{"id":55556,"date":"2016-12-16T09:00:23","date_gmt":"2016-12-16T08:00:23","guid":{"rendered":"https:\/\/www.lacassataceliaca.it\/?p=55556"},"modified":"2021-09-04T12:57:24","modified_gmt":"2021-09-04T10:57:24","slug":"pandoro-au-levain-sans-gluten","status":"publish","type":"post","link":"https:\/\/www.lacassataceliaca.it\/fr\/pandoro-au-levain-sans-gluten\/","title":{"rendered":"Pandoro au levain sans gluten"},"content":{"rendered":"
\"Pandoro
Pandoro au levain sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

Comme je m’ennuie \u00e0 faire et refaire toujours les m\u00eames recettes et que j’ai mon levain gluten free qui est super actif, j’ai d\u00e9cid\u00e9 de pr\u00e9parer le \u00a0Pandoro au levain sans gluten.<\/strong><\/p>\n

Une premi\u00e8re fois j’ai repris une recette pr\u00e9par\u00e9e pour Gluten Free Travel & Living<\/strong><\/a> l’ann\u00e9e derni\u00e8re et que j’ai ador\u00e9. Je la trouve parfaite.<\/p>\n

Pour l’utiliser avec le levain et avec un autre Mix de farines sans gluten parce que l’autre m’est termin\u00e9, j’ai fait des tous petits changements.<\/p>\n

Le r\u00e9sultat a \u00e9t\u00e9 tr\u00e8s r\u00e9ussi c\u00f4t\u00e9 parfum, c\u00f4t\u00e9 saveur, peu alv\u00e9ol\u00e9 pas rapport \u00e0 celui avec levure et tr\u00e8s lourd, bien que \u00e0 la coupe \u00a0le Pandoro \u00e9tais plus moelleux de ce que je croyais en le regardant et en le touchant \u00e0 l’ext\u00e9rieur et il est rest\u00e9 si moelleux pendant 5 jours apr\u00e8s, sans besois qu’on le chauffe au micro-ondes.<\/p>\n

Voil\u00e0 ce premier r\u00e9sultat.<\/p>\n

\"Pandoro
Pandoro au levain sans gluten, premi\u00e8re tentative – La Cassata Celiaca<\/figcaption><\/figure>\n

Dans l’espoir d’am\u00e9liorer ce premier r\u00e9sultat, de rendre plus alveol\u00e9 et moins lourd mon pandoro, j’ai cherch\u00e9 sur le web trouvant cette recette avec gluten<\/strong>.<\/p>\n

Cette fois-ci j’ai rafra\u00eechi mon levain trois fois avant le p\u00e9trissage, j’ai suivi la recette mais changeant la quantit\u00e9 d’eau, utilisant le mix sans gluten, le beurre de cacao \u00e0 la place du chocolat blanc.<\/p>\n

Cette fois aussi le parfum \u00e9tait magnifique, ce pandoro \u00e9tait un peu moins alv\u00e9ol\u00e9 du pr\u00e9c\u00e9dent, il a bien pouss\u00e9 avant la cuisson, mais pas trop durant (comme le pr\u00e9c\u00e9dent), mais il \u00e9tait super moelleux en le touchant.<\/p>\n

La saveur est superbe!<\/h5>\n

Je l’ai coup\u00e9 et go\u00fbt\u00e9 le lendamain et il \u00e9tait un petit peu moins souple du jour avant, tout en restant tr\u00e8s moelleux.<\/p>\n

Si on chauffe la tranche pendant deux secondes au micro-ondes il retourne comme \u00e0 peine cuit, un nuage!<\/p>\n

\"Pandoro
Pandoro au levain sans gluten – La Cassata Celiaca<\/figcaption><\/figure>\n

Comme nos mix n’ont pas de structure et qu’il est difficile manquant le gluten de supporter toute cette quantit\u00e9 de beurre, je crois que la prochaine fois je ferai un mix entre les deux recettes, je verrai si je vais obtenir un r\u00e9sultat meilleur c\u00f4t\u00e9 texture alv\u00e9ol\u00e9e.<\/p>\n

