{"id":112739,"date":"2024-04-22T20:32:52","date_gmt":"2024-04-22T17:32:52","guid":{"rendered":"https:\/\/www.homecookingadventure.com\/?p=112739"},"modified":"2025-06-05T07:49:31","modified_gmt":"2025-06-05T04:49:31","slug":"paine-cu-maia-si-seminte-de-in-reteta-usoara","status":"publish","type":"post","link":"https:\/\/www.homecookingadventure.com\/ro\/paine-cu-maia-si-seminte-de-in-reteta-usoara\/","title":{"rendered":"P\u00e2ine cu maia \u0219i semin\u021be de in - Re\u021bet\u0103 u\u0219oar\u0103"},"content":{"rendered":"\n

Cu un gust bogat \u0219i o textur\u0103 perfect\u0103, aceast\u0103 p\u00e2ine cu maia \u0219i semin\u021be de in <\/strong>este o variant\u0103 s\u0103n\u0103toas\u0103 \u0219i delicioas\u0103 a p\u00e2inii clasice. Crocant\u0103 la exterior, dar moale, elastic\u0103 \u0219i aerat\u0103 \u00een interior, aceast\u0103 p\u00e2ine este pur \u0219i simplu irezistibil\u0103. Este ideal\u0103 pentru sandvi\u0219uri, toast sau savurat\u0103 simplu.<\/p>\n\n\n\n

Semin\u021bele de in sunt l\u0103sate la \u00eenmuiat peste noapte, ceea ce le permite s\u0103 se hidrateze \u0219i s\u0103-\u0219i elibereze aroma delicat\u0103 de nuc\u0103 \u00een aluat. \u00cen plus, acest pas le spore\u0219te valoarea nutri\u021bional\u0103, ad\u0103ug\u00e2nd fibre, acizi gra\u0219i omega-3 \u0219i antioxidan\u021bi.<\/p>\n\n\n\n

Dup\u0103 fr\u0103m\u00e2ntare, aluatul este l\u0103sat la dospit, timp \u00een care maiaua \u00ee\u0219i face magia, form\u00e2nd acele buzunare de aer at\u00e2t de apreciate \u00een p\u00e2inea cu fermenta\u021bie natural\u0103. Odat\u0103 crescut, aluatul este modelat cu grij\u0103 \u0219i copt p\u00e2n\u0103 cap\u0103t\u0103 o crust\u0103 aurie perfect\u0103. <\/p>\n\n\n\n

De ce s\u0103 facem p\u00e2ine cu maia \u00een loc de p\u00e2ine cu drojdie<\/h2>\n\n\n\n

Alegerea p\u00e2inii cu maia peste cea cu drojdie ofer\u0103 mai multe beneficii. \u00cen primul r\u00e2nd, fermenta\u021bia cu maia ofer\u0103 arome \u0219i texturi unice<\/strong>. Drojdia s\u0103lbatic\u0103 \u0219i lactobacilii prezen\u021bi \u00een maia creeaz\u0103 un gust acri\u0219or<\/strong> care o distinge de p\u00e2inea obi\u0219nuit\u0103 cu drojdie. Acest proces de fermenta\u021bie descompune glutenul<\/strong>, f\u0103c\u00e2nd p\u00e2inea cu maia mai u\u0219or de digerat<\/strong> pentru unele persoane.<\/p>\n\n\n\n

\u00cen plus, p\u00e2inea cu maia tinde s\u0103 aib\u0103 o durat\u0103 de via\u021b\u0103 mai lung\u0103<\/strong> datorit\u0103 mediului s\u0103u acid, care inhib\u0103 cre\u0219terea mucegaiului \u0219i prelunge\u0219te prospe\u021bimea. \u00cen plus, p\u00e2inea cu maia are o textur\u0103 mai elastic\u0103<\/strong> \u0219i un profil de arom\u0103 mai complex comparativ cu p\u00e2inea cu drojdie.<\/p>\n\n\n\n

Dincolo de gust \u0219i textur\u0103, unele persoane prefer\u0103 maiaua pentru poten\u021bialele sale beneficii pentru s\u0103n\u0103tate. Unele persoane cu sensibilit\u0103\u021bi la gluten g\u0103sesc p\u00e2inea cu maia mai u\u0219or de digerat datorit\u0103 pre-digestiei glutenului \u00een timpul fermenta\u021biei.<\/p>\n\n\n\n

