R\u00e9dacteur Jack<\/p>\n\n\n\n
Pour 2 pains
Temps de pr\u00e9paration: 30 minutes
Temps de fermentation: 1 h 45
Temps de repos 15 minutes
Temps de cuisson: 35 minutes<\/p>\n\n\n\n
Ingr\u00e9dients:
500 g de farine de bl\u00e9 type 55
15 g de levure de boulanger
30 cl d’eau ti\u00e8de
10 g de sel fin<\/p>\n\n\n\n
Pr\u00e9paration:<\/strong> Dans un saladier d\u00e9layez le sel dans 5 cl d’eau ti\u00e8de. Sur le plan de travail p\u00e9trissez la p\u00e2te en l’allongeant et la pliant plusieurs fois. Divisez la p\u00e2te en 2 p\u00e2tons. Fa\u00e7onnez le mani\u00e8re cylindrique d’environ 40 cm de longueur. Tordez l\u00e9g\u00e8rement et \u00e0 espaces r\u00e9guliers les p\u00e2tons, comme si vous vouliez les essorer.<\/p>\n\n\n\n D\u00e9posez les torsades sur la plaque du four pr\u00e9alablement farin\u00e9e. Pr\u00e9chauffez le four \u00e0 240\u00b0 (th 8). Enfournez 35 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":" R\u00e9dacteur Jack Pour 2 painsTemps de pr\u00e9paration: 30 minutesTemps de fermentation: 1 h 45Temps de repos 15 minutesTemps de cuisson: 35 minutes Ingr\u00e9dients:500 g de farine de bl\u00e9 type 5515 g de levure de boulanger30 cl d’eau ti\u00e8de10 g de … 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-7663","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\/7663","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=7663"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7663\/revisions"}],"predecessor-version":[{"id":7664,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7663\/revisions\/7664"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
D\u00e9layez la levure dans 5 cl d’eau ti\u00e8de.<\/p>\n\n\n\n
Ajoutez la farine, 20 cl d’eau ti\u00e8de et la levure d\u00e9lay\u00e9e.
M\u00e9langez jusqu’\u00e0 obtention d’une p\u00e2te homog\u00e8ne.<\/p>\n\n\n\n
Lorsque la p\u00e2te est bien souple remettez la dans le saladier.
Couvrez la d’un linge. Laissez lever 30 minutes.<\/p>\n\n\n\n
Laissez reposer 15 minutes.<\/p>\n\n\n\n
Couvrez d’un linge laisser reposer 1 h 15.<\/p>\n\n\n\n