{"id":298,"date":"2015-01-12T18:12:27","date_gmt":"2015-01-12T18:12:27","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=298"},"modified":"2015-04-19T10:07:15","modified_gmt":"2015-04-19T10:07:15","slug":"baguette-tradition-selon-anis-bouabsa","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/baguette-tradition-selon-anis-bouabsa\/","title":{"rendered":"Baguette tradition &#8211; selon Anis Bouabsa (MOF 2004)"},"content":{"rendered":"<p>Recette de la meilleur baguette de Paris 2008 trouv\u00e9 dans un blog allemand extraordinaire, d&rsquo;un ingenieur passionn\u00e9 du pain :\u00a0<a href=\"http:\/\/www.ploetzblog.de\/\">http:\/\/www.ploetzblog.de\/<\/a>\u00a0. Cette recette donne 3 petites baguettes, qui se laissent \u00a0facileement cuire dans un four traditionnel.<\/p>\n<p>Cette baguette n\u00e9cessite pas d&rsquo;ingr\u00e9dient sp\u00e9cial, juste \u00e9norm\u00e9ment de temps.<\/p>\n<p>&#8230; on commence par une premi\u00e8re p\u00e2te qu&rsquo;on laisse fermenter 16 &#8211; 20 h \u00e0 temp\u00e9rature ambiante.<\/p>\n<p><strong>Ingr\u00e9dients premi\u00e8re p\u00e2te :<\/strong><\/p>\n<p>160 g farine T65<\/p>\n<p>160 g eau<\/p>\n<p>0.3 g levure boulang\u00e8re<\/p>\n<p>Melanger et laisser fermenter 16 \u00e0 20 h \u00e0 temp\u00e9rature ambiante<\/p>\n<p><strong>Ingr\u00e9dients p\u00e2te principale :<\/strong><\/p>\n<p>La p\u00e2te ferm\u00e9nt\u00e9e (premi\u00e8re p\u00e2te)<\/p>\n<p>350 g \u00a0farine T65<\/p>\n<p>215 g eau<\/p>\n<p>3 g levure boulang\u00e8re<\/p>\n<p>12 g sel<\/p>\n<p>Melanger la p\u00e2te ferment\u00e9e la farine et 165 g d&rsquo;eau et laisser reposer couvert pendant 30 min (autolyse).<\/p>\n<p>Ajouter la levure et p\u00e9trir 3 min en deuxi\u00e8me vitesse.<\/p>\n<p>Dissoudre le sel dans les 50 g restant d&rsquo;eau et ajouter en petite quantit\u00e9 pendant le petrissage sur une dur\u00e9e de 10 min.<\/p>\n<p>Laisser pointer une heure \u00e0 temp\u00e9rature ambiante avec un rabat toutes les 20 min.<\/p>\n<p>Puis couvrir et poser dans le frigo pour 30 heures \u00e0 environ 5\u00b0C.<\/p>\n<p>Laisser acclimater une heure avant la division en 3 parts et laisser les patons reposer couvert 15 min avant de fa\u00e7onner.<\/p>\n<p>Appr\u00eat 45 min \u00e0 24\u00b0C dans un torchon\u00a0farin\u00e9, la fermeture vers le haut.<\/p>\n<p>Grigner avant l&rsquo;enfournement et cuire 20 \u00e0 25 min \u00e0 230\u00b0C avec la bu\u00e9e.<\/p>\n<p><a href=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2015\/01\/bouabs2.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\" size-medium wp-image-300 aligncenter\" src=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2015\/01\/bouabs2-300x225.jpg\" alt=\"bouabs2\" width=\"300\" height=\"225\" srcset=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2015\/01\/bouabs2-300x225.jpg 300w, https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2015\/01\/bouabs2.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2015\/01\/bouabs1-e1421086408499.jpg\"><img decoding=\"async\" class=\" size-medium wp-image-301 aligncenter\" src=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2015\/01\/bouabs1-e1421086408499-225x300.jpg\" alt=\"bouabs1\" width=\"225\" height=\"300\" srcset=\"https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2015\/01\/bouabs1-e1421086408499-225x300.jpg 225w, https:\/\/ottmarkick.fr\/cuisine\/wp-content\/uploads\/2015\/01\/bouabs1-e1421086408499.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de la meilleur baguette de Paris 2008 trouv\u00e9 dans un blog allemand extraordinaire, d&rsquo;un ingenieur passionn\u00e9 du pain :\u00a0http:\/\/www.ploetzblog.de\/\u00a0. Cette recette donne 3 petites baguettes, qui se laissent \u00a0facileement cuire dans un four traditionnel. Cette baguette n\u00e9cessite pas d&rsquo;ingr\u00e9dient sp\u00e9cial, juste \u00e9norm\u00e9ment de temps. &#8230; on commence par une premi\u00e8re p\u00e2te qu&rsquo;on laisse fermenter &hellip; <\/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":[83,84],"class_list":["post-298","post","type-post","status-publish","format-standard","hentry","category-boulangerie-2","tag-baguette","tag-bouabsa"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/298","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=298"}],"version-history":[{"count":5,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/298\/revisions"}],"predecessor-version":[{"id":302,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/298\/revisions\/302"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}