{"id":8487,"date":"2017-08-16T16:17:00","date_gmt":"2017-08-16T14:17:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8487"},"modified":"2022-05-06T13:55:02","modified_gmt":"2022-05-06T11:55:02","slug":"pain-complet-damidonnier-aux-pommes","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-complet-damidonnier-aux-pommes\/","title":{"rendered":"Pain complet d\u2019amidonnier aux pommes"},"content":{"rendered":"\n<p><strong>\u00ab\u2009Bulletin\u2009\u00bb Richemont, ao\u00fbt\u202f2017<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ebouillantage-d-amidonnier-2850-g\">\u00c9bouillantage d\u2019amidonnier (2850\u202fg)<\/h2>\n\n\n\n<p>950\u202fg farine compl\u00e8te d\u2019amidonnier<br>1900\u202fg eau bouillante<\/p>\n\n\n\n<p>Cuire l\u2019eau et m\u00e9langer avec la farine compl\u00e8te d\u2019amidonnier sans former de grumeaux. Laisser refroidir compl\u00e8tement en chambre froide \u00e0 5\u202f\u00b0C avant l\u2019utilisation.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Levain-chef d\u2019amidonnier (3050\u202fg)<\/h2>\n\n\n\n<p>1450\u202fg eau<br>150\u202fg levain-m\u00e8re\u2009; diluer dans l\u2019eau pendant env. 5 min.<br>1450\u202fg farine compl\u00e8te d\u2019amidonnier\u2009; ajouter et m\u00e9langer<\/p>\n\n\n\n<p>Pointage\u2009: laisser fermenter dans une bassine haute \u00e0 temp\u00e9rature ambiante pendant 16 \u00e0 18 heures.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pain complet d\u2019amidonnier aux pommes (21\u2009110\u202fg)<\/h2>\n\n\n\n<p>7600\u202fg farine compl\u00e8te d\u2019amidonnier<br>3330\u202fg eau<br>290\u202fg levure de boulangerie<br>3050\u202fg levain-chef d\u2019amidonnier<br>2850\u202fg boulange d\u2019amidonnier<br>950\u202fg compote de pomme<\/p>\n\n\n\n<p>M\u00e9langer tous les ingr\u00e9dients.<\/p>\n\n\n\n<p>190\u202fg sel de cuisine\u2009; ajouter \u00e0 la fin du m\u00e9lange et finir de p\u00e9trir<br>950\u202fg jus de poire \u00e9paissi et non sucr\u00e9<br>1900\u202fg quartiers de pommes cuites \u00e0 la vapeur\u2009; m\u00e9langer avec le jus de poire puis d\u00e9licatement \u00e0 la p\u00e2te p\u00e9trie<\/p>\n\n\n\n<p>Pointage\u2009: 45\u2009\u2013\u200960 minutes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (620\u202fg)<\/h2>\n\n\n\n<p>420\u202fg farine de poudrage\u2009; pour fa\u00e7onner<br>200\u202fg farine de froment 720\u2009; pour saupoudrer la surface<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Fa\u00e7onnage<\/h2>\n\n\n\n<p>Peser des p\u00e2tons de 450\u202fg et pr\u00e9fa\u00e7onner en rond. Puis, bouler l\u00e9g\u00e8rement les p\u00e2tons et fa\u00e7onner de mani\u00e8re que la cl\u00e9 soit encore l\u00e9g\u00e8rement ouverte. Plonger le c\u00f4t\u00e9 de la cl\u00e9 dans le son d\u2019avoine et placer dans un corbeillon octogonal (\u00d8: 14,5\u202fcm).<\/p>\n\n\n\n<p>Appr\u00eat\u2009: 10\u2009\u2013\u200915\u202fminutes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration \u00e0 la cuisson<\/h2>\n\n\n\n<p>Avant de placer au four, saupoudrer l\u00e9g\u00e8rement la surface avec de la farine de froment 720.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cuisson<\/h2>\n\n\n\n<p>Placer dans un four moyennement chaud avec de la vapeur et ouvrir l\u00e9g\u00e8rement le soupirail aux deux tiers du temps de cuisson.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">D\u00e9claration<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Liste des ingr\u00e9dients<\/h2>\n\n\n\n<p>Farine d\u2019amidonnier 54\u202f%, eau, quartiers de pommes cuites \u00e0 la vapeur (pommes, conservateur dioxyde de soufre) 10\u202f%, compote de pomme (pomme 90\u202f%, sucre, anti-oxydant E300) 5\u202f%, concentr\u00e9 de jus de poire (colorant couleur de sucre), farine de froment, levure de boulangerie, sel de cuisine iod\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Val. nutritives pour 100\u202fg<\/h2>\n\n\n\n<p>Val. \u00e9nerg\u00e9tiques 1013\u202fkJ\u2009\/\u2009242 kcal.<\/p>\n\n\n\n<p>Lipides 1,8\u202fg, dont acides gras sat. 0\u202fg\u2009; glucides 49\u202fg, dont sucre 4,4\u202fg\u2009; protides 6,7\u202fg\u2009; sel 1\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 pour 42\u202fpi\u00e8ces\u2009: 60\u202fminutes.<\/p>\n\n\n\n<p>Prix par pi\u00e8ce\u2009: CHF\u202f7.55 (100\u202fg\u2009: CHF 1.75).<\/p>\n\n\n\n<p>Source\u2009: \u00ab\u2009Bulletin\u2009\u00bb Richemont, ao\u00fbt\u202f2017, <a href=\"http:\/\/www.richemont.online\/\">www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, ao\u00fbt\u202f2017 \u00c9bouillantage d\u2019amidonnier (2850\u202fg) 950\u202fg farine compl\u00e8te d\u2019amidonnier1900\u202fg eau bouillante Cuire l\u2019eau et m\u00e9langer avec la farine compl\u00e8te d\u2019amidonnier sans former de grumeaux. Laisser refroidir compl\u00e8tement en chambre froide \u00e0 5\u202f\u00b0C avant l\u2019utilisation. Levain-chef d\u2019amidonnier (3050\u202fg) 1450\u202fg eau150\u202fg levain-m\u00e8re\u2009; diluer dans l\u2019eau pendant env. 5 min.1450\u202fg farine compl\u00e8te d\u2019amidonnier\u2009; ajouter et m\u00e9langer Pointage\u2009: laisser fermenter dans une bassine [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6055,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-8487","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 complet d\u2019amidonnier aux pommes | 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-complet-damidonnier-aux-pommes\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain complet d\u2019amidonnier aux pommes\" \/>\n<meta property=\"og:description\" content=\"\u00ab\u2009Bulletin\u2009\u00bb Richemont, ao\u00fbt\u202f2017 \u00c9bouillantage d\u2019amidonnier (2850\u202fg) 950\u202fg farine compl\u00e8te d\u2019amidonnier1900\u202fg eau bouillante Cuire l\u2019eau et m\u00e9langer avec la farine compl\u00e8te d\u2019amidonnier sans former de grumeaux. Laisser refroidir compl\u00e8tement en chambre froide \u00e0 5\u202f\u00b0C avant l\u2019utilisation. Levain-chef d\u2019amidonnier (3050\u202fg) 1450\u202fg eau150\u202fg levain-m\u00e8re\u2009; diluer dans l\u2019eau pendant env. 5 min.1450\u202fg farine compl\u00e8te d\u2019amidonnier\u2009; ajouter et m\u00e9langer Pointage\u2009: laisser fermenter dans une bassine [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-complet-damidonnier-aux-pommes\/\" \/>\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=\"2017-08-16T14:17:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-06T11:55:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/Rezept_Emmerbrot-PA1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta 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