{"id":1228,"date":"2019-12-20T10:52:49","date_gmt":"2019-12-20T09:52:49","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=1228"},"modified":"2019-12-20T10:52:50","modified_gmt":"2019-12-20T09:52:50","slug":"pain-de-campagne-bruno-greaud-et-philippe-hermenier","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/pain-de-campagne-bruno-greaud-et-philippe-hermenier\/","title":{"rendered":"Pain de campagne &#8211; Bruno Gr\u00e9aud et Philippe Hermenier"},"content":{"rendered":"\n<p>Bruno Gr\u00e9aud CIFAM :<\/p>\n\n\n\n<p>1000 g farine T55 <\/p>\n\n\n\n<p>250 g farine de seigle<\/p>\n\n\n\n<p>25 g sel<\/p>\n\n\n\n<p>10 g levure<\/p>\n\n\n\n<p>1800 g p\u00e2te ferment\u00e9 <\/p>\n\n\n\n<p>750 g eau (base 64)<\/p>\n\n\n\n<p>Progression :<\/p>\n\n\n\n<p>P\u00e9trissage :<\/p>\n\n\n\n<p>3 min en 1\u00e8re; 6 min en 2\u00e8me<\/p>\n\n\n\n<p>Pointage 1h15<\/p>\n\n\n\n<p>D\u00e9tente 5 min<\/p>\n\n\n\n<p>F\u00e0\u00e7onnage batard <\/p>\n\n\n\n<p>Appr\u00eat 1 h 30<\/p>\n\n\n\n<p>Cuisson four chaud, chaleur tombante<\/p>\n\n\n\n<p>Philippe Hermenier, INBP, MOF<\/p>\n\n\n\n<p>900 g farine de tradition T 65<\/p>\n\n\n\n<p>100 g seigle 170<\/p>\n\n\n\n<p>680 g Eau (entre 650 et 750) (base 56 \u00e0 60\u00b0C)<\/p>\n\n\n\n<p>18 g de sel<\/p>\n\n\n\n<p>5 g de levure<\/p>\n\n\n\n<p>400 g de p\u00e2te ferment\u00e9\u00e9<\/p>\n\n\n\n<p>Progression<\/p>\n\n\n\n<p>Consistance p\u00e2te batarde (entre ferme et souple), T\u00b0 p\u00e2te 22 \u00e0 25\u00b0C<\/p>\n\n\n\n<p>3 min vit 1 puis 3 \u00e0 5 min vit 2<\/p>\n\n\n\n<p>Pointage 1h30<\/p>\n\n\n\n<p>Pesage 350g<\/p>\n\n\n\n<p>Mise en forme, d\u00e9tente 30 min<\/p>\n\n\n\n<p>Fa\u00e7onnage<\/p>\n\n\n\n<p>Appr\u00eat : 1h30 \u00e0 2h30<\/p>\n\n\n\n<p>Fariner en fin de pousse<\/p>\n\n\n\n<p>Cuisson 259 avec beaucoup de bu\u00e9e.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bruno Gr\u00e9aud CIFAM : 1000 g farine T55 250 g farine de seigle 25 g sel 10 g levure 1800 g p\u00e2te ferment\u00e9 750 g eau (base 64) Progression : P\u00e9trissage : 3 min en 1\u00e8re; 6 min en 2\u00e8me Pointage 1h15 D\u00e9tente 5 min F\u00e0\u00e7onnage batard Appr\u00eat 1 h 30 Cuisson four chaud, chaleur &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1228","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1228","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=1228"}],"version-history":[{"count":1,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1228\/revisions"}],"predecessor-version":[{"id":1229,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/1228\/revisions\/1229"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=1228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=1228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=1228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}