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      "body": "Buen día amigos de steemit hoy les traigo este post sobre a elaboración del pan francés, Ya que comencé un curso sobre elaboración de panes en sus diferentes presentaciones para realizarlos en casa de manera artesanal.\n\n\nINGREDIENTES: Para la elaboración de 1 Kilo de harina de trigo\n\n\n4 cucharadas soperas de azúcar.\n2 Cucharadas de levadura Instantánea.\n2 Huevos\n1 Kg de Harina de trigo Todo uso.\n2 Cucharadas de Manteca\n2 1/2 Tasas de agua tibia.\n1 Cucharada de Sal.\n\nTips personal:\n\n Antes de comenzar la incorporación de toda la mezcla que vamos a realizar les aconsejo que pesen y midan todos los ingredientes y los tengan a mano ya separados para así facilitar su  preparación ,\nla harina de trigo debe estar tamizada ( colada ) esto es para que no tenga algún grano grueso y sea totalmente fina y uniforme.\nPara reactivar la levadura , agregamos la agregamos en forma de lluvia 25 gr de levadura al agua tibia, y polvoreamos harina sobre ella. dejamos reposar por 15 minutos aproximadamente en un lugar cerrado.\n\nTranscurridos los 15 minutos.\n\nIncorporamos 2 cucharadas de Manteca y comenzamos a mezclar .\nmientras realizamos la mezcla vamos incorporando la harina poco a poco para que no formen grumos.\nSabremos que la Masa esta lista cuando esta se despegue del bol donde estamos realizando la faena.\n\nPasamos la masa Al mesón y comenzamos a amasar con las palmas de las manos no con los dedos esta acción la realizamos por 30 minutos estirando y recogiendo la masa . \n\nTips del amasado :\n\nPara saber si la masa esta lista para la preparación, presionamos ligeramente la masa con uno de los dedos hacia abajo esta debe salir o tomar su forma original con suavidad. \n\nSi no esta lista se coloca mas harina sobre el mesón y se sigue mas ajeando hasta que esta este en su punto y realice lo antes descrito.\n\n\n*- Se coloca Manteca al mesón.\n\n*-Procedemos a estirar la masa en una forma alargada y cortamos en trozos pequeños y uniformes con el cuchillo o \n    miserable.\n\n*- Para formal el pan Tomamos uno de los trozos de masa y Formamos un circulo con la palma de la mano sobre el mesón de trabajo presionando ligeramente el trozo de masa hasta que forme una volita uniforme.\n\n*- con el rodillo estiramos la masa dejando un bulbo en uno de los extremos.\n*- desde el otro extremo de la masa estirada empezamos a enrrollar hasta llegar al bulbo que habíamos dejado previamente, \n*-con el lateral de las manos (el canto de las palmas ) presionamos ligeramente los dos extremos del pan para sellar y unir la masa.\n\nTomamos un bisturí un cuter  o un cuchillo bien afilado y procedemos a realizar una ranura o un corte suave en la parte superior del pan, lo colocamos en una bandeja de cocción rectangular previamente en mantecada y espolvoreada con harina.\n\nTips :\n\nEl bulbo o lengüeta del pan debe quedar siempre hacia abajo.\ndespués de colocar todos los panes que se fabricaran espolvoreamos harina sobre ellos.\n\nSe deja reposar 30 minutos tapado con una manta en un lugar caliente puede ser bajo el sol o alguna fuente de calor cercana.\n\n![20180406_161206.jpg](https://steemitimages.com/DQmY9mbHpfjfdxqaPKhc58VbZA4pqBxmYavN61KkdUfbbjV/20180406_161206.jpg)\n\n\nTranscurridos los 30 minutos el pan debe estar crecido .\nprocedemos a introducirlo en el horno este debe estar pre calentado a una temperatura de 180º \nla cocción debe ser por 25  a 30 Minutos  en un horno a gas y de 15 Minutos en horno eléctrico.\n\n![20180406_165651.jpg](https://steemitimages.com/DQmVVfn8mbi56zrVqcf2kaR1oSNr5WRt6ZjNFrJ9qwVb4cK/20180406_165651.jpg)\n\n![20180406_161213.jpg](https://steemitimages.com/DQmT1dpLq5fVyz5xHck4pbvH36ZYRmmMNpZRbwX4NY1wBze/20180406_161213.jpg)\n\nEspero les sea de provecho el próximo post estaré colocando la preparación de el pan dulce y sus diferentes formas, tratare de ser mas objetivo y con mas ilustraciones y fotos para que logren entender mas su preparación.