{"id":9466,"date":"2020-08-19T15:34:00","date_gmt":"2020-08-19T13:34:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9466"},"modified":"2022-05-12T10:44:18","modified_gmt":"2022-05-12T08:44:18","slug":"du-pain-quils-preparent-donc-des-gateaux","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-pain-quils-preparent-donc-des-gateaux\/","title":{"rendered":"Du pain\u2009? Qu\u2019ils pr\u00e9parent donc des g\u00e2teaux\u2009!*"},"content":{"rendered":"\n<p><strong>Dans son blog, Marla Moser explique pourquoi, apr\u00e8s plusieurs tentatives, elle pr\u00e9f\u00e8re laisser la cuisson du pain aux boulangers.<\/strong><\/p>\n\n\n\n<p>Croustillant \u00e0 l\u2019ext\u00e9rieur, moelleux et a\u00e9r\u00e9 \u00e0 l\u2019int\u00e9rieur\u2009; rien ne vaut un bon pain. J\u2019ai clairement compris ces derni\u00e8res semaines que r\u00e9ussir un bon pain est vraiment un art. En plein confinement, mes r\u00e9seaux sociaux \u00e9taient submerg\u00e9s de photos de pains fait maison. La farine est soudain devenue une denr\u00e9e rare, on ne trouvait plus de levure qui se n\u00e9gociait sur Internet \u00e0 des prix \u00e9pouvantables. La Suisse avait attrap\u00e9 la fi\u00e8vre de la cuisson du pain.<\/p>\n\n\n\n<p>Le livre de cuisine scolaire \u00ab\u2009TipTopf\u2009\u00bb dans une main, une cuill\u00e8re en bois dans l\u2019autre et des muscles endoloris apr\u00e8s avoir \u00e9nergiquement p\u00e9tri la p\u00e2te &#8211; je me suis souvenue de mes pr\u00e9c\u00e9dentes tentatives de cuisson du pain. Pourquoi avais-je arr\u00eat\u00e9 d\u00e9j\u00e0\u2009? Je suis pourtant fi\u00e8re de r\u00e9aliser une tresse du dimanche tout \u00e0 fait acceptable, n\u2019est-ce pas\u2009?<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-au-travail\">Au travail<\/h2>\n\n\n\n<p>J\u2019ai voulu en avoir le c\u0153ur net\u2009: farine bise, farine compl\u00e8te, farine d\u2019\u00e9peautre, levure. Bien \u00e9quip\u00e9e, j\u2019ai commenc\u00e9 \u00e0 exp\u00e9rimenter. Le r\u00e9sultat\u2009? Le pain fait maison avait certes bon go\u00fbt, mais n\u2019\u00e9tait pas convaincant. Il \u00e9tait merveilleusement croustillant \u00e0 l\u2019ext\u00e9rieur, mais beaucoup trop compact \u00e0 l\u2019int\u00e9rieur. Ce que j\u2019ai sorti du four n\u2019avait rien \u00e0 voir avec le pain moelleux et a\u00e9r\u00e9 du boulanger.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-les-gateaux-pour-moi-le-pain-aux-experts\">Les g\u00e2teaux pour moi, le pain aux experts<\/h2>\n\n\n\n<p>Apr\u00e8s plusieurs tentatives, j\u2019ai d\u00e9cid\u00e9 de changer d\u2019orientation. Au lieu des livres de pain, je sors maintenant r\u00e9guli\u00e8rement des g\u00e2teaux et des fonds de tarte du four. Si quelque chose ne se r\u00e9v\u00e8le pas aussi moelleux que souhait\u00e9, on peut presque tout sauver avec de la cr\u00e8me, des fruits ou du chocolat. Le pain, cependant, reste un art en soi. Je pr\u00e9f\u00e8re laisser cela \u00e0 nos boulangers.<\/p>\n\n\n\n<p><strong>Marla Moser<\/strong><br>Marla Eva Moser est responsable adjointe des portails r\u00e9gionaux de Nau. Lorsqu\u2019elle ne jongle pas avec les mots, elle aime exp\u00e9rimenter dans sa cuisine. *librement adapt\u00e9 d\u2019apr\u00e8s la phrase de Marie-Antoinette.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.swissbaker.ch\/de\/panissimo-news\/swissbaker-blog\/\">swissbaker-blog<\/a><br>Les swissbaker-blogs refl\u00e8tent l\u2019opinion de leur auteur. \u00ab panissimo \u00bb d\u00e9cline toute responsabilit\u00e9 quant \u00e0 l\u2019exactitude et l\u2019exhaustivit\u00e9 de leur contenu<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans son blog, Marla Moser explique pourquoi, apr\u00e8s plusieurs tentatives, elle pr\u00e9f\u00e8re laisser la cuisson du pain aux boulangers. Croustillant \u00e0 l\u2019ext\u00e9rieur, moelleux et a\u00e9r\u00e9 \u00e0 l\u2019int\u00e9rieur\u2009; rien ne vaut un bon pain. J\u2019ai clairement compris ces derni\u00e8res semaines que r\u00e9ussir un bon pain est vraiment un art. En plein confinement, mes r\u00e9seaux sociaux \u00e9taient submerg\u00e9s de photos de pains [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5725,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-9466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"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>Du pain\u2009? Qu\u2019ils pr\u00e9parent donc des g\u00e2teaux\u2009!* | 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\/du-pain-quils-preparent-donc-des-gateaux\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Du pain\u2009? Qu\u2019ils pr\u00e9parent donc des g\u00e2teaux\u2009!*\" \/>\n<meta property=\"og:description\" content=\"Dans son blog, Marla Moser explique pourquoi, apr\u00e8s plusieurs tentatives, elle pr\u00e9f\u00e8re laisser la cuisson du pain aux boulangers. Croustillant \u00e0 l\u2019ext\u00e9rieur, moelleux et a\u00e9r\u00e9 \u00e0 l\u2019int\u00e9rieur\u2009; rien ne vaut un bon pain. J\u2019ai clairement compris ces derni\u00e8res semaines que r\u00e9ussir un bon pain est vraiment un art. 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