{"id":3823,"date":"2026-07-25T22:57:41","date_gmt":"2026-07-25T22:57:41","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/pogaca-croata\/"},"modified":"2026-07-25T22:57:41","modified_gmt":"2026-07-25T22:57:41","slug":"pogaca-croata","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/pogaca-croata\/","title":{"rendered":"Poga\u010da croata"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-es-hr-pogaca-bread{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book 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.gj-close-kicker{color:var(--gj-gold-deep);font-size:9.5px;font-weight:700;letter-spacing:.16em;text-transform:uppercase}\n#recipe-es-hr-pogaca-bread .gj-close-quote{max-width:820px;color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(18.5px,2.3vw,23px);font-style:italic;line-height:1.4;text-wrap:balance}\n#recipe-es-hr-pogaca-bread .gj-close-copy{max-width:840px;color:var(--gj-muted);font-size:13.5px;line-height:1.62}\n@media (hover:hover) and (pointer:fine){#recipe-es-hr-pogaca-bread .gj-ing-group:hover{border-color:rgba(143,99,24,.24);box-shadow:0 10px 28px rgba(36,49,46,.065)}#recipe-es-hr-pogaca-bread .gj-steps>li:hover{background:rgba(255,253,250,.48)}#recipe-es-hr-pogaca-bread .gj-info-card:hover{border-color:rgba(143,99,24,.22)}}\n@media (min-width:760px){#recipe-es-hr-pogaca-bread .gj-ing-grid,#recipe-es-hr-pogaca-bread .gj-info-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-hr-pogaca-bread 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id=\"recipe-es-hr-pogaca-bread\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-pogaca-bread\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Cocina croata \u00b7 Pan redondo de mesa \u00b7 Receta<\/p><h2 class=\"gj-title\" id=\"recipe-title-es-hr-pogaca-bread\"><span class=\"gj-title-main\"><b>Poga\u010da croata<\/b> de corteza crujiente y miga tierna<\/span> <span class=\"gj-title-accent gj-serif\">con fermentaci\u00f3n en dos etapas<\/span><\/h2><p class=\"gj-sub\">Pan croata redondo de trigo con dos fermentaciones, corteza marcada y una cocci\u00f3n inicial con vapor para obtener miga tierna y el\u00e1stica.<\/p><ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n esencial de la receta\"><li>Categor\u00eda: <strong>Pan<\/strong><\/li><li>Cocina: <strong>Croata<\/strong><\/li><li>M\u00e9todo: <strong>Fermentaci\u00f3n y horneado<\/strong><\/li><li>Dificultad: <strong>Intermedia<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Raciones<\/dt><dd>12 rebanadas<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Fermentaci\u00f3n<\/dt><dd>2 h<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>3 h 10 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 220 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pogaca-Bread-3.webp\" alt=\"Poga\u010da croata redonda cortada sobre una tabla con cuchillo y pa\u00f1o claro\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>La hogaza marcada deja ver una miga flexible y aireada despu\u00e9s del enfriado completo.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-pogaca-bread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-pogaca-bread\">Una hogaza sencilla cuyo volumen depende del reposo y del vapor<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La poga\u010da es un pan de mesa extendido en distintas cocinas balc\u00e1nicas, y en Croacia aparece en m\u00faltiples formas, desde panes cotidianos sencillos hasta versiones enriquecidas para celebraciones. Esta receta se centra en una hogaza redonda de trigo, sin relleno ni cobertura, con una superficie marcada y una miga clara, flexible y llena de alv\u00e9olos irregulares. Su car\u00e1cter procede de una hidrataci\u00f3n moderada, dos fermentaciones y una cocci\u00f3n intensa al principio. No intenta reproducir un pan industrial perfectamente uniforme: una forma ligeramente irregular y una corteza de tonos desiguales son se\u00f1ales naturales del trabajo manual.<\/p><blockquote class=\"gj-pull\">La miga se abre cuando la masa conserva agua y tiempo; a\u00f1adir harina hasta que deje de pegarse produce una poga\u010da seca.<\/blockquote><p>La harina panificable aporta suficiente prote\u00edna para retener el gas, pero la masa no necesita amasarse hasta quedar r\u00edgida. Al principio resulta algo pegajosa. Un reposo corto despu\u00e9s de mezclar harina y agua permite que las part\u00edculas se hidraten y reduce el esfuerzo posterior. La levadura, el az\u00facar y la sal se incorporan de manera controlada; la sal no debe colocarse directamente sobre la levadura seca antes de que esta se disperse. El aceite suaviza la miga y ayuda a que el pan se conserve, aunque la cantidad es peque\u00f1a para no convertirlo en una masa enriquecida.