{"id":4411,"date":"2022-05-10T14:54:01","date_gmt":"2022-05-10T13:54:01","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/ch-fr\/?post_type=magazine&#038;p=4411"},"modified":"2022-06-24T10:48:12","modified_gmt":"2022-06-24T09:48:12","slug":"recette-de-pain-depeautre","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/ch-fr\/spread-love\/items\/recette-de-pain-depeautre\/","title":{"rendered":"Pain d\u2019\u00e9peautre"},"content":{"rendered":"\n<div class=\"col-12 col-md-8 magazine__text\">\n    \n<\/div>\n\n\n\n<h3 id=\"\" class=\"magazine__title col-12 col-md-8\">Ingr\u00e9dients du pain d\u2019\u00e9peautre <\/h3>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>300 g de farine d\u2019\u00e9peautre blanche<br \/>\n200 g de farine d\u2019\u00e9peautre mi-blanche<br \/>\n7 g de levure s\u00e8che ou 25 g de levure fra\u00eeche<br \/>\n1 cuill\u00e8re \u00e0 caf\u00e9 de sel<br \/>\n2 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive<br \/>\n1 cuill\u00e8re \u00e0 caf\u00e9 de miel<br \/>\n300 ml d\u2019eau (\u00e0 temp\u00e9rature ambiante)<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-8.png\" alt=\"pain d\u2019\u00e9peautre\" class=\"wp-image-4414\" width=\"600\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-8.png 693w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-8-300x300.png 300w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-8-150x150.png 150w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-8-640x640.png 640w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-8-96x96.png 96w\" sizes=\"(max-width: 693px) 100vw, 693px\" \/><\/figure>\n\n\n\n<h3 id=\"\" class=\"magazine__title col-12 col-md-8\">Pr\u00e9paration<\/h3>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>1. Versez les farines d\u2019\u00e9peautre blanche et mi-blanche dans un bol.<\/p>\n<p>2. Ajoutez le sel, l\u2019huile d\u2019olive et le miel.<\/p>\n<p>3. Si vous utilisez de la levure fra\u00eeche, commencez par pr\u00e9parer du levain : \u00e9miettez 25 g de levure dans 100 ml d\u2019eau et laissez reposer pendant 15 minutes.<\/p>\n<p>4. Versez le levain dans le bol, puis ajoutez les 200 ml d\u2019eau chaude restants.<\/p>\n<p>5. Si vous utilisez de la levure s\u00e8che, ajoutez simplement le contenu d\u2019un sachet entier dans le bol, m\u00e9langez le tout et versez les 300 ml d\u2019eau chaude.<\/p>\n<p>6. M\u00e9langez les ingr\u00e9dients \u00e0 l\u2019aide d\u2019une cuill\u00e8re en bois, puis placez la p\u00e2te sur une surface farin\u00e9e et p\u00e9trissez-la pendant 15 minutes. Il est pr\u00e9f\u00e9rable d\u2019utiliser un robot de cuisine \u00e9quip\u00e9 d\u2019un crochet p\u00e9trisseur.<\/p>\n<p>7. Placez la p\u00e2te dans un bol et recouvrez-le d\u2019un bonnet de douche en plastique ou d\u2019un torchon humide. Laissez la p\u00e2te lever dans un endroit chaud afin qu\u2019elle double de volume, ce qui devrait prendre une heure environ.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-7-1024x426.png\" alt=\"Recette de pain d\u2019\u00e9peautre\" class=\"wp-image-4415\" width=\"1000\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-7-1024x426.png 1024w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-7-300x125.png 300w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-7-768x320.png 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-7-150x62.png 150w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-7.png 1358w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>&nbsp;<\/p>\n<p>8. Formez une miche de pain sur une surface farin\u00e9e : saisissez la partie sup\u00e9rieure de la p\u00e2te la plus \u00e9loign\u00e9e de vous, tirez-la vers vous et repliez-la sur le reste de la p\u00e2te. R\u00e9p\u00e9tez le processus pour les c\u00f4t\u00e9s gauche et droit, puis pour la partie inf\u00e9rieure.<\/p>\n<p>9. Continuez \u00e0 faire tourner la p\u00e2te entre vos paumes tourn\u00e9es vers le haut, en les remuant dans des directions oppos\u00e9es.