{"id":3020,"date":"2020-10-06T13:24:40","date_gmt":"2020-10-06T11:24:40","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/las-fases-de-puntatura-staglio-y-appretto\/"},"modified":"2020-10-06T13:24:40","modified_gmt":"2020-10-06T11:24:40","slug":"las-fases-de-puntatura-staglio-y-appretto","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/tecnica-3\/las-fases-de-puntatura-staglio-y-appretto\/","title":{"rendered":"Las fases de puntatura, staglio y appretto"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/le-fasi-di-puntatura-staglio-e-appretto-header.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p class=\"article-abstract\" style=\"text-align: center;\">La evoluci&oacute;n del mundo de la pizza ha llevado al desarrollo de t&eacute;cnicas de elaboraci&oacute;n y cocci&oacute;n cada vez m&aacute;s innovadoras, con tiempos de subida prolongados e incluso cocci&oacute;n al vapor.<\/p>\n<p>\nSea cual sea la t&eacute;cnica de amasado, hay <b>tres etapas esenciales en el proceso de producci&oacute;n<\/b>: amasar, dar forma y extender.<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/le-fasi-di-puntatura-staglio-e-appretto-1.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p class=\"h5 text-uppercase text-red\">PUNTATURA (reposo)<\/p>\n<p>La primera fermentaci&oacute;n es <b>el tiempo que pasa entre el amasado y la formaci&oacute;n de las bolas<\/b>. El tiempo se determina en funci&oacute;n de las caracter&iacute;sticas que queremos dar al producto final y puede variar de 15 a 30 minutos, cubriendo la masa con un pa&ntilde;o de nylon a temperatura ambiente. En el caso de la pizza napolitana, este intervalo puede durar hasta dos horas. <b>Si la masa tiene un alto grado de hidrataci&oacute;n<\/b>, el pizzero puede utilizar el m&eacute;todo de <b><i>puntatura en fr&iacute;o<\/i><\/b>, es decir, el reposo en el frigor&iacute;fico durante un tiempo determinado. Cualquiera que sea la elecci&oacute;n, <b>el objetivo es permitir que el gluten se relaje<\/b> para el proceso siguiente, que es el de <i>staglio<\/i><\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/le-fasi-di-puntatura-staglio-e-appretto-2.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p class=\"h5 text-uppercase text-red\">STAGLIO (dividir en porciones)<\/p>\n<p><b>El t&eacute;rmino utilizado para formar las bolas<\/b> es \u00ab<i>staglio<\/i>\u00ab, y es el procedimiento manual por el que <b>dividimos la masa en trozos<\/b> seg&uacute;n un peso deseado y luego los colocamos en las cajas para que fermenten. Un proceso manual nos permite doblar los bordes de la bola sobre s&iacute; misma varias veces y luego hacer una vigorosa rotaci&oacute;n que nos da la <b>t&iacute;pica forma circular de las bolas de pizza<\/b>.<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/le-fasi-di-puntatura-staglio-e-appretto-3.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p class=\"h5 text-uppercase text-red\">APPRETTO<\/p>\n<p>La siguiente etapa es la segunda fase de fermentaci&oacute;n, conocida como <i>\u00ab<\/i><b><i>appretto<\/i><\/b><i>\u00ab.<\/i> Esto puede realizarse a <b>temperatura ambiente<\/b> para las masas elaboradas con harinas poco proteicas, <b>o bien durante varios d&iacute;as en un frigor&iacute;fico <\/b>a temperatura controlada.<\/p>\n<p>Aparte de la terminolog&iacute;a utilizada (puntatura, staglio y appretto), lo que es <b>fundamental es la duraci&oacute;n de las fases de fermentaci&oacute;n y la t&eacute;cnica correcta para trabajar la bola.<\/b> De hecho, si no se trabaja la masa correctamente, respetando las caracter&iacute;sticas qu&iacute;mico\/f&iacute;sicas y reol&oacute;gicas de la harina, se comprometer&aacute; inevitablemente la calidad del producto final.<\/p>\n<p>La baja calidad se har&aacute; patente en la dificultad de extensi&oacute;n, en la escasa digestibilidad de una masa que no ha fermentado adecuadamente y, finalmente, en el aspecto externo y el aroma que no reflejar&aacute;n el resultado deseado.<\/p>\n<p>La <b>fermentaci&oacute;n<\/b> y la <b>maduraci&oacute;n<\/b> son dos procesos importantes que est&aacute;n condicionados por las tres etapas de elaboraci&oacute;n que hemos visto hasta ahora. Son procesos que dan <b>caracter&iacute;sticas espec&iacute;ficas al gluten <\/b>y en los que influyen los valores t&eacute;cnicos de la harina, la temperatura de la masa, el ambiente de trabajo y el control del frigor&iacute;fico. Factores que, gestionados con profesionalidad y conocimiento, nos permiten <b>obtener grandes resultados<\/b>.<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>La evoluci\u00f3n del mundo de la pizza ha llevado al desarrollo de t\u00e9cnicas de elaboraci\u00f3n y cocci\u00f3n cada vez m\u00e1s innovadoras, con tiempos de subida prolongados e incluso cocci\u00f3n al vapor.<\/p>\n","protected":false},"author":1,"featured_media":2068,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[119],"tags":[],"class_list":["post-3020","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnica-3"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Las fases de puntatura, staglio y appretto - 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