<\/p><p>El amasado puede realizarse a mano o con gancho. Lo importante es desarrollar una pel\u00edcula el\u00e1stica capaz de estirarse sin romperse de inmediato. A\u00f1adir harina cada vez que la masa se adhiere a los dedos es el error m\u00e1s com\u00fan. Resulta mejor trabajar con manos apenas aceitadas y usar una rasqueta. Durante la primera fermentaci\u00f3n, un pliegue a mitad del tiempo refuerza la estructura y redistribuye la temperatura. La masa est\u00e1 lista cuando casi ha duplicado volumen y una presi\u00f3n ligera deja una marca que vuelve lentamente.<\/p><\/div><div class=\"gj-copy-col\"><p>La forma final se obtiene llevando los bordes hacia el centro y girando la pieza sobre una superficie apenas enharinada para tensar la piel. Esta tensi\u00f3n sostiene el crecimiento vertical. Despu\u00e9s de la segunda fermentaci\u00f3n, la superficie se marca con cortes poco profundos, en cruz o en un patr\u00f3n simple. Los cortes no son decoraci\u00f3n aislada: proporcionan una zona controlada por la que puede expandirse el pan. Si la masa se ha fermentado demasiado, se desinfla al marcar; si est\u00e1 corta, se rompe por los laterales durante el horneado.<\/p><p>El horno debe estar completamente caliente antes de introducir la hogaza. Una peque\u00f1a bandeja precalentada recibe agua hirviendo al inicio para generar vapor. Durante los primeros minutos, esa humedad retrasa la formaci\u00f3n de la corteza y permite que el pan aumente de volumen. Despu\u00e9s se retira o se deja evaporar, se baja la temperatura y la superficie se seca. La poga\u010da est\u00e1 cocida cuando alcanza un dorado profundo, su base suena hueca y el centro llega aproximadamente a 96 \u00b0C. El color, la temperatura y el sonido ofrecen juntos una comprobaci\u00f3n m\u00e1s fiable.<\/p><p>Cortar el pan caliente libera vapor y vuelve gomosa la miga, por lo que necesita al menos una hora sobre rejilla. Una vez fr\u00edo, la corteza conserva crujido y el interior se corta sin aplastarse. Se sirve con guisos, queso, embutidos o aceite, pero tambi\u00e9n funciona como pan neutro para una comida diaria. La hogaza se guarda envuelta en tela durante el primer d\u00eda y despu\u00e9s en una bolsa bien cerrada. Si pierde frescura, un calentamiento breve en horno devuelve parte de la textura sin resecar el centro.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-pogaca-bread\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la masa h\u00fameda a la hogaza enfriada<\/p><h3 id=\"recipe-timeline-es-hr-pogaca-bread\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 30 min \u00b7 Fermentaci\u00f3n: 2 h \u00b7 Horno: 40 min<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Mezclar harina, agua y levadura; iniciar el amasado.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT45M\">0:45<\/time><span>Realizar un pliegue durante la primera fermentaci\u00f3n.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H30M\">1:30<\/time><span>Formar la hogaza y dejarla fermentar de nuevo.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT2H30M\">2:30<\/time><span>Marcar, hornear con vapor y enfriar sobre rejilla.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta en breve.<\/strong> Harina panificable, agua, levadura, sal, una peque\u00f1a cantidad de az\u00facar y aceite forman una masa flexible que se amasa hasta desarrollar elasticidad. La primera fermentaci\u00f3n dura aproximadamente noventa minutos e incluye un pliegue. Despu\u00e9s se forma una hogaza tensa y redonda, se deja crecer otra media hora y se marca justo antes de entrar en el horno. El vapor inicial retrasa la corteza y favorece el volumen; la segunda fase, a menor temperatura, seca y dora la superficie. El pan se considera hecho cuando alcanza unos 96 \u00b0C en el centro y su base suena hueca. Una hora de enfriado protege la miga antes de cortar doce rebanadas.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-pogaca-bread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-pogaca-bread\">Ingredientes<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-es-hr-pogaca-bread\"><h4 id=\"recipe-ing-1-es-hr-pogaca-bread\">Para la masa<\/h4><ul><li><strong>700 g de harina panificable de trigo<\/strong><\/li><li><strong>440 ml de agua tibia<\/strong><\/li><li><strong>7 g de levadura seca de panader\u00eda<\/strong><\/li><li><strong>12 g de sal fina<\/strong><\/li><li><strong>10 g de az\u00facar<\/strong><\/li><li><strong>30 ml de aceite de oliva<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-es-hr-pogaca-bread\"><h4 id=\"recipe-ing-2-es-hr-pogaca-bread\">Para formar y hornear<\/h4><ul><li><strong>20 g de harina de trigo para espolvorear<\/strong><em>Usar solo la cantidad necesaria para evitar que se pegue.