{"id":2575,"date":"2021-11-08T16:26:25","date_gmt":"2021-11-08T21:26:25","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2575"},"modified":"2021-11-15T07:01:41","modified_gmt":"2021-11-15T12:01:41","slug":"pain-aux-noix","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/pain-aux-noix\/","title":{"rendered":"Pain aux noix"},"content":{"rendered":"\n<h3>Pr\u00e9paration 25 minutes<br>Repos&nbsp;: 1&nbsp;h 45<br>Cuisson&nbsp;: 40 minutes<\/h3>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>250 de farine T65<\/li><li>50&nbsp;g de farine de seigle T130 ou T170<\/li><li>50&nbsp;g de farine compl\u00e8te T150<\/li><li>200&nbsp;g de lait<\/li><li>80&nbsp;g de noix grossi\u00e8rement hach\u00e9es<\/li><li>40&nbsp;g de beurre \u00e0 temp\u00e9rature ambiante<\/li><li>30&nbsp;g de confiture de framboises<\/li><li>7&nbsp;g de sel<\/li><li>10&nbsp;g de levure fra\u00eeche de boulangerie<\/li><\/ul>\n\n\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>P\u00e9trir tous les ingr\u00e9dients, except\u00e9 la confiture de framboises et les noix, 4 minutes \u00e0 vitesse lente, puis 6 minutes \u00e0 vitesse moyenne.<\/li><li>Ajouter les noix et la confiture en fin de p\u00e9trissage.<\/li><li>Couvrir la cuve et laisser reposer la p\u00e2te pendant 1 heure.<\/li><li>Fa\u00e7onner le pain en long sur une feuille de papier sulfuris\u00e9.<\/li><li>Couvrir et laisser reposer pendant 45 minutes \u00e0 temp\u00e9rature ambiante.<\/li><li>Pr\u00e9chauffer votre four \u00e0 250&nbsp;\u00b0C\/480F avec une pierre \u00e0 pain.<\/li><li>Lamer le pain et enfournezr-le sur la pierre.<\/li><li>Cuire 30 \u00e0 40 minutes en baissant la temp\u00e9rature du four \u00e0 220&nbsp;\u00b0C\/420F \u00e0 mi-cuisson.<\/li><\/ol>\n\n\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"525\" height=\"700\" data-attachment-id=\"2579\" data-permalink=\"https:\/\/pierrejean.com\/atable\/pain-aux-noix\/img_5280\/\" data-orig-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2021\/11\/IMG_5280-e1636977651302.png\" data-orig-size=\"600,800\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_5280\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2021\/11\/IMG_5280-e1636977651302-525x700.png\" src=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2021\/11\/IMG_5280-e1636977651302-525x700.png\" alt=\"\" class=\"wp-image-2579\" srcset=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2021\/11\/IMG_5280-e1636977651302-525x700.png 525w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2021\/11\/IMG_5280-e1636977651302-338x450.png 338w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2021\/11\/IMG_5280-e1636977651302.png 600w\" sizes=\"auto, (max-width: 525px) 100vw, 525px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 250 de farine T65 50&nbsp;g de farine de seigle T130 ou T170 50&nbsp;g de farine compl\u00e8te T150 200&nbsp;g de lait 80&nbsp;g de noix grossi\u00e8rement hach\u00e9es 40&nbsp;g de beurre \u00e0 temp\u00e9rature ambiante 30&nbsp;g de confiture de framboises 7&nbsp;g de sel 10&nbsp;g de levure fra\u00eeche de&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/pain-aux-noix\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":2579,"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":[168,169],"tags":[],"class_list":["post-2575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangerie","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2021\/11\/IMG_5280-e1636977651302.png","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-Fx","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2575","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=2575"}],"version-history":[{"count":3,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2575\/revisions"}],"predecessor-version":[{"id":2581,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2575\/revisions\/2581"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media\/2579"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}