CONSEILS POUR LE LEVAGE DE LA PåTE

Un grand bol à mélanger en verre bien graissé est une excellent récipient pour la fermentation ou l’apprêt d’une pâte levée. La température idéale est 30°C dans une atmosphère sans courant d’air. Couvrir d’un linge léger.

La dernière phase du levage doit avoir lieu après avoir façonné et placé la pâte sur une plaque de cuisson ou un moule graissé, suivant les indications de la recette. Couvrir à nouveau la pâte et la placer dans une atmosphère chaude et sans courant d’air.

En haute altitude, les pains en pâte levée nécessitent une durée de levage plus courte. Laisser la pâte fermenter jusqu’à ce qu’elle ait doublé de volume. Utiliser légèrement moins de farine car la farine est plus sèche aux altitudes élevées.

COMMENT FA‚ONNER LA PåTE

POUR LE MOULE Ë PAIN

1.Au rouleau à pâtisserie, abaisser la pâte en formant un rectangle.

2.Rouler la pâte sur elle-même en commençant par le petit côté.

3.Aplatir les extrémités du tranchant de la main comme indiqué sur la figure.

COMMENT DƒGONFLER LA PåTE LEVƒE

1.Enfoncer le poing au centre de la pâte levée pour en chasser l’excès de gaz.

2.Ramener les bords extérieurs sur le centre. Retourner la pâte et la laisser fermenter jusqu’à ce qu’elle double de volume si la recette le précise.

4.Pincer la pâte le long du joint de recouvrement pour le fermer.

5.Replier les extrêmités vers le dessous et poser la pâte, le joint en dessous, dans un moule à pain bien graissé.

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Sunbeam 2366 instruction manual Pour LE Moule Ë Pain, Conseils Pour LE Levage DE LA PåTE

2366 specifications

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