agregar la Masamadre (en caso de que usen) y el agua.<\/div><\/li>
    • Mezclar hasta unir y pasar la masa a la mesada.<\/div><\/li>
    • Amasar hasta que quede bien unida, sin restos de harina.<\/div><\/li>
    • Dejar descansar 10 minutos en un bol tapado con repasador o film.<\/div><\/li>
    • Pasado este descanso, amasar apenas, durante unos segundos.<\/div><\/li>
    • Volver a repetir la operaci\u00f3n de descansos y amasados 3 veces.<\/div><\/li>
    • Al final dejar descansar 30 minutos.<\/div><\/li>
    • Pasado este tiempo, sacar la masa del bol, desgasificarla (romper las burbujas de aire con el pu\u00f1o)<\/div><\/li>
    • Formar un rect\u00e1ngulo y enrollarlo, desde el lado m\u00e1s lejano hacia uno, presionando bien, formando un cilindro.<\/div><\/li>
    • Colocar el cilindro en el molde de bud\u00edn aceitado si es de metal (si es de silicona no hace falta)<\/div><\/li>
    • Tapar con repasador y dejar crecer durante otros 30 minutos.<\/div><\/li>
    • Encender el horno a 200\u00ba (o al m\u00e1ximo)<\/div><\/li>
    • Pasados los 30 minutos, hacer unos cortes con un cuchillo filoso o con un cuter para que el pan se abra.<\/div><\/li>
    • Cocinar en el horno precalentado por 25 o 30 minutos, hasta que el pan est\u00e9 dorado.<\/div><\/li>
    • Si lo golpe\u00e1s y suena hueco, ya est\u00e1 cocido.<\/div><\/li>
    • Sacar del horno y dejar enfriar en rejilla.<\/div><\/li>
    • Esperar a que se enfr\u00ede para cortar.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n <\/div>\n \n

      Notes<\/h3>
      Pod\u00e9s guardarlo ya cortado en una bolsa en el freezer y tenerlo siempre listo para tostadas o sandwiches!
      \nDisfrutar!<\/span><\/div><\/div>\n \n
      \n \n \n \n
      <\/g><\/svg><\/span> Plato: <\/span>Breakfast and snack<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

      Siempre hago pan de molde porque soy fan de las tostadas y los sandwiches. El pan de molde puede hacerse de muchas maneras, con diferentes harinas, agregando semillas y frutos secos. Lo que quiero es dejarles una f\u00f3rmula, luego pueden cambiar el tipo de harina o agregar lo que deseen, incluso, si no quieren hacerlo …<\/p>","protected":false},"author":3,"featured_media":14598,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1448,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[5410,315],"tags":[],"class_list":["post-342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desayuno-y-merienda","category-recetas"],"yoast_head":"\nPan de Molde con harina de espelta. 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