{"id":7188,"date":"2026-01-15T11:33:39","date_gmt":"2026-01-15T10:33:39","guid":{"rendered":"https:\/\/www.kovasztunder.hu\/?p=7188"},"modified":"2026-01-15T11:53:34","modified_gmt":"2026-01-15T10:53:34","slug":"pan-blanco-de-masa-madre-para-principiantes","status":"publish","type":"post","link":"https:\/\/www.kovasztunder.hu\/es\/pan-blanco-de-masa-madre-para-principiantes","title":{"rendered":"Pan blanco de masa madre para principiantes"},"content":{"rendered":"<p>(Suplemento del Manual de masa madre para principiantes) Esta receta es tu entrada en el mundo de la masa madre. Utilizamos 65% de baja hidrataci\u00f3n, lo que significa que la masa no es pegajosa, m\u00e1s f\u00e1cil de manejar como principiante. Esta receta\u00a0<strong>1 pieza para unos 850-900 gramos de pan<\/strong>\u00a0suficiente.\u00a0<\/p>\n\n\n<div id=\"recept\"><\/div><div id=\"wprm-recipe-container-7189\" class=\"wprm-recipe-container\" data-recipe-id=\"7189\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-kovsztndr\">\t\t<div data-elementor-type=\"section\" data-elementor-id=\"7154\" class=\"elementor elementor-7154\" data-elementor-post-type=\"elementor_library\">\n\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9c0be7b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9c0be7b\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-top-column elementor-element elementor-element-dc51ab0\" data-id=\"dc51ab0\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b825511 elementor-widget elementor-widget-heading\" data-id=\"b825511\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Manual para queseros principiantes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d64ad5c elementor-widget elementor-widget-text-editor\" data-id=\"d64ad5c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>\u00a1Ya ha salido mi primer libro! \u2728<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d162583 elementor-widget elementor-widget-text-editor\" data-id=\"d162583\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>He escrito la gu\u00eda que <b>ojal\u00e1 lo hubiera tenido al principio<\/b>. 112 p\u00e1ginas de experiencias \u00fatiles, recetas probadas y trucos para evitar errores comunes. Primera edici\u00f3n del libro <strong>lleg\u00f3 a<\/strong> de la imprenta. Al tratarse de una edici\u00f3n limitada y privada, la primera tirada se agotar\u00e1 r\u00e1pidamente.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b37ab4c elementor-align-left elementor-widget elementor-widget-button\" data-id=\"b37ab4c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/www.kovasztunder.hu\/es\/producto\/plateros-de-arranque-hechos-a-mano\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t<span class=\"elementor-button-icon\">\n\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-arrow-right\"><\/i>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Pedir 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https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2026\/01\/konyv-fekvo-scaled-e1768126805868-780x464.jpg 780w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2026\/01\/konyv-fekvo-scaled-e1768126805868-600x357.jpg 600w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2026\/01\/konyv-fekvo-scaled-e1768126805868-550x327.jpg 550w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2026\/01\/konyv-fekvo-scaled-e1768126805868-370x220.jpg 370w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2026\/01\/konyv-fekvo-scaled-e1768126805868-255x152.jpg 255w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t\n<div class=\"wprm-spacer\" style=\"height: 40px;\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 25px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t\n<button class=\"kt-fav-btn\" data-post-id=\"7188\" data-list-url=\"\/kedvenc-receptjeim\">\ud83e\udd0d A favoritos<\/button>\n\n<a href=\"https:\/\/www.kovasztunder.hu\/es\/wprm_print\/2\" style=\"color: #ffffff;background-color: #5A822B;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"7189\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Imprimir receta<\/a>\n\t\n    \n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div id=\"recept-video\"><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 24px;\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t\n\t\t\n    <\/div>\n    <div>\n        \n\t\t\n    <\/div>\n<\/div>\n\n<div id=\"recipe-7189-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-7189-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"7189\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredientes<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;&nbsp;<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">Alimentaci\u00f3n del caviar<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">masa madre<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(activo)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">harina<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(harina panificable BL-80 mezclada con harina integral o harina de trigo real)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">80<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Agua<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">tibio<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">Masa de pan<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Harina panificable BL-80<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(\u00a1un alto contenido en prote\u00ednas es importante!)