Esta receta clásica de pan es fácil de hacer y perfecta para quienes disfrutan de un toque artesanal en la cocina. No hay nada como el sabor del pan recién hecho, crujiente por fuera y suave por dentro.
Ingredientes
- 500 g de harina de trigo (opta por harina de fuerza para un mejor resultado).
- 10 g de sal (esencial para realzar el sabor).
- 10 g de azúcar (opcional, ideal para una fermentación más activa).
- 7 g de levadura seca (o 20 g de levadura fresca, según prefieras).
- 300 ml de agua tibia (asegúrate de que esté templada, no caliente).
- 30 ml de aceite de oliva (opcional, para una textura más suave y elástica).
Preparación Paso a Paso
- Activar la levadura
Si usas levadura seca, disuélvela en un poco de agua tibia con el azúcar y déjala reposar durante 5-10 minutos hasta que veas espuma. Esto indica que está activa. - Preparar los ingredientes secos
En un recipiente grande, mezcla la harina y la sal. Si deseas agregar hierbas o especias, este es el momento. - Añadir los líquidos
Haz un hueco en el centro de la mezcla de harina y agrega la levadura activada (o la levadura fresca desmenuzada si la usas), el agua tibia restante y el aceite de oliva. Mezcla con una cuchara de madera o directamente con las manos hasta formar una masa. - Amasar
Traslada la masa a una superficie limpia y ligeramente enharinada. Amasa durante 8-10 minutos, estirándola y doblándola, hasta que esté lisa y elástica. Si está muy pegajosa, añade un poco más de harina, pero hazlo con moderación. - Primer reposo
Coloca la masa en un bol ligeramente aceitado, cúbrela con un paño limpio o papel film, y déjala reposar en un lugar cálido. En 1-2 horas, la masa debería duplicar su tamaño. - Formar el pan
Una vez que la masa haya crecido, presiónala ligeramente para desgasificarla. Dale la forma deseada, ya sea una barra, un bollo o un pan redondo, y colócala en una bandeja forrada con papel de horno. - Segundo reposo
Deja que la masa formada repose cubierta durante 30-45 minutos para un segundo levado. Este paso es crucial para que el pan quede aireado y suave. - Hornear
Precalienta el horno a 200°C (392°F). Antes de meter el pan, haz unos cortes en la superficie con un cuchillo afilado para permitir que se expanda de forma uniforme. Hornea durante 25-30 minutos o hasta que esté dorado. Si golpeas la base y suena hueco, está listo. - Dejar enfriar
Coloca el pan sobre una rejilla y déjalo enfriar por completo antes de cortarlo. Aunque es tentador probarlo de inmediato, este paso asegura una textura perfecta.
Consejos Extra
- Añade semillas de sésamo, girasol o avena por encima antes de hornear para un toque decorativo y más sabor.
- Si deseas una corteza crujiente, coloca un recipiente con agua caliente en el horno durante la cocción.
- Puedes personalizar el pan con hierbas como romero o tomillo, o incluso con un poco de ajo en polvo.
¡Ahora solo queda disfrutarlo! 🥖 Sirve este pan casero con mermeladas, queso, o simplemente con un poco de aceite de oliva y sal. Una receta básica que nunca pasa de moda. 🧡
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