{"id":172,"date":"2024-09-16T16:04:05","date_gmt":"2024-09-16T16:04:05","guid":{"rendered":"https:\/\/www.maiaartisanstudio.com\/?p=172"},"modified":"2024-09-28T07:27:14","modified_gmt":"2024-09-28T07:27:14","slug":"sourdough-bread-guide","status":"publish","type":"post","link":"https:\/\/www.maiaartisanstudio.com\/ro\/sourdough-bread-guide\/","title":{"rendered":"Ghidul p\u00e2inii cu maia"},"content":{"rendered":"<p>Maiaua ta este activ\u0103, a\u0219a c\u0103 putem face prima p\u00e2ine cu ea.<\/p>\n\n\n\n<p>Procesul p\u00e2inii cu maia poate deveni u\u0219or confuz pentru cineva la \u00eenceput de drum. Te po\u021bi lovi de mul\u021bi termeni noi, \u0219i mul\u021bi pa\u0219i. <\/p>\n\n\n\n<p>Secretul este s\u0103 \u00eencepi cu ceva u\u0219or, alege o formul\u0103 (re\u021bet\u0103), \u021bine-te de ea \u0219i repet-o c\u00e2t de des po\u021bi. Ai putea chiar s\u0103 \u00ee\u021b\u00ee iei noti\u021be cu fiecare aluat creat, \u0219i po\u021bi aduce mici modific\u0103ri (acestea pot consta \u00een temperatura ambiental\u0103, temperatura apei pe care o pui in aluat, timpii de dospire) \u0219i observ\u0103 diferen\u021bele la fiecare schimbare.<\/p>\n\n\n\n<p>Pentru a \u00een\u021belege procesul, trebuie sa in\u021belegi cum se comport\u0103 aluatul.<\/p>\n\n\n\n<p>\u00cenainte de orice altceva, d\u0103-mi voie s\u0103 \u00ee\u021bi prezint c\u00e2\u021biva termeni folosi\u021bi in acest proces:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Formula - reprezinta re\u021beta aluatului <\/li>\n\n\n\n<li>Hidratarea aluatului \/ Nivelul de hidratare - reprezint\u0103 cantitatea de ap\u0103 pe care o folose\u0219ti<\/li>\n\n\n\n<li>Autoliza - Procesul \u00een care amesteci doar apa cu f\u0103ina. Acest amestec este l\u0103sat la temperatura camerei \u00eentre 30 de minute \u0219i p\u00e2n\u0103 la c\u00e2teva ore, \u00eenainte de a aduga restul ingredientelor<\/li>\n\n\n\n<li>Dospirea \u00een mas\u0103 - reprezint\u0103 \u00eenceputul ferment\u0103rii aluatului din momentul \u00een care ai ad\u0103ugat maiaua (aceast\u0103 dospire se face la temperatura camerei)<\/li>\n\n\n\n<li>\u00centindere \u0219i \u00eemp\u0103turire - este metoda prin care se formeaz\u0103 structura aluatului (aceast\u0103 metod\u0103 \u00eenlocuie\u0219te fr\u0103m\u00e2ntarea). Practic se trage u\u0219or de marginile aluatului \u0219i se \u00eempaturesc la jum\u0103tate (Recomand ca acest lucru s\u0103 se fac\u0103 cu m\u00e2inile umezite \u00een prealabil)<\/li>\n\n\n\n<li>Dospirea la rece \/ Metoda Retard - este dospirea f\u0103cut\u0103 in frigider (de obicei, dup\u0103 ce ai dat forma final\u0103 p\u00e2inii \u0219i ai pus-o \u00een co\u0219ul de dospire)<\/li>\n\n\n\n<li>Pre-forma - exact cum \u00eei spune \u0219i numele, este procesul prin care se face o bil\u0103 din aluatul dopsit, \u00eenainte de a da forma final\u0103<\/li>\n\n\n\n<li>Forma final\u0103 a p\u00e2inii - procesul prin care se d\u0103 forma finala a p\u00e2inii si se pune in co\u0219ul de dospire<\/li>\n\n\n\n<li>Banneton - co\u0219 de dospire<\/li>\n\n\n\n<li>Crestarea aluatului - acest pas se face cu o lam\u0103 sau un cu\u021bit cu lama foarte ascu\u021bit\u0103. Ajut\u0103 la deshiderea controlat\u0103 a p\u00e2inii \u00een timpul coacerii<\/li>\n<\/ul>\n\n\n\n<p>Dup\u0103 cum am recomandat \u0219i mai devreme, \u00eencepe cu o formul\u0103 simpl\u0103 (po\u021bi folosi un singur tip de f\u0103in\u0103, sau o combina\u021bie de f\u0103inuri) \u0219i \u021bine-te de ea.