{"id":10174,"date":"2020-02-14T11:44:00","date_gmt":"2020-02-14T10:44:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10174"},"modified":"2022-05-17T15:54:26","modified_gmt":"2022-05-17T13:54:26","slug":"petits-pains-de-la-recre","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/petits-pains-de-la-recre\/","title":{"rendered":"Petits pains de la r\u00e9cr\u00e9"},"content":{"rendered":"\n

\u00ab Bulletin \u00bb Richemont, janvier\u202f2020<\/strong><\/p>\n\n\n\n

P\u00e2te \u00e0 petits pains de la r\u00e9cr\u00e9(18\u2009970\u202fg)<\/strong>
5000\u202fg    farine de froment 720
2000\u202fg    farine de froment compl\u00e8te
1500\u202fg    eau
  350\u202fg    levure de boulangerie
7500\u202fg    gonflement par cuisson malt\u00e9
  400\u202fg    huile de colza\u2009; ajouter apr\u00e8s 2\u202fminutes
  220\u202fg    sel de cuisine\u2009; ajouter \u00e0 la fin du m\u00e9lange puis p\u00e9trir d\u00e9licatement
2000\u202fg    Couverture Rondo Arriba 72\u202f%\u2009; hacher grossi\u00e8rement, incorporer \u00e0 la p\u00e2te finie<\/p>\n\n\n\n

Repos de la p\u00e2te\u2009: 90 minutes<\/p>\n\n\n\n

Gonflement par cuisson malt\u00e9 (7501\u202fg) <\/strong>
3635\u202fg    farine de froment 400
5450\u202fg    eau
  290\u202fg    farine de malt d\u2019orge<\/p>\n\n\n\n

M\u00e9langer les ingr\u00e9dients sans former de grumeaux, placer dans un cuiseur \u00e0 cr\u00e8me. Chauffer \u00e0 58\u202f\u00b0C. Maintenir 3 heures \u00e0 temp\u00e9rature en m\u00e9langeant continuellement. Chauffer bri\u00e8vement \u00e0 100\u202f\u00b0C, puis laisser refroidir compl\u00e8tement avant l\u2019utilisation.<\/p>\n\n\n\n

Ingr\u00e9dients (3130\u202fg) <\/strong>
  630\u202fg    finot de froment\u2009; pour fa\u00e7onner
  950\u202fg    dorure\u2009; pour badigeonner la surface
1550\u202fg    granulat de noisette\u2009; pour la surface<\/p>\n\n\n\n

Fabrication<\/h3>\n\n\n\n

Gonflement par cuisson malt\u00e9<\/strong>
L\u2019amidon, chauff\u00e9 durant une longue p\u00e9riode, est d\u00e9grad\u00e9 en substances \u00e9dulcor\u00e9es \u00e0 l\u2019aide de farine de malt. Il conf\u00e9rera au produit de boulangerie un go\u00fbt discr\u00e8tement sucr\u00e9.<\/p>\n\n\n\n

Stockage<\/strong>
Le gonflement par cuisson malt\u00e9 se conserve 3 jours au r\u00e9frig\u00e9rateur \u00e0 5\u202f\u00b0C ou 3 \u2013 4 semaines au cong\u00e9lateur \u00e0 -18\u202f\u00b0C. Il sera ensuite utilis\u00e9 dans la p\u00e2te au sortir du r\u00e9frig\u00e9rateur.<\/p>\n\n\n\n

Fa\u00e7onnage<\/strong>
Peser les presses de 1800\u202fg, bien saupoudrer et diviser en 30 pi\u00e8ces \u00e0 l\u2019aide de la bouleuse.<\/p>\n\n\n\n

Enrober<\/strong>
Dorer la surface et tremper les p\u00e2tons dans le granulat de noisette. Poser sur des plaques recouvertes de papier silicone.<\/p>\n\n\n\n

Appr\u00eat<\/strong>
Laisser bien fermenter \u00e0 couvert \u00e0 temp\u00e9rature ambiante.<\/p>\n\n\n\n

Cuisson <\/strong>
Placer dans un four tr\u00e8s chaud. Diff\u00e9rer l\u2019adjonction de vapeur et cuire brun dor\u00e9 \u00e0 temp\u00e9rature retombante.<\/p>\n\n\n\n

D\u00e9claration<\/h3>\n\n\n\n

D\u00e9signation<\/strong>
Petits pains de froment avec couverture fonc\u00e9e et noisettes.<\/p>\n\n\n\n

Liste des ingr\u00e9dients<\/strong>
Farine de froment (CH), eau, farine de froment compl\u00e8te (CH), couverture Arriba au min. 72 % (masse cacao, sucre, beurre de cacao, vanille), noisettes, huile de colza, levure de boulangerie, malt d\u2019orge, sel de cuisine iod\u00e9.<\/p>\n\n\n\n

Val. nutritives pour 100\u202fg<\/strong>
Valeur \u00e9nerg. 1368 kJ \/ 327 kcal. ; lipides 13,1 g, dt acides gras sat. 3,6 g ; glucides 41,3 g, dt sucre 3,6 g ; protides 9 g ; sel 1,2 g.
D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/em><\/p>\n\n\n\n

Temps, prix indicatifs<\/h3>\n\n\n\n

316\u202fpi\u00e8ces\u2009: 60\u202fminutes.
prix par pi\u00e8ce\u2009: CHF\u202f1.25.
prix pour 100\u202fg\u2009: CHF\u202f2.14.<\/p>\n\n\n\n

Source : \u00ab Bulletin \u00bb Richemont, janvier 2020, www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00ab Bulletin \u00bb Richemont, janvier\u202f2020 P\u00e2te \u00e0 petits pains de la r\u00e9cr\u00e9(18\u2009970\u202fg)5000\u202fg    farine de froment 7202000\u202fg    farine de froment compl\u00e8te1500\u202fg    eau  350\u202fg    levure de boulangerie7500\u202fg    gonflement par cuisson malt\u00e9  400\u202fg    huile de colza\u2009; ajouter apr\u00e8s 2\u202fminutes  220\u202fg    sel de cuisine\u2009; ajouter \u00e0 la fin du m\u00e9lange puis p\u00e9trir d\u00e9licatement2000\u202fg    Couverture Rondo Arriba 72\u202f%\u2009; hacher grossi\u00e8rement, incorporer \u00e0 la p\u00e2te finie Repos de la […]<\/p>\n","protected":false},"author":1,"featured_media":5957,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-10174","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"\nPetits pains de la r\u00e9cr\u00e9 | 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\/petits-pains-de-la-recre\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Petits pains de la r\u00e9cr\u00e9\" \/>\n<meta property=\"og:description\" content=\"\u00ab Bulletin \u00bb Richemont, janvier\u202f2020 P\u00e2te \u00e0 petits pains de la 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