{"id":9006,"date":"2017-12-20T10:51:00","date_gmt":"2017-12-20T09:51:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9006"},"modified":"2022-05-11T14:10:45","modified_gmt":"2022-05-11T12:10:45","slug":"spicy-crackers","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/spicy-crackers\/","title":{"rendered":"Spicy-crackers"},"content":{"rendered":"\n

\u00ab\u2009Bulletin\u2009\u00bb Richemont, novembre 2017<\/strong><\/p>\n\n\n\n

Spicy-crackers (8500\u202fg)<\/h2>\n\n\n\n

2500\u202fg semoule de bl\u00e9 dur
1250\u202fg farine de froment 720
1250\u202fg farine d\u2019\u00e9peautre pur 720
2700\u202fg eau
200\u202fg levure de boulangerie
420\u202fg huile d\u2019olive\u2009; incorporer successivement apr\u00e8s 1 \u00e0 2\u202fminutes de m\u00e9lange
100\u202fg sel de cuisine
80\u202fg m\u00e9lange d\u2019\u00e9pices pour pain\u2009; incorporer avec le sel \u00e0 la fin du m\u00e9lange et finir de p\u00e9trir jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te souple<\/p>\n\n\n\n

Pointage\u2009: 60 minutes, replier ensuite 1 fois et laisser fermenter pendant encore 30\u202fminutes.<\/p>\n\n\n\n

M\u00e9lange d\u2019\u00e9pices (80\u202fg)<\/h2>\n\n\n\n

20\u202fg graines de fenouil
20\u202fg coriandre
20\u202fg cumin
20\u202fg anis<\/p>\n\n\n\n

Ingr\u00e9dient<\/h2>\n\n\n\n

1200\u202fg farine de poudrage\u2009; pour abaisser<\/p>\n\n\n\n

Fabrication<\/h2>\n\n\n\n

M\u00e9lange d\u2019\u00e9pices pour pain<\/h2>\n\n\n\n

R\u00e9duire tous les ingr\u00e9dients au mortier ou au mixeur afin d\u2019obtenir un m\u00e9lange fin.<\/p>\n\n\n\n

Fa\u00e7onnage<\/h2>\n\n\n\n

Peser des presses de 850\u202fg, bouler et laisser reposer au r\u00e9frig\u00e9rateur sous couvert pendant 15 \u00e0 20\u202fminutes \u00e0 5\u202f\u00b0C.<\/p>\n\n\n\n

Saupoudrer r\u00e9guli\u00e8rement les deux faces des p\u00e2tons, abaisser \u00e0 0,5\u202fmm ou sur 25 \u00e0 30\u202fcm dans un sens. Poser sur des plaques recouvertes de papier silicone. Appr\u00eat\u2009: laisser fermenter \u00e0 temp\u00e9rature ambiante pendant 20 \u00e0 30\u202fminutes.<\/p>\n\n\n\n

Cuisson<\/h2>\n\n\n\n

Placer dans un four moyennement chaud avec un peu de vapeur. Apr\u00e8s 5\u202fminutes, ouvrir le soupirail et cuire croustillant.<\/p>\n\n\n\n

Emballage<\/h2>\n\n\n\n

Une fois refroidi, bien emballer dans des sachets de cellophane. Conservation\u2009: jusqu\u2019\u00e0 3 semaines \u00e0 temp\u00e9rature ambiante<\/p>\n\n\n\n

D\u00e9claration<\/h2>\n\n\n\n

Liste des ingr\u00e9dients<\/h2>\n\n\n\n

Semoule de bl\u00e9 dur (contient du gluten), farine de froment, farine d\u2019\u00e9peautre pur, huile d\u2019olive, levure de boulangerie, sel de cuisine iod\u00e9, graines de fenouil <\u20091\u2009%, coriandre <\u20091\u2009%, cumin <\u20091\u2009%, anis <\u20091\u2009%.<\/p>\n\n\n\n

Valeurs nutritives (100\u202fg)<\/h2>\n\n\n\n

Val. \u00e9nerg\u00e9tique 1965\u202fkJ\u2009\/\u2009469 kcal. Lipides 9,8\u202fg, dont acides gras sat. 1,3\u202fg\u2009; glucides 77\u202fg, dont sucre 1,1\u202fg\u2009; protides 15\u202fg\u2009; sel 1,9\u202fg.<\/p>\n\n\n\n

D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/p>\n\n\n\n

Temps et prix indicatifs<\/h2>\n\n\n\n

300\u202fpi\u00e8ces\u2009: 105\u202fminutes.<\/p>\n\n\n\n

Prix pour 100\u202fg\u2009: CHF\u202f4.55.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00ab\u2009Bulletin\u2009\u00bb Richemont, novembre 2017 Spicy-crackers (8500\u202fg) 2500\u202fg semoule de bl\u00e9 dur1250\u202fg farine de froment 7201250\u202fg farine d\u2019\u00e9peautre pur 7202700\u202fg eau200\u202fg levure de boulangerie420\u202fg huile d\u2019olive\u2009; incorporer successivement apr\u00e8s 1 \u00e0 2\u202fminutes de m\u00e9lange100\u202fg sel de cuisine80\u202fg m\u00e9lange d\u2019\u00e9pices pour pain\u2009; incorporer avec le sel \u00e0 la fin du m\u00e9lange et finir de p\u00e9trir jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te souple Pointage\u2009: 60 […]<\/p>\n","protected":false},"author":1,"featured_media":6455,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-9006","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"\nSpicy-crackers | 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\/spicy-crackers\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spicy-crackers\" \/>\n<meta property=\"og:description\" content=\"\u00ab\u2009Bulletin\u2009\u00bb Richemont, novembre 2017 Spicy-crackers (8500\u202fg) 2500\u202fg semoule de bl\u00e9 dur1250\u202fg farine de froment 7201250\u202fg farine d\u2019\u00e9peautre pur 7202700\u202fg eau200\u202fg levure de boulangerie420\u202fg huile d\u2019olive\u2009; incorporer successivement apr\u00e8s 1 \u00e0 2\u202fminutes de m\u00e9lange100\u202fg sel de cuisine80\u202fg m\u00e9lange d\u2019\u00e9pices pour pain\u2009; incorporer avec le sel \u00e0 la fin du m\u00e9lange et finir de p\u00e9trir jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te souple Pointage\u2009: 60 […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/spicy-crackers\/\" \/>\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=\"2017-12-20T09:51:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-11T12:10:45+00:00\" \/>\n<meta property=\"og:image\" 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