<\/p>\n\n\n\n<p>Deasemenea recomand ca hidratarea aluatului t\u0103u sa fie una mic\u0103 (maxim 70%). \u00ce\u021bi va face via\u021ba mult mai usoar\u0103 la \u00eenceput. <\/p>\n\n\n\n<p>Din moment ce am men\u021bionat de procente, trebuie s\u0103 \u00ee\u021bi spun c\u0103 orice formul\u0103\/re\u021bet\u0103 cu maia este calculat\u0103 folosind procentele brutarului.<\/p>\n\n\n\n<p>Procentele Brutarului reprezint\u0103 o formul\u0103 matematic\u0103 prin care toate ingredinetele se raporteaz\u0103 la cantitatea de f\u0103in\u0103 folosit\u0103. Sper c\u0103 nu mai este nevoie s\u0103 \u00ee\u021bi spun ca ai nevoie de un c\u00e2ntar.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-22-at-12.47.28_b19f2a25.jpg\" alt=\"\" class=\"wp-image-174\" style=\"width:372px;height:auto\" srcset=\"https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-22-at-12.47.28_b19f2a25.jpg 1080w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-22-at-12.47.28_b19f2a25-300x300.jpg 300w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-22-at-12.47.28_b19f2a25-1024x1024.jpg 1024w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-22-at-12.47.28_b19f2a25-150x150.jpg 150w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-22-at-12.47.28_b19f2a25-768x768.jpg 768w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-22-at-12.47.28_b19f2a25-12x12.jpg 12w, https:\/\/www.maiaartisanstudio.com\/wp-content\/uploads\/2024\/09\/WhatsApp-Image-2024-09-22-at-12.47.28_b19f2a25-850x850.jpg 850w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p>D\u0103-mi voie sa folosesc un exemplu pentru a\u021bi ar\u0103ta cum se calculeaza o re\u021bet\u0103 de aluat:<\/p>\n\n\n\n<p>Dac\u0103 dore\u0219ti sa faci un aluat cu 70% hidratare (a\u0219a cum am sugerat mai sus), cu 20% maia (brutarii lucreaza, de obicei, cu 10-25%, dar nu este o limit\u0103 \u00een c\u00e2t\u0103 po\u021bi folosi de fapt) \u0219i 2% sare (brutarii lucreaz\u0103 cu 2-3%), atunci \u00een func\u021bie de cantitatea de f\u0103in\u0103 pe care decizi s\u0103 o folose\u0219ti, po\u021bi calcula restul ingredientelor.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500gr f\u0103in\u0103<\/li>\n\n\n\n<li>350 gr ap\u0103<\/li>\n\n\n\n<li>100 gr maia<\/li>\n\n\n\n<li>10 gr sare<\/li>\n<\/ul>\n\n\n\n<p>Po\u021bi calcula re\u021beta \u0219i invers. \u00cen func\u021bie de cantit\u0103\u021bi, ce procente au fost folosite pentru fiecare ingredient<\/p>\n\n\n\n<p><strong>Re\u021beta mea de p\u00e2ine cu maia pentru \u00eencep\u0103tori<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>315gr ap\u0103<\/li>\n\n\n\n<li>100 gr maia<\/li>\n\n\n\n<li>250gr f\u0103in\u0103 alb\u0103 de gr\u00e2u<\/li>\n\n\n\n<li>25gr f\u0103in\u0103 integral\u0103 de secar\u0103<\/li>\n\n\n\n<li>175gr f\u0103in\u0103 integral\u0103 de gr\u00e2u<\/li>\n\n\n\n<li>9gr sare<\/li>\n<\/ul>\n\n\n\n<p><strong>Pasul 1:<\/strong>\u00centr-un bol adaug\u0103 apa, maiaua \u0219i f\u0103ina, amestec\u0103-le foarte bine astfel \u00eenc\u00e2t toat\u0103 f\u0103ina sa fie hidratat\u0103, acoper\u0103 bolul cu un prosop \u0219i las\u0103 aluatul la dospit la temperatura camerei pentru aproximativ o or\u0103<\/p>\n\n\n\n<p><strong>Pasul 2:<\/strong>Adaug\u0103 sarea \u0219i \u00eencorporeaz-o \u00een aluat c\u00e2t de bine po\u021bi, apoi acoper\u0103-l \u0219i las\u0103-l la dospit la temperatura camerei pentru aproximativ 30 de minute<\/p>\n\n\n\n<p><strong>Pasul 3:<\/strong> Cu m\u00e2inile umede execut\u0103 prima \u00eentindere \u0219i \u00eempaturire, acoper\u0103 aluatul \u0219i las\u0103-l s\u0103 dospeasc\u0103 la temperatura camerei pentru 2 ore si jumatate<\/p>\n\n\n\n<p><strong>Pasul 4:<\/strong>Cu m\u00e2inile umede execut\u0103 a doua \u00eentindere \u0219i \u00eempaturire, acoper\u0103 aluatul \u0219i las\u0103-l s\u0103 dospeasc\u0103 la temperatura camerei pentru 2 ore si jum\u0103tate<\/p>\n\n\n\n<p><strong>Pasul 5:<\/strong>Cu m\u00e2inile umede po\u021bi excecuta o u\u0219oar\u0103 \u00eentindere \u0219i \u00eemp\u0103turire pentru a elibera aluatul \u0219i a-l scoate din castron<\/p>\n\n\n\n<p><strong>Pasul 6:<\/strong> Se d\u0103 o preform\u0103 rotund\u0103 aluatului (po\u021bi face asta folosindu-te doar de m\u00e2ini sau cu un cu\u021bit de aluat). Aluatul format se las\u0103 neacoperit pe mas\u0103 \u00eenc\u0103 40 de minute <a href=\"https:\/\/amzn.to\/3FWykH7\">https:\/\/amzn.to\/3FWykH7<\/a>apoi las\u0103 aluatul neacoperit pe mas\u0103 aproximativ 40 de minute<\/p>\n\n\n\n<p><strong>Pasul 7:<\/strong> Vom da forma final\u0103 aluatului. Se presar\u0103 pu\u021bin\u0103 f\u0103in\u0103 pe aluat si pe suprafa\u021ba de lucru, apoi folosindu-ne de cu\u021bitul pentru aluat, ridic\u0103m aluatul format de pe mas\u0103 \u0219i \u00eel r\u0103sturn\u0103m cu partea pe care tocmai am dat f\u0103ina \u00een jos (partea lipicioas\u0103 care a fost pe mas\u0103, \u00een acest moment trebuie s\u0103 fie \u00een sus)<\/p>\n\n\n\n<p>\u00cen acest moment putem da forma final\u0103 aluatului. Exist\u0103 o mul\u021bime de modalit\u0103\u021bi prin care s\u0103 faci asta, dar \u00ee\u021bi voi spune una simpl\u0103.<\/p>\n\n\n\n<p>Trage de dedesubt marginea din dreapta de sus a aluatului \u0219i \u00eempature\u0219te-o pe partea lipicioas\u0103 p\u00e2n\u0103 la jum\u0103tate. F\u0103 acel\u0219i lucru \u0219i pe partea st\u00e2ng\u0103 (practic vei avea o form\u0103 asem\u0103n\u0103toare cu un triunghi). Trage partea superioar\u0103 a \"triunghiului\" \u00een sus \u0219i \u00eencepe s\u0103 o rulezi \u00eenspre tine.<\/p>\n\n\n\n<p>Bun. \u00cen acest moment ai dat forma final\u0103. \u00cel po\u021bi l\u0103sa a\u0219a, sau mai po\u021bi b\u0103ga marginile dedesubt.<\/p>\n\n\n\n<p><strong>Pasul 8:<\/strong>Presar\u0103 pu\u021bin\u0103 f\u0103in\u0103 in co\u0219ul de dospire si pe aluatul format (\u00ee\u021bi recomad sa folose\u0219ti f\u0103in\u0103 de orez), apoi folosindu-te de cu\u021bitul pentru aluat, ridic\u0103-l de pe mas\u0103 si pune-l in co\u0219 cu partea de jos in sus<\/p>\n\n\n\n<p><strong>Pasul 9:<\/strong> Acoper\u0103 co\u0219ul cu o casc\u0103 de du\u0219 (sau orice de plastic) \u0219i las\u0103-l la dospit la temperatura camerei pentru \u00eenc\u0103 2 ore<\/p>\n\n\n\n<p><strong>Pasul 10: <\/strong>Pune aluatul \u00een frigider. \u00ceti recomad s\u0103 \u00eel la\u0219i peste noapte deoarece acesta este momentul \u00een care se dezvolt\u0103 aroma si beneficiile p\u0103inii cu maia<\/p>\n\n\n\n<p><strong>Pasul 11: <\/strong>Urmatoarea zi, se \u00eencinge foarte bine cuptorul (eu \u00eel las la temperatur\u0103 maxim\u0103 pentru cel pu\u021bin 30 de minute). Pentru a coace p\u00e2inea po\u021bi folosi at\u00e2t o oal\u0103 de font\u0103 c\u00e2t \u0219i o piatr\u0103 pentru pizza. Indiferent pe care o alegi, \u0219i ele trebuie puse de la \u00eenceput \u00een cuptor. Daca alegi s\u0103 folose\u0219ti piatra pentru pizza, \u00ee\u021bi recomand sa pui si un bol cu ap\u0103 fierbinte sau o tav\u0103 cu roci vulcanice. Acestea vor ajuta la crearea aburului necesar \u00een prima parte a coacerii<\/p>\n\n\n\n<p>\u00cen momentul \u00een care cuptorul este bine \u00eencins, scoate aluatul din frigider, rastorn\u0103-l pe o h\u00e2rtie de copt \u0219i crestez\u0103-l.