Cum s\u0103 faci p\u00e2ine cu maia \u0219i semin\u021be de in<\/h2>\n\n\n\n

Aceast\u0103 re\u021bet\u0103 este pentru o singur\u0103 p\u00e2ine, dar nu ezita\u021bi s\u0103 cre\u0219te\u021bi cantit\u0103\u021bile pentru a face c\u00e2te p\u00e2ini dori\u021bi.<\/p>\n\n\n\n

\u00cencepe\u021bi prin a preg\u0103ti maiaua peste noapte<\/strong>. Seara, amesteca\u021bi cantit\u0103\u021bi egale de maia<\/strong> cu ap\u0103<\/strong> \u0219i f\u0103in\u0103<\/strong> \u00eentr-un bol. Acoperi\u021bi-l \u0219i l\u0103sa\u021bi-l s\u0103 stea peste noapte.<\/p>\n\n\n\n

\u00cen continuare, preg\u0103te\u0219te semin\u021bele de in<\/strong>. Pune semin\u021bele de in<\/strong> \u00eentr-un bol, toarn\u0103 ap\u0103<\/strong> peste ele, acoper\u0103 \u0219i las\u0103-le s\u0103 se hidrateze peste noapte.<\/p>\n\n\n\n

Diminea\u021ba, preg\u0103ti\u021bi aluatul final<\/strong>. Amesteca\u021bi maiaua de peste noapte<\/strong> cu ap\u0103<\/strong> \u0219i semin\u021bele de in hidratate<\/strong> \u00eentr-un bol mare. Apoi ad\u0103uga\u021bi f\u0103in\u0103 de p\u00e2ine<\/strong> \u0219i f\u0103in\u0103 de secar\u0103<\/strong>. L\u0103sa\u021bi s\u0103 se odihneasc\u0103 timp de 30 de minute<\/strong>.<\/p>\n\n\n\n

Ad\u0103uga\u021bi sare<\/strong> \u0219i fr\u0103m\u00e2nta\u021bi aluatul manual sau cu mixerul timp de 5-8 minute. Pune\u021bi aluatul \u00eentr-un bol uns cu ulei, acoperi\u021bi-l \u0219i l\u0103sa\u021bi-l s\u0103 fermenteze timp de 2 ore<\/strong>, \u00eentinz\u00e2ndu-l \u0219i \u00eemp\u0103turindu-l la fiecare 30 de minute<\/strong>.<\/p>\n\n\n\n

Dup\u0103 ultima \u00eemp\u0103turire, transfera\u021bi aluatul \u00eentr-un recipient uns \u0219i l\u0103sa\u021bi-l s\u0103 creasc\u0103 p\u00e2n\u0103 c\u00e2nd se m\u0103re\u0219te cu 50%.<\/p>\n\n\n\n

Pe o suprafa\u021b\u0103 \u00eenf\u0103inat\u0103, modeleaz\u0103 aluatul \u00eentr-o bil\u0103, las\u0103-l s\u0103 se odihneasc\u0103 timp de 15 minute, apoi modeleaz\u0103-l fie \u00eentr-o p\u00e2ine rotund\u0103 sau oval\u0103. \u00centre timp, preg\u0103te\u0219te o tav\u0103 sau un co\u0219 de dospit. Remodeleaz\u0103 aluatul \u00eentr-o p\u00e2ine <\/strong>\u0219i pune aluatul \u00een\u0103untru, cu partea cusut\u0103 \u00een sus. Acoper\u0103-l \u0219i las\u0103-l la frigider peste noapte.<\/p>\n\n\n\n

Cum s\u0103 coace\u021bi p\u00e2inea<\/h2>\n\n\n\n

A doua zi, \u00eenc\u0103lzi\u021bi cuptorul la 240\u00b0C (470\u00b0F) <\/strong>cu o piatr\u0103 de copt, vs de font\u0103 sau tav\u0103 de copt \u00een interior. Dac\u0103 folosi\u021bi o piatr\u0103 de copt sau o tav\u0103, pune\u021bi \u0219i o oal\u0103 cu ap\u0103 \u00een cuptor pentru a face aburi.<\/p>\n\n\n\n

Pune aluatul crescut pe h\u00e2rtie de copt, f\u0103 c\u00e2teva t\u0103ieturi pe partea de sus cu un cutter \u0219i mut\u0103-l cu grij\u0103 \u00een cuptorul \u00eencins. Coace timp de 20 de minute cu aburi<\/strong>, apoi scoate oala cu ap\u0103 sau \u00eendep\u0103rteaz\u0103 capacul vasului de font\u0103.<\/p>\n\n\n\n

