{"id":53628,"date":"2017-11-03T10:00:39","date_gmt":"2017-11-03T09:00:39","guid":{"rendered":"https:\/\/www.lacassataceliaca.it\/?p=53628"},"modified":"2024-07-10T16:01:14","modified_gmt":"2024-07-10T14:01:14","slug":"petits-pains-laugenbrot-au-levain-et-sans-gluten","status":"publish","type":"post","link":"https:\/\/www.lacassataceliaca.it\/fr\/petits-pains-laugenbrot-au-levain-et-sans-gluten\/","title":{"rendered":"Petits pains Laugenbrot au levain et sans gluten"},"content":{"rendered":"

Pains Laugenbrot, comme des brezel mais sans gluten<\/h3>\n
\"Petits
Petits pains Laugenbrot au levain et sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

Bon vendredi!<\/p>\n

J’ai vu ces magnifiques\u00a0Petits pains Laugenbrot au levain<\/strong> chez une copinaute qui s’appelle Simona<\/strong><\/a> et j’ai d\u00e9cid\u00e9 de les refaire sans gluten ni lactose.<\/p>\n

Je ne les connaissais pas du tout, j’ai d\u00e9couvert qu’ils sont caract\u00e9ristiques du Sud Tirolo mais aussi de la r\u00e9gion Trentino et ils ont la m\u00eame double cuisson de leurs cousins bretzels<\/a>.<\/p>\n

\"Petits
Petits pains Laugenbrot au levain et sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

J’ai utilis\u00e9 mon levain sans gluten et je suis super contente du r\u00e9sultat.<\/p>\n

Les petits pains sont moelleux, parfum\u00e9s, bons… m\u00eame le lendemain ils restent bons et n’ont pas besoin d’\u00eatre chauff\u00e9s.<\/p>\n

\"Petits
Petits pains Laugenbrot au levain et sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

Ils ne sont pas difficils \u00e0 pr\u00e9parer, mais ils ont besoin de temps pour la pousse, pourtant il faut bien s’organiser.<\/p>\n

Je n’ai rien chang\u00e9 dans la recette sauf les mix sans gluten et par cons\u00e9quent la quantit\u00e9 d’eau.<\/p>\n

Bonne fin de semaine.<\/p>\n

\"Petits
Petits pains Laugenbrot au levain et sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

Enjoy!<\/p>\n

 <\/p>\n

\n

\"Petits<\/p>\n

Ingr\u00e9dients pour 18 petits pains<\/h5>\n
\n
\n
\n

125<\/span>\u00a0g levain sans gluten<\/a><\/span><\/p>\n

320 g eau<\/p>\n

1<\/span>\u00a0c\u00e0c miel\u00a0Mielbio il miele del bosco Rigoni di Asiago<\/strong><\/span><\/p>\n

200 g Mix B Sch\u00e4r sans gluten<\/p>\n

200 g Mix \u00e0 pain sans gluten Le farine dei nostri sacchi<\/p>\n

6<\/span>\u00a0g sel<\/span><\/p>\n

35<\/span>\u00a0g huile d\u2019olive<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

\n
\n
Pour le\u00a0Bain Au\u00a0Bicarbonate De Soude<\/i><\/span><\/em><\/div>\n
\n

1,5<\/span>\u00a0litres d’eau<\/span><\/p>\n

20<\/span>\u00a0g sel gros<\/span><\/p>\n

80<\/span>\u00a0g bicarbonate de soude<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

\n
\n

Pour la finition:<\/em><\/p>\n

mix de grains<\/p>\n<\/div>\n<\/div>\n

 <\/p>\n

Proc\u00e9dure<\/h5>\n

Rafra\u00eechir le levain<\/a> et quand il a doubl\u00e9 de volume commencer le p\u00e9trissage.<\/p>\n

Verser le levain dans le cuve du robot p\u00e9trisseur, ajouter le miel et verser 200 g d’eau.<\/p>\n

M\u00e9langer pour que le levain fonde et puis incorporer petit \u00e0 petit les mix, utilisant l’outil ” feuille”.<\/p>\n

P\u00e9trir versant aussi le sel et le reste de l’eau.<\/p>\n

Quand on a obtenu une p\u00e2te collante, changer l’outil utilisant le crochet et verser doucement l’huile.<\/p>\n

P\u00e9trir\u00a0 8\u2032\u00e0 10\u2032, d\u00e9tachant souvent la p\u00e2te du crochet et la renversant dans le cuve.<\/p>\n

Huiler une jatte, donner \u00e0 la p\u00e2te une forme ronde et lisse et la mettre dans la jatte.<\/p>\n

Couvrir la jatte avec du film alimentaire et laisser pousser deux heures.<\/p>\n

R\u00e9server au frigo toute la nuit.<\/p>\n

Le lendemain sortir la p\u00e2te du frigo, laisser \u00e0 temp\u00e9rature ambiante une heure et puis continuer avec la pr\u00e9paration.<\/p>\n

Huiler un plan de travail.<\/p>\n

Diviser la p\u00e2te en bouch\u00e9es d’environ 40 g chacune.<\/h5>\n

Travailler les bouch\u00e9es tr\u00e8s bien sur le plan huil\u00e9 pour obtenir des boulettes lisses et homog\u00e8nes.<\/p>\n

Mettre les boulettes de p\u00e2te sur une plaque couverte de papier sulfuris\u00e9, couvrir avec du film alimentaire et attredre deux \u00e0 trois heures qu’elles doublent de volume.<\/p>\n

Chauffer le four \u00e0 200\u00b0.<\/p>\n

Faire bouillir l’eau et verser le sel et le bicarbonate de soude.<\/p>\n

Plonger trois \u00e0 quatre petits pains \u00e0 la fois dans l’eau bouillante pendant 30 secondes, les retournant de l’autre c\u00f4t\u00e9 apr\u00e8s 15 secondes (se souvenir de les retourner de l’autre c\u00f4t\u00e9 sinon la partie non plong\u00e9e dans l’eau restera blanche et deviendra croquante apr\u00e8s la cuisson).<\/p>\n

Sortir doucement les petits pains de l’eau et les appuyer sur la plaque.<\/p>\n

Saupoudrer tout de suite avec le mix de grains.<\/p>\n

Continuer de la m\u00eame fa\u00e7on avec tous les petits pains.<\/p>\n

Faire une coupure\u00a0 sur la surface des petits pains avec une lame lisse et affil\u00e9e et les cuire au four baissant tout de suite la temp\u00e9rature \u00e0 180\u00b0.<\/p>\n

Cuire 20′ \u00e0 25′ ou jusqu’\u00e0 qu’ils soient bien color\u00e9s en surface.<\/p>\n

\"Petits<\/p>\n","protected":false},"excerpt":{"rendered":"

Pains Laugenbrot, comme des brezel mais sans gluten Bon vendredi! J’ai vu ces magnifiques\u00a0Petits pains Laugenbrot au levain chez une […]<\/p>\n","protected":false},"author":1,"featured_media":53633,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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Laugenbrot, comme des brezel mais sans gluten Bon vendredi! J’ai vu ces magnifiques\u00a0Petits pains Laugenbrot au levain chez une […]","_links":{"self":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/posts\/53628","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/comments?post=53628"}],"version-history":[{"count":0,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/posts\/53628\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/media\/53633"}],"wp:attachment":[{"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/media?parent=53628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/categories?post=53628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacassataceliaca.it\/fr\/wp-json\/wp\/v2\/tags?post=53628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}