{"id":9886,"date":"2018-06-13T17:14:00","date_gmt":"2018-06-13T15:14:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9886"},"modified":"2022-05-13T10:04:07","modified_gmt":"2022-05-13T08:04:07","slug":"pain-au-foin","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-au-foin\/","title":{"rendered":"Pain au foin"},"content":{"rendered":"\n<p><strong>\u00ab\u2009Bulletin\u2009\u00bb Richemont, juin 2018<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-infusion-au-foin-7075-g\">Infusion au foin (7075\u202fg)<\/h2>\n\n\n\n<p>6940\u202fg eau\u2009; bouillir<br>135\u202fg foin des montagnes<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">P\u00e2te \u00e0 pain au foin (17\u2009695\u202fg)<\/h2>\n\n\n\n<p>6010\u202fg farine de froment 720<br>2340\u202fg farine de froment compl\u00e8te<br>6810\u202fg infusion au foin<br>80\u202fg levure de boulangerie<br>70\u202fg RogoNouveau (malt inactif)<br>2070\u202fg p\u00e2te ferment\u00e9e<br>65\u202fg produit de panification \u00e9mulsifiant\u2009; m\u00e9langer<br>215\u202fg sel de cuisine<br>35\u202fg m\u00e9lange d\u2019herbes des montagnes, herbes et fleurs\u2009; incorporer juste avant la fin du m\u00e9lange<\/p>\n\n\n\n<p>Repos de la p\u00e2te\u2009: 60 minutes<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (525\u202fg)<\/h2>\n\n\n\n<p>175\u202fg finot de froment\u2009; pour fa\u00e7onner<br>175\u202fg farine de froment 720\u2009; pour saupoudrer les bannetons<br>175\u202fg graines de s\u00e9same\u2009; pour la surface<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fabrication<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Infusion au foin<\/h2>\n\n\n\n<p>Bouillir l\u2019eau et verser sur le foin. Laisser tirer pendant une nuit. Tamiser le foin avant l\u2019utilisation et utiliser seulement l\u2019infusion.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Fa\u00e7onnage<\/h2>\n\n\n\n<p>Peser 35 p\u00e2tons de 350\u202fg, bouler puis fa\u00e7onner serr\u00e9. Plonger la surface lisse dans les graines de s\u00e9same et les poser dans les corbeilles \u00e0 p\u00e2te en bois pr\u00e9alablement recouverts avec une charlotte.<\/p>\n\n\n\n<p>Appr\u00eat\u2009: 20 heures au r\u00e9frig\u00e9rateur \u00e0 5\u202f\u00b0C<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration \u00e0 la cuisson<\/h2>\n\n\n\n<p>Abaisser le reste de la p\u00e2te \u00e0 1,5\u202fmm et laisser reposer au cong\u00e9lateur \u00e0 \u201318\u202f\u00b0C. D\u00e9couper des carr\u00e9s de 21 x 21\u202fcm.<\/p>\n\n\n\n<p>Poser les p\u00e2tons ferment\u00e9s avec la face saupoudr\u00e9e sur les carr\u00e9s et emballer.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Diviser<\/h2>\n\n\n\n<p>Poser avec la cl\u00e9 vers le dessous, saupoudrer et inciser, d\u2019abord en r\u00e9alisant quatre petites entailles puis en croix.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cuisson<\/h2>\n\n\n\n<p>Placer dans un four tr\u00e8s chaud avec de la vapeur. Ouvrir le soupirail \u00e0 mi-cuisson 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>eau, farine de froment (CH), farine de froment compl\u00e8te (CH), sel, foin des montagnes, levure de boulangerie, malt d\u2019orge, levain sec (farine de gonflement de froment, farine de seigle, farine de froment, germes de froment, poudre d\u2019ac\u00e9role sur support maltodextrine).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Valeurs nutritives (100\u202fg)<\/h2>\n\n\n\n<p>Valeurs \u00e9nerg. 2015\u202fkJ\u2009\/\u2009482 kcal. Lipides 2,4\u202fg, dt acide gras 0,3\u202fg\u2009; glucides 91,7\u202fg, dt sucre 1,8\u202fg\u2009; protides 18,8\u202fg\u2009; sel 3,5\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>35\u202fpi\u00e8ces\u2009: 50\u202fminutes<\/p>\n\n\n\n<p>Prix par pi\u00e8ce\u2009: CHF\u202f3.90<\/p>\n\n\n\n<p>Source\u2009: \u00ab\u2009Bulletin\u2009\u00bb Richemont, juin\u2009\/\u2009juillet\u202f2018, <a href=\"http:\/\/www.richemont.online\/\">www.richemont.online<\/a><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, juin 2018 Infusion au foin (7075\u202fg) 6940\u202fg eau\u2009; bouillir135\u202fg foin des montagnes P\u00e2te \u00e0 pain au foin (17\u2009695\u202fg) 6010\u202fg farine de froment 7202340\u202fg farine de froment compl\u00e8te6810\u202fg infusion au foin80\u202fg levure de boulangerie70\u202fg RogoNouveau (malt inactif)2070\u202fg p\u00e2te ferment\u00e9e65\u202fg produit de panification \u00e9mulsifiant\u2009; m\u00e9langer215\u202fg sel de cuisine35\u202fg m\u00e9lange d\u2019herbes des montagnes, herbes et fleurs\u2009; incorporer juste avant la fin [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6676,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-9886","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 au foin | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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