{"id":7206,"date":"2016-06-17T08:57:00","date_gmt":"2016-06-17T06:57:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7206"},"modified":"2022-04-29T09:22:57","modified_gmt":"2022-04-29T07:22:57","slug":"pain-paysan-mediterraneen","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-paysan-mediterraneen\/","title":{"rendered":"Pain paysan m\u00e9diterran\u00e9en"},"content":{"rendered":"\n<p><strong>Recette du mois juin.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ebouillantage-2500-g\">Ebouillantage (2500\u202fg)<\/h2>\n\n\n\n<p>1000\u202fg de flocons de seigle grossiers<br>1500\u202fg d\u2019eau<\/p>\n\n\n\n<p>Verser de l\u2019eau bouillante sur les flocons de seigle et m\u00e9langer bri\u00e8vement. Recouvrir d\u2019un film alimentaire et conserver au r\u00e9frig\u00e9rateur \u00e0 +5\u202f\u00b0C.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">P\u00e2te (18\u2009340\u202fg)<\/h2>\n\n\n\n<p>6000\u202fg de farine de froment 400<br>3000\u202fg de farine de froment 720<br>5700\u202fg d\u2019eau<br>2500\u202fg d\u2019\u00e9bouillantage<br>200\u202fg de levure de boulangerie<br>100\u202fg de malt liquide (m\u00e9langer ensemble)<br>200\u202fg d\u2019huile d\u2019olive (incorporer apr\u00e8s 2 min)<br>220\u202fg de sel (incorporer apr\u00e8s 6 min et p\u00e9trir jusqu\u2019\u00e0 obtenir une p\u00e2te souple)<br>400\u202fg de tomates s\u00e9ch\u00e9es<br>20\u202fg de basilic lyophilis\u00e9 (incorporer \u00e0 la fin et m\u00e9langer d\u00e9licatement \u00e0 la p\u00e2te)<\/p>\n\n\n\n<p>Pointage\u2009: 75 minutes<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ebouillantage<\/h2>\n\n\n\n<p>L\u2019\u00e9bouillantage se conserve jusqu\u2019\u00e0 5 jours au r\u00e9frig\u00e9rateur \u00e0 +5\u202f\u00b0C.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fa\u00e7onnage<\/h2>\n\n\n\n<p>Aplatir des presses de 2400\u202fg et bouler.<\/p>\n\n\n\n<p>Fa\u00e7onner les p\u00e2tons l\u00e9g\u00e8rement en long et placer 4 p\u00e2tons la cl\u00e9 vers le dessous dans des corbeillons en bois chemis\u00e9s de papier.<\/p>\n\n\n\n<p>Laisser fermenter \u00e0 temp\u00e9rature ambiante pendant 30 \u00e0 45\u202fminutes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration \u00e0 la cuisson<\/h2>\n\n\n\n<p>Saupoudrer l\u00e9g\u00e8rement les pains avec de la farine de froment 720.<\/p>\n\n\n\n<p>Faire 3 entailles sur chaque p\u00e2ton avec une lame tenue \u00e0 plat.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cuisson<\/h2>\n\n\n\n<p>Placer les pains dans un four et cuire \u00e0 225\u202f\u00b0C avec de la vapeur. A mi-cuisson, ouvrir le soupirail et finir de cuire croustillant.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">D\u00e9claration<\/h2>\n\n\n\n<p>Liste des ingr\u00e9dients : Farine de froment Eau, Flocons de seigle 6\u202f%, Tomates 3\u202f%, Sel de cuisine iod\u00e9, Levure de boulangerie, Huile d\u2019olive, Extrait de malt d\u2019orge, Basilic &lt;1\u2009%<\/p>\n\n\n\n<p>Val. nutritives pour 100\u202fg : Val. \u00e9nerg. 1033\u202fkJ\u2009\/\u2009247 kcal, Lipides 2,2\u202fg, dont acides gras, satur\u00e9s 0,3\u202fg, Glucides 47,0\u202fg, dont sucre 0,5\u202fg, Protides 7,9\u202fg, Sel 1,5\u202fg.<\/p>\n\n\n\n<p>D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Temps et prix<\/h2>\n\n\n\n<p>Temps indicatif (51 pces)\u2009: 70 min, Prix indicatif par pce\u2009: CHF 4.10<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette du mois juin. Ebouillantage (2500\u202fg) 1000\u202fg de flocons de seigle grossiers1500\u202fg d\u2019eau Verser de l\u2019eau bouillante sur les flocons de seigle et m\u00e9langer bri\u00e8vement. Recouvrir d\u2019un film alimentaire et conserver au r\u00e9frig\u00e9rateur \u00e0 +5\u202f\u00b0C. P\u00e2te (18\u2009340\u202fg) 6000\u202fg de farine de froment 4003000\u202fg de farine de froment 7205700\u202fg d\u2019eau2500\u202fg d\u2019\u00e9bouillantage200\u202fg de levure de boulangerie100\u202fg de malt liquide (m\u00e9langer ensemble)200\u202fg d\u2019huile [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5359,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7206","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>Pain paysan m\u00e9diterran\u00e9en | 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-paysan-mediterraneen\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain paysan m\u00e9diterran\u00e9en\" \/>\n<meta property=\"og:description\" content=\"Recette du mois juin. 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P\u00e2te (18\u2009340\u202fg) 6000\u202fg de farine de froment 4003000\u202fg de farine de froment 7205700\u202fg d\u2019eau2500\u202fg d\u2019\u00e9bouillantage200\u202fg de levure de boulangerie100\u202fg de malt liquide (m\u00e9langer ensemble)200\u202fg d\u2019huile [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-paysan-mediterraneen\/\" \/>\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=\"2016-06-17T06:57:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-29T07:22:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_Rezept_6_Mediterranes_Bauernbrot_1e08c826f3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"533\" \/>\n\t<meta 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