{"id":5607,"date":"2019-10-14T21:24:54","date_gmt":"2019-10-14T19:24:54","guid":{"rendered":"https:\/\/eaukey.com\/?p=5607"},"modified":"2023-11-04T12:43:48","modified_gmt":"2023-11-04T10:43:48","slug":"faire-son-pain-avec-une-eau-distillee","status":"publish","type":"post","link":"https:\/\/eaukey.com\/index.php\/2019\/10\/14\/faire-son-pain-avec-une-eau-distillee\/","title":{"rendered":"Faire son pain Bio"},"content":{"rendered":"

L\u2019eau repr\u00e9sente environ 40% du poids des ingr\u00e9dients d\u2019un pain. Cela montre l’importance de la qualit\u00e9 de l\u2019eau utilis\u00e9e pour la fabrication d’un pain. Et pourtant,\u00a0 m\u00eame en alimentation dite \u00ab bio \u00bb, la qualit\u00e9 de l’eau est rarement prise en compte.<\/p>\n

Certes, la nature de la farine est essentielle mais ce n\u2019est pas tout. Car une tr\u00e8s bonne farine m\u00e9lang\u00e9e dans une eau pollu\u00e9e – voir les diff\u00e9rents articles sur ce sujet sur ce blog-\u00a0 ne pourra jamais faire un bon pain Bio.<\/p>\n

La solution : Faire son p\u00e9trin et donc produire son \u00ab\u00a0propre\u00a0\u00bb pain avec des ingr\u00e9dients sains. C’est assez facile agr\u00e9able et m\u00eame amusant pour les d\u00e9butants .<\/p>\n

Le mat\u00e9riel n\u00e9cessaire :<\/h4>\n

Un four qui assure une temp\u00e9rature \u00e0 230\u00b0C.<\/p>\n

Une cocote en fonte.<\/p>\n

Un r\u00e9cipient rond de pr\u00e9f\u00e9rence pour faire le p\u00e9trin.<\/p>\n

Un peu de papier sulfuris\u00e9.<\/p>\n

Un robot p\u00e2tissier facilitera beaucoup la t\u00e2che pour p\u00e9trir.<\/p>\n

Les ingr\u00e9dients :<\/h4>\n

Une bonne farine (T80 ou T110 )<\/p>\n

De la levure pour pain ou du levain ( comment faire son levain<\/a>)<\/p>\n

Du sel marin de bonne qualit\u00e9<\/p>\n

\u00c9ventuellement des raisins secs pour agr\u00e9menter le pain.<\/p>\n

Et bien sur de l\u2019eau distill\u00e9e.<\/p>\n

Faire son p\u00e9trin :<\/h4>\n

Pour 500 grammes de farine, 350g d\u2019eau distill\u00e9e<\/p>\n

M\u00e9langer d’abord 3 cuill\u00e8res \u00e0 caf\u00e9 de sel avec 250 g farine.<\/p>\n

Dans un r\u00e9cipient assez grand (la p\u00e2te \u00e0 pain va doubler de volume) verser les 350 cl eau distill\u00e9e (id\u00e9alement \u00e0 35\u00b0C) et y ajouter les 250 grammes de farine avec le sel.<\/p>\n

M\u00e9langer 3 cuill\u00e8res \u00e0 caf\u00e9 de levure avec les 250 grammes de farine restantes.<\/p>\n

Ajouter ensuite cette farine. Il est important que la levure ne soit pas en contact direct avec le sel, d\u2019o\u00f9 cette double op\u00e9ration.<\/p>\n

P\u00e9trir l\u2019ensemble avec une cuill\u00e8re en bois mais le p\u00e9trissage peut se faire aussi avec les mains.<\/p>\n

Ensuite couvrir avec un linge et laisser reposer environ 1h30 \u00e0 une temp\u00e9rature ambiante.<\/p>\n

Cuisson du pain<\/h4>\n

Une fois le p\u00e9trin bien lev\u00e9, saupoudrer de farine la planche sur laquelle vous allez travailler. D\u00e9poser la p\u00e2te sur cette planche et fariner la un peu.\u00a0 Avec les mains, r\u00e9aliser une boule en repliant les bords de cette p\u00e2te vers l\u2019int\u00e9rieur, cela environ 6 \u00e0 8 fois jusqu\u2019\u00e0 obtention d\u2019une boule homog\u00e8ne.<\/p>\n

