{"id":165,"date":"2012-05-01T18:31:00","date_gmt":"2012-05-01T16:31:00","guid":{"rendered":"http:\/\/comeconmigo.net\/2012\/05\/01\/volviendo-a-la-rutina-del-blog-un-pan-de-inspiracion-lombarda-pan-de-semola-de-trigo-con-masa-madre\/"},"modified":"2020-05-14T14:53:53","modified_gmt":"2020-05-14T13:53:53","slug":"pan-de-semola-de-trigo-con-masa-madre","status":"publish","type":"post","link":"https:\/\/comeconmigo.net\/fr\/pan-de-semola-de-trigo-con-masa-madre\/","title":{"rendered":"PAIN ITALIEN \u00c0 LA SEMOULE DE BL\u00c9 (AU LEVAIN)"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<em>Cette recette a \u00e9t\u00e9 publi\u00e9e originellement sur Come Conmigo le 01\/05\/2012.<\/em>[\/vc_column_text][vc_separator style=\u00a0\u00bbdashed\u00a0\u00bb][vc_column_text]Voici un des tout premiers pains que nous avons go\u00fbt\u00e9 \u00e0 notre arriv\u00e9e en Italie, en Lombardie, pr\u00e8s de Milan.<\/p>\n<p>Sa particularit\u00e9 est d\u2019associer \u00e0 la farine de bl\u00e9, de la semoule de bl\u00e9, celle que les puristes utilisent pour la pr\u00e9paration des p\u00e2tes maison.<\/p>\n<p>Dans ma version, je l\u2019ai pr\u00e9par\u00e9 avec l<a href=\"https:\/\/comeconmigo.net\/?p=233\">a m\u00e9thode 1-2-3<\/a> et <a href=\"https:\/\/comeconmigo.net\/?p=235\">au levain<\/a>, en privil\u00e9giant une <a href=\"https:\/\/comeconmigo.net\/?p=233\">cuisson en cocotte<\/a>.<\/p>\n<p>C\u2019est un pain \u00e0 la mie dense et l\u00e9g\u00e8re, qui se conserve plusieurs jours.<\/p>\n<p>Et vous, aimez-vous pr\u00e9parer votre pain\u00a0?[\/vc_column_text][vc_single_image image=\u00a0\u00bb27279&Prime; img_size=\u00a0\u00bb400X600&Prime; alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=\u00a0\u00bbAujourd&rsquo;hui&#8230;\u00a0\u00bb color=\u00a0\u00bbblack\u00a0\u00bb]\n\t\t\t<section class=\"image-edge\">\n\t\t\t    <div class=\"col-md-6 col-sm-4 p0 col-md-push-6 col-sm-push-8\">\n\t\t\t        <img width=\"567\" height=\"425\" src=\"https:\/\/comeconmigo.net\/wp-content\/uploads\/2012\/05\/Pan-de-semola-de-trigo-19-1-1.jpg\" class=\"mb-xs-24\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/comeconmigo.net\/wp-content\/uploads\/2012\/05\/Pan-de-semola-de-trigo-19-1-1.jpg 567w, https:\/\/comeconmigo.net\/wp-content\/uploads\/2012\/05\/Pan-de-semola-de-trigo-19-1-1-300x225.jpg 300w\" sizes=\"(max-width: 567px) 100vw, 567px\" \/>\n\t\t\t    <\/div>\n\t\t\t    <div class=\"container\">\n\t\t\t        <div class=\"col-md-5 col-md-pull-0 col-sm-7 col-sm-pull-4 v-align-transform\">\n\t\t\t            [vc_column_text]<\/p>\n<h3>PAIN ITALIEN \u00c0 LA SEMOULE DE BL\u00c9 (AU LEVAIN)<\/h3>\n<p>[\/vc_column_text]\n\t\t\t        <\/div>\n\t\t\t    <\/div>\n\t\t\t<\/section>\n\t\t[\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/4&Prime; css=\u00a0\u00bb.vc_custom_1502280835828{background-color: #fff0dd !important;}\u00a0\u00bb][vc_column_text]<\/p>\n<h3 style=\"text-align: center;\">Pour 1 gros pain<\/h3>\n<p style=\"text-align: center;\">250g de\u00a0<a href=\"https:\/\/comeconmigo.net\/?p=235\"><strong>levain m\u00fbr<\/strong><\/a><\/p>\n<p style=\"text-align: center;\">500g de semoule de bl\u00e9 dur + un peu pour saupoudrer le pain avant de l\u2019enfourner.<\/p>\n<p style=\"text-align: center;\">250g de farine de bl\u00e9<\/p>\n<p style=\"text-align: center;\">500g d\u2019eau ti\u00e8de (35\u00ba)<\/p>\n<p style=\"text-align: center;\">2cc* de sel fin<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb3\/4&Prime; css=\u00a0\u00bb.vc_custom_1502280820239{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}\u00a0\u00bb][vc_column_text]<\/p>\n<p style=\"text-align: center;\">Diluer le levain dans l\u2019eau chaude et y ajouter progressivement la farine et la semoule de bl\u00e9 m\u00e9lang\u00e9es.