{"id":19643,"date":"2020-03-26T13:05:01","date_gmt":"2020-03-26T12:05:01","guid":{"rendered":"http:\/\/www.imelasavoie.fr\/?p=19643"},"modified":"2020-03-26T13:05:04","modified_gmt":"2020-03-26T12:05:04","slug":"atelier-cuisine-la-recette-du-pain-maison-par-alexandre","status":"publish","type":"post","link":"https:\/\/www.imelasavoie.fr\/?p=19643","title":{"rendered":"[Atelier cuisine] La recette du pain \u00ab\u00a0maison\u00a0\u00bb par Alexandre"},"content":{"rendered":"\n

Il faut\u00a0:<\/p>\n\n\n\n

500g de farine type 55<\/p>\n\n\n\n

1 sachet de levure boulang\u00e8re en granul\u00e9s<\/p>\n\n\n\n

1 verre et demi d\u2019eau chaude<\/p>\n\n\n\n

1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive<\/p>\n\n\n\n

1 cuill\u00e8re \u00e0 caf\u00e9 bien pleine de sel<\/p>\n\n\n\n

M\u00e9langer la farine, l\u2019huile d\u2019olive, le sachet de levure et l\u2019eau.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Malaxer jusqu\u2019\u00e0 faire la p\u00e2te et saler. Cette \u00e9tape est tr\u00e8s importante.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

On fait comme si on \u00e9tait en train de plier un torchon avec la p\u00e2te.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Attention\u00a0! La p\u00e2te ne doit pas coller \u00e0 nos doigts.<\/p>\n\n\n\n

Rajouter de la farine si elle colle ou de l\u2019eau si elle est trop s\u00e8che.<\/p>\n\n\n\n

Fa\u00e7onner le pain et le mettre d\u00e9licatement sur une plaque allant au four.<\/p>\n\n\n\n

Faire des croisillons avec un couteau sur le pain.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Prenez un torchon propre, mouillez-le avec de l\u2019eau chaude (sans se br\u00fbler), il faut l\u2019essorer et mettez-le sur le pain afin que la p\u00e2te l\u00e8ve.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Attendre 3 heures que la p\u00e2te soit lev\u00e9e.<\/p>\n\n\n\n

Pr\u00e9chauffer le four \u00e0 220\u00b0 C pendant 20 mn.<\/p>\n\n\n\n

Quand le pain est lev\u00e9 (il a gonfl\u00e9), enfourner le pain (en enlevant bien le torchon) pendant 40 mn.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Alexandre Tardy<\/p>\n","protected":false},"excerpt":{"rendered":"

Il faut\u00a0: 500g de farine type 55 1 sachet de levure boulang\u00e8re en granul\u00e9s 1 verre et demi d\u2019eau chaude 1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive 1 cuill\u00e8re \u00e0 caf\u00e9 bien pleine de sel M\u00e9langer la farine, l\u2019huile d\u2019olive, le … Continuer la lecture →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,61,56],"tags":[],"class_list":["post-19643","post","type-post","status-publish","format-standard","hentry","category-actualites","category-dinamo2","category-les-classes-et-ateliers"],"_links":{"self":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/posts\/19643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19643"}],"version-history":[{"count":0,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/posts\/19643\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}