\n\n![20180406_165657.jpg](https://steemitimages.com/DQmbPuYH8C7RbQ42jBxbREm6h2uD2rssrVJ7zxrpexAeEmK/20180406_165657.jpg)![20180406_165732.jpg](https://steemitimages.com/DQmeuFSvfZBkTHLPBhTedSq55aoLTKScP52jAUf4zZSYiYg/20180406_165732.jpg)\n\n\n\n\nGood day friends of steemit today I bring you this post about the preparation of French bread, Since I started a course on breads in their different presentations to make them at home in an artisanal way.\n\n\nINGREDIENTS: For the elaboration of 1 Kilo of wheat flour\n\n\n4 tablespoons of sugar.\n2 Tablespoons Instant yeast.\n2 Eggs\n1 Kg of Wheat flour All use.\n2 Tablespoons of Butter\n2 1/2 Rates of warm water.\n1 tablespoon of salt.\n\nPersonal tips:\n\n\nBefore beginning the incorporation of all the mixture that we are going to make, I advise you to weigh and measure all the ingredients and keep them at hand already separated to facilitate your preparation,\nthe wheat flour must be sifted (cast), this is so that it does not have any coarse grain and is totally fine and uniform.\nTo reactivate the yeast, add the added as rain 25 gr of yeast to warm water, and dust flour on it. let stand for 15 minutes approximately in a closed place.\n\nAfter 15 minutes.\n\nWe incorporated 2 tablespoons of butter and began to mix.\nwhile we make the mixture we are incorporating the flour little by little so that they do not form lumps.\nWe will know that the Mass is ready when it is released from the bowl where we are performing the task.\n\nWe pass the dough to the inn and begin to knead with the palms of the hands not with the fingers this action we do it for 30 minutes stretching and collecting the dough.\n\nKneading Tips:\n\nTo know if the dough is ready for the preparation, press lightly the dough with one of the fingers downwards this should come out or take its original form gently.\n\nIf it is not ready, more flour is placed on the counter and it is followed more until it is at its point and perform the above described.\n\n\n* - Manteca is placed at the inn.\n\n* -We proceed to stretch the dough in an elongated shape and cut into small and uniform pieces with the knife or\n    miserable.\n\n* - For formal bread We take one of the pieces of dough and form a circle with the palm of the hand on the work bench pressing lightly the piece of dough until it forms a uniform volita.\n\n* - with the roller we stretch the dough leaving a bulb at one end.\n* - from the other end of the stretched dough we began to wind up until we reached the bulb that we had previously left,\n* -with the side of the hands (the edge of the palms) we press lightly the two ends of the bread to seal and join the dough.\n\nWe take a scalpel or a sharp knife and proceed to make a slot or a smooth cut on the top of the bread, place it in a rectangular cooking tray previously in butter and sprinkled with flour.\n\nTips:\n\nThe bulb or tongue of the bread should always be facing downwards.\nAfter placing all the bread that will be made, sprinkle flour over them.\n\nLet stand 30 minutes covered with a blanket in a warm place can be under the sun or some source of heat nearby.\n\nAfter 0 minutes the bread must be grown.\nwe proceed to introduce it in the oven this must be pre-heated to a temperature of 180º\nthe cooking must be for 25 to 30 minutes in a gas oven and 15 minutes in an electric oven.\n\n\n\nI hope you can use the next post I will be placing the preparation of the sweet bread and its different forms, I will try to be more objective and with more illustrations and photos so that they can understand more their preparation.",
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      "permlink": "elaboracion-de-pan-frances-elaboration-of-french-bread",
      "title": "ELABORACION DE PAN FRANCES     (ELABORATION OF FRENCH BREAD)"
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