Pardonnez-moi pour la longueur de ce billet, je vous souhaite une magnifique fin de semaine.<\/p>\n

Enjoy!<\/p>\n

\n
\"PandoroIngr\u00e9dients<\/h5>\n
\n
\n
I p\u00e9trissage<\/span><\/strong><\/div>\n
\n

125<\/span>\u00a0g<\/span>\u00a0levain<\/span>\u00a0sans gluten<\/span><\/a><\/p>\n

240<\/span>\u00a0g<\/span>\u00a0farine<\/span>\u00a0Mix \u00e0 g\u00e2teaux lev\u00e9s sans gluten Molino Dallagiovanna<\/span><\/p>\n

155<\/span>\u00a0g<\/span>\u00a0eau<\/span><\/p>\n

80<\/span>\u00a0g<\/span>\u00a0sucre<\/span>\u00a0semoule<\/span><\/p>\n

90<\/span>\u00a0g<\/span>\u00a0jaunes<\/span>\u00a0d’\u0153ufs<\/span><\/p>\n

117<\/span>\u00a0g<\/span>\u00a0beurre<\/span>\u00a0pommade<\/span><\/p>\n

1<\/span>\u00a0g<\/span>\u00a0sel<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

\n
\n
II p\u00e9trissage<\/span><\/strong><\/div>\n
\n

120<\/span>\u00a0g<\/span>\u00a0farine<\/span>\u00a0Mix \u00e0 g\u00e2teaux lev\u00e9s sans gluten Molino Dallagiovanna<\/span><\/p>\n

60<\/span>\u00a0g<\/span>\u00a0eau<\/span><\/p>\n

30<\/span>\u00a0g<\/span>\u00a0sucre<\/span>\u00a0semoule<\/span><\/p>\n

90<\/span>\u00a0g<\/span>\u00a0jaunes<\/span>\u00a0d’\u0153ufs<\/span><\/p>\n

117<\/span>\u00a0g<\/span>\u00a0beurre<\/span>\u00a0pommade<\/span><\/p>\n

7<\/span>\u00a0g<\/span>\u00a0beurre<\/span>\u00a0de cacao<\/span><\/p>\n

10<\/span>\u00a0g<\/span>\u00a0lait<\/span>\u00a0en poudre sans gluten<\/span><\/p>\n

15<\/span>\u00a0g<\/span>\u00a0ar\u00f4me pandoro<\/span><\/p>\n

1<\/span>\u00a0g<\/span>\u00a0sel<\/span><\/p>\n

 <\/p>\n<\/div>\n

Proc\u00e9dure<\/h5>\n
I p\u00e9trissage<\/span><\/strong><\/div>\n
\n

Apr\u00e8s avoir rafra\u00eechi le levain<\/a> une fois par jour les deux jours pr\u00e9c\u00e9dentes le premier p\u00e9trissage, le rafra\u00eechir une derni\u00e8re fois au matin. <\/span><\/p>\n

Le soir vers 21 heures faire le premier p\u00e9trissage. <\/span><\/p>\n

Verser dans le bol du robot m\u00e9nageur le levain, l’eau et le sucre et avec la “feuille” m\u00e9langer. <\/span><\/p>\n

Ajouter la farine et, une fois incorpor\u00e9e, ajouter peu \u00e0 peu les jaunes d’\u0153ufs.<\/span><\/p>\n

Quand les jaunes ont \u00e9t\u00e9 incorpor\u00e9s, ajouter en trois fois le beurre pommade et enfin le sel. <\/span><\/p>\n

P\u00e9trir pendant une dizaine de minutes.<\/span><\/p>\n

\"\"<\/p>\n

Couvrir avec du film alimentaire et r\u00e9server 12 \u00e0 16 heures jusqu’\u00e0 ce que la p\u00e2te atteint trois fois son volume.<\/p>\n