Reduce\u021bi c\u0103ldura la 230\u00b0C (440\u00b0F) \u0219i coace\u021bi \u00eenc\u0103 15-20 de minute f\u0103r\u0103 abur<\/strong>i p\u00e2n\u0103 c\u00e2nd p\u00e2inea e rumenit\u0103 \u0219i crocant\u0103 la exterior.<\/p>\n\n\n\n

L\u0103sa\u021bi p\u00e2inea s\u0103 se r\u0103ceasc\u0103 pe un gr\u0103tar cel pu\u021bin 2 ore \u00eenainte de a o felia.<\/p>\n\n\n\n

Sper c\u0103 vei \u00eencerca re\u021beta \u0219i te vei bucura de aromele uimitoare ale acestei p\u00e2ini cu maia \u0219i semin\u021be de in. Dac\u0103 o faci, asigur\u0103-te c\u0103 \u00eemp\u0103rt\u0103\u0219e\u0219ti fotografiile cu mine pe Instagram<\/a><\/strong>. \u00cemi place s\u0103 v\u0103d cum \u021bi-a ie\u0219it.<\/p>\n\n\n\n

Pentru mai multe idei de p\u00e2ine, consulta\u021bi \u00eentreaga noastr\u0103 colec\u021bie de Re\u021bete de p\u00e2ine<\/a><\/strong>. <\/p>\n\n\n\n

\"P\u00e2ine<\/figure>\n\n\n\n

S-AR PUTEA S\u0102 V\u0102 PLAC\u0102 \u0218I<\/strong>:
Cum s\u0103 faci maia de la 0<\/a>
P\u00e2ine cu maia - retet\u0103 u\u0219oar\u0103<\/a>
P\u00e2ine cu maia - Vermont<\/a>
Cum s\u0103 faci p\u00e2ine cu maia \u2013 Metoda 1-2-3<\/a>
P\u00e2ine cu maia cu gr\u00e2u integral<\/a>
P\u00e2ine cu maia cu f\u0103in\u0103 de orz<\/a>
Cum sp faci p\u00e2ine de cas\u0103 cu drojdie - re\u021bet\u0103 u\u0219oar\u0103<\/a>
Baghete de cas\u0103<\/a>
Focaccia f\u0103r\u0103 fr\u00e2m\u00e2ntare<\/a><\/p>\n\n\n\n\n

\n\t

P\u00e2ine cu maia \u0219i semin\u021be de in<\/h2>\n\t\t

\n\t\t

Cu un gust bogat \u0219i o textur\u0103 perfect\u0103, aceast\u0103 p\u00e2ine cu maia \u0219i semin\u021be de in <\/strong>este o variant\u0103 s\u0103n\u0103toas\u0103 \u0219i delicioas\u0103 a p\u00e2inii clasice. Crocant\u0103 la exterior, dar moale, elastic\u0103 \u0219i aerat\u0103 \u00een interior, aceast\u0103 p\u00e2ine este pur \u0219i simplu irezistibil\u0103. Este ideal\u0103 pentru sandvi\u0219uri, toast sau savurat\u0103 simplu.<\/p>\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t

Starter - l\u0103sat peste noapte<\/h4>
  • 30 g maia hidratare 100%<\/li>
  • 2 linguri (30g) ap\u0103<\/li>
  • 1\/4 can\u0103 (30g) f\u0103in\u0103 de p\u00e2ine, de tip 650<\/li><\/ul>

    Semin\u021bele de in - l\u0103sate peste noapte<\/h4>
    • 1\/4 can\u0103 (40g) semin\u021be de in<\/li>
    • 1\/2 can\u0103 (120ml) ap\u0103<\/li><\/ul>

      Aluat final<\/h4>
      • 3 \u2153 c\u0103ni (420g) f\u0103in\u0103 de p\u00e2ine de tip 650<\/li>
      • 2\/3 can\u0103 (80g) f\u0103in\u0103 de secar\u0103<\/li>
      • 270 ml ap\u0103<\/li>
      • 90 g starter-ul cu maia de peste noapte<\/li>
      • semin\u021bele de in hidratate (160g)<\/li>
      • 2 linguri\u021be (10g) sare<\/li><\/ul>\t<\/div>\n\t
        \n\t\t