<\/p>\n\n\n\n<p>\u00cen cazul \u00een care folose\u0219ti o oal\u0103 de font\u0103, scote-o din cuptor (ai grij\u0103 este foarte fierbinte!) si cu grija pune aluatul \u00eenauntru dup\u0103 care acoper\u0103 oala cu capac. Beneficiul folosirii acestei oale, este acela c\u0103 nu mai trebuie s\u0103 \u00ee\u021bi faci griji c\u0103 nu ai abur suficient. Apa care \u00eencepe s\u0103 se evapore din aluat, este prins\u0103 in oal\u0103 si astfel ajut\u0103 aluatul s\u0103 creasc\u0103. Dac\u0103 vrei, po\u021bi stropi aluatul cu pu\u021bin ap\u0103, sau po\u021bi pune un cub de ghea\u021b\u0103 \u00een oal\u0103 pentru extra boost.<\/p>\n\n\n\n<p>\u0218i \u00een cazul folosirii pietrei pentru pizza po\u021bi stropi aluatul cu ap\u0103, \u00eenainte de a-l pune \u00een cuptor. De asemenea dac\u0103 folose\u0219ti roci vulcanice, torn\u0103 ap\u0103 fierbinte pe ele.<\/p>\n\n\n\n<p>De obicei, aceast\u0103 p\u00e2ine o coc pentru 20 de minute la temperatur\u0103 maxim\u0103 (cuptorul atinge temperatura de 250 grade Celsius) folosind programul de temperatur\u0103 doar de jos (dac\u0103 nu ai aceasta op\u021biune, \u00ee\u021bi recomand sa optezi pentru o temperatr\u0103 mai mic\u0103 200-220 grade Celsius). Temperatura mare de coacere cu c\u0103ldur\u0103 at\u00e2t de sus c\u00e2t si de jos, formeaz\u0103 crusta p\u00e2inii mult prea devreme \u0219i nu o las\u0103 s\u0103 se deschid\u0103.<\/p>\n\n\n\n<p>Dup\u0103 cele 20 de minute, \u00eendeparteaz\u0103 capacul (dac\u0103 folose\u0219ti oala de font\u0103), rocile vulcanice sau orice alt\u0103 metod\u0103 pe care ai folosit-o pentru a ad\u0103uga abur, \u0219i continu\u0103 s\u0103 coci p\u00e2inea la 230 grade Celsius pentru \u00eenca 25 de minute.<\/p>\n\n\n\n<p><strong>Felicit\u0103ri!! Tocmai ai copt prima ta p\u00e2ine cu maia!!<\/strong><\/p>\n\n\n\n<p>\u00cenc\u0103 un pas important este cel ce urmeaz\u0103 dup\u0103 coacere \u0219i \u00ee\u021bi recomand cu t\u0103rie s\u0103 \u00eel iei \u00een considerare.<\/p>\n\n\n\n<p>A\u0219teapt\u0103 ca p\u00e2inea s\u0103 se r\u0103ceasc\u0103 complet (folose\u0219te un gr\u0103tar pentru r\u0103cire).\u0218tiu c\u0103 este foarte greu, dar diferen\u021ba este mare \u00een aroma \u0219i textura miezului unei p\u00e2ini lasate s\u0103 se r\u0103ceasc\u0103 \u0219i una t\u0103iat\u0103 fierbinte.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"The Best Low Hydration Sourdough Bread!!\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/GBnT4YUo6NA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Your sourdough starter is active and ready, so let&#8217;s not waste any time and make your first loaf of bread. The sourdough bread making process can get a bit confusing for many people, especially in the beginning. There are a lot of terms that you might not be familiar with, and a lot of steps&#8230;.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,9],"tags":[],"class_list":["post-172","post","type-post","status-publish","format-standard","hentry","category-guides","category-sourdough-bread-guide-guides"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/posts\/172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/comments?post=172"}],"version-history":[{"count":5,"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/posts\/172\/revisions"}],"predecessor-version":[{"id":207,"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/posts\/172\/revisions\/207"}],"wp:attachment":[{"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/media?parent=172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/categories?post=172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.maiaartisanstudio.com\/ro\/wp-json\/wp\/v2\/tags?post=172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}