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Ingrédients pour le pain aux olives 750 gr 1000 gr
Prêt en … 2h 40min 2h 45min
Eau
Farine T55
Semoule de blé
Sucre (malt)
Sel
Levure de boulanger fraîche
Olives
220 gr/ml
200 gr
200 gr
5 gr (3 gr)
8 gr
10 gr
170 gr
300 gr/ml
270 gr
270 gr
7 gr (5 gr)
10 gr
13 gr
250 gr
Pains aux légumes
Pain aux olives/oignon/poivrons
1. Versez les ingrédients dans le moule de pétrissage dans
l’ordre indiqué dans la recette.
2. À l’aide d’une cuillère mélangez les ingrédients pendant
quelques secondes.
3. Placez le moule de pétrissage dans le four et sélectionnez
le programme AU 10.
4. Appuyez sur la touche START/STOP.
CONSEIL: pour faire des petits pains (au lieu d’une miche) -
lectionnez le programme semi-automatique SE 6.
À la n du premier levage (au bout de 47 minutes) le four se
met en pause; retirez la pâte du moule de pétrissage et posez-
la sur un plan de travail fariné. Façonnez des petits pains (avec
750 gr de pâte on fait deux fournées) et posez-les dans la
lèchefrite tapissée de papier de cuisson. Enfournez sur la grille
placée dans la glissière inférieure et appuyer sur START/STOP.
Le four commence automatiquement la deuxième phase de
levage puis passe à la phase de cuisson.
À la n de la cuisson enfournez les autres pains (qui entre-tem-
ps ont commencé à lever hors du four) programmez 40 min à
l’aide des touches et et appuyez sur START/STOP.
Ingrédients pour le pain à l’oignon 750 gr 1000 gr
Prêt en… 2h 40min 2h 45min
Eau
Farine T55
Sucre (malt)
Sel
Levure de boulanger fraîche
Oignon haché
225 gr/ml
500 gr
5 gr (3 gr)
8 gr
10 gr
150 gr
300 gr/ml
675 gr
8 gr (5 gr)
12 gr
15 gr
200 gr
Farine T55
Farine d’épeautre
Sucre
Sel
Levure de boulanger fraîche
Herbes aromatiques (fenouil, coriandre, anis, cumin)
60 gr
60 gr
4 gr
12 gr
10 gr
20 gr
21


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