<\/em><\/li><li><strong>250 ml de agua hirviendo para generar vapor<\/strong><em>No forma parte del pan terminado.<\/em><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> Contiene gluten. No se propone una sustituci\u00f3n directa sin gluten, porque cambiar\u00eda por completo la hidrataci\u00f3n y la estructura; se requiere una f\u00f3rmula espec\u00edfica.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-pogaca-bread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-pogaca-bread\">Preparaci\u00f3n, paso a paso<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Mezclar y fermentar<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Hidratar la harina<\/p><p class=\"gj-step-x\">Mezclar 700 g de harina con 420 ml de agua hasta que no queden zonas secas. Tapar y reposar 15 minutos.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Completar la masa<\/p><p class=\"gj-step-x\">Disolver levadura y az\u00facar en los 20 ml de agua restantes. A\u00f1adirlos junto con la sal y el aceite; amasar 8\u201310 minutos hasta obtener una masa el\u00e1stica.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Realizar la primera fermentaci\u00f3n<\/p><p class=\"gj-step-x\">Colocar en un cuenco aceitado, tapar y dejar 90 minutos a temperatura templada. A los 45 minutos, estirar y plegar la masa desde cuatro lados.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Formar y hornear<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Dar forma a la hogaza<\/p><p class=\"gj-step-x\">Volcar la masa sobre una superficie con parte de los 20 g de harina. Llevar los bordes al centro y girar hasta formar una bola tensa.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Fermentar por segunda vez<\/p><p class=\"gj-step-x\">Colocar la hogaza sobre papel de horno, cubrir sin apretar y dejar crecer 30 minutos. Calentar el horno a 230 \u00b0C con una bandeja met\u00e1lica vac\u00eda en la base.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Marcar y crear vapor<\/p><p class=\"gj-step-x\">Hacer cortes poco profundos en la superficie. Introducir el pan y verter los 250 ml de agua hirviendo en la bandeja inferior, cerrando el horno de inmediato.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Hornear y secar<\/p><p class=\"gj-step-x\">Hornear 15 minutos a 230 \u00b0C, retirar con cuidado la bandeja de vapor y bajar a 210 \u00b0C. Continuar 25 minutos, hasta 96 \u00b0C en el centro.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Enfriar antes de cortar<\/p><p class=\"gj-step-x\">Pasar la poga\u010da a una rejilla y dejar enfriar al menos 1 hora para que la miga termine de asentarse.<\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-pogaca-bread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-pogaca-bread\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Cortar en rebanadas despu\u00e9s del enfriado. Acompa\u00f1a guisos, quesos, embutidos, aceite de oliva o sopas, y su sabor neutro permite usarlo tambi\u00e9n para bocadillos.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>Guardar a temperatura ambiente hasta 2 d\u00edas, primero en tela y despu\u00e9s en bolsa. Congelar en rebanadas hasta 2 meses. Para recuperar la corteza, calentar 6\u20138 minutos a 180 \u00b0C.<\/p><\/section><section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>Sustituir 100 g de harina blanca por harina integral y a\u00f1adir 15 ml de agua.<\/li><li>A\u00f1adir 1 cucharadita de semillas de alcaravea a la masa.<\/li><li>Pincelar con agua y espolvorear s\u00e9samo antes de hornear.<\/li><li>Dividir en dos panes peque\u00f1os y reducir la cocci\u00f3n final unos 8 minutos.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>Pesar el agua resulta m\u00e1s preciso que a\u00f1adirla a ojo.<\/li><li>La masa ligeramente pegajosa produce una miga m\u00e1s abierta que una masa seca.<\/li><li>La hogaza debe enfriarse por completo antes de cortarse.