\u00a0<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">325<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">agua tibia<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\"><em>En dos tramos: 300 g + 25 g<\/em><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">levadura activa<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(fresco)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">12<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sal<\/span><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div id=\"recipe-7189-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-7189-instructions-container wprm-block-text-normal\" data-recipe=\"7189\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instrucciones<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-7189-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h3>PREPARATIVOS (Paso cero)<\/h3><span style=\"display: block;\">Antes de amasar, la masa madre debe estar en su punto. Antes de amasar, debe tener aprox.\u00a0<strong>6-8 horas antes de la alimentaci\u00f3n<\/strong>\u00a0tu masa madre (por ejemplo, a las 8 de la ma\u00f1ana si amasas a las 3 de la tarde). Es buena si al menos ha doblado su tama\u00f1o, llena de burbujas. Para los principiantes, sugiero una alimentaci\u00f3n m\u00e1s fuerte: alimenta 50 g de masa madre con 100 g de harina panificable BL-80 mezclada con mitad o mitad de harina integral o de mayor prote\u00edna, por ejemplo, harina de trigo rey, y 80 g de agua tibia. Esto es lo que mejor me ha funcionado. <\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>1. Autolisis (remojo de la harina)<\/h4><span style=\"display: block;\">Tamizar\u00a0<strong>500 g de harina<\/strong>\u00a0en un bol. Vierta la mayor parte del agua, la <strong>300 g de agua tibia<\/strong>. Mezclar groseramente (justo para que no quede harina seca), tapar y dejar reposar.\u00a0<strong>1 hora<\/strong>.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><em>\u00bfPor qu\u00e9? Esto permite que la harina absorba el agua, alisando la masa y haci\u00e9ndola mucho m\u00e1s f\u00e1cil de amasar.<\/em><\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><em><\/em><\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>2. Engorde<\/h4><span style=\"display: block;\">A la masa reposada a\u00f1adir el\u00a0<strong>100 g de levadura activa<\/strong>. Empezar a amasar. Cuando la masa madre est\u00e9 mezclada, a\u00f1ada el\u00a0<strong>12 g de sal<\/strong>\u00a0y el resto\u00a0<strong>25 g de agua<\/strong>. Amasar hasta que la masa se separe de las paredes del molde y est\u00e9 bien lisa. Colocar en una fuente de horno engrasada finamente y dejar reposar.\u00a0<strong>45 minutos<\/strong>.<\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>3. Pliegues (tengo un v\u00eddeo aparte sobre m\u00e9todos de plegado m\u00e1s arriba).<\/h4><span style=\"display: block;\">No amasar la masa, sino doblarla para que quede aireada. Total\u00a0<strong>3 veces<\/strong>,\u00a0<strong>cada 45 minutos <\/strong>Doblar la masa.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Plegado 1: 45 minutos despu\u00e9s del plegado (por ejemplo, plastificado)<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">2\u00ba pliegue: otros 45 minutos despu\u00e9s (por ejemplo, pliegue de p\u00e9talos)<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Pliegue 3: Otros 45 minutos despu\u00e9s (p. ej.: bobina seis haciendo footing)<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Dejar reposar la masa despu\u00e9s del \u00faltimo plegado\u00a0<strong>durante 2 horas<\/strong>\u00a0en el bol. Entonces ocurre la magia, la masa aumenta de volumen y se llena de burbujas.<\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>4. Formateo (Vea el v\u00eddeo para ver c\u00f3mo formatear.)<\/h4><span style=\"display: block;\">Volcar la masa sobre una superficie ligeramente enharinada. Col\u00f3quela en una bandeja para congelador engrasada de modo que la superficie quede firme.<strong>  ajuste (el slus) debe estar POR ENCIMA<\/strong>. Aprieta el fondo para que no se abra.<\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>5. Subida en fr\u00edo<\/h4><span style=\"display: block;\">Cubre la puerta con un pa\u00f1o de cocina (o ponle una bolsa encima para que no se seque) y m\u00e9tela en la nevera (5-6 grados) \u00a0<strong>10-12 horas<\/strong>\u00a0(por ejemplo, durante la noche).<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><em>Consejo: La masa fr\u00eda es mucho m\u00e1s f\u00e1cil de trabajar por la ma\u00f1ana.