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Vademécum para el panadero perfecto: Nociones fundamentales de la panaderÃa
Paperback
Series: Vademécum Para El Panadero, Book 1
ISBN13: 9786502435595
Publisher: Sandra de Souza Camilo
Published: Oct 12 2026
Pages: 430
Weight: 1.26
Height: 0.87 Width: 6.00 Depth: 9.00
Language: Spanish
Publicado anteriormente como Vademécum para el panadero perfecto de Miguel Ricardo Camilo.
Por qué una masa funciona perfectamente un dÃa y al siguiente queda pegajosa, fermenta demasiado rápido o pierde volumen?
La respuesta no está solamente en seguir una receta. Está en comprender qué ocurre dentro de la masa.
Esta nueva edición revisada y ampliada de Vademécum para el panadero perfecto: Nociones fundamentales de la panaderÃa transforma la obra original en un manual práctico para aprender a preparar, interpretar, estandarizar y corregir panes y masas con criterio técnico.
A lo largo del libro aprenderás a comprender la función de los ingredientes, calcular hidrataciones y porcentajes de panadero, controlar el amasado, la fermentación, el tiempo y la temperatura, trabajar con prefermentos y masa madre, formar y greñar correctamente, utilizar vapor, hornear y conservar el producto terminado.
Las recetas se presentan mediante fórmulas detalladas con pesos, porcentajes, rendimiento, peso de división, procedimiento, puntos de control y consejos del chef.
Incluye preparaciones como pan amasado, hallullas, marraquetas, bagels, pan pita, baguette, pan multicereales, pan de molde, focaccia, pizza, berlinesas, donuts, cinnamon rolls, pan de Pascua, panettone y otras masas.
Además, encontrarás herramientas de consulta para trabajar con mayor precisión:
- equivalencias de levaduras
- tablas rápidas de porcentajes
- diagnóstico de errores
- glosario técnico
- métodos para escalar y estandarizar fórmulas
Está pensado tanto para quien comienza a hacer pan como para estudiantes, aficionados y personas que quieren llevar su producción a un nivel más organizado y reproducible.
Más que enseñarte a seguir una receta, este libro busca enseñarte a leer la masa, comprenderla y saber qué corregir cuando algo no sale como esperabas.
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