{"id":4769,"date":"2022-10-06T11:41:44","date_gmt":"2022-10-06T10:41:44","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/ch-fr\/?post_type=magazine&p=4769"},"modified":"2022-10-06T11:41:45","modified_gmt":"2022-10-06T10:41:45","slug":"pumpernickel","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/ch-fr\/spread-love\/items\/pumpernickel\/","title":{"rendered":"Pumpernickel"},"content":{"rendered":"\n

Base<\/h3>\n\n\n\n
\n

50 g de levain
\n350 g de farine de seigle compl\u00e8te
\n350 ml d’eau<\/p>\n\n<\/div>\n\n\n\n

P\u00e2te<\/h3>\n\n\n\n
\n

200 g de seigle
\n150 g de seigle grossi\u00e8rement \u00e9cras\u00e9
\n550 g de farine de seigle compl\u00e8te
\n500 ml d’eau
\n22 g de sel
\n120 g de sirop d’\u00e9rable<\/p>\n\n<\/div>\n\n\n\n

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

Pr\u00e9paration<\/h2>\n\n\n\n

1er jour <\/h3>\n\n\n\n
\n

1. Pr\u00e9parer la pr\u00e9-p\u00e2te – m\u00e9langer 50 g de levain, 350 g de farine de seigle compl\u00e8te et 350 ml d’eau.<\/p>\n

2. Couvrir la pr\u00e9-p\u00e2te avec du film alimentaire.<\/p>\n\n<\/div>\n\n\n\n

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

3. Mettre 200 g de seigle dans un saladier et verser 200 ml d’eau bouillante dessus. Couvrir le saladier avec du film alimentaire.<\/p>\n

4. Verser 150 ml d’eau bouillante sur 150 g de seigle grossi\u00e8rement \u00e9cras\u00e9 et couvrir<\/p>\n\n<\/div>\n\n\n\n

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

P\u00e2te et cuisson (jours 2-4) <\/h3>\n\n\n\n
\n

1. Mettre tout le seigle tremp\u00e9 dans une casserole d’eau bouillante et le faire cuire pendant 1 heure jusqu’\u00e0 ce qu’il soit compl\u00e8tement mou.<\/p>\n

2. Une fois cuit, \u00e9goutter et refroidir.<\/p>\n\n<\/div>\n\n\n\n

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

3. Retirer 50 g de la pr\u00e9-p\u00e2te et la mettre au r\u00e9frig\u00e9rateur pour la prochaine cuisson.<\/p>\n

4. M\u00e9langer les 700 g de levain restant avec le seigle cuit refroidi, le seigle concass\u00e9 tremp\u00e9, 550 g de farine de seigle compl\u00e8te, 150 ml d’eau, 22 g de sel et 120 g de sirop d’\u00e9rable.<\/p>\n

5. Bien m\u00e9langer les ingr\u00e9dients avec une spatule.<\/p>\n

6. Couvrir le saladier et laisser lever la p\u00e2te pendant 30 minutes.<\/p>\n\n<\/div>\n\n\n\n

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

7. Bien huiler deux moules \u00e0 pain de 20 et 30 cm de long.<\/p>\n

8. R\u00e9partir la p\u00e2te entre les deux moules – elle doit d\u00e9passer un peu de la moiti\u00e9.<\/p>\n

9. Couvrir les moules avec un film alimentaire transparent et laisser la p\u00e2te lever pendant 3-4 heures.<\/p>\n

10. La p\u00e2te ne l\u00e8ve pas \u00e9norm\u00e9ment, mais elle doit lever un peu quand m\u00eame.<\/p>\n

11. Pr\u00e9chauffer le four \u00e0 150 \u00b0C.<\/p>\n

12. Avec un pinceau, badigeonner le dessus de la p\u00e2te d’eau.<\/p>\n

13. Envelopper les deux moules dans plusieurs couches de papier d’aluminium, puis les mettre dans le four.<\/p>\n

14. Apr\u00e8s 1 heure de cuisson, r\u00e9duire la temp\u00e9rature \u00e0 120 \u00b0C et poursuivre la cuisson pendant 13 heures.<\/p>\n

15. Apr\u00e8s la cuisson, \u00e9teindre le four et laisser le pain refroidir dans le four pendant 1 heure.<\/p>\n

16. Couvrir les deux moules avec un torchon et les laisser \u00e0 temp\u00e9rature ambiante pendant 24 heures<\/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
\"\"<\/figure>\n\n\n\n
\n
\n
\"Pumpernickel<\/figure>\n<\/div>\n<\/div>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":4777,"menu_order":0,"template":"","magazine-category-api":[27],"magazine-secondary-api":[60],"acf":[],"yoast_head":"\nRecette du Pumpernickel \/ Argeta. 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