{"id":17,"date":"2014-06-20T14:58:57","date_gmt":"2014-06-20T14:58:57","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=17"},"modified":"2014-06-22T08:18:48","modified_gmt":"2014-06-22T08:18:48","slug":"temperature-de-base","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/temperature-de-base\/","title":{"rendered":"Temp\u00e9rature de base"},"content":{"rendered":"<p>La temp\u00e9rature de base en boulangerie est la somme de la temp\u00e9rature de la farine, de la temp\u00e9rature ambiante (cuisine) et de l&rsquo;eau. Le but de cette temp\u00e9rature est d&rsquo;arriver \u00e0 une temp\u00e9rature id\u00e9ale de la p\u00e2te d&rsquo;environ 24\u00b0C apr\u00e8s p\u00e9trissage.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<p><strong>Exemple :<\/strong> T\u00b0 de base = 48 \u00b0C<\/p>\n<p>T\u00b0 ambiante dans la cuisine = 21 \u00b0 C<\/p>\n<p>La farine est stock\u00e9e dans la cuisine et\u00a0se trouve\u00a0de ce fait \u00e0 la m\u00eame temp\u00e9rature que la pi\u00e8ce, donc T\u00b0 farine \u00a0= 21 \u00b0C<\/p>\n<p>21 + 21 = 42, faudrait donc ajouter de l&rsquo;eau \u00e0 6\u00b0C, pour une T\u00b0 de base de 48\u00b0C.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<p>Je mets la farine dans la cave \u00e0 vin \u00e0 14\u00b0C quand il fait trop chaud.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La temp\u00e9rature de base en boulangerie est la somme de la temp\u00e9rature de la farine, de la temp\u00e9rature ambiante (cuisine) et de l&rsquo;eau. Le but de cette temp\u00e9rature est d&rsquo;arriver \u00e0 une temp\u00e9rature id\u00e9ale de la p\u00e2te d&rsquo;environ 24\u00b0C apr\u00e8s p\u00e9trissage. &nbsp; Exemple : T\u00b0 de base = 48 \u00b0C T\u00b0 ambiante dans la cuisine &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,13],"tags":[10,23,11],"class_list":["post-17","post","type-post","status-publish","format-standard","hentry","category-glossaire","category-pain","tag-boulangerie","tag-temperature-de-base","tag-theorie"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/17","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=17"}],"version-history":[{"count":7,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/17\/revisions"}],"predecessor-version":[{"id":55,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/17\/revisions\/55"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=17"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=17"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}