Pain au levain/en : Différence entre versions

(Page créée avec « Sourdough bread »)
 
(Page créée avec « Uncover and put back 5/10 min to crack the crust »)
 
(36 révisions intermédiaires par le même utilisateur non affichées)
Ligne 3 : Ligne 3 :
 
|Main_Picture_annotation={"version":"3.5.0","objects":[{"type":"image","version":"3.5.0","originX":"left","originY":"top","left":790.5,"top":-28,"width":2160,"height":3840,"fill":"rgb(0,0,0)","stroke":null,"strokeWidth":0,"strokeDashArray":null,"strokeLineCap":"butt","strokeDashOffset":0,"strokeLineJoin":"miter","strokeMiterLimit":4,"scaleX":0.24,"scaleY":0.24,"angle":90,"flipX":false,"flipY":false,"opacity":1,"shadow":null,"visible":true,"clipTo":null,"backgroundColor":"","fillRule":"nonzero","paintFirst":"fill","globalCompositeOperation":"source-over","transformMatrix":null,"skewX":0,"skewY":0,"crossOrigin":"","cropX":0,"cropY":0,"src":"https://wiki.lowtechlab.org/images/f/fe/Pain_au_levain_6D0D63BD-C454-4BF6-9C8F-C5900F2A458C.JPG","filters":[]}],"height":450,"width":600}
 
|Main_Picture_annotation={"version":"3.5.0","objects":[{"type":"image","version":"3.5.0","originX":"left","originY":"top","left":790.5,"top":-28,"width":2160,"height":3840,"fill":"rgb(0,0,0)","stroke":null,"strokeWidth":0,"strokeDashArray":null,"strokeLineCap":"butt","strokeDashOffset":0,"strokeLineJoin":"miter","strokeMiterLimit":4,"scaleX":0.24,"scaleY":0.24,"angle":90,"flipX":false,"flipY":false,"opacity":1,"shadow":null,"visible":true,"clipTo":null,"backgroundColor":"","fillRule":"nonzero","paintFirst":"fill","globalCompositeOperation":"source-over","transformMatrix":null,"skewX":0,"skewY":0,"crossOrigin":"","cropX":0,"cropY":0,"src":"https://wiki.lowtechlab.org/images/f/fe/Pain_au_levain_6D0D63BD-C454-4BF6-9C8F-C5900F2A458C.JPG","filters":[]}],"height":450,"width":600}
 
|Licences=Attribution (CC BY)
 
|Licences=Attribution (CC BY)
−
|Description=Pain au levain (levain déjà activer la veille)
+
|Description=Sourdough bread (sourdough activated the day before)
 
|Area=Food
 
|Area=Food
 
|Type=Tutorial
 
|Type=Tutorial
Ligne 13 : Ligne 13 :
 
}}
 
}}
 
{{Introduction
 
{{Introduction
−
|Introduction=Voici une recette de pain au levain.  
+
|Introduction=Here is a recipe of sourdough bread.  
  
−
Précision : levain déjà fait
+
Note: sourdough already made
  
  
−
La veille :  
+
The day before :  
  
−
* Peser le levain
+
* Weigh the sourdough
−
* Ajouter 50% de farine et 50g d'eau (Ex : si le levain pèse 40g ajouter 20g de farine et 20g d'eau)
+
* Add 50% flour and 50g water (for example, if the sourdough weighs 40g add 20g flour and 20g water).
−
* Puis le laisser tranquille (le temps qu'il mange)
+
* Then leave it alone (while it eats)
−
* Revenir dans quelques heures pour savoir si votre levain est activé. Pour ça, regarder si il bulle
+
* Come back in a few hours to see if your sourdough has been activated. To do this, look to see if it is bubbling
 
}}
 
}}
 
{{Materials
 
{{Materials
Ligne 29 : Ligne 29 :
 
|Step_Picture_01=Pain_au_levain_ks-26-balance-de-cuisine-new-.jpg
 
|Step_Picture_01=Pain_au_levain_ks-26-balance-de-cuisine-new-.jpg
 
|Step_Picture_02=Pain_au_levain_HEN-40509861_0_452d6836-0197-4459-bbc2-4843cff434c6_1024x1024.jpeg
 
|Step_Picture_02=Pain_au_levain_HEN-40509861_0_452d6836-0197-4459-bbc2-4843cff434c6_1024x1024.jpeg
−
|Material=Farine
+
|Material=Flour
  
−
Eau
+
Water
  
−
Sel
+
Salt
  
−
Levain
+
Sourdough
 
|Tools=Cul de poule
 
|Tools=Cul de poule
  
−
Grosse cuillère
+
Large spoon
  
−
Balance
+
Scale
  
−
Cocotte
+
Cooker
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
−
|Step_Title=Levain et eau
+
|Step_Title=Sourdough and water
−
|Step_Content=Mettre 100g de levain dans le saladier
+
|Step_Content=Place 100g of sourdough in the bowl
  
−
Ajouter 390g d'eau
+
Add 390g of water
  
−
Puis mélanger
+
Then mix
  
 
<br />
 
<br />
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
−
|Step_Title=Farine et sel
+
|Step_Title=Flour and salt
−
|Step_Content=Ajouter 600g de farine *
+
|Step_Content=Add 600g of flour *
  
−
* Il est possible de mélanger des farines : dans ce cas choisir les farines et répartir les grammes ''(Ex : 200g farine de blé 400g de farine de petit épeautre)''
+
* It is possible to mix flours: in this case choose the flours and distribute the grams ''(Ex: 200g wheat flour 400g small spelt flour)''.
  
