{"id":10407,"date":"2019-09-12T09:00:00","date_gmt":"2019-09-12T07:00:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10407"},"modified":"2022-05-20T14:15:21","modified_gmt":"2022-05-20T12:15:21","slug":"pain-super-s","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-super-s\/","title":{"rendered":"Pain Super-S"},"content":{"rendered":"\n

\u00ab\u2009Bulletin\u2009\u00bb Richemont, sept. 2019<\/strong><\/p>\n\n\n\n

Levain (5445 g)<\/strong>
2900\u202fg    farine d\u2019orge claire
2500\u202fg    eau, 22\u202f\u00b0C
45 g    levure de boulangerie
m\u00e9langer le tout pendant 4 \u2013 5 minutes<\/em><\/p>\n\n\n\n

P\u00e2te \u00e0 ciabatta colza choucroute (23\u2009355\u202fg)<\/strong>
7100\u202fg    farine de froment 720
4700\u202fg    eau
280\u202fg    levure de boulangerie
5445\u202fg    levain\u2009;
m\u00e9langer<\/em>
500 g    huile de colza\u2009;
ajouter apr\u00e8s 2 minutes
230\u202fg    sel de cuisine\u2009;
ajouter \u00e0 la fin du m\u00e9lange et p\u00e9trir en une p\u00e2te souple<\/em>
3600\u202fg    choucroute crue, \u00e9goutt\u00e9e
1500\u202fg    graines de colza, r\u00f4ties\u2009;
incorporer \u00e0 la fin, avec la choucroute<\/em><\/p>\n\n\n\n

Repos de la p\u00e2te\u2009: 90 minutes
Ingr\u00e9dients (600\u202fg)<\/strong>
300\u202fg    finot de froment\u2009; pour fa\u00e7onner
300\u202fg    farine de froment 720\u2009; pour saupoudrer les planches<\/p>\n\n\n\n

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

Levain<\/strong>
Vu la consistance plut\u00f4t ferme du levain compos\u00e9 de farine d\u2019orge, sa conduite peut durer 12 \u2013 16 heures \u00e0 temp\u00e9rature ambiante.<\/p>\n\n\n\n

Choucroute<\/strong>
Laisser la choucroute s\u2019\u00e9goutter dans une passoire mais ne pas presser.<\/p>\n\n\n\n

Grains de colza<\/strong>
R\u00f4tir l\u00e9g\u00e8rement dans un four doux.<\/p>\n\n\n\n

Remarque<\/strong>
La part de choucroute \u00e9tant \u00e9lev\u00e9e, cette recette n\u2019est pas adapt\u00e9e pour une conduite longue de la p\u00e2te.<\/p>\n\n\n\n

Fa\u00e7onnage<\/strong>
Peser des p\u00e2tons de 400\u202fg, bouler, puis fa\u00e7onner en long sur environ 45\u202fcm en affinant les extr\u00e9mit\u00e9s. Poser en forme de S avec la cl\u00e9 dessus sur des planches farin\u00e9es.<\/p>\n\n\n\n

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

Pr\u00e9paration \u00e0 la cuisson<\/strong>
Retourner les p\u00e2tons et les poser sur des appareils \u00e0 enfourner. Entailler en forme de S.<\/p>\n\n\n\n

Cuisson<\/strong>
Placer au four tr\u00e8s chaud avec de la vapeur. A mi-cuisson, l\u00e9g\u00e8rement ouvrir le soupirail, cuire croustillant.<\/p>\n\n\n\n

Conseil<\/strong>
Consommer avec une fondue ou une salade.<\/p>\n\n\n\n

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

Liste des ingr\u00e9dients<\/strong>
Farine de forment (CH), eau, pr\u00e9paration de choucroute 15\u202f% (chou blanc, vin blanc, condiment liquide, sel de cuisine, pomme, sucre, huile de colza, conservateur [E300]), farine d’orge, graines de colza 6\u202f%, huile de colza 2\u202f%, levure de boulangerie, sel de cuisine iod\u00e9.<\/p>\n\n\n\n

Valeurs nutritives pour 100\u202fg<\/strong>
Valeur \u00e9nerg\u00e9tique 1032\u202fkJ\u2009\/ 247 kcal, lipides 6,2\u202fg, dt acides gras sat. 0,5\u202fg, glucides 37,8\u202fg, dont sucre 1,5\u202fg, protides 8,2\u202fg, Sel 1,1\u202fg <\/p>\n\n\n\n

Temps et prix indicatifs<\/strong>
58 pi\u00e8ces\u2009: 58\u202fminutes
Par pi\u00e8ce\u2009: CHF\u202f8.70.
Pour 100\u202fg\u2009: CHF\u202f5.00.
D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/em><\/p>\n\n\n\n

Source : \u00ab Bulletin \u00bb Richemont, sept. 2019, www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00ab\u2009Bulletin\u2009\u00bb Richemont, sept. 2019 Levain (5445 g)2900\u202fg    farine d\u2019orge claire2500\u202fg    eau, 22\u202f\u00b0C45 g    levure de boulangeriem\u00e9langer le tout pendant 4 \u2013 5 minutes P\u00e2te \u00e0 ciabatta colza choucroute (23\u2009355\u202fg)7100\u202fg    farine de froment 7204700\u202fg    eau280\u202fg    levure de boulangerie5445\u202fg    levain\u2009;m\u00e9langer500 g    huile de colza\u2009;ajouter apr\u00e8s 2 minutes230\u202fg    sel de cuisine\u2009;ajouter \u00e0 la fin du m\u00e9lange et p\u00e9trir en une p\u00e2te souple3600\u202fg    choucroute crue, \u00e9goutt\u00e9e1500\u202fg    graines de colza, r\u00f4ties\u2009;incorporer […]<\/p>\n","protected":false},"author":1,"featured_media":6106,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-10407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"\nPain Super-S | 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\/pain-super-s\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain Super-S\" \/>\n<meta property=\"og:description\" content=\"\u00ab\u2009Bulletin\u2009\u00bb Richemont, sept. 2019 Levain (5445 g)2900\u202fg    farine d\u2019orge claire2500\u202fg    eau, 22\u202f\u00b0C45 g    levure de boulangeriem\u00e9langer le tout pendant 4 \u2013 5 minutes P\u00e2te \u00e0 ciabatta colza choucroute (23\u2009355\u202fg)7100\u202fg    farine de froment 7204700\u202fg    eau280\u202fg    levure de boulangerie5445\u202fg    levain\u2009;m\u00e9langer500 g    huile de colza\u2009;ajouter apr\u00e8s 2 minutes230\u202fg    sel de cuisine\u2009;ajouter \u00e0 la fin du m\u00e9lange et p\u00e9trir en une p\u00e2te souple3600\u202fg    choucroute crue, \u00e9goutt\u00e9e1500\u202fg    graines de colza, r\u00f4ties\u2009;incorporer […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-super-s\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2019-09-12T07:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-20T12:15:21+00:00\" \/>\n<meta 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