<\/em><\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>6. Prepararse para hornear<\/h4><span style=\"display: block;\"><strong>Precalentar el horno a 250 grados<\/strong>\u00a0(Coloque la sart\u00e9n de hierro fundido vac\u00eda con la tapa puesta para que se cueza por completo. Para los principiantes, recomiendo hornear el pan en una sart\u00e9n de hierro fundido para obtener mejores resultados. <\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Paso opcional (atemperar): solemos sacar la masa a la encimera durante 1 hora antes de hornearla para que est\u00e9 a temperatura ambiente, pero si eres principiante, \u00a1no dudes en hornearla directamente de la nevera para cortarla m\u00e1s f\u00e1cilmente!<\/span><\/div><\/li><li id=\"wprm-recipe-7189-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><h4>7. Cortar y hornear<\/h4><span style=\"display: block;\">Volcar la masa en una bandeja para hornear. Utiliza un cuchillo para cortar la parte superior a unos 45 grados por debajo de la masa (esta es la incisi\u00f3n principal) para que el pan se abra. Lo m\u00e1s f\u00e1cil es hacer un corte transversal. Ponlo en la sart\u00e9n caliente con el papel, pon la tapa y m\u00e9telo en el horno caliente.<\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\"><strong>El truco:<\/strong>\u00a0Como t\u00fa dices,\u00a0<strong>baje inmediatamente el fuego de 250 a 180 grados.<\/strong>.Fry bajo una tapa\u00a0<strong>60 minutos<\/strong>(Esto asegurar\u00e1 que la corteza est\u00e9 bien cocida y se mantenga fina). Retire la tapa y cocine durante aproximadamente otro.\u00a0<strong>10 minutos<\/strong>hasta que adquiera un bonito color dorado.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g id=\"Icons\" stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><path d=\"M9.0039,16.0079 C5.1419,16.0079 1.9999,12.8659 1.9999,9.0039 C1.9999,5.1419 5.1419,1.9999 9.0039,1.9999 C12.8659,1.9999 16.0079,5.1419 16.0079,9.0039 C16.0079,12.8659 12.8659,16.0079 9.0039,16.0079 M23.6209,22.2069 L16.1439,14.7299 C16.1059,14.6919 16.0579,14.6759 16.0159,14.6449 C17.2599,13.1009 18.0079,11.1409 18.0079,9.0039 C18.0079,4.0309 13.9769,-0.0001 9.0039,-0.0001 C4.0309,-0.0001 -0.0001,4.0309 -0.0001,9.0039 C-0.0001,13.9769 4.0309,18.0079 9.0039,18.0079 C11.1409,18.0079 13.1009,17.2599 14.6449,16.0169 C14.6749,16.0579 14.6919,16.1059 14.7299,16.1439 L22.2069,23.6209 C22.4019,23.8169 22.6579,23.9139 22.9139,23.9139 C23.1699,23.9139 23.4259,23.8169 23.6209,23.6209 C24.0119,23.2309 24.0119,22.5979 23.6209,22.2069\"><\/path><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #616161;margin: 0px;padding-top: 30px;padding-bottom: 30px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewbox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M24,11c0-5.5-5.4-10-12-10S0,5.5,0,11s5.4,10,12,10c1,0,2-0.1,3-0.3l5.6,2.2c0.1,0,0.2,0.1,0.4,0.1 c0.2,0,0.4-0.1,0.6-0.2c0.3-0.2,0.4-0.6,0.4-0.9l-0.5-4.7C23.1,15.4,24,13.2,24,11z M14,14H7v-2h7V14z M17,10H7V8h10V10z\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">\u00bfHas probado esta receta?<\/span><span class=\"wprm-call-to-action-text\"><a href=\"#comments\" target=\"_self\" style=\"color: #ffffff\">Escriba en los comentarios<\/a> \u00a1que lo has conseguido!<\/span><\/span><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>(Suplemento del Manual de masa madre para principiantes) Esta receta es tu entrada en el mundo de la masa madre. Utilizamos 65% de baja hidrataci\u00f3n, lo que significa que la masa no es pegajosa, m\u00e1s f\u00e1cil de manejar para un principiante. Esta receta rinde lo suficiente para 1 barra de pan de unos 850-900 gramos.\u00a0<\/p>","protected":false},"author":2,"featured_media":6901,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":3573,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[142],"tags":[804,457,458,802,801,803,190,291,255,256,198],"class_list":["post-7188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kovaszos-kenyerek","tag-feherkenyer","tag-gasztroblog","tag-gasztroblogger","tag-kezdo-kenyer","tag-kezdo-recept","tag-kezdo-szint","tag-kovasz","tag-kovaszos-kenyer","tag-kovasztunder","tag-kovasztunder-2","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Kov\u00e1szos feh\u00e9r keny\u00e9r kezd\u0151knek - Kov\u00e1szT\u00fcnd\u00e9r<\/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:\/\/www.kovasztunder.hu\/es\/pan-blanco-de-masa-madre-para-principiantes\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kov\u00e1szos feh\u00e9r keny\u00e9r kezd\u0151knek\" \/>\n<meta property=\"og:description\" content=\"(Kezd\u0151 Kov\u00e1szosok K\u00e9zik\u00f6nyve kieg\u00e9sz\u00edt\u00e9s) Ez a recept a bel\u00e9p\u0151 a kov\u00e1szol\u00e1s vil\u00e1g\u00e1ba. 65%-os alacsony hidrat\u00e1lts\u00e1ggal dolgozunk, ami azt jelenti, hogy a t\u00e9szta nem ragad, k\u00f6nnyebben kezelhet\u0151 kezd\u0151k\u00e9nt. 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