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79
recettes fr
Pains blancs
Pain pugliese de blé dur/pain pugliese de blé
tendre
1. Placez la lame de pétrissage dans son logement.
2. Versez les ingrédients dans le moule de pétrissage dans
l’ordre indiqué dans la recette.
3. À l’aide d’une cuillère mélangez les ingrédients pendant
quelques secondes.
4. Placez le moule de pétrissage dans le four et sélectionnez
le programme AU1 (pain de blé dur) AU2 (pain de blé ten-
dre).
5. Appuyez sur la touche START/STOP.
CONSEIL: à la n du levage (au bout de 1h45 min pour le blé
dur et 1h25 pour le blé tendre) le four émet un signal sonore et
se met en pause pendant 5 minutes.
Letempsachésurl’écranclignote;cetteinterruptionper-
met, si on le désire, de sortir le moule de pétrissage du four
pour fariner la surface ou faire des entailles avec un couteau;
remettez ensuite le moule dans le four ( il est inutile d’appuyer
sur la touche START/STOP).
Si on ne sort pas le moule du four se remet en marche automa-
tiquement au bout des 5 minutes de pause.
Sommaire
Pains blancs
Pain pugliese .............................................................. page 78
Pain Ciabatta ............................................................... page 79
Gressins ...................................................................... page 80
Baguette ....................................................................page 80
Boule de pain (Miche) ................................................. page 81
Pain de ménage au levain de levure ........................... page 81
Pain rapide .................................................................. page 81
Pain moelleux ............................................................. page 82
Pain complet
Pain complet ............................................................... page 82
Flûte rustique ............................................................. page 82
Pain de campagne ...................................................... page 83
Vollkornbrot ............................................................... page 84
Pain de seigle ............................................................. page 84
Pains aux légumes
Pain aux olives/oignon/poivrons ............................page 85/86
Pain au potiron ........................................................... page 86
Pain sans gluten
Pains sans gluten recette classique ........................page 86/87
Pain sans gluten au sarrasin ........................................ page 87
Pizzas-fougasses
Pizza Margherita/calzone ........................................... page 87
Fougasse .................................................................... page 88
Pains sucrés
Pain au chocolat/lait/miel/noix .............................page 88/89
Pain viennois .............................................................. page 90
Pain brioché ............................................................... page 90
Gâteaux
Gâteau Margherita/au chocolat/au yaourt .................. page 91
Riz au lait ................................................................... page 92
Gâteau vénitien ........................................................... page 92
Kouglof .......................................................................page 93
Contures
Oranges/fraises ......................................................page 93/94
Pré-pâte (levain) ................................................. page 94
Pétrissage uniquement .................................... page 94
Levage uniquement .......................................... page 94
Découvrez toutes les recettes sur www.pangourmet.delonghi.com
Ingrédients pour un pain de blé dur 500 gr 750 gr 1000 gr
Prêt en… 2h 35min 2h 40min 2h 45min
Eau
Farine de blé dur
Sel
Levure de boulanger fraîche
210 gr/ml
300 gr
6 gr
10 gr
315 gr/ml
450 gr
9 gr
15 gr
420 gr/ml
600 gr
12 gr
20 gr
14


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