{"id":9015,"date":"2017-12-20T10:57:00","date_gmt":"2017-12-20T09:57:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9015"},"modified":"2022-05-11T14:17:09","modified_gmt":"2022-05-11T12:17:09","slug":"petits-pains-muesli","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/petits-pains-muesli\/","title":{"rendered":"Petits pains muesli"},"content":{"rendered":"\n<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, d\u00e9cembre 2017<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Autolyse (2850\u202fg)<\/h2>\n\n\n\n<p>300\u202fg flocons d\u2019avoine, fins<br>425\u202fg flocons de millet<br>700\u202fg pomme, finement r\u00e2p\u00e9e avec la peau<br>1425\u202fg lait<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Petits pains muesli (11\u2009775\u202fg)<\/h2>\n\n\n\n<p>2850\u202fg farine de froment 1100<br>1425\u202fg boulange de froment fine<br>1710\u202fg eau<br>285\u202fg vin cuit, non sucr\u00e9, diluer dans l\u2019eau\u2009;<br>230\u202fg levure de boulangerie<br>425\u202fg yogourt nature<br>1400\u202fg p\u00e2te ferment\u00e9e<br>2850\u202fg autolyse\u2009; m\u00e9langer tous les ingr\u00e9dients pendant 10\u202fminutes<br>170\u202fg sel de cuisine\u2009; incorporer \u00e0 la fin du m\u00e9lange et p\u00e9trir la p\u00e2te d\u00e9licatement<br>430\u202fg \u00e9peautre pur souffl\u00e9 IPS incorporer bri\u00e8vement \u00e0 la p\u00e2te<\/p>\n\n\n\n<p>Pointage\u2009: 75 \u2013 90 minutes<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">M\u00e9lange pour surface (1200\u202fg)<\/h2>\n\n\n\n<p>600\u202fg flocons d\u2019avoine fins<br>600\u202fg flocons de millet<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dient (880\u202fg)<\/h2>\n\n\n\n<p>180\u202fg farine de poudrage pour bouler et fa\u00e7onner<\/p>\n\n\n\n<p>700\u202fg dorure pour badigeonner la surface<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration de l\u2019autolyse<\/h2>\n\n\n\n<p>R\u00e2per finement les pommes et m\u00e9langer avec les autres ingr\u00e9dients. Laisser gonfler \u00e0 couvert au r\u00e9frig\u00e9rateur \u00e0 5\u202f\u00b0C pendant la nuit.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fa\u00e7onnage<\/h2>\n\n\n\n<p>Peser des presses de 1500\u202fg et bouler. Fa\u00e7onner en longueur, dorer et retourner dans le m\u00e9lange pour surface.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Couper<\/h2>\n\n\n\n<p>Entailler des p\u00e2tons avec un emporte-pi\u00e8ce sp\u00e9cial et \u00e9tirer un peu. Bien laisser fermenter \u00e0 couvert sur l\u2019appareil \u00e0 enfourner.<\/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. \u00c0 mi-cuisson, 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<h2 class=\"wp-block-heading\">Liste des ingr\u00e9dients<\/h2>\n\n\n\n<p>Farine de froment, boulange de froment, lait entier, millet 9\u202f%, flocons d\u2019avoine 8\u202f%, pomme 6\u202f%, \u0153uf (CH), \u00e9peautre pur souffl\u00e9, yogourt nature, vin cuit (colorant couleur sucre), levure de boulangerie, sel de cuisine.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Valeurs nutritives (100\u202fg)<\/h2>\n\n\n\n<p>Val. \u00e9nerg\u00e9tique 1152\u202fkJ\u2009\/\u2009275 kcal. Lipides 3\u202fg, dont acides gras sat. 0,6\u202fg\u2009; glucides 48\u202fg, dont sucre 3,8\u202fg\u2009; protides 10\u202fg\u2009; sel 1,7\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\" id=\"h-temps-et-prix-indicatifs\">Temps et prix indicatifs<\/h2>\n\n\n\n<p>235\u202fpi\u00e8ces\u2009: 100\u202fminutes.<\/p>\n\n\n\n<p>Prix par pi\u00e8ce\u2009: CHF\u202f1.20.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, d\u00e9cembre 2017 Autolyse (2850\u202fg) 300\u202fg flocons d\u2019avoine, fins425\u202fg flocons de millet700\u202fg pomme, finement r\u00e2p\u00e9e avec la peau1425\u202fg lait Petits pains muesli (11\u2009775\u202fg) 2850\u202fg farine de froment 11001425\u202fg boulange de froment fine1710\u202fg eau285\u202fg vin cuit, non sucr\u00e9, diluer dans l\u2019eau\u2009;230\u202fg levure de boulangerie425\u202fg yogourt nature1400\u202fg p\u00e2te ferment\u00e9e2850\u202fg autolyse\u2009; m\u00e9langer tous les ingr\u00e9dients pendant 10\u202fminutes170\u202fg sel de cuisine\u2009; incorporer \u00e0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6457,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-9015","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 muesli | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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