{"id":10097,"date":"2020-03-19T09:00:00","date_gmt":"2020-03-19T08:00:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10097"},"modified":"2022-05-17T11:58:51","modified_gmt":"2022-05-17T09:58:51","slug":"baguettes-aux-epices","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/baguettes-aux-epices\/","title":{"rendered":"Baguettes aux \u00e9pices"},"content":{"rendered":"\n<p><strong>\u00ab\u2009Bulletin\u2009\u00bb Richemont, mars\u202f 2020<\/strong><\/p>\n\n\n\n<p><strong>Levain (5125\u202fg)<\/strong><br>1700\u202fg farine de froment 400<br>800\u202fg farine de froment 720<br>1985\u202fg eau<br>450\u202fg levain-chef de froment, actif, parvenu \u00e0 maturit\u00e9<br>190\u202fg m\u00e9lange ayurv\u00e9dique d\u2019\u00e9pices pour pains<\/p>\n\n\n\n<p>Brasser le levain-chef dans l\u2019eau, m\u00e9langer avec la farine, p\u00e9trir en une p\u00e2te souple. Temp\u00e9rature souhait\u00e9e\u2009: 26\u2009\u2013\u200927\u202f\u00b0C.<\/p>\n\n\n\n<p>Placer dans un r\u00e9cipient plus haut que large. Laisser fermenter \u00e0 couvert \u00e0 temp\u00e9rature ambiante pendant 14\u201316 heures jusqu\u2019\u00e0 ce que le volume ait tripl\u00e9.<\/p>\n\n\n\n<p><strong>P\u00e2te \u00e0 pain pour baguettes \u00e9pic\u00e9es (18\u2009125\u202fg)<\/strong><br>5000\u202fg farine de froment 400<br>2500\u202fg boulange de froment fine<br>5300\u202fg eau<br>5125\u202fg levain<br>200\u202fg sel de cuisine<\/p>\n\n\n\n<p>Brasser le levain dans l\u2019eau, m\u00e9langer avec la farine. Ajouter le sel \u00e0 la fin du m\u00e9lange, finir de p\u00e9trir en une p\u00e2te souple.<br>Temp\u00e9rature de la p\u00e2te\u2009: 28\u202f\u00b0C.<br>Repos de la p\u00e2te\u2009: 90 min. \u00e0 l\u2019\u00e9tuve \u00e0 environ 30\u202f\u00b0C.<\/p>\n\n\n\n<p><strong>M\u00e9lange Ayurv\u00e9dique (500\u202fg)<\/strong><br>100\u202fg graines de fenouil moulues<br>100\u202fg coriandre moulue<br>100\u202fg cardamome moulue<br>100\u202fg gingembre moulu<br>100\u202fg cumin moulu<\/p>\n\n\n\n<p>M\u00e9langer les ingr\u00e9dients, conserver au sec et au frais dans une bo\u00eete.<\/p>\n\n\n\n<p><strong>Fabrication<\/strong><br>M\u00e9lange Ayurv\u00e9dique d\u2019\u00e9pices pour pains<br>M\u00e9langer les \u00e9pices moulues (cumin, cardamome, gingembre, coriandre et fenouil) \u00e0 parts \u00e9gales. L\u2019ayurveda est une \u00e9ducation hindoue \u00e0 l\u2019alimentation et \u00e0 la sant\u00e9, incluant souvent des \u00e9pices et des herbes favorisant la digestion et une meilleure d\u00e9composition de la nourriture.<\/p>\n\n\n\n<p><strong>Diviser en portions et fa\u00e7onner<\/strong><br>Peser des p\u00e2tons de 350\u202fg et pr\u00e9fa\u00e7onner en long. Ensuite, fa\u00e7onner serr\u00e9 sur une longueur de 50\u202fcm.<\/p>\n\n\n\n<p><strong>Appr\u00eat<\/strong><br>Entoiler les p\u00e2tons la cl\u00e9 dessous et les recouvrir. Laisser bien fermenter \u00e0 temp\u00e9rature ambiante, puis placer pendant 15 \u2013 20\u202fminutes au r\u00e9frig\u00e9rateur \u00e0 5\u202f\u00b0C.<\/p>\n\n\n\n<p><strong>Pr\u00e9paration \u00e0 la cuisson<\/strong><br>Saupoudrer les p\u00e2tons avec de la farine de froment 720. Placer sur des appareils \u00e0 enfourner et inciser dans le sens de la longueur.<\/p>\n\n\n\n<p><strong>Cuisson<\/strong><br>Placer dans un four chaud avec de la vapeur. \u00c0 mi-cuisson, ouvrir le soupirail et cuire croustillant.<\/p>\n\n\n\n<p><strong>D\u00e9claration<\/strong><br>D\u00e9signation au point de vente<br>Pain de froment au levain-chef avec \u00e9pices<\/p>\n\n\n\n<p><strong>Liste des ingr\u00e9dients<\/strong><br>Farine de froment (CH), eau, farine de froment compl\u00e8te (CH), sel de cuisine iod\u00e9, \u00e9pices ayurv\u00e9diques pour pain 1\u202f% (fenouil, coriandre, cardamome, gingembre, cumin).<\/p>\n\n\n\n<p><strong>Valeurs nutritives (100\u202fg)<\/strong><br>Valeur \u00e9nerg. 976\u202fkJ\u2009\/\u2009234\u202fkcal. Lipides 1,1\u202fg, dt acide gras sat. 0,2\u202fg\u2009; glucides 46\u202fg, dt sucre 0,6\u202fg\u2009; protides 8\u202fg\u2009; sel 1,3\u202fg.<\/p>\n\n\n\n<p><strong>Temps et prix<\/strong><br>52\u202fpi\u00e8ces\u2009: 35\u202fminutes<br>Prix par pi\u00e8ce\u2009: CHF\u202f2.65<br>Prix pour 100\u202fg\u2009: CHF\u202f0.89<\/p>\n\n\n\n<p>D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, mars\u202f 2020 Levain (5125\u202fg)1700\u202fg farine de froment 400800\u202fg farine de froment 7201985\u202fg eau450\u202fg levain-chef de froment, actif, parvenu \u00e0 maturit\u00e9190\u202fg m\u00e9lange ayurv\u00e9dique d\u2019\u00e9pices pour pains Brasser le levain-chef dans l\u2019eau, m\u00e9langer avec la farine, p\u00e9trir en une p\u00e2te souple. Temp\u00e9rature souhait\u00e9e\u2009: 26\u2009\u2013\u200927\u202f\u00b0C. Placer dans un r\u00e9cipient plus haut que large. Laisser fermenter \u00e0 couvert \u00e0 temp\u00e9rature ambiante pendant [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5891,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-10097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Baguettes aux \u00e9pices | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/baguettes-aux-epices\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baguettes aux \u00e9pices\" \/>\n<meta property=\"og:description\" content=\"\u00ab\u2009Bulletin\u2009\u00bb Richemont, mars\u202f 2020 Levain (5125\u202fg)1700\u202fg farine de froment 400800\u202fg farine de froment 7201985\u202fg eau450\u202fg levain-chef de froment, actif, parvenu \u00e0 maturit\u00e9190\u202fg m\u00e9lange ayurv\u00e9dique d\u2019\u00e9pices pour pains Brasser le levain-chef dans l\u2019eau, m\u00e9langer avec la farine, p\u00e9trir en une p\u00e2te souple. 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