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{
"recipes" : [
{
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"tenant_id" : "a1b2c3d4-e5f6-47a8-b9c0-d1e2f3a4b5c6" ,
"name" : "Baguette Francesa Tradicional" ,
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"version" : "1.0" ,
"finished_product_id" : "20000000-0000-0000-0000-000000000001" ,
"description" : "Baguette francesa tradicional con corteza crujiente y miga alveolada. Perfecta para acompañar cualquier comida." ,
"category" : "Panes" ,
"cuisine_type" : "Francesa" ,
"difficulty_level" : 2 ,
"yield_quantity" : 10.0 ,
"yield_unit" : "units" ,
"prep_time_minutes" : 20 ,
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{
"step" : 1 ,
"title" : "Amasado" ,
"description" : "Mezclar harina, agua, sal y levadura. Amasar durante 15 minutos hasta obtener una masa lisa y elástica." ,
"duration_minutes" : 15
} ,
{
"step" : 2 ,
"title" : "Primera Fermentación" ,
"description" : "Dejar reposar la masa en un recipiente tapado durante 60 minutos a temperatura ambiente (22-24°C)." ,
"duration_minutes" : 60
} ,
{
"step" : 3 ,
"title" : "División y Formado" ,
"description" : "Dividir la masa en 10 piezas de 250g cada una. Formar las baguettes dándoles la forma alargada característica." ,
"duration_minutes" : 20
} ,
{
"step" : 4 ,
"title" : "Segunda Fermentación" ,
"description" : "Colocar las baguettes en un lienzo enharinado y dejar fermentar 60 minutos más." ,
"duration_minutes" : 60
} ,
{
"step" : 5 ,
"title" : "Greñado y Horneado" ,
"description" : "Hacer cortes diagonales en la superficie con una cuchilla. Hornear a 240°C con vapor inicial durante 25 minutos." ,
"duration_minutes" : 25
}
]
} ,
"preparation_notes" : "Es crucial usar vapor al inicio del horneado para lograr una corteza crujiente. La temperatura del agua debe estar entre 18-20°C." ,
"storage_instructions" : "Consumir el mismo día de producción. Se puede congelar después del horneado." ,
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"is_signature_item" : true ,
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"created_at" : "BASE_TS" ,
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"created_by" : "c1a2b3c4-d5e6-47a8-b9c0-d1e2f3a4b5c6" ,
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"name" : "Croissant de Mantequilla Artesanal" ,
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"version" : "1.0" ,
"finished_product_id" : "20000000-0000-0000-0000-000000000002" ,
"description" : "Croissant de mantequilla con laminado perfecto y textura hojaldrada. Elaboración artesanal con mantequilla de alta calidad." ,
"category" : "Bollería" ,
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"step" : 1 ,
"title" : "Preparación de la Masa Base" ,
"description" : "Mezclar todos los ingredientes excepto la mantequilla de laminado. Amasar hasta obtener una masa homogénea." ,
"duration_minutes" : 20
} ,
{
"step" : 2 ,
"title" : "Reposo en Frío" ,
"description" : "Envolver la masa en film y refrigerar durante 2 horas." ,
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} ,
{
"step" : 3 ,
"title" : "Laminado" ,
"description" : "Extender la masa en rectángulo. Colocar la mantequilla en el centro y hacer 3 dobleces sencillos con 30 minutos de reposo entre cada uno." ,
"duration_minutes" : 90
} ,
{
"step" : 4 ,
"title" : "Formado" ,
"description" : "Extender a 3mm de grosor, cortar triángulos y enrollar para formar los croissants." ,
"duration_minutes" : 25
} ,
{
"step" : 5 ,
"title" : "Fermentación Final" ,
"description" : "Dejar fermentar a 26°C durante 2-3 horas hasta que dupliquen su volumen." ,
"duration_minutes" : 150
} ,
{
"step" : 6 ,
"title" : "Horneado" ,
"description" : "Pintar con huevo batido y hornear a 200°C durante 18 minutos hasta dorar." ,
"duration_minutes" : 18
}
]
} ,
"preparation_notes" : "La mantequilla para laminar debe estar a 15-16°C, flexible pero no blanda. Trabajar en ambiente fresco." ,
"storage_instructions" : "Consumir el día de producción. Se puede congelar la masa formada antes de la fermentación final." ,
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"created_at" : "BASE_TS" ,
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"name" : "Pan de Pueblo con Masa Madre" ,
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"description" : "Hogaza de pan rústico elaborada con masa madre natural. Corteza gruesa y miga densa con sabor ligeramente ácido." ,
"category" : "Panes Artesanales" ,
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} ,
{
"step" : 2 ,
"title" : "Incorporación de Masa Madre y Sal" ,
"description" : "Añadir la masa madre y la sal. Amasar suavemente hasta integrar completamente." ,
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} ,
{
"step" : 3 ,
"title" : "Fermentación en Bloque con Pliegues" ,
"description" : "Realizar 4 series de pliegues cada 30 minutos durante las primeras 2 horas. Luego dejar reposar 2 horas más." ,
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} ,
{
"step" : 4 ,
"title" : "División y Preformado" ,
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} ,
{
"step" : 5 ,
"title" : "Formado Final" ,
"description" : "Formar las hogazas dándoles tensión superficial. Colocar en banneton o lienzo enharinado." ,
"duration_minutes" : 15
} ,
{
"step" : 6 ,
"title" : "Fermentación Final" ,
"description" : "Dejar fermentar a temperatura ambiente durante 2 horas o en frío durante la noche." ,
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} ,
{
"step" : 7 ,
"title" : "Horneado" ,
"description" : "Hacer cortes en la superficie. Hornear a 230°C con vapor inicial durante 45 minutos." ,
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}
]
} ,
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2025-12-14 11:58:14 +01:00
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} ,
{
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} ,
{
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} ,
{
"step" : 5 ,
"title" : "Horneado" ,
"description" : "Pintar con huevo y hornear a 190°C durante 15 minutos." ,
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}
]
} ,
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2025-12-14 11:58:14 +01:00
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2025-12-13 23:57:54 +01:00
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