{"id":218,"date":"2014-09-27T17:04:55","date_gmt":"2014-09-27T17:04:55","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=218"},"modified":"2015-04-22T16:08:21","modified_gmt":"2015-04-22T14:08:21","slug":"la-galette-de-ble-noir-sarrasin","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/la-galette-de-ble-noir-sarrasin\/","title":{"rendered":"La galette de bl\u00e9 noir (Sarrasin)"},"content":{"rendered":"

\"\"<\/a>\"\"
\nStage \u00e0 l’\u00e9cole du ma\u00eetre cr\u00eapier \u00e0 Rennes. Recette typiquement bretonne. Tour de main pas si facile.<\/p>\n

Ingr\u00e9dients (pour environ 25 galettes) :<\/strong><\/p>\n

1 kg de farine de sarrasin<\/p>\n

25-30 g de gros sel<\/p>\n

2,25 L d’eau<\/p>\n

150 mL d’eau pour le r\u00e9glage final, si p\u00e2te trop \u00e9paisse<\/p>\n

R\u00e9alisation :<\/strong><\/p>\n

D\u00e9poser la farine et le sel dans une jatte.<\/p>\n

Verser 1 L d’eau et bien m\u00e9langer pour obtenir une p\u00e2te homog\u00e8ne.<\/p>\n

Lisser la p\u00e2te et recouvrir de 250 mL d’eau pour \u00e9viter la formation d’une cro\u00fbte. Filmer et r\u00e9server au frigo minimum 6 heures pour une fermentation.<\/p>\n

Juste avant la cuisson sortir du frigo, ajouter 1 L d’eau pour obtenir la densit\u00e9 finale de la p\u00e2te.<\/p>\n

Chauffer le Bilig \u00e0 230-240\u00b0C (T 5-6 sur gaz). Prendre une louche N\u00b0 8 (125 mL) pour un diam\u00e8tre de 40 cm, ou une louche N\u00b0 7 (90 mL) pour un diam\u00e8tre de 35 cm.<\/p>\n

Pour un droitier verser une louche bien pleine dans le quadrant sup\u00e9rieur G et \u00ab\u00a0tourner\u00a0\u00bb. Voici un petit clip de \u00ab\u00a0tournage\u00a0\u00bb :<\/p>\n

tournergalette<\/a><\/p>\n

Temps de cuisson 25 sec sur la premi\u00e8re face, puis 10 sec sur la deuxi\u00e8me face.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

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

Stage \u00e0 l’\u00e9cole du ma\u00eetre cr\u00eapier \u00e0 Rennes. Recette typiquement bretonne. Tour de main pas si facile. Ingr\u00e9dients (pour environ 25 galettes) : 1 kg de farine de sarrasin 25-30 g de gros sel 2,25 L d’eau 150 mL d’eau pour le r\u00e9glage final, si p\u00e2te trop \u00e9paisse R\u00e9alisation : D\u00e9poser la farine et le … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,12,4,13,1],"tags":[69,70,67,43,68],"class_list":["post-218","post","type-post","status-publish","format-standard","hentry","category-amuse-bouche","category-boulangerie-2","category-entree","category-pain","category-uncategorized","tag-ble-noir","tag-crepe","tag-galette","tag-pate","tag-sarrasin"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/218","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=218"}],"version-history":[{"count":4,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/218\/revisions"}],"predecessor-version":[{"id":531,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/218\/revisions\/531"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}