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Pan de espelta integral - Nutrinour
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Pan de espelta integral casero

Pan de espelta integral

 Tiempo de preparación total: 2 días 

Tiempo de preparación Poolish: 1 día

 Tiempo de preparación pan: 1 día (15 minutos de amasado, 1 noche de reposo y 45 minutos de horno) (se puede hacer sin tanto reposo todo en 1 día, ya que el Poolish se puede usar con 3-4 horas de reposo al igual que el horneado del pan, pero mientras más repone mejor sabor y textura tiene)

Raciones 1 kg

Ingredientes

Poolish:

  • 100 gr harina integral
  • 100 ml de agua
  • 1 gr levadura seca de panadero

Pan:

  • Poolish
  • 200 gr harina integral de trigo
  • 300 gr harina integral de espelta
  • 150 ml zumo de naranja
  • 160 ml agua
  • 2 gr levadura seca de panadero hay que incluirla puesto que al ser integral se necesita un poco más
  • 2 gr sal

Elaboración paso a paso

  1. Se mezclan primero los líquidos y el poolish.

  2. Luego se añaden las harinas y en un lado la sal y en el otro la levadura.

  3. Mezclar y amasar. En este caso el amasado se ha hecho con la panificadora durante 15 minutos, pero se puede realizar a mano.

  4. Dejar a temperatura ambiente hasta que leve el doble de su volumen (2-3h).

  5. Dejar reposar toda la noche en el frigorífico

  6. A la mañana siguiente se saca del frigorífico y se deja atemperar durante una media hora.

  7. Pasado este tiempo se da forma y se mete en el molde para poner al horno. En este cas hemos usado una bandeja tipo pirex.

  8. Se pone el horno solo abajo durante unos 35 minutos tapado a 180 ºC y los últimos 10 minutos se quita la tapa y se pone arriba y abajo.