{"id":7651,"date":"2022-04-14T20:09:18","date_gmt":"2022-04-14T18:09:18","guid":{"rendered":"https:\/\/www.wp.cuisine-lucullus.com\/?p=7651"},"modified":"2022-04-14T20:09:19","modified_gmt":"2022-04-14T18:09:19","slug":"pain-aux-noix","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/14\/pain-aux-noix\/","title":{"rendered":"Pain aux noix"},"content":{"rendered":"\n

R\u00e9dacteur Jack<\/p>\n\n\n\n

Pour 2 pains
Temps de pr\u00e9paration: 30 minutes
Temps de fermentation: 2 heures
Temps de cuisson: 30 minutes<\/p>\n\n\n\n

Ingr\u00e9dients:<\/strong>
15 g de levure de boulanger
25 cl d’eau froide
7 g de gros sel fin
350 g de farine de bl\u00e9 compl\u00e8te
90 g de cerneaux de noix
50 g de farine pour le plan de travail
10 de lait en poudre
50 g de beurre pour les moules<\/p>\n\n\n\n

Pr\u00e9paration:<\/strong>
D\u00e9layez dans un bol la levure avec 5 cl d’eau ti\u00e8de<\/p>\n\n\n\n

Dans un saladier m\u00e9langer la farine, le sel, les cerneaux de noix et le lait en poudre
Ajoutez 20 cl d’eau ti\u00e8de puis la levure d\u00e9lay\u00e9e
Travaillez la p\u00e2te en l’\u00e9tirant et la pliant plusieurs fois sur elle m\u00eame
Elle doit \u00eatre ferme. Faites une boule. Couvrez
Laissez lever 1 heure<\/p>\n\n\n\n

Sur le plan de travail farin\u00e9 p\u00e9trissez de nouveau la p\u00e2te
Faites 2 p\u00e2tons en forme de boule<\/p>\n\n\n\n

Placez les dans des moules l\u00e9g\u00e8rement beurr\u00e9s. Couvrez
Laissez reposer 1 heure<\/p>\n\n\n\n

Pr\u00e9chauffer le four \u00e0 240\u00b0 th 8. Enfournez
Faites cuire 35 minutes
D\u00e9moulez
Laissez refroidir sur la grille du four<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Pour 2 painsTemps de pr\u00e9paration: 30 minutesTemps de fermentation: 2 heuresTemps de cuisson: 30 minutes Ingr\u00e9dients:15 g de levure de boulanger25 cl d’eau froide7 g de gros sel fin350 g de farine de bl\u00e9 compl\u00e8te90 g de cerneaux … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[34],"tags":[],"class_list":["post-7651","post","type-post","status-publish","format-standard","hentry","category-pains-viennoiseries"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=7651"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7651\/revisions"}],"predecessor-version":[{"id":7652,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7651\/revisions\/7652"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}