{"id":69100,"date":"2017-11-20T10:25:13","date_gmt":"2017-11-20T09:25:13","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/pa-moreno-de-xeixa"},"modified":"2017-11-20T10:25:13","modified_gmt":"2017-11-20T09:25:13","slug":"pa-moreno-de-xeixa","status":"publish","type":"recepta","link":"https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa","title":{"rendered":"Pa moreno de xeixa"},"content":{"rendered":"<p>Heu sentit parlar de la farina de xeixa? Abans, a Mallorca, es conreava habitualment el blat xeixa, que \u00e9s una varietat aut\u00f2ctona. Avui, si no fos que alguns agricultors l\u2019estan recuperant, ja molt poca gent el coneixeria. I no sabeu el que ens haur\u00edem perdut.<\/p>\n<p>Aquest pa l\u2019hem fet amb una mescla de farina de blat xeixa blanca i integral.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>180 g de farina de xeixa integral<\/li>\n<li>280 g de farina de xeixa blanca<\/li>\n<li>200 g d\u2019aigua mineral (sense gas)<\/li>\n<li>175 g de massa mare natural (ja activada)<\/li>\n<\/ul>\n<p><strong>Preparaci\u00f3:<\/strong><\/p>\n<p>Abans de res, per fer aquest pa heu de tenir actiu el llevat (la massa mare). Per preparar-la podeu seguir diferents t\u00e8cniques. Necessitareu uns quants dies per tenir-lo a punt, per\u00f2 despr\u00e9s el podeu guardar indefinidament dins la gelera sempre que seguiu unes senzilles instruccions de conservaci\u00f3. Aqu\u00ed trobareu les instruccions per fer el vostre llevat.<\/p>\n<p>Treis el llevat de la gelera i activau-la afegint-hi 50 g d\u2019aigua mineral i 50 g de farina de for\u00e7a. Remenau b\u00e9 amb moviments que facilitin l\u2019entrada d\u2019aire. Tapau el recipient i esperau que fermenti. Sabreu que est\u00e0 a punt quan s\u2019hagi estufat i faci bombolletes. Llavors, i no abans, est\u00e0 en condicions de ser utilitzada.<\/p>\n<p>Mesclau les dues classes de farina. Posau dins un bol 310 g de la mescla de farines. Afegiu-hi els 200 g d\u2019aigua mineral i mesclau b\u00e9 els dos ingredients. Tapau la pasta amb un peda\u00e7 i deixau-la reposar durant una hora.<\/p>\n<p>Passat el temps de rep\u00f2s, afegiu-hi els 175 g de llevat natural i la farina que us queda, menys 50 g per enfarinar la superf\u00edcie de treball i incorporar-la a la pasta si \u00e9s massa l\u00edquida. Treballau la pasta amb moviments com els que es fan per rentar la roba a m\u00e0 durant 10 minuts. Feis una bolla amb la pasta i col\u00b7locau-la damunt una planxa de fusta ben enfarinada (aix\u00f2 \u00e9s important, perqu\u00e8 si no, s\u2019aferrar\u00e0 i llavors ser\u00e0 molt dif\u00edcil traslladar el pa al forn en arribar el moment de coure\u2019l). Us pot servir el tallador de fusta. Empolvorau la bolla de pasta amb farina i tapau-la amb un peda\u00e7. Deixau fermentar el pa. El temps varia d\u2019acord amb la temperatura ambiental. En el nostre cas ha necessitat 7 hores. Ha de duplicar el volum inicial.<\/p>\n<p>Quan ha tovat, enceneu el forn a 300\u00ba amb la llauna on coureu el pa a dins, sense res. En ser calent, vaporitzau les parets del forn amb aigua per crear vapor. Feis unes incisions poc profundes a la superf\u00edcie del pa amb un c\u00fater o amb un ganivet molt esmolat, amb moviments r\u00e0pids per no rompre el tou. Ara, amb molt de compte i ajudant-vos d\u2019una pala de fusta o d\u2019una esp\u00e0tula, empenyeu suaument per\u00f2 amb un movimdent r\u00e0pid el pa damunt la llauna. Tancau el forn i abaixau la temperatura a 250\u00ba. Coeu el pa a aquesta temperatura durant 20 minuts. Ara, obriu el forn, tornau a vaporitzar les parets amb aigua i girau el pa perqu\u00e8 es cogui uniformement. Abaixau la temperatura a 200\u00ba i coeu-lo durant 15-20 minuts m\u00e9s (aproximadament, vigilau-lo en tot cas perqu\u00e8 no es cremi). Sabreu que \u00e9s cuit quan en copejar-lo amb el puny faci renou de buit. Treis-lo del forn i deixau-lo refredar completament damunt una reixeta.<\/p>\n<p><strong>Nota:<\/strong><\/p>\n<p>\u00c9s millor consumir-lo a partir de l\u2019endem\u00e0. Guardau-lo embolicat amb un peda\u00e7 de cot\u00f3. Es conserva b\u00e9 durant uns quants dies.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Heu sentit parlar de la farina de xeixa? Abans, a Mallorca, es conreava habitualment el blat&hellip;<\/p>\n","protected":false},"author":16,"featured_media":40315,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[],"concurs-mossegades":[],"dificultat":[1008],"ingredient":[1553],"plat":[1686],"preu-per-racio":[],"receptes-tematiques":[1687],"temps-de-preparacio":[1523],"coauthors":[],"class_list":["post-69100","recepta","type-recepta","status-publish","format-standard","has-post-thumbnail","hentry","dificultat-mitjana-es","ingredient-pa-es","plat-pa-bread-es","tematica-receptes-cuina-mallorquina-es","temps_de_preparacio-mes-de-2-hores-es"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pa moreno de xeixa - Gastron\u00f2micament<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pa moreno de xeixa - Gastron\u00f2micament\" \/>\n<meta property=\"og:description\" content=\"Heu sentit parlar de la farina de xeixa? Abans, a Mallorca, es conreava habitualment el blat&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa\" \/>\n<meta property=\"og:site_name\" content=\"Gastron\u00f2micament\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2017\/11\/Pa-moreno-blat-de-xeixa.