{"id":2443,"date":"2017-10-16T21:55:32","date_gmt":"2017-10-16T19:55:32","guid":{"rendered":"http:\/\/ptitedukanette.fr\/?p=2443"},"modified":"2017-10-16T21:55:32","modified_gmt":"2017-10-16T19:55:32","slug":"pain-de-mie-boulanger","status":"publish","type":"post","link":"https:\/\/dukanette.fr\/?p=2443","title":{"rendered":"Pain de mie boulanger"},"content":{"rendered":"<ul id=\"ingredient\">\n<li><b>Pour le pain de mie\u00a0:<\/b><\/li>\n<li>90g de\u00a0son d&rsquo;avoine\u00a0(ici\u00a0: celnat)<\/li>\n<li>80g de\u00a0gluten de bl\u00e9\u00a0(ici\u00a0: celnat)<\/li>\n<li>20g de\u00a0son de bl\u00e9<\/li>\n<li>2g d\u2019\u00e9dulcorant\u00a0en poudre (ici\u00a0: herm\u00e9s\u00e9tas)<\/li>\n<li>1 sachet de\u00a0levure\u00a0de boulanger instantan\u00e9e (ici\u00a0levure\u00a0bio: sachet jaune de 9g, marque rapunzel)<\/li>\n<li>2-3g de\u00a0sel\u00a0fin<\/li>\n<li>2\u00a0oeufs\u00a0calibre moyen<\/li>\n<li>2 petits-suisses 0%mg<\/li>\n<li>20ml (g) d&rsquo;eau<\/li>\n<li>Lait \u00e9cr\u00e9m\u00e9\u00a0pour la dorure<\/li>\n<li><b>En option\u00a0:<\/b><\/li>\n<li>7g de graines de lin (1 cs rase)<\/li>\n<li>3g de graines de pavot (1 cc rase)<\/li>\n<li>3g de\u00a0graines de s\u00e9same\u00a0grill\u00e9 (1 cc rase<\/li>\n<\/ul>\n<p>Dans le bol du robot m\u00e9nager (avec crochet p\u00e9trisseur), verser le son d&rsquo;avoine, le gluten de bl\u00e9, le sel, l&rsquo;\u00e9dulcorant en poudre, 2 bonnes cs pr\u00e9lev\u00e9es des 20g de son de bl\u00e9, et la levure s\u00e8che. Bien m\u00e9langer le tout. R\u00e9server le reste du son de bl\u00e9 \u00e0 disposition.<\/p>\n<p>Si l&rsquo;option \u00e0 \u00e9t\u00e9 retenue, m\u00e9langer les graines et r\u00e9server le m\u00e9lange de cot\u00e9.<\/p>\n<p>&nbsp;<\/p>\n<p>Creuser un petit puits au centre du m\u00e9lange de farines, et y casser les oeufs, puis y ajouter les petits-suisses \u00e9goutt\u00e9s de leur jus. Plonger le crochet p\u00e9trisseur et commencer \u00e0 p\u00e9trir \u00e0 vitesse minimum. Faire chauffer les 20ml (g) d&rsquo;eau 15-20 secondes au micro-onde, puissance max.<\/p>\n<p>Stopper le p\u00e9trissage, lever le crochet, et verser l&rsquo;eau chaude bien au centre, sur le m\u00e9lange oeufs\/petits-suisses.<\/p>\n<p>&nbsp;<\/p>\n<p>Relancer le p\u00e9trissage, et p\u00e9trir jusqu&rsquo;\u00e0 obtenir une boule uniforme qui n\u2019adh\u00e8re presque plus aux parois du bol. Rester vigilent pendant cette \u00e9tape, et, au besoin, ajouter du son de bl\u00e9 sur les parois du bol, pinc\u00e9e par pinc\u00e9e, pour \u00e9viter que la pr\u00e9paration ne commence \u00e0 coller aux parois du bol avant la formation de la boule. Il peut \u00eatre utile de guider le m\u00e9lange vers le crochet p\u00e9trisseur \u00e0 l&rsquo;aide d&rsquo;une spatule en silicone, ou d&rsquo;aider \u00e0 ce que la boule se d\u00e9colle des parois en la repoussant vers le crochet.<\/p>\n<p>&nbsp;<\/p>\n<p>Une fois la boule bien form\u00e9e, p\u00e9trir encore 10-15 mn, en ajoutant un peu d&rsquo;eau \u00e0 temp\u00e9rature ambiante au besoin (g\u00e9n\u00e9ralement pour moi, 10 \u00e0 15ml&#8230; Pas trop&#8230; Il ne faut pas que la p\u00e2te soit trop humide). \u00e0 mi-temps, ajouter le m\u00e9lange de graines, et en gardant 1cc pour parsemer au dessus juste avant la cuisson<\/p>\n<p>Prolonger le p\u00e9trissage \u00e0 la main pendant quelques minutes, puis rouler en boule, et faire reposer la p\u00e2te \u00e0 temp\u00e9rature ambiante dans le bol utilis\u00e9 pour le p\u00e9trissage, recouvert herm\u00e9tiquement de film alimentaire, pendant 30-45mn. La p\u00e2te va doubler de volume normalement.