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ACCESSOIRESCONSEILS POUR LA PRÉPARATION DU PAIN
1. Diviser la pâte en deux. Sur une surface
légèrement farinée, rouler chaque
moitié de pâte en forme de rectangle
d’environ 9" x 14" (23 cm x 36 cm).
Utiliser un rouleau à pâtisserie pour
lisser la pâte et éliminer les bulles de
gaz qui s’y trouvent.
2. Commencer à une extrémité étroite et
rouler la pâte en appuyant bien. Pincer
la pâte pour sceller la couture.
3. Pincer les extrémités et les rabattre
en-dessous. Mettre la pâte dans un moule
à pain en plaçant la couture en-dessous.
Suivre les instructions de la recette pour
faire lever et cuire la pâte.
Mettre en forme un pain moulé
W10728463A_FR_v05.indd 38 10/2/14 5:00 PM
38


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