{"id":745,"date":"2015-11-06T10:46:36","date_gmt":"2015-11-06T09:46:36","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=745"},"modified":"2015-11-29T09:54:39","modified_gmt":"2015-11-29T08:54:39","slug":"gressin-apero-pesto-joel-defives-inbp","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/gressin-apero-pesto-joel-defives-inbp\/","title":{"rendered":"Gressin ap\u00e9ro pesto – Jo\u00ebl Defives – INBP"},"content":{"rendered":"

… pour une trentaine de pi\u00e8ces …<\/p>\n

P\u00e2te \u00e0 gressin<\/strong> (temp\u00e9rature de base 60\u00b0C)<\/p>\n

500 g farine T 65<\/p>\n

300 g eau<\/p>\n

9 g sel<\/p>\n

10 g levure<\/p>\n

P<\/p>\n

Pesto<\/strong> (double dose pour 2 fourn\u00e9es)<\/p>\n

100 g parmesan rap\u00e9<\/p>\n

30 g pignons de pin<\/p>\n

12 feuilles de basilic<\/p>\n

1 gousse d’ail<\/p>\n

100 g huile d’olive<\/p>\n

Sel\/Poivre<\/p>\n

Finition : Dorure \u00e0 l’oeuf et graines de nigelle<\/p>\n

Pr\u00e9paration du pesto :<\/strong><\/p>\n

Degermer l’ail, couper en petit morceau, mixer finement avec les pignons, puis le basilic et finalement le parmesan et ajoutant progressivement l’huile d’olive.<\/p>\n

Progression de la p\u00e2te :<\/strong><\/p>\n

Mettre tous les ingr\u00e9dients dans la cuve sauf le pesto,<\/p>\n

Frasage : 3 min<\/p>\n

P\u00e9trissage<\/strong> en deuxi\u00e8me vitesse : 10 min<\/p>\n

Incorporer le pesto en premi\u00e8re vitesse.<\/p>\n

Peser 30 patons de 30g.<\/p>\n

Mise en forme : allong\u00e9, serr\u00e9<\/p>\n

D\u00e9tente 15 min.<\/p>\n

Fa\u00e7onner des ficelles de 35 cm.<\/p>\n

Dorer et roules dans les graines.<\/p>\n

Disposer sur papier cuisson.<\/p>\n

Cuisson :<\/strong> 230 avec bu\u00e9e, environ 15 min.<\/p>\n

Ressuage sur une grille.<\/p>\n

\"gressin\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

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

… pour une trentaine de pi\u00e8ces … P\u00e2te \u00e0 gressin (temp\u00e9rature de base 60\u00b0C) 500 g farine T 65 300 g eau 9 g sel 10 g levure P Pesto (double dose pour 2 fourn\u00e9es) 100 g parmesan rap\u00e9 30 g pignons de pin 12 feuilles de basilic 1 gousse d’ail 100 g huile d’olive … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,12,13],"tags":[139,141,140,76,142],"class_list":["post-745","post","type-post","status-publish","format-standard","hentry","category-amuse-bouche","category-boulangerie-2","category-pain","tag-apero","tag-gressin","tag-grissini","tag-inbp","tag-pesto"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/745","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=745"}],"version-history":[{"count":2,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/745\/revisions"}],"predecessor-version":[{"id":758,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/745\/revisions\/758"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}