{"id":626,"date":"2021-08-29T21:10:33","date_gmt":"2021-08-29T19:10:33","guid":{"rendered":"https:\/\/nutri.studiogastro.ch\/?page_id=626"},"modified":"2021-11-03T18:06:01","modified_gmt":"2021-11-03T17:06:01","slug":"impasto-per-pane-o-per-pizza-con-lievito-madre","status":"publish","type":"page","link":"https:\/\/nutri.studiogastro.ch\/?page_id=626","title":{"rendered":"Impasto per pane"},"content":{"rendered":"\n<p><strong>o per pizza con lievito madre<\/strong><\/p>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0701-1-1-1024x1024.jpeg\" alt=\"\" data-id=\"631\" data-full-url=\"https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0701-1-1-scaled.jpeg\" data-link=\"https:\/\/nutri.studiogastro.ch\/?attachment_id=631\" class=\"wp-image-631\" srcset=\"https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0701-1-1-1024x1024.jpeg 1024w, https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0701-1-1-300x300.jpeg 300w, https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0701-1-1-150x150.jpeg 150w, https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0701-1-1-768x768.jpeg 768w, https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0701-1-1-1536x1536.jpeg 1536w, https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0701-1-1-2048x2048.jpeg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0710-1-1024x1024.jpeg\" alt=\"\" data-id=\"629\" class=\"wp-image-629\" srcset=\"https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0710-1-1024x1024.jpeg 1024w, https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0710-1-300x300.jpeg 300w, https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0710-1-150x150.jpeg 150w, https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0710-1-768x768.jpeg 768w, https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0710-1-1536x1536.jpeg 1536w, https:\/\/nutri.studiogastro.ch\/wp-content\/uploads\/2021\/08\/IMG_0710-1-2048x2048.jpeg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><strong>Ingredienti dell\u2019impasto<\/strong><\/p>\n\n\n\n<p>\u00bd kg farina di spelta chiara<\/p>\n\n\n\n<p>3 dl acqua tiepida<\/p>\n\n\n\n<p>30 g lievito madre secco oppure fresco<\/p>\n\n\n\n<p>2 g lievito secco (tradizionale, di panetteria)<\/p>\n\n\n\n<p>1 cucchiaino da t\u00e9 zucchero o sciroppo d\u2019agave&nbsp;<\/p>\n\n\n\n<p>1 cucchiaino da t\u00e9 di sale<\/p>\n\n\n\n<p><strong>Preparazione<\/strong><\/p>\n\n\n\n<p>Mescolare tutti gli ingredienti ed impastare rapidamente.<\/p>\n\n\n\n<p>Lasciare lievitare per almeno 6-7 ore in una ciotola coperta (pane) o su teglia da forno rivestita con carta oleata per l\u2019impasto della pizza (impasto gi\u00e0 spianato).<\/p>\n\n\n\n<p><strong>Cottura<\/strong><\/p>\n\n\n\n<p>In forno a 200 \u00b0C.<\/p>\n\n\n\n<p>Per il pane: utilizzare una forma da cake rivestita con carta oleata ed oliata con olio EVO.<\/p>\n\n\n\n<p>Cuocere 35-40 minuti.<\/p>\n\n\n\n<p>Per la pizza: sulla pasta spianata e lievitata, versare gli ingredienti classici come la passata di pomodoro, l\u2019origano, l\u2019olio EVO, le verdure o altri ingredienti di vostra scelta ad eccezione della mozzarella. Cuocere per 20 minuti circa ed aggiungere verso fine cottura, la mozzarella tagliata a fettine sottili.<\/p>\n\n\n\n<p>Cecilia Soldati, Dietista StudioGastro<\/p>\n\n\n\n<p>Aggiornato: settembre 2021<\/p>\n","protected":false},"excerpt":{"rendered":"<p>o per pizza con lievito madre Ingredienti dell\u2019impasto \u00bd kg farina di spelta chiara 3 dl acqua tiepida 30 g lievito madre secco oppure fresco 2 g lievito secco (tradizionale, &#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":110,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/nutri.studiogastro.ch\/index.php?rest_route=\/wp\/v2\/pages\/626"}],"collection":[{"href":"https:\/\/nutri.studiogastro.ch\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nutri.studiogastro.ch\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nutri.studiogastro.ch\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nutri.studiogastro.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=626"}],"version-history":[{"count":7,"href":"https:\/\/nutri.studiogastro.ch\/index.php?rest_route=\/wp\/v2\/pages\/626\/revisions"}],"predecessor-version":[{"id":906,"href":"https:\/\/nutri.studiogastro.ch\/index.php?rest_route=\/wp\/v2\/pages\/626\/revisions\/906"}],"up":[{"embeddable":true,"href":"https:\/\/nutri.studiogastro.ch\/index.php?rest_route=\/wp\/v2\/pages\/110"}],"wp:attachment":[{"href":"https:\/\/nutri.studiogastro.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}