Installer dans la cocote en fonte un papier sulfuris\u00e9 et y d\u00e9poser d\u00e9licatement la p\u00e2te.<\/p>\n

Remettre le couvercle de la cocotte et attendre environ 20 minutes pour que la p\u00e2te l\u00e8ve de nouveau. Faites pr\u00e9chauffer votre four \u00e0 230\u00b0C\u00a0 pendant 10 minutes, et mettre ensuite la cocotte. Apr\u00e8s 25 minutes de cuisson, retirer le couvercle et laisser cuire le pain encore 10 minutes pour le faire dorer.<\/p>\n

Apr\u00e8s avoir v\u00e9rifier que votre pain est cuit, sortir la cocotte du four et d\u00e9poser le pain sur une grille. Prudence car le pain et la cocotte sont encore tr\u00e8s chauds !<\/p>\n

Attendre encore environ 2 heures avant de couper le pain.<\/p>\n

Petite astuce<\/h4>\n

Lorsque vous aurez fabriqu\u00e9 votre premier pain et test\u00e9 avec succ\u00e8s la cuisson, vous pourrez ensuite r\u00e9aliser une plus grande quantit\u00e9 de p\u00e9trin ceci afin d\u2019optimiser l\u2019utilisation de votre four chaud. L\u2019essentiel pour la fabrication de votre p\u00e9trin est de bien respecter les proportions pour les ingr\u00e9dients.<\/p>\n

Si vous souhaitez vous \u00e9quiper d’un robot p\u00e2tissier<\/a>, choisissez plut\u00f4t un robot d’une puissance de 1300W.<\/p>\n

Pour produire votre eau pure un mod\u00e8le de distillateur d’eau => ici<\/a><\/p>\n

\"\"<\/p>\n

Retour accueil<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019eau repr\u00e9sente environ 40% du poids des ingr\u00e9dients d\u2019un pain. Cela montre l’importance de la qualit\u00e9 de l\u2019eau utilis\u00e9e pour la fabrication d’un pain. Et pourtant,\u00a0 m\u00eame en alimentation dite \u00ab bio \u00bb, la qualit\u00e9 de l’eau est rarement prise en compte. Certes, la nature de la farine est essentielle mais ce n\u2019est pas tout.… Poursuivre la lecture Faire son pain Bio<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":5601,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[54,58],"tags":[260,108,262,259,261],"class_list":["post-5607","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentation","category-eau","tag-bio","tag-eau-distillee","tag-faire-son-pain","tag-pain","tag-petrin","entry"],"yoast_head":"\nFaire son pain Bio - Eaukey % %<\/title>\n<meta name=\"description\" content=\"L\u2019eau repr\u00e9sente environ 40% du poids des ingr\u00e9dients d\u2019un pain. 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Cela montre l’importance de la qualit\u00e9 de l\u2019eau utilis\u00e9e pour la fabrication d’un pain. Et pourtant,\u00a0 m\u00eame en alimentation dite \u00ab bio \u00bb, la qualit\u00e9 de l’eau est rarement prise en compte. Certes, la nature de la farine est essentielle mais ce n\u2019est pas tout.…\u2026","_links":{"self":[{"href":"https:\/\/eaukey.com\/index.php\/wp-json\/wp\/v2\/posts\/5607"}],"collection":[{"href":"https:\/\/eaukey.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eaukey.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eaukey.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eaukey.com\/index.php\/wp-json\/wp\/v2\/comments?post=5607"}],"version-history":[{"count":4,"href":"https:\/\/eaukey.com\/index.php\/wp-json\/wp\/v2\/posts\/5607\/revisions"}],"predecessor-version":[{"id":9450,"href":"https:\/\/eaukey.com\/index.php\/wp-json\/wp\/v2\/posts\/5607\/revisions\/9450"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eaukey.com\/index.php\/wp-json\/wp\/v2\/media\/5601"}],"wp:attachment":[{"href":"https:\/\/eaukey.com\/index.php\/wp-json\/wp\/v2\/media?parent=5607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eaukey.com\/index.php\/wp-json\/wp\/v2\/categories?post=5607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eaukey.com\/index.php\/wp-json\/wp\/v2\/tags?post=5607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}