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-2-1024x308.png\" alt=\"\" class=\"wp-image-4416\" width=\"1000\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-2-1024x308.png 1024w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-2-300x90.png 300w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-2-768x231.png 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-2-150x45.png 150w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-2.png 1358w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-3-1024x507.png\" alt=\"\" class=\"wp-image-4418\" width=\"1000\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-3-1024x507.png 1024w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-3-300x148.png 300w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-3-768x380.png 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-3-150x74.png 150w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-3.png 1356w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>&nbsp;<\/p>\n<p>10. Transf\u00e9rez la p\u00e2te sur une plaque de cuisson recouverte de papier sulfuris\u00e9, saupoudrez-la de farine et couvrez-la d\u2019un bol.<\/p>\n<p>11. Laissez-la lever pendant 30 minutes suppl\u00e9mentaires.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"462\" height=\"474\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-9.png\" alt=\"\" class=\"wp-image-4419\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-9.png 462w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-9-292x300.png 292w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-9-150x154.png 150w\" sizes=\"(max-width: 462px) 100vw, 462px\" \/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>&nbsp;<\/p>\n<p>12. Pr\u00e9chauffez le four \u00e0 230 \u00b0C, et positionnez un plat adapt\u00e9 rempli d\u2019eau bouillante au fond du four.<\/p>\n<p>13. Formez trois lignes sur le dessus de la p\u00e2te \u00e0 l\u2019aide d\u2019un couteau ou d\u2019un rasoir bien aiguis\u00e9.<\/p>\n\n<\/div>\n\n\n\n\n    \n<div class=\"col-12 col-md-3 offset-md-1  align-self-start\">\n    <div class=\"sidebar-cta\">\n\n                    <img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Poulet-CH-FR_row-1.png\" class=\"sidebar-cta__image\">\n        \n        <div class=\"sidebar-cta__text\">\n            <span><\/span>\n            <a href=\"https:\/\/old-argeta.cnj.digital\/ch-fr\/argeta\/\"><span class=\"sidebar-cta__link\">D\u00e9couvrez-le !<\/span><\/a>\n        <\/div>\n\n    <\/div>\n<\/div>\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"920\" height=\"690\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-4.png\" alt=\"\" class=\"wp-image-4421\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-4.png 920w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-4-300x225.png 300w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-4-768x576.png 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-4-853x640.png 853w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-Argeta-4-150x113.png 150w\" sizes=\"(max-width: 920px) 100vw, 920px\" \/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>&nbsp;<\/p>\n<p>14. Faites cuire le pain d\u2019\u00e9peautre pendant 10 minutes, puis retirez du four le plat rempli d\u2019eau bouillante. Abaissez la temp\u00e9rature \u00e0 190 \u00b0C et poursuivez la cuisson pendant 20 \u00e0 30 minutes suppl\u00e9mentaires.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"615\" height=\"610\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-argeta.png\" alt=\"pain d\u2019\u00e9peautre Argeta\" class=\"wp-image-4423\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-argeta.png 615w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-argeta-300x298.png 300w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-argeta-150x149.png 150w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/24\/2022\/05\/Pain-depeautre-argeta-96x96.png 96w\" sizes=\"(max-width: 615px) 100vw, 615px\" \/><\/figure>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":4428,"menu_order":0,"template":"","magazine-category-api":[27],"magazine-secondary-api":[60],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette de pain d\u2019\u00e9peautre \/ Argeta. Le bon c\u00f4t\u00e9 du pain.<\/title>\n<meta name=\"description\" content=\"Plus riche en prot\u00e9ines et en go\u00fbt, le pain d\u2019\u00e9peautre constitue une bonne alternative au pain blanc ordinaire. Pr\u00e9parez le v\u00f4tre aujourd\u2019hui ! \ud83e\udde1\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de pain d\u2019\u00e9peautre\" \/>\n<meta property=\"og:description\" content=\"Plus riche en prot\u00e9ines et en go\u00fbt, le pain d\u2019\u00e9peautre constitue une bonne alternative au pain blanc ordinaire. 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