{"id":7803,"date":"2017-02-15T10:11:00","date_gmt":"2017-02-15T09:11:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7803"},"modified":"2022-05-03T11:30:11","modified_gmt":"2022-05-03T09:30:11","slug":"pain-aux-deux-huiles-colza-courge","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-aux-deux-huiles-colza-courge\/","title":{"rendered":"Pain aux deux huiles (colza &amp; courge)"},"content":{"rendered":"\n<p><strong>Recette du mois f\u00e9vrier<\/strong><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Pain aux deux huiles (colza &amp; courge)<\/h4>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-pate-huile-de-colza-8785-g\">P\u00e2te huile de colza (8785\u202fg)<\/h2>\n\n\n\n<p>5000\u202fg de farine de froment 400<br>3090\u202fg d\u2019eau<br>90\u202fg de malt liquide\u2009; diluer dans l\u2019eau<br>180\u202fg de levure de boulangerie<br>300\u202fg d\u2019huile de colza\u2009; ajouter petit \u00e0 petit apr\u00e8s 1 \u00e0 2\u202fminutes de m\u00e9lange<br>125\u202fg de sel de cuisine\u2009; ajouter \u00e0 la fin du m\u00e9lange et bien p\u00e9trir la p\u00e2te<\/p>\n\n\n\n<p>Pointage\u2009: 60 \u2013 75 minutes<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">P\u00e2te huile de graines de courge (8785\u202fg)<\/h2>\n\n\n\n<p>5000\u202fg de farine de froment 400<br>3090\u202fg d\u2019eau<br>90\u202fg de malt liquide\u2009; diluer dans l\u2019eau<br>180\u202fg de levure de boulangerie<br>300\u202fg d\u2019huile de graines de courge styrienne*; ajouter petit \u00e0 petit apr\u00e8s 1 \u00e0 2\u202fminutes de m\u00e9lange<br>125\u202fg de sel de cuisine\u2009; ajouter \u00e0 la fin du m\u00e9lange et bien p\u00e9trir la p\u00e2te<\/p>\n\n\n\n<p>Pointage\u2009: 60 \u2013 75 minutes<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Fournisseur\u2009: Pistor. L\u2019utilisation d\u2019huile de graines de courge styrienne de qualit\u00e9 a permis d\u2019obtenir le meilleur r\u00e9sultat en mati\u00e8re de go\u00fbt et de couleur.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (1320\u202fg)<\/h2>\n\n\n\n<p>150\u202fg de farine de poudrage\u2009; pour fa\u00e7onner<br>870\u202fg de graines de courge broy\u00e9es<br>150\u202fg de dorure<br>150\u202fg de farine de froment 720<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9parer les p\u00e2tons<\/h2>\n\n\n\n<p>Partager les deux p\u00e2tes en presses de 1875\u202fg. Diviser en 30 pi\u00e8ces. Assembler les p\u00e2tons deux par deux et les pr\u00e9fa\u00e7onner en long. Finir de les fa\u00e7onner sur une longueur de 50\u202fcm pour les tresser. Tressage\u2009: chaque pain se compose de deux p\u00e2tons blancs roul\u00e9s dans la farine de froment et deux p\u00e2tons verts dor\u00e9s \u00e0 l\u2019\u0153uf puis tourn\u00e9s dans les graines de courge. P\u00e2te \u00e0 la presse au total\u2009: 500\u202fg<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tresser<\/h2>\n\n\n\n<p>Placer les p\u00e2tons comme sur la photo et tresser en une tresse \u00e0 deux p\u00e2tons \u00e0 plat. Placer les extr\u00e9mit\u00e9s dessous de mani\u00e8re \u00e0 former un n\u0153ud.<\/p>\n\n\n\n<p>Appr\u00eat\u2009: 20\u202fminutes \u00e0 couvert \u00e0 temp\u00e9rature ambiante<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cuisson<\/h2>\n\n\n\n<p>Placer dans un four moyennement chaud, inject\u00e9 de vapeur. Apr\u00e8s 30\u202fminutes, ouvrir l\u00e9g\u00e8rement le soupirail et 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, graines de courge, levure de boulangerie, huile de colza 2\u202f%, huile de graines de courge 2\u202f%, sel iod\u00e9, extrait de malt d\u2019orge, \u0153uf (CH).<\/p>\n\n\n\n<p>Val. nutritives pour 100\u202fg : Val. \u00e9nerg\u00e9tique 1293\u202fkJ\u2009\/ 309 kcal. Lipides 7,6\u202fg, dt acides gras sat. 1,3\u202fg\u2009; glucides 48\u202fg, dont sucre 0\u202fg\u2009; protides 10\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 (29\u202fpi\u00e8ces)\u2009: 40\u202fmin.<\/p>\n\n\n\n<p>Prix par pi\u00e8ce\u2009: CHF\u202f5.85 (100\u202fg\u2009: CHF 1.09).<\/p>\n\n\n\n<p>Source\u2009: \u00ab\u2009Bulletin\u2009\u00bb Richemont, f\u00e9vrier\u202f2017, www.richemont.cc<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette du mois f\u00e9vrier Pain aux deux huiles (colza &amp; courge) P\u00e2te huile de colza (8785\u202fg) 5000\u202fg de farine de froment 4003090\u202fg d\u2019eau90\u202fg de malt liquide\u2009; diluer dans l\u2019eau180\u202fg de levure de boulangerie300\u202fg d\u2019huile de colza\u2009; ajouter petit \u00e0 petit apr\u00e8s 1 \u00e0 2\u202fminutes de m\u00e9lange125\u202fg de sel de cuisine\u2009; ajouter \u00e0 la fin du m\u00e9lange et bien p\u00e9trir la [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5617,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-7803","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 aux deux huiles (colza &amp; courge) | 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-aux-deux-huiles-colza-courge\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain aux deux huiles (colza &amp; 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