<\/p>\n<p>Pendant le p\u00e9trissage manuel, se frotter r\u00e9guli\u00e8rement les mains entre elles, afin de se d\u00e9barrasser de petits r\u00e9sidus de p\u00e2te qui collent aux mains, et r\u00e9cup\u00e9rer les r\u00e9sidus pour les remettre dans la p\u00e2te. Plus les mains sont propres et s\u00e8ches, plus le p\u00e9trissage est facilit\u00e9. Penser \u00e9galement \u00e0 racler le plan de travail pour r\u00e9cup\u00e9rer la poussi\u00e8re de gluten qui s&rsquo;y sera d\u00e9pos\u00e9.<\/p>\n<p>&nbsp;<\/p>\n<p>Pass\u00e9 ce d\u00e9lai, d\u00e9gazer la p\u00e2te, puis la p\u00e9trir \u00e0 nouveau \u00e0 la main pendant quelques minutes, en la roulant en boudin, puis en repliant les bords vers le centre, avant de rouler en boule. Renouveler l&rsquo;op\u00e9ration de nombreuses fois. Il faut p\u00e9trir jusqu&rsquo;\u00e0 obtenir une p\u00e2te souple, moelleuse et douce au toucher. Elle ne doit (presque) plus \u00eatre collante aux doigts. Au besoin, parsemer une ou deux pinc\u00e9es de gluten de bl\u00e9 (pas trop\u00a0!) sur le plan de travail lors du p\u00e9trissage manuel. Plus longtemps on p\u00e9trira, plus on obtiendra un pain de mie bien lev\u00e9 \u00e0 la mie tendre et moelleuse.<\/p>\n<p>&nbsp;<\/p>\n<p>Former un dernier boudin, le rompre en deux parts \u00e9gales, puis rompre chaque moiti\u00e9 en deux part \u00e9gales \u00e0 nouveau. Rouler chaque morceau en boule, puis aplatir chaque boule entre les mains, afin d&rsquo;obtenir des disques, puis les installer dans un moule \u00e0 cake en silicone assez \u00e9troit et long, en laissant de l&rsquo;espace entre chaque disque afin de les laisser gonfler. Il faut que les bords des disques touchent les parois du moule, et qu&rsquo;ils atteignent presque le haut du moule<\/p>\n<p>Pr\u00e9chauffer le four \u00e0 50-60\u00b0, puis l&rsquo;\u00e9teindre.<\/p>\n<p>&nbsp;<\/p>\n<p>Couvrir le futur pain de mie d&rsquo;un torchon humide et laisser lever (ici\u00a0: 45mn environ) dans le four \u00e9teint, le temps que la p\u00e2te double, voire triple de volume.<\/p>\n<p>&nbsp;<\/p>\n<p>Sortir du four, et le pr\u00e9chauffer \u00e0 200\u00b0, chaleur traditionnelle.<\/p>\n<p>&nbsp;<\/p>\n<p>Dorer la surface du pain au lait, \u00e0 l&rsquo;aide d&rsquo;un pinceau de cuisine. Parsemer le reste du m\u00e9lange de graines sur le pain. Filmer le pain (j&rsquo;utilise le film qui \u00e0 servi pour le premi\u00e8re lev\u00e9e) le temps que le four arrive \u00e0 temp\u00e9rature, puis \u00f4ter le film pour la cuisson.<\/p>\n<p>&nbsp;<\/p>\n<p>Enfourner pour 25mn, en ayant r\u00e9duit la temp\u00e9rature \u00e0 180\u00b0 une fois le pain enfourn\u00e9. Surveiller pour qu&rsquo;il soit juste dor\u00e9.<\/p>\n<p>&nbsp;<\/p>\n<p>D\u00e9mouler d\u00e8s que possible, et laisser totalement refroidir avant d\u00e9gustation.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour le pain de mie\u00a0: 90g de\u00a0son d&rsquo;avoine\u00a0(ici\u00a0: celnat) 80g de\u00a0gluten de bl\u00e9\u00a0(ici\u00a0: celnat) 20g de\u00a0son de bl\u00e9 2g d\u2019\u00e9dulcorant\u00a0en poudre (ici\u00a0: herm\u00e9s\u00e9tas) 1 sachet de\u00a0levure\u00a0de boulanger instantan\u00e9e (ici\u00a0levure\u00a0bio: sachet&hellip;<\/p>\n","protected":false},"author":1,"featured_media":2444,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2,3],"tags":[16],"class_list":["post-2443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-sale","tag-attaque"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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