{"id":2253,"date":"2017-08-08T12:09:04","date_gmt":"2017-08-08T12:09:04","guid":{"rendered":"https:\/\/www.echlorial.fr\/blog\/?p=2253"},"modified":"2023-02-16T09:48:26","modified_gmt":"2023-02-16T09:48:26","slug":"pain-au-plancton","status":"publish","type":"post","link":"https:\/\/www.echlorial.fr\/blog\/pain-au-plancton\/","title":{"rendered":"Pain au Plancton"},"content":{"rendered":"\n

Pain de 500g – 15 minutes<\/span><\/p>\n\n\n\n

Ingr\u00e9dients<\/h3>\n\n\n\n

\u2022\u00a0450 g de farine de bl\u00e9 type 55 (ou 350 g type 55 + 100 g de farine type 80, ma\u00efs, \u00e9peautre, ch\u00e2taigne…)<\/span>
\u2022\u00a01\/4 \u00e0 1\/2 c. \u00e0 c. de levure de boulanger d\u00e9shydrat\u00e9e<\/span>
\u2022\u00a01 c. \u00e0 c. bomb\u00e9e de sel<\/span>
\u2022\u00a01 c. \u00e0 c. de chlorella en poudre<\/a><\/span>
\u2022\u00a0350 ml d’eau ti\u00e8de<\/span>
\u2022\u00a050 g de graines (lin, pavot, s\u00e9same, tournesol)<\/span>
\u2022\u00a0farine (ou son d’avoine pour le fa\u00e7onnage)<\/span><\/p>\n\n\n\n

Ingr\u00e9dients<\/h3>\n\n\n\n

\u2022  M\u00e9langez dans un grand saladier les ingr\u00e9dients secs dont la chlorelle, puis ajoutez l’eau. Brassez \u00e0 la main ou avec une cuill\u00e8re en bois. La p\u00e2te obtenue est tr\u00e8s humide et collante, c’est normal.<\/span>
\u2022  Posez une assiette dessus et laissez-la lever pendant 12 heures . Elle va doubler de volume et former des bulles \u00e0 la surface.<\/span>
\u2022  Basculez la p\u00e2te sur le plan de travail farin\u00e9 (\u00e0 l’aide d’une corne si vous en avez) et farinez la g\u00e9n\u00e9reusement. Repliez-la 2 \u00e0 4 fois sur elle-m\u00eame pour former une boule. Positionnez-la c\u00f4t\u00e9 lisse sur le dessus. Couvrez et laissez reposer 15 minutes.<\/span>
\u2022  Farinez g\u00e9n\u00e9reusement un torchon, posez le p\u00e2ton dessus, farinez-le et laissez reposer 2 heures. La p\u00e2te est pr\u00eate quand un doigt enfonc\u00e9 dedans ne laisse pas de trace.<\/span>
\u2022  Pr\u00e9chauffez le four \u00e0 230 \u00b0C 30 minutes avant la fin de lev\u00e9e, avec une cocotte fonte (et son couvercle) dedans.<\/span>
\u2022  Sortez la cocotte avec pr\u00e9caution et basculez le pain \u00e0 l’aide du torchon dans la cocotte (c\u00f4t\u00e9 \u00ab\u00a0cl\u00e9\u00a0\u00bb ou pliures au-dessus, c\u00f4t\u00e9 lisse au-dessous), refermez et laissez cuire pendant 30 minutes, puis 15 minutes \u00e0 d\u00e9couvert.<\/span>
\u2022  Sortez la cocotte et renversez-la pour faire sortir le pain. D\u00e9posez-le sur une grille et <\/span>laissez-le refroidir.<\/span><\/p>\n\n\n\n

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    Pain de 500g – 15 minutes Ingr\u00e9dients \u2022\u00a0450 g de farine de bl\u00e9 type 55 (ou 350 g type 55 + 100 g de farine type 80, ma\u00efs, \u00e9peautre, ch\u00e2taigne…)\u2022\u00a01\/4 \u00e0 1\/2 c. \u00e0 c. de levure de boulanger d\u00e9shydrat\u00e9e\u2022\u00a01 c. \u00e0 c. bomb\u00e9e de sel\u2022\u00a01 c. \u00e0 c. de chlorella en poudre\u2022\u00a0350 ml d’eau […]<\/p>\n","protected":false},"author":2,"featured_media":2254,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[80],"acf":[],"yoast_head":"\nPain au Plancton<\/title>\n<meta name=\"description\" content=\"Pain de 500g - 15 minutes. 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