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Pain mixte
Temps de préparation : 115 à 150 minutes
Ingrédients
1/2 dé de levure de boulanger (21 g)
1 cuil. à soupe d'extrait de malt
400 ml d'eau tiède
200 g de farine de seigle de type 130
400 g de farine de blé de type 150
3 cuil. à café de sel
75 g de levain liquide
Dorure
Eau
Préparation
Délayer la levure et l'extrait de malt
dans l'eau tiède.
Mélanger la farine de seigle, la farine
de blé et le sel, puis y ajouter le levain.
Ensuite, travailler cette préparation
avec le mélange d'eau et de malt jus-
qu'à obtention d'une pâte homogène.
Faire lever à couvert au four à 35 °C,
Chaleur sole-voûte pendant 40 à 45 mi-
nutes.
Pétrir brièvement la pâte, puis la verser
dans un moule rectangulaire (environ
30 cm) graissé. Lisser la surface et la
badigeonner d’eau. Faire lever à cou
-
vert au four à 35 °C, Chaleur sole-voûte
pendant 25 à 30 minutes.
Ensuite, entailler le pain en longueur et
le cuire.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
2
Température 190–210 °C + Pré
-
chauffage
Quantité d’eau env. 200 ml
Niveau 2
1ère diffusion de
vapeur
juste après avoir
enfourné le plat
2e diffusion de
vapeur
après un intervalle
de 10 minutes
Temps de cuis-
son
45–55 minutes
Bon à savoir
Si vous n'avez pas de panière, vous
pouvez également cuire les pains dans
un moule à cake. A cet effet, déposer
les pâtons dans un moule à cake beur
-
ré pour la deuxième levée (env. 30 cm)
puis cuire les pains dans le moule.
Recettes
126
126


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