{"id":2573,"date":"2021-11-07T07:52:30","date_gmt":"2021-11-07T12:52:30","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2573"},"modified":"2021-11-07T07:52:30","modified_gmt":"2021-11-07T12:52:30","slug":"pain-brie","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/pain-brie\/","title":{"rendered":"Pain bri\u00e9"},"content":{"rendered":"\n

Pour 1 pain
Pr\u00e9paration\u00a0: 25 minutes
Repos\u00a0: 4\u00a0h 30
Cuisson\u00a0: 30 minutes<\/p>\n\n\n\n

INGR\u00c9DIENTS<\/h2>\n\n\n\n


Pour la poolish
\u2022 150\u00a0g de farine T55
\u2022 2\u00a0g de levure fra\u00eeche de boulangerie
\u2022 150\u00a0g d\u2019eau<\/p>\n

\u2022 100\u00a0g de farine T55
\u2022 20\u00a0g de beurre pommade
\u2022 25\u00a0g de cr\u00e8me fra\u00eeche
\u2022 4\u00a0g de sel
\u2022 3\u00a0g de levure fra\u00eeche de boulangerie<\/p>\n\n\n\n

Pr\u00e9paration<\/h2>\n\n\n\n
  1. M\u00e9langez dans un bol les ingr\u00e9dients de la poolish. Couvrez et laissez pousser deux heures.<\/li>
  2. Quand la poolish a pouss\u00e9, versez-la dans la cuve d\u2019un robot p\u00e9trisseur, ajoutez tous les autres ingr\u00e9dients et p\u00e9trissez pendant 5 minutes \u00e0 vitesse lente, puis pendant 5 minutes \u00e0 vitesse moyenne.<\/li>
  3. Couvrez la cuve et laissez pousser pendant 30 minutes.<\/li>
  4. Faites un rabat\u00a0: repliez-la sur elle-m\u00eame d\u2019un c\u00f4t\u00e9 puis de l\u2019autre. Laissez reposer encore 1 heure.<\/li>
  5. Sur un plan de travail l\u00e9g\u00e8rement farin\u00e9, fa\u00e7onnez le pain en long (voir ici). Placez-le sous un torchon humide et laissez-le reposer une derni\u00e8re fois pendant 1 heure \u00e0 temp\u00e9rature ambiante.<\/li>
  6. Pendant ce temps, pr\u00e9chauffez votre four \u00e0 230\u00a0\u00b0C (th.\u00a07-8) avec \u00e0 l\u2019int\u00e9rieur une pierre \u00e0 pain ou une plaque de cuisson et la l\u00e8chefrite.<\/li>
  7. Lamez le pain de trois ou quatre coups de lame dans la longueur et enfournez le pain sur la plaque chaude, en versant un bol d\u2019eau chaude dans la l\u00e8chefrite.<\/li>
  8. Laisser cuire 30 minutes sans trop laisser colorer.<\/li><\/ol>\n\n\n","protected":false},"excerpt":{"rendered":"

    Pour 1 painPr\u00e9paration\u00a0: 25 minutesRepos\u00a0: 4\u00a0h 30Cuisson\u00a0: 30 minutes INGR\u00c9DIENTS Pr\u00e9paration M\u00e9langez dans un bol les ingr\u00e9dients de la poolish. Couvrez et laissez pousser deux heures. Quand la poolish a pouss\u00e9, versez-la dans la cuve d\u2019un robot p\u00e9trisseur, ajoutez tous les autres ingr\u00e9dients et p\u00e9trissez …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[174,168],"tags":[],"class_list":["post-2573","post","type-post","status-publish","format-standard","hentry","category-a-faire","category-boulangerie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-Fv","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=2573"}],"version-history":[{"count":1,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2573\/revisions"}],"predecessor-version":[{"id":2574,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2573\/revisions\/2574"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}