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"683\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@gastronomicamen\" \/>\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutos\" \/>\n\t<meta name=\"twitter:label2\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data2\" content=\"Bojos per la Cuina\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/recepta\\\/pa-moreno-de-xeixa\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/recepta\\\/pa-moreno-de-xeixa\",\"name\":\"Pa moreno de xeixa - Gastron\u00f2micament\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/recepta\\\/pa-moreno-de-xeixa#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/recepta\\\/pa-moreno-de-xeixa#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2017\\\/11\\\/Pa-moreno-blat-de-xeixa.jpg\",\"datePublished\":\"2017-11-20T09:25:13+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/recepta\\\/pa-moreno-de-xeixa#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/recepta\\\/pa-moreno-de-xeixa\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/recepta\\\/pa-moreno-de-xeixa#primaryimage\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2017\\\/11\\\/Pa-moreno-blat-de-xeixa.jpg\",\"contentUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2017\\\/11\\\/Pa-moreno-blat-de-xeixa.jpg\",\"width\":1024,\"height\":683},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/recepta\\\/pa-moreno-de-xeixa#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Receptes\",\"item\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/receptes\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pa moreno de xeixa\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/#website\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/\",\"name\":\"Gastron\u00f2micament\",\"description\":\"Portal de restaurants, receptes i actualitat gastron\u00f2mica\",\"publisher\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/#organization\",\"name\":\"Gastron\u00f2micament\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2016\\\/09\\\/header-logo.jpg\",\"contentUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2016\\\/09\\\/header-logo.jpg\",\"width\":277,\"height\":39,\"caption\":\"Gastron\u00f2micament\"},\"image\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/es\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/x.com\\\/gastronomicamen\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pa moreno de xeixa - Gastron\u00f2micament","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa","og_locale":"es_ES","og_type":"article","og_title":"Pa moreno de xeixa - Gastron\u00f2micament","og_description":"Heu sentit parlar de la farina de xeixa? Abans, a Mallorca, es conreava habitualment el blat&hellip;","og_url":"https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa","og_site_name":"Gastron\u00f2micament","og_image":[{"width":1024,"height":683,"url":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2017\/11\/Pa-moreno-blat-de-xeixa.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_site":"@gastronomicamen","twitter_misc":{"Tiempo de lectura":"3 minutos","Written by":"Bojos per la Cuina"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa","url":"https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa","name":"Pa moreno de xeixa - Gastron\u00f2micament","isPartOf":{"@id":"https:\/\/gastronomicament.cat\/es\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa#primaryimage"},"image":{"@id":"https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa#primaryimage"},"thumbnailUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2017\/11\/Pa-moreno-blat-de-xeixa.jpg","datePublished":"2017-11-20T09:25:13+00:00","breadcrumb":{"@id":"https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa#primaryimage","url":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2017\/11\/Pa-moreno-blat-de-xeixa.jpg","contentUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2017\/11\/Pa-moreno-blat-de-xeixa.jpg","width":1024,"height":683},{"@type":"BreadcrumbList","@id":"https:\/\/gastronomicament.cat\/es\/recepta\/pa-moreno-de-xeixa#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Receptes","item":"https:\/\/gastronomicament.cat\/es\/receptes"},{"@type":"ListItem","position":2,"name":"Pa moreno de xeixa"}]},{"@type":"WebSite","@id":"https:\/\/gastronomicament.cat\/es\/#website","url":"https:\/\/gastronomicament.cat\/es\/","name":"Gastron\u00f2micament","description":"Portal de restaurants, receptes i actualitat gastron\u00f2mica","publisher":{"@id":"https:\/\/gastronomicament.cat\/es\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gastronomicament.cat\/es\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/gastronomicament.cat\/es\/#organization","name":"Gastron\u00f2micament","url":"https:\/\/gastronomicament.cat\/es\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/gastronomicament.cat\/es\/#\/schema\/logo\/image\/","url":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2016\/09\/header-logo.jpg","contentUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2016\/09\/header-logo.jpg","width":277,"height":39,"caption":"Gastron\u00f2micament"},"image":{"@id":"https:\/\/gastronomicament.cat\/es\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/x.com\/gastronomicamen"]}]}},"_links":{"self":[{"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/recepta\/69100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/recepta"}],"about":[{"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/types\/recepta"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/comments?post=69100"}],"version-history":[{"count":0,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/recepta\/69100\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/media\/40315"}],"wp:attachment":[{"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/media?parent=69100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/categories?post=69100"},{"taxonomy":"concurs_receptes_mossegades","embeddable":true,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/concurs-mossegades?post=69100"},{"taxonomy":"dificultat","embeddable":true,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/dificultat?post=69100"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/ingredient?post=69100"},{"taxonomy":"plat","embeddable":true,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/plat?post=69100"},{"taxonomy":"preu_per_racio","embeddable":true,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/preu-per-racio?post=69100"},{"taxonomy":"tematica","embeddable":true,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/receptes-tematiques?post=69100"},{"taxonomy":"temps_de_preparacio","embeddable":true,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/temps-de-preparacio?post=69100"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/gastronomicament.cat\/es\/wp-json\/wp\/v2\/coauthors?post=69100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}