{"id":4790,"date":"2022-10-06T10:50:26","date_gmt":"2022-10-06T09:50:26","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/ch-fr\/?post_type=magazine&p=4790"},"modified":"2022-10-06T10:50:27","modified_gmt":"2022-10-06T09:50:27","slug":"recette-de-baguette-francaise","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/ch-fr\/spread-love\/items\/recette-de-baguette-francaise\/","title":{"rendered":"Baguette fran\u00e7aise"},"content":{"rendered":"\n
\n

La pr\u00e9paration est simple et rapide, mais il faut un peu plus de temps pour faire lever la p\u00e2te. Mais lorsque vous allez mordre dans la cro\u00fbte croustillante pour ensuite profiter de la d\u00e9licieuse mie moelleuse, vos papilles seront enchant\u00e9es. Laissez libre cours \u00e0 votre imagination et partez en balade en France avec une baguette.<\/p>\n\n<\/div>\n\n\n\n

Ingr\u00e9dients<\/h3>\n\n\n\n
\n

500 g de farine
\n360 g d’eau
\n2 cuill\u00e8res \u00e0 caf\u00e9 de sel
\n3 g de levure s\u00e8che
\n1 cuill\u00e8re \u00e0 soupe de sucre<\/p>\n\n<\/div>\n\n\n\n

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

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

1. Verser tous les ingr\u00e9dients \u00e9num\u00e9r\u00e9s dans un saladier, m\u00e9langer le tout avec une cuill\u00e8re en bois, puis p\u00e9trir en une p\u00e2te sans grumeaux.<\/p>\n

2. Couvrir le saladier et laisser lever la p\u00e2te pendant 15 minutes.<\/p>\n\n<\/div>\n\n\n\n

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

3. Une fois la p\u00e2te lev\u00e9e dans le saladier, saisir un bord de la p\u00e2te avec vos doigts, l’\u00e9tirer et le replier sur le dessus de la p\u00e2te. Ces \u00e9tirements et ces plis sont appliqu\u00e9s \u00e0 tous les c\u00f4t\u00e9s de la p\u00e2te.<\/p>\n

4. \u00c9tirer et plier la p\u00e2te toutes les demi-heures pendant 2 heures.<\/p>\n

5. Apr\u00e8s chaque r\u00e9p\u00e9tition, recouvrir \u00e0 nouveau le saladier contenant la p\u00e2te.<\/p>\n

6. Couvrir la p\u00e2te avec du film alimentaire et la mettre au r\u00e9frig\u00e9rateur pendant 12 \u00e0 14 heures.<\/p>\n\n<\/div>\n\n\n\n

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

Fa\u00e7onnage et cuisson <\/h3>\n\n\n\n
\n

1. \u00c9taler la p\u00e2te sur un plan farin\u00e9 et la couper en trois morceaux identiques.<\/p>\n

2. Rouler chaque partie en un rectangle aussi long que la plaque de cuisson.<\/p>\n\n<\/div>\n\n\n\n

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

3. Rouler fermement le rectangle en serpent.<\/p>\n\n<\/div>\n\n\n\n

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

4. Placer les trois pains dans une plaque \u00e0 p\u00e2tisserie ondul\u00e9e destin\u00e9e \u00e0 la cuisson des baguettes.<\/p>\n

5. Les couvrir avec un torchon de cuisine et laisser lever pendant 1 heure.<\/p>\n\n<\/div>\n\n\n\n

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

6. Pr\u00e9chauffer le four \u00e0 250 \u00b0C.<\/p>\n

7. Porter l’eau \u00e0 \u00e9bullition dans une casserole.<\/p>\n

8. Tracer des lignes diagonales dans les pains avec un rasoir ou un couteau bien aiguis\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
\"\"<\/figure>\n\n\n\n
\n

9. Mettre les baguettes au four, et placer un r\u00e9cipient adapt\u00e9 au four avec de l’eau bouillante en bas du four.<\/p>\n

10. Les faire cuire pendant 15 minutes, puis retirer d\u00e9licatement le r\u00e9cipient avec de l’eau du four et laisser cuire encore 15 minutes.<\/p>\n\n<\/div>\n\n\n\n

\"baguette<\/figure>\n\n\n\n
\"baguette<\/figure>\n\n\n\n
\n
<\/div>\n<\/div>\n\n\n\n

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