R\u00e9server une heure au r\u00e9frig\u00e9rateur.<\/p>\n

\"\"<\/p>\n

II p\u00e9trissage<\/span><\/strong><\/div>\n
\n
\n

Ajouter \u00e0 la p\u00e2te lev\u00e9e l’eau, le sucre et p\u00e9trir avec la “feuille”. <\/span><\/p>\n

Ajouter peu \u00e0 peu les jaunes d’\u0153ufs. <\/span><\/p>\n

Une fois incorpor\u00e9s les jaunes ajouter le lait en poudre, l’ar\u00f4me et le beurre de cacao fondu et froid.<\/span><\/p>\n<\/div>\n

Laisser p\u00e9trir quelques minutes et enfin incorporer le beurre en trois fois et le sel. <\/span><\/p>\n

P\u00e9trir encore une dizaine de minutes.<\/span><\/p>\n

\"\"<\/p>\n

Huiler bien un plan de travail, se huiler les mains et une spatule et renverser la p\u00e2te sur le plan.<\/p>\n

La travailler avec les mains en s’aidant avec la spatule, pour lisser la p\u00e2te et la rendre homog\u00e8ne.<\/p>\n

La mettre dans le moule \u00e0 Pandoro de 1 kg l\u00e9g\u00e8rement beurr\u00e9.<\/p>\n

On obtiendra \u00e0 peu pr\u00e8s 1176 g de p\u00e2te.<\/p>\n

La presser un peu pour remplir les espaces du moule et la lisser, couvrir le moule de film alimentaire et r\u00e9server la p\u00e2te dans un endroit chaud (24\u00b0 \u00e0 26\u00b0) jusqu\u00e0 ce que la p\u00e2te atteint presque le bord sup\u00e9rieur du moule (6 \u00e0 8 heures).<\/p>\n

\"\"<\/div>\n
<\/div>\n
Chauffer le four \u00e0 170\u00b0 et cuire le pandoro pendant 45′.<\/div>\n
<\/div>\n
\"\"<\/div>\n
\n
Conseils<\/h5>\n<\/div>\n
\n

Si on n’a pas d’ar\u00f4me pandoro on peut utiliser cette \u00e9mulsion, qui est dans la\u00a0recette originale<\/strong>\u00a0que j’ai pioch\u00e9e.<\/p>\n

20 g beurre<\/p>\n

10 g miel<\/p>\n

les grains de 2 gousses\u00a0de vanille<\/p>\n

zestes r\u00e2p\u00e9es d’une orange<\/p>\n

Proc\u00e9dure<\/h5>\n

Fondre le beurre au bain-marie ou au micro-ondes.\u00a0Ajouter le miel,\u00a0la vanille, les zestes d’orange et quand cette \u00e9mulsion est froide on ti\u00e8de on peut l’utiliser.<\/p>\n

Si on n’a pas de levain on peut utiliser la levure \u00e0 boulangerie suivant cette recette<\/strong><\/a><\/p>\n<\/div>\n<\/div>\n

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

Comme je m’ennuie \u00e0 faire et refaire toujours les m\u00eames recettes et que j’ai mon levain gluten free qui est […]<\/p>\n","protected":false},"author":1,"featured_media":55560,"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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[129,2785,2776,2783],"tags":[6152,2856,2975,3238,3300,2777,5741],"class_list":["post-55556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dolci","category-noel","category-non-classifiee","category-recettes-sucrees","tag-celiachia","tag-levain","tag-molino-dallagiovanna-fr","tag-pandoro-fr","tag-recettes-sans-gluten","tag-sans-gluten","tag-senza-glutine-fr-7"],"yoast_head":"\nPandoro au levain sans gluten - La Cassata Celiaca<\/title>\n<meta name=\"description\" content=\"Pandoro au levain sans gluten. 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je m’ennuie \u00e0 faire et refaire toujours les m\u00eames recettes et que j’ai mon levain gluten free qui est 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