        Preg\u0103ti\u021bi starter-ul cu maia de peste noapte.<\/h4>

        1. Pentru a preg\u0103ti starter-ul cu maia de peste noapte, seara, amesteca\u021bi maiaua cu hidratare 100%, \u0219i scoate\u021bi 30g \u00eentr-un bol. Mai \u00eent\u00e2i, ad\u0103uga\u021bi apa \u0219i amesteca\u021bi bine. Ad\u0103uga\u021bi f\u0103ina \u0219i amesteca\u021bi. Acoperi\u021bi cu folie de plastic \u0219i l\u0103sa\u021bi-o s\u0103 se odihneasc\u0103 la temperatura camerei timp de 10-12 ore (peste noapte). <\/p>

          <\/li><\/ol>

          Preg\u0103te\u0219te semin\u021bele de in l\u0103sate la hidratat peste noapte.<\/h4>

          1. Ad\u0103uga\u021bi semin\u021be de in \u00eentr-un bol. Turna\u021bi ap\u0103 peste ele. Acoperi\u021bi cu folie de plastic \u0219i l\u0103sa\u021bi-le la temperatura camerei. <\/p>

            <\/li>

          2. Semin\u021bele de in vor absorbi apa peste noapte.<\/p>

            <\/li><\/ol>

            Preg\u0103te\u0219te aluatul final.<\/h4>

            1. Diminea\u021ba, \u00eentr-un bol mare, amesteca\u021bi starter-ul cu maia cu ap\u0103 \u0219i cu semin\u021bele de in hidratate p\u00e2n\u0103 se combin\u0103 bine.<\/p>

              <\/li>

            2. Ad\u0103uga\u021bi f\u0103ina de p\u00e2ine \u0219i f\u0103ina de secar\u0103 \u0219i amesteca\u021bi pentru a combina. L\u0103sa\u021bi aluatul s\u0103 se odihneasc\u0103 (autoliz\u0103) timp de 30 de minute.<\/p>

              <\/li>

            3. Ad\u0103uga\u021bi sarea \u0219i fr\u0103m\u00e2nta\u021bi manual sau cu un mixer timp de 5-8 minute. Unge\u021bi interiorul vasului cu pu\u021bin ulei vegetal. Pune\u021bi aluatul \u00een vas astfel \u00eenc\u00e2t aluatul s\u0103 poat\u0103 fi \u00eentins \u0219i pliat f\u0103r\u0103 a-l scoate din vas. Acoperi\u021bi cu folie de plastic.<\/p>

              <\/li><\/ol>

              Fermentare Bulk<\/h4>

              1. Lasa\u021bi aluatul s\u0103 fermenteze la temperatura camerei timp de 2 ore, cu \u00eentinderi \u0219i \u00eemp\u0103turiri pe toate 4 p\u0103rtile, la fiecare 30 de minute, folosind m\u00e2inile umede. Un total de 4 \u00eentinderi \u0219i \u00eemp\u0103turiri.<\/p><\/li>

              2. Dup\u0103 a 4-a \u00eentindere \u0219i \u00eemp\u0103turire, transfera\u021bi aluatul \u00eentr-un recipient ermetic cu pere\u021bi drep\u021bi, uns cu ulei de m\u0103sline. <\/p>

                <\/li>

              3. Lasa-l s\u0103 stea la temperatura camerei p\u00e2n\u0103 c\u00e2nd \u00ee\u0219i m\u0103re\u0219te volumul cu 50%. Acest lucru poate dura c\u00e2teva ore \u00een func\u021bie de maia \u0219i de temperatura camerei. <\/p>

                <\/li><\/ol>

                Modela\u021bi aluatul.<\/h4>

                1. C\u00e2nd e\u0219ti gata, \u00eentoarce aluatul pe o suprafa\u021b\u0103 \u00eenf\u0103inat\u0103. Formeaz\u0103-l \u00een forma unei mingi, presar\u0103-l cu f\u0103in\u0103, acoper\u0103 \u0219i las\u0103-l s\u0103 se odihneasc\u0103 timp de 15 minute.<\/p>

                  <\/li>

                2. \u00centre timp, preg\u0103ti\u021bi o tav\u0103 de p\u00e2ine cu un prosop de buc\u0103t\u0103rie, pres\u0103ra\u021bi cu f\u0103in\u0103, sau folosi\u021bi un banneton dac\u0103 ave\u021bi unul. <\/p><\/li>

                3. Reda\u021bi forma buc\u0103\u021bii de aluat \u00een forma dorit\u0103. Fie boule (rotund) sau batard (forma de p\u00e2ine oval\u0103). <\/p><\/li>

                4. Ad\u0103uga\u021bi aluatul cu partea cusuturii \u00een sus pe tava preg\u0103tit\u0103 sau \u00een co\u0219 \u0219i acoperi\u021bi-l cu marginile prosopului.<\/p>

