{"id":1030,"date":"2018-12-01T18:47:05","date_gmt":"2018-12-01T17:47:05","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=1030"},"modified":"2020-11-08T15:03:35","modified_gmt":"2020-11-08T14:03:35","slug":"bretzel-selon-le-brotdoc","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/bretzel-selon-le-brotdoc\/","title":{"rendered":"Bretzel selon le brotdoc"},"content":{"rendered":"

A la demande des amateurs Nantais des bretzels.<\/p>\n

\"\"<\/p>\n

Ingr\u00e9dients :<\/strong><\/p>\n

Poolish :<\/p>\n

110 g farine T45<\/p>\n

110 g eau<\/p>\n

0,5 g de levure de boulanger<\/p>\n

Bien m\u00e9langer, couvrir et laisser pousser 12 h \u00e0 temp\u00e9rature ambiante.<\/p>\n

\u00a0<\/p>\n

P\u00e2te principale :<\/p>\n

220 g de poolish<\/p>\n

365 g de farine T45<\/p>\n

165 g de lait<\/p>\n

5 g de levure<\/p>\n

10 g de sel<\/p>\n

33 g de saindoux ou beurre<\/p>\n

Progression :<\/strong><\/p>\n

P\u00e9trir 2 min \u00e0 vitesse 1, puis mettre le beurre et p\u00e9trir 6 \u00e0 7 min vitesse 2 pour obtenir une p\u00e2te bien \u00e9lastique.<\/p>\n

Laisser reposer 1 h.<\/p>\n

Peser des patons de 90 g, bouler, puis former de cylindres de 15 cm et laisser reposer 15 min. Allonger les cylindres en deux \u00e9tapes \u00e0 une longueur totale d’environ 60 cm. Former les bretzels. Poser sur un torchon et couvrir avec un autre torchon.<\/p>\n

Laisser pousser \u00a020 \u00e0 30 min, puis d\u00e9couvrir et mettre la plaque au frigo pour 30 min.<\/p>\n

Plonger dans la soude caustique \u00e0 4% , mettre du gros sel et inciser un \u00ab\u00a0sourire\u00a0\u00bb. Cuire \u00e0 220\u00b0C four ventil\u00e9 ou 240\u00b0C four statique pendant environ 15 min.<\/p>\n

\u00a0<\/p>\n

Sur le blog du brotdoc vous trouvez des vid\u00e9os.<\/p>\n

https:\/\/brotdoc.com\/2018\/11\/02\/brezel-pretzel\/<\/a><\/p>\n\n\n

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

A la demande des amateurs Nantais des bretzels. Ingr\u00e9dients : Poolish : 110 g farine T45 110 g eau 0,5 g de levure de boulanger Bien m\u00e9langer, couvrir et laisser pousser 12 h \u00e0 temp\u00e9rature ambiante. \u00a0 P\u00e2te principale : 220 g de poolish 365 g de farine T45 165 g de lait 5 g … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[146,178],"class_list":["post-1030","post","type-post","status-publish","format-standard","hentry","category-boulangerie-2","tag-breze","tag-brotdoc"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/comments?post=1030"}],"version-history":[{"count":2,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1030\/revisions"}],"predecessor-version":[{"id":1472,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1030\/revisions\/1472"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=1030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=1030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=1030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}