{"id":7351,"date":"2016-09-16T11:08:00","date_gmt":"2016-09-16T09:08:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7351"},"modified":"2022-04-29T11:09:24","modified_gmt":"2022-04-29T09:09:24","slug":"petits-pains-des-grisons","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/petits-pains-des-grisons\/","title":{"rendered":"Petits pains des Grisons"},"content":{"rendered":"\n<p><strong>Recette du mois septembre.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-pate-17-040-g\">P\u00e2te (17\u2009040\u202fg)<\/h2>\n\n\n\n<p>10\u2009000\u202fg de farine de froment 400<br>6120\u202fg d\u2019eau<br>245\u202fg de levure de boulangerie<br>185\u202fg de malt liquide\u2009; diluer dans l\u2019eau<br>250\u202fg de Levit<br>240\u202fg de sel de cuisine\u2009; incorporer vers la fin du m\u00e9lange, p\u00e9trir jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te souple<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (650\u202fg)<\/h2>\n\n\n\n<p>250\u202fg farine de poudrage\u2009; pour fa\u00e7onner<br>400\u202fg de boulange de seigle fin\u2009; pour saupoudrer<br>Pointage\u2009: 30\u202fminutes*, resp. 90 \u2013 120 minutes.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Apr\u00e8s 30\u202fminutes, abaisser 4800\u202fg de p\u00e2te par portions \u00e0 1,7\u202fmm et placer les plaques de p\u00e2te au cong\u00e9lateur pendant environ 60 minutes.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Fa\u00e7onnage<\/h2>\n\n\n\n<p>Recouvrir les toiles d\u2019une bonne couche de boulange de seigle. Emporter 367 rondelles de p\u00e2te refroidie de 5\u202fcm \u00d8 et les r\u00e9partir de mani\u00e8re r\u00e9guli\u00e8re sur les toiles saupoudr\u00e9es. Peser des presses de 1000\u202fg avec la p\u00e2te restante, les bouler. Poser les boules de p\u00e2te sur les rondelles et bien appuyer.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Appr\u00eat<\/h2>\n\n\n\n<p>Recouvrir les p\u00e2tons avec des feuilles de plastique et bien laisser fermenter.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration \u00e0 la cuisson<\/h2>\n\n\n\n<p>Retourner pr\u00e9cautionneusement les p\u00e2tons et les poser sur les appareils \u00e0 enfourner avec la rondelle sur le dessus. Pratiquer trois incisions sur chaque rondelle avec des ciseaux tenus \u00e0 plat.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cuisson<\/h2>\n\n\n\n<p>Placer dans un four chaud, pr\u00e9alablement inject\u00e9 de vapeur. Ouvrir l\u00e9g\u00e8rement le soupirail \u00e0 mi-cuisson et cuire croustillant.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Liste des ingr\u00e9dients<\/h2>\n\n\n\n<p>Farine de froment, eau, boulange de seigle, levain s\u00e9ch\u00e9 (poudre de fruit ac\u00e9role support maltodextrine\u2009; contient du gluten), levure de boulangerie, sel de cuisine iod\u00e9, extrait de malt d\u2019orge.<\/p>\n\n\n\n<p>Valeurs nutritives pour 100\u202fg : Valeur \u00e9nerg. 1075\u202fkJ\u2009\/\u2009257 kcal, Lipides 0,8\u202fg, dt acides gras sat. 0,1\u202fg\u2009; glucides 52\u202fg, dont sucre 1,1\u202fg\u2009; protides 8,6\u202fg\u2009; sel 1,6\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 indicatifs<\/h2>\n\n\n\n<p>Temps (367\u202fpces)\u2009: 110\u202fmin. Prix par pi\u00e8ce\u2009: CHF 0.65.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette du mois septembre. P\u00e2te (17\u2009040\u202fg) 10\u2009000\u202fg de farine de froment 4006120\u202fg d\u2019eau245\u202fg de levure de boulangerie185\u202fg de malt liquide\u2009; diluer dans l\u2019eau250\u202fg de Levit240\u202fg de sel de cuisine\u2009; incorporer vers la fin du m\u00e9lange, p\u00e9trir jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te souple Ingr\u00e9dients (650\u202fg) 250\u202fg farine de poudrage\u2009; pour fa\u00e7onner400\u202fg de boulange de seigle fin\u2009; pour saupoudrerPointage\u2009: 30\u202fminutes*, resp. 90 \u2013 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5400,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7351","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>Petits pains des Grisons | 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-des-grisons\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Petits pains des Grisons\" \/>\n<meta property=\"og:description\" content=\"Recette du mois septembre. 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