                  <\/li>

                5. Acoper\u0103 co\u0219ul sau tava cu o pung\u0103 de plastic \u0219i pune-le la frigider pentru 12-48 de ore. <\/p><\/li><\/ol>

                  Cum s\u0103 coace\u021bi p\u00e2inea.<\/h4>

                  1. A doua zi diminea\u021ba sau oric\u00e2nd sunte\u021bi gata s\u0103 coace\u021bi p\u00e2inea, \u00eenc\u0103lzi\u021bi cuptorul la 240\u00b0C (470\u00b0F) cu o piatr\u0103 de copt sau un vas de font\u0103 \u00een interior. \u00cen cazul \u00een care nu ave\u021bi niciuna, utiliza\u021bi pur \u0219i simplu o tav\u0103 de copt \u0219i pre\u00eenc\u0103lzi\u021bi timp de 45 de minute p\u00e2n\u0103 la 1 or\u0103 \u00eenainte de coacere (Dac\u0103 folosi\u021bi piatra de copt sau tava de copt, plasa\u021bi o oal\u0103 mic\u0103 cu ap\u0103 la baza cuptorului pentru a crea abur, vasul de fontp nu are nevoie de ea, deoarece capacul va crea suficient abur.) <\/p><\/li>

                  2. R\u0103stoarn\u0103 aluatul dospit pe o h\u00e2rtie de copt.<\/p>

                    <\/li>

                  3. Cresta\u021bi p\u00e2inea folosind o lam\u0103 sau un cu\u021bit ascu\u021bit.<\/p>

                    <\/li>

                  4. Transfera\u021bi cu grij\u0103 \u00een vasul de font\u0103 pre\u00eenc\u0103lzit, pe piatra de copt, sau pe partea din spate a t\u0103vii de copt.<\/p>

                    <\/li>

                  5. Coace\u021bi timp de 20 de minute cu abur, apoi scoate\u021bi oala cu ap\u0103 din cuptor. Atunci c\u00e2nd folosi\u021bi un vas de font\u0103, pur \u0219i simplu ridica\u021bi capacul.<\/p><\/li>

                  6. Reduce\u021bi temperatura cuptorului la 230\u00b0C (440\u00b0F) \u0219i coace\u021bi \u00eenc\u0103 15-20 de minute f\u0103r\u0103 abur.<\/p><\/li>

                  7. R\u0103ce\u0219te pe un gr\u0103tar. Lasa p\u00e2inea s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a o t\u0103ia timp de cel pu\u021bin 2 ore.<\/p><\/li><\/ol>\t<\/div>\n\t

                    \n\t\t\t<\/div>\n\t
                    \n\t\t
                    P\u00e2ine<\/div>
                    American\u0103<\/div>
                    p\u00e2ine, p\u00e2ine cu maia, semin\u021be de in<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                    Cu un gust bogat \u0219i o textur\u0103 perfect\u0103, aceast\u0103 p\u00e2ine cu maia \u0219i semin\u021be de in este o variant\u0103 s\u0103n\u0103toas\u0103 \u0219i delicioas\u0103 a p\u00e2inii clasice. Crocant\u0103 la exterior, dar moale, elastic\u0103 \u0219i aerat\u0103 \u00een interior, aceast\u0103 p\u00e2ine este pur \u0219i simplu irezistibil\u0103. Este ideal\u0103 pentru sandvi\u0219uri, toast sau savurat\u0103 simplu. Semin\u021bele de in sunt l\u0103sate …<\/p>\n","protected":false},"author":1,"featured_media":108954,"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":2212,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":108956,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"0","lemon_limes_single_custom_sticky_site_header":"0","lemon_limes_single_custom_sticky_site_header_style":"scroll-up-enable","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"0","footnotes":""},"categories":[13320,13339,13702,13340,13341,13750],"tags":[18627,14468,16310,16311,25688,14470,24398,14471,14467],"class_list":["post-112739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-retete-americane","category-retete-cu-buget-redus","category-retete-de-paine","category-retete-fara-lactate","category-retete-fara-oua","category-retete-fara-zahar","tag-homemade-bread-dough-2","tag-how-to-make-sourdough-bread-2","tag-cum-se-prepara-painea-cu-maia","tag-paine-cu-maia","tag-paine-cu-maia-2","tag-sourdough-bread-with-flaxseeds-2","tag-paine-de-casa","tag-sourdough-bread-with-seeds-2","tag-easy-sourdough-bread-recipe-2"],"yoast_head":"\nP\u00e2ine cu maia \u0219i semin\u021be de in - 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