{"id":7657,"date":"2022-04-14T20:13:55","date_gmt":"2022-04-14T18:13:55","guid":{"rendered":"https:\/\/www.wp.cuisine-lucullus.com\/?p=7657"},"modified":"2022-04-14T20:13:55","modified_gmt":"2022-04-14T18:13:55","slug":"pain-de-mie","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/14\/pain-de-mie\/","title":{"rendered":"Pain de mie"},"content":{"rendered":"\n

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

Pour 1 pain
Temps de pr\u00e9paration: 30 minutes
Temps de fermentation: 3 heures
Temps de cuisson: 30 minutes<\/p>\n\n\n\n

Ingr\u00e9dients:<\/strong>
500 g de farine de bl\u00e9 type 55
10 g de levure de boulanger
20 cl d’eau ti\u00e8de
10 cl de lait
10 g de sel fin
25 g de sucre en poudre
50 g de beurre ramolli<\/p>\n\n\n\n

Pr\u00e9paration:<\/strong>
D\u00e9layez la levure dans 10 cl d’eau ti\u00e8de
Chauffez le lait \u00e0 feu doux<\/p>\n\n\n\n

Versez la farine dans un saladier
Ajoutez le sel, le sucre, le lait ti\u00e9di, le beurre ramolli et la levure d\u00e9lay\u00e9e
M\u00e9langez jusqu’\u00e0 obtention d’une p\u00e2te homog\u00e8ne<\/p>\n\n\n\n

Sur le plan de travail p\u00e9trissez la p\u00e2te en l’allongeant et la pliant plusieurs fois
Ramassez-la en boule et remettez la dans le saladier
Couvrez la d’un linge. Laissez lever 2 heures<\/p>\n\n\n\n

Sur le plan de travail donnez lui la forme d’un gros cylindre<\/p>\n\n\n\n

Beurrez le moule \u00e0 pain de mie (moule rectangulaire avec couvercle)
Placez y le cylindre
Faites glisser le couvercle
La p\u00e2te ne doit pas toucher le couvercle
Laissez lever 1 heure<\/p>\n\n\n\n

Pr\u00e9chauffez le four \u00e0 180\u00b0 C(th 6)
Faites cuire 40 minutes
Laissez refroidir sur la grille,<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Pour 1 painTemps de pr\u00e9paration: 30 minutesTemps de fermentation: 3 heuresTemps de cuisson: 30 minutes Ingr\u00e9dients:500 g de farine de bl\u00e9 type 5510 g de levure de boulanger20 cl d’eau ti\u00e8de10 cl de lait10 g de sel fin25 … 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-7657","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\/7657","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=7657"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7657\/revisions"}],"predecessor-version":[{"id":7658,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7657\/revisions\/7658"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}