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Pain blanc
Temps de préparation : 80 à 95 minutes
Ingrédients
1/2 dé de levure de boulanger (21 g)
250 ml d'eau tiède
500 g de farine
1 1/2 cuil. à. café de sel
1 1/2 cuil. à café de sucre
20 g de beurre ramolli
Dorure
Lait
Préparation
Délayer la levure dans l'eau tiède en
mélangeant. Pétrir la farine, le sel, le
sucre et le beurre 4-5 min jusqu'à obte-
nir une pâte homogène.
Former une boule avec la pâte. Faire le-
ver à couvert au four à 35 °C, Chaleur
sole-voûte pendant 30 minutes.
Pétrir encore un peu la pâte et confec-
tionner un pâton d'environ 25 cm et le
déposer sur le plat multi-usages. Entail-
lez plusieurs fois la surface de la pâte
au couteau, en biais sur une profon
-
deur de 1 cm. Faire lever à couvert au
four à 35 °C, Chaleur sole-voûte pen
-
dant 15 à 20 minutes.
Badigeonner le dessus du pain avec
de l'eau et mettre à cuire.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
I
Température 170–190 °C
Quantité d’eau env. 150 ml
Niveau 2
1ère diffusion de
vapeur
juste après avoir
enfourné le plat
Temps de cuis-
son
35 à 45 minutes
Recettes
120
120


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