Consejos Para Elevar LA Masa

Un tazón grande de vidrio, bien engrasado es un excelente recipiente para elevar la masa hecha con levadura. La temperatura ideal es 30˚C / 85˚F en un área sin corrientes de aire. Cubra con un ligero paño.

La elevación final debe ser después de que se le ha dado forma a la masa y ha sido colocada en un papel engrasado para hornear o en una charola según lo que recomiende la receta.

Nuevamente cubra la masa y colóquela en un área tibia y lejos de las corrientes de aire.

Si usted vive en una zona alta, la levadura de la masa requerirá menos tiempo para elevarse. Permita que la masa se eleve sólo hasta que ha doblado su tamaño original. En zonas altas se debe usar un poco menos de harina ya que aquí ésta es más seca.

COMO DAR LA FORMA DE UNA HOGAZA DE PAN

1.Usando un rodillo, haga un rectángulo con la masa.

2.Enrolle la masa en forma de una hogaza empezando por el borde más pequeño.

3.Aplane los bordes con las manos como se muestra.

COMO BAJAR LA MASA DE LEVADURA

1.Sumerja su mano en el centro de la masa para eliminar el exceso de aire.

2.Doble los bordes exteriores para dentro. Volteé la masa y permita que se eleve hasta el doble de su tamaño original, si es que la receta así lo indica.

4.Apriete a lo largo para sellar.

5.Doble los bordes y coloque en una charola bien engrasada.

2366 specifications

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