−
Ajouter 10g de sel
+
Add 10g of salt
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
−
|Step_Title=Optionnel
+
|Step_Title=Optional
−
|Step_Content=''Ajouter des graines à votre guise''
+
|Step_Content=''Add seeds as you wish''
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
−
|Step_Title=Pétrissage
+
|Step_Title=Kneading
−
|Step_Content=Pétrir jusqu'à ce que la pâte ne colle plus
+
|Step_Content=Knead until the dough is no longer sticky
  
−
Former une boule au fond du saladier
+
Form a ball in the bottom of the bowl
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
−
|Step_Title=Repos
+
|Step_Title=Rest
−
|Step_Content=Recouvrir avec un torchon propre
+
|Step_Content=Cover with a clean cloth
  
−
Et laisser reposer (une nuit)
+
And leave to rest (overnight)
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
−
|Step_Title=Préparation cuisson
+
|Step_Title=Cooking preparation
−
|Step_Content=Faire préchauffer le four à 240°
+
|Step_Content=Preheat oven to 240°.
  
−
Travailler le pâton (boule au fond du saladier) en mettant de la farine sur la table
+
Work the dough (ball at the bottom of the bowl) by putting flour on the table.
  
−
Faire des rabats et placer au frigo jusqu'à cuisson (si cuisson reportée)
+
Make flaps and place in the fridge until ready to cook (if cooking is postponed).
 
}}
 
}}
 
{{Tuto Step
 
{{Tuto Step
−
|Step_Title=Cuisson
+
|Step_Title=Cooking
−
|Step_Content=Placer la boule dans une cocotte
+
|Step_Content=Place the ball in a cooker
  
−
Grigner : faire des coupures (pour la croute)
+
Grigner: to make cuts (for the crust)
  
−
Couvrir et enfourner 50 min
+
Cover and bake for 50 min
  
−
Découvrir et remettre 5/10 min pour faire craquer la croute
+
Uncover and put back 5/10 min to crack the crust
 
}}
 
}}
 
{{Notes
 
{{Notes

Version actuelle datée du 26 juillet 2024 à 14:50

Tutorial de avatarLow-tech with Refugees - Low-tech & Réfugiés | Catégories : Alimentation

avatarLow-tech with Refugees - Low-tech & Réfugiés

https://wiki.lowtechlab.org/wiki/Pain_au_levain/en
Dernière modification le 26/07/2024


Difficulté
Facile
Durée
2 jour(s)
Coût
5 EUR (€)

Description

Sourdough bread (sourdough activated the day before)

Sourdough bread (sourdough activated the day before)

Difficulté
Facile
Durée
2 jour(s)
Coût
5 EUR (€)
Autres langues :
English • ‎español • ‎français • ‎العربية

Sommaire

Licence : Attribution (CC BY)

Introduction

Here is a recipe of sourdough bread.

Note: sourdough already made


The day before :

  • Weigh the sourdough
  • Add 50% flour and 50g water (for example, if the sourdough weighs 40g add 20g flour and 20g water).
  • Then leave it alone (while it eats)
  • Come back in a few hours to see if your sourdough has been activated. To do this, look to see if it is bubbling

Matériaux

Flour

Water

Salt

Sourdough

Outils

Cul de poule

Large spoon

Scale

Cooker

Étape 1 - Sourdough and water

Place 100g of sourdough in the bowl

Add 390g of water

Then mix


Étape 2 - Flour and salt

Add 600g of flour *

  • It is possible to mix flours: in this case choose the flours and distribute the grams (Ex: 200g wheat flour 400g small spelt flour).

Add 10g of salt

Étape 3 - Optional

Add seeds as you wish

Étape 4 - Kneading

Knead until the dough is no longer sticky

Form a ball in the bottom of the bowl

Étape 5 - Rest

Cover with a clean cloth

And leave to rest (overnight)

Étape 6 - Cooking preparation

Preheat oven to 240°.

Work the dough (ball at the bottom of the bowl) by putting flour on the table.

Make flaps and place in the fridge until ready to cook (if cooking is postponed).

Étape 7 - Cooking

Place the ball in a cooker

Grigner: to make cuts (for the crust)

Cover and bake for 50 min

Uncover and put back 5/10 min to crack the crust

Commentaires

Published

Récupérée de « https://wiki.lowtechlab.org/w/index.php?title=Pain_au_levain/en&oldid=119074 »
© 2017 - 2024 Dokit, SAS.