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Balanza de cocina<\/li><li>Cuenco grande<\/li><li>Rasqueta de panadero<\/li><li>Bandeja de horno<\/li><li>Bandeja met\u00e1lica para vapor<\/li><li>Rejilla<\/li><li>Term\u00f3metro de sonda<\/li><\/ul><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-pogaca-bread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-pogaca-bread\">Valores nutricionales por raci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 220 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 43 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 390 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Tama\u00f1o de raci\u00f3n:<\/strong> 1 rebanada de 12. <strong>Al\u00e9rgenos principales:<\/strong> gluten. Valores aproximados calculados con referencias est\u00e1ndar; el resultado real var\u00eda seg\u00fan marcas, recortes, absorci\u00f3n de grasa y tama\u00f1o de las porciones.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Una corteza marcada y fina alrededor de una miga flexible, h\u00fameda y suficientemente firme para recoger una salsa.<\/p><p class=\"gj-close-copy\">La receta no depende de ingredientes complejos, sino de hidrataci\u00f3n, fermentaci\u00f3n y calor. Cuando la masa conserva agua y el horno aporta vapor, la hogaza gana volumen sin endurecerse.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-pogaca-bread\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Poga\u010da croata de corteza crujiente y miga tierna con fermentaci\u00f3n en dos etapas\",\n  \"description\": \"Pan croata redondo de trigo con dos fermentaciones, corteza marcada y una cocci\u00f3n inicial con vapor para obtener miga tierna y el\u00e1stica.\",\n  \"inLanguage\": \"es\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pogaca-Bread-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pogaca-Bread-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pogaca-Bread-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Croata\",\n  \"recipeCategory\": \"Pan\",\n  \"cookingMethod\": \"Fermentaci\u00f3n y horneado\",\n  \"keywords\": \"receta de poga\u010da croata, pan croata redondo, poga\u010da con levadura, pan con horneado a vapor, hogaza balc\u00e1nica casera\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT40M\",\n  \"totalTime\": \"PT3H10M\",\n  \"recipeYield\": \"12 rebanadas\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"220 kcal\",\n    \"carbohydrateContent\": \"43 g\",\n    \"proteinContent\": \"7 g\",\n    \"fatContent\": \"2 g\",\n    \"fiberContent\": \"2 g\",\n    \"sodiumContent\": \"390 mg\",\n    \"servingSize\": \"1 rebanada de 12\"\n  },\n  \"recipeIngredient\": [\n    \"700 g de harina panificable de trigo\",\n    \"440 ml de agua tibia\",\n    \"7 g de levadura seca de panader\u00eda\",\n    \"12 g de sal fina\",\n    \"10 g de az\u00facar\",\n    \"30 ml de aceite de oliva\",\n    \"20 g de harina de trigo para espolvorear\",\n    \"250 ml de agua hirviendo para generar vapor\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Mezclar y fermentar\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Hidratar la harina\",\n          \"text\": \"Mezclar 700 g de harina con 420 ml de agua hasta que no queden zonas secas. Tapar y reposar 15 minutos.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Completar la masa\",\n          \"text\": \"Disolver levadura y az\u00facar en los 20 ml de agua restantes. A\u00f1adirlos junto con la sal y el aceite; amasar 8\u201310 minutos hasta obtener una masa el\u00e1stica.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Realizar la primera fermentaci\u00f3n\",\n          \"text\": \"Colocar en un cuenco aceitado, tapar y dejar 90 minutos a temperatura templada. A los 45 minutos, estirar y plegar la masa desde cuatro lados.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Formar y hornear\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dar forma a la hogaza\",\n          \"text\": \"Volcar la masa sobre una superficie con parte de los 20 g de harina. Llevar los bordes al centro y girar hasta formar una bola tensa.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Fermentar por segunda vez\",\n          \"text\": \"Colocar la hogaza sobre papel de horno, cubrir sin apretar y dejar crecer 30 minutos. Calentar el horno a 230 \u00b0C con una bandeja met\u00e1lica vac\u00eda en la base.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Marcar y crear vapor\",\n          \"text\": \"Hacer cortes poco profundos en la superficie. Introducir el pan y verter los 250 ml de agua hirviendo en la bandeja inferior, cerrando el horno de inmediato.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Hornear y secar\",\n          \"text\": \"Hornear 15 minutos a 230 \u00b0C, retirar con cuidado la bandeja de vapor y bajar a 210 \u00b0C. 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