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Petits pains au levain
Temps de préparation : 100 à 125 minutes
10 petits pains
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 cuil. à café de sucre
1 cuil. à café bombée de beurre ramolli
Préparation
Délayer la levure dans l'eau tiède en re
-
muant. Pétrir la farine, le sel, le sucre et
le beurre 4-5 min jusqu'à obtenir une
pâte homogène. Faire lever à couvert
au four à 35 °C, Chaleur sole-voûte
pendant 35 à 45 minutes.
Pétrir légèrement la pâte et former envi-
ron 10 boules de taille identique, les
placer sur le plat multi-usages / le plat
Crousti-chef perforé, les entailler et les
faire lever dans le four à 35 °C pendant
encore 25 à 35 minutes en mode Cha
-
leur sole-voûte.
Badigeonner les petits pains avec de
l'eau et cuire dans le four préchauffé.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
I
Température 190–210 °C
Quantité d’eau env. 150 ml
Niveau 2
1ère diffusion de
vapeur
juste après avoir
enfourné le plat
Temps de cuis-
son
25 à 30 minutes
Bon à savoir
Pour obtenir des petits pains au lait,
remplacer l'eau par 300 ml de lait ou
des petits pains au raisins si vous rem-
placez l'eau par 300 ml de lait, et que
vous ajoutez 2 cuil. à soupe de sucre et
100 g de raisins secs à la pâte.
Recettes
127
127


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