{"id":1339,"date":"2020-01-03T09:02:00","date_gmt":"2020-01-03T08:02:00","guid":{"rendered":"https:\/\/gc.dotflorence.com\/il-pane-farina-acqua-tempo-e-temperatura\/"},"modified":"2025-10-03T11:41:14","modified_gmt":"2025-10-03T09:41:14","slug":"il-pane-farina-acqua-tempo-e-temperatura","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/il-pane-farina-acqua-tempo-e-temperatura\/","title":{"rendered":"Il Pane: farina, acqua, tempo e temperatura"},"content":{"rendered":"\n<p>\u00b7 La farina e il glutine <br>\u00b7 La chimica e i metodi di lievitazione <br>\u00b7 Gli impasti e le diverse lavorazioni <br>\u00b7 Il rapporto con il tempo e la temperatura<\/p>\n\n\n\n<p><br><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 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 decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/20181211_163521-1024x576-2.jpg\" alt=\"\" data-id=\"2580\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2020\/02\/20181211_163521.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=2580\" class=\"wp-image-2580\"\/><figcaption class=\"blocks-gallery-item__caption\">Focaccia<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/biove-sulla-griglia-del-forno-2.jpg\" alt=\"\" data-id=\"2581\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/biove-sulla-griglia-del-forno-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=2581\" class=\"wp-image-2581\"\/><figcaption class=\"blocks-gallery-item__caption\">Biova<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/ciabatta-alveolatura-2.jpg\" alt=\"\" data-id=\"2582\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/ciabatta-alveolatura-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=2582\" class=\"wp-image-2582\"\/><figcaption class=\"blocks-gallery-item__caption\">Ciabatta alveolata<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><br><strong>Focaccia, Biova, Ciabatta alveolata e altre specialit\u00e0 del vasto patrimonio Italiano<\/strong><br>Sabato 25 e domenica 26 gennaio <br>dalle 10:00 alle 13:00<br><br>Il costo \u00e8 <strong>200 euro<\/strong>.<br><br>Vengono consegnati ricettari. <br>I partecipanti ricevono un certificato di frequenza.<br>Il corso non si pu\u00f2 svolgere con meno di\u00a08 persone. <br>Il limite della classe \u00e8 di 12 persone.<br><br>Le prenotazioni dovranno arrivare <strong>entro il 18 gennaio 2020<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00b7 La farina e il glutine \u00b7 La chimica e i metodi di lievitazione \u00b7 Gli impasti e le diverse lavorazioni \u00b7 Il rapporto con il tempo e la temperatura Focaccia, Biova, Ciabatta alveolata e altre specialit\u00e0 del vasto patrimonio ItalianoSabato 25 e domenica 26 gennaio dalle 10:00 alle 13:00 Il costo \u00e8 200 euro&#8230;.<\/p>\n","protected":false},"author":1,"featured_media":1344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[29],"tags":[],"class_list":["post-1339","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventi-e-programmi-speciali"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v26.3) - 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