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Pain au petit-lait
Temps de préparation : 120 à 130 minutes
Ingrédients
1/2 dé de levure de boulanger (21 g)
300 ml de petit-lait tiède
375 g de farine de blé de type 45
100 g de farine de seigle de type 130
1 cuil. à soupe de son de blé
1 cuil. à soupe de graines de lin
1 cuil. à café de sucre
2 cuil. à café de sel
1 cuil. à café de beurre
Dorure
petit lait
Préparation
Délayer la levure dans le petit-lait tiède.
Travaillez la farine de blé, la farine de
seigle, le son de froment, les graines
de lin, le sucre, le sel et le beurre jus-
qu'à obtention d'une pâte homogène.
Faire lever à couvert au four à 35 °C,
Chaleur sole-voûte pendant 30 minutes.
Former une miche en longueur, la dé
-
poser dans un moule beurré (env.
30x13cm) et laisser lever en mode Cha
-
leur sole-voûte à 35°C pendant 20 à
30 minutes.
Entailler la surface de la pâte à l'aide
d'un couteau, le badigeonner de pe
-
tit-lait et le faire cuire jusqu'à obtention
d'une belle couleur dorée.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
2
Température 170–180 °C
Quantité d’eau env. 200 ml
Niveau 2
1ère diffusion de
vapeur
5 minutes après le
début du program-
me de cuisson
2e diffusion de
vapeur
après un intervalle
de 10 minutes
Temps de cuis-
son
45–55 minutes
Recettes
131
131


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