{"id":4595,"date":"2022-06-24T10:43:48","date_gmt":"2022-06-24T09:43:48","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/ch-fr\/?post_type=magazine&p=4595"},"modified":"2022-06-24T10:56:42","modified_gmt":"2022-06-24T09:56:42","slug":"pain-a-la-poele","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/ch-fr\/spread-love\/items\/pain-a-la-poele\/","title":{"rendered":"Pain \u00e0 la po\u00eale"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n

Ingr\u00e9dients pour le pain \u00e0 la po\u00eale :<\/h3>\n\n\n\n
\n

530 g de farine de bl\u00e9 blanche
\n350 ml d’eau chaude
\n2 cuill\u00e8res d’huile d’olive
\n1 cuill\u00e8re de sucre
\n7 g de levure s\u00e8che
\n1,5 cuill\u00e8res \u00e0 caf\u00e9 de sel<\/p>\n\n<\/div>\n\n\n\n

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

Pr\u00e9paration :<\/h3>\n\n\n\n
\n

1.\tDans un saladier, m\u00e9langer 530 g de farine, 7 g de levure s\u00e8che, 1 cuill\u00e8re de sucre et 1,5 cuill\u00e8res de sel.<\/p>\n

2.\tFaites un puits dans la farine et versez-y 350 ml d’eau chaude.<\/p>\n

3.\tM\u00e9langer le tout, puis p\u00e9trir dans le saladier pour ramasser toute la farine.<\/p>\n

4.\tP\u00e9trir la p\u00e2te pendant 10 minutes pour la rendre lisse et mall\u00e9able.<\/p>\n

5.\tPour p\u00e9trir il sera plus facile d’utiliser un robot culinaire avec un accessoire de p\u00e9trissage.<\/p>\n

6.\tCouvrir le saladier avec un bonnet de douche ou un chiffon humide et le laisser au chaud pendant 30 minutes.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n No. 1 des p\u00e2t\u00e9s de viande et de poisson en Europe.*<\/span>\n En savoir plus<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\n \n<\/div>\n\n\n\n
\n
\n
\"Pain<\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n

7.\tFormer une miche avec la p\u00e2te en la rassemblant en un point avec vos doigts pour \u00e9tirer sa surface, puis retourner la p\u00e2te et avec vos paumes tourn\u00e9es vers le haut faire un mouvement de rotation entre vos mains en poussant la p\u00e2te vers le centre.<\/p>\n\n<\/div>\n\n\n\n

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

8.\tTransf\u00e9rer la miche dans une po\u00eale en fonte enduite d’huile.<\/p>\n

9.\tCouvrez et laissez lever pendant encore 30 minutes.<\/p>\n

10.\tPendant ce temps, pr\u00e9chauffez le four \u00e0 200 \u00b0C.<\/p>\n

11.\tFaites une croix sur le dessus de la miche avec une lame de rasoir ou un couteau bien aiguis\u00e9, puis enfournez la po\u00eale dans le four pr\u00e9chauff\u00e9.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n <\/span>\n D\u00e9couvrez-le !<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"Pain<\/figure>\n\n\n\n
\n

12.\tLe pain \u00e0 la po\u00eale se cuit entre 20 et 25 minutes.<\/p>\n\n<\/div>\n\n\n\n

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

13.\tD\u00e8s qu’il sort du four, mettez-le sur une grille et badigeonnez-le de beurre fondu.<\/p>\n\n<\/div>\n\n\n\n

\"Pain<\/figure>\n","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":4597,"menu_order":0,"template":"","magazine-category-api":[27],"magazine-secondary-api":[60],"acf":[],"yoast_head":"\nRecette du pain \u00e0 la po\u00eale \/ Argeta. Le bon c\u00f4t\u00e9 du pain.<\/title>\n<meta name=\"description\" content=\"Le pain \u00e0 la po\u00eale brille d\u00e9licieusement et est si savoureux que vous serez tr\u00e8s fier de vous pour avoir pris la peine de le pr\u00e9parer. 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