<\/p>\n<p style=\"text-align: center;\">Laisser reposer \u00e0 couvert 30 minutes dans un endroit ti\u00e8de.<\/p>\n<p style=\"text-align: center;\">C\u2019est le moment d\u2019ajouter le sel et de commencer \u00e0 p\u00e9trir la p\u00e2te \u00e0 pain (au Kenwood, 3 minutes puissance 1 puis 2 minutes puissance 2 puis 2 minutes encore \u00e0 puissance 3).<\/p>\n<p style=\"text-align: center;\">La p\u00e2te doit \u00eatre lisse et \u00e9lastique, sans coller aux doigts ni \u00eatre trop s\u00e8che. Selon votre farine et votre levain vous devrez peut-\u00eatre ajouter un peu d\u2019eau ou de farine.<\/p>\n<p style=\"text-align: center;\">Laisser reposer \u00e0 couvert dans un bol l\u00e9g\u00e8rement huil\u00e9 dans un endroit ti\u00e8de environ 2 heures ou jusqu\u2019\u00e0 ce que la p\u00e2te ait doubl\u00e9 de volume.<\/p>\n<p style=\"text-align: center;\">Huiler l\u00e9g\u00e8rement une cocotte en pyrex ou en fonte avec couvercle et y d\u00e9poser la p\u00e2te. Saupoudrer d\u2019un peu de semoule de bl\u00e9. Faire une incision en croix sur le dessus et mettre le couvercle.<\/p>\n<p style=\"text-align: center;\">Enfourner D\u00c9PART FOUR FROID \u00e0 230\u00ba pendant 1 heure.<\/p>\n<p style=\"text-align: center;\">D\u00e9mouler et laisser refroidir sur une grille \u00e0 p\u00e2tisserie.<\/p>\n<p style=\"text-align: center;\">Ne pas d\u00e9couper le pain avant une douzaine d\u2019heures pour que sa mie se tienne bien.<\/p>\n<p style=\"text-align: center;\"><em>\u00a0<\/em><\/p>\n<p>[\/vc_column_text][vc_column_text]<\/p>\n<p style=\"text-align: center;\"><i>Bon profit!<\/i><\/p>\n<p><em>Quelques petits details qui comptent\u2026<\/em><\/p>\n<p>* cc: cuill\u00e8re \u00e0 caf\u00e9[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=\u00a0\u00bb11028&Prime; alignment=\u00a0\u00bbcenter\u00a0\u00bb][vc_column_text]<\/p>\n<h3>Encore un petit creux<\/h3>\n<p>[\/vc_column_text][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb6&Prime; element_width=\u00a0\u00bb2&Prime; gap=\u00a0\u00bb0&Prime; orderby=\u00a0\u00bbrand\u00a0\u00bb item=\u00a0\u00bbbasicGrid_VerticalFlip\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1589464402158-39d48ba9-5fd9-1&Prime; taxonomies=\u00a0\u00bb285&Prime;][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"<p>Un pain inspir\u00e9 des pains de Lombardie (Nord de l&rsquo;Italie) \u00e0 base de semoule de bl\u00e9 dur.<\/p>\n","protected":false},"author":2,"featured_media":9107,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[345,263,1,273],"tags":[],"jetpack_featured_media_url":"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/03\/Pan-de-semola-de-trigo-2-1-1.jpg","_links":{"self":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/165"}],"collection":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/comments?post=165"}],"version-history":[{"count":0,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/165\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media\/9107"}],"wp:attachment":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media?parent=165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/categories?post=165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/tags?post=165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}