{"id":539,"date":"2022-12-30T11:32:15","date_gmt":"2022-12-30T10:32:15","guid":{"rendered":"https:\/\/pgraber.org\/blog\/?p=539"},"modified":"2023-04-17T09:01:59","modified_gmt":"2023-04-17T07:01:59","slug":"mon-premier-pain-au-levain","status":"publish","type":"post","link":"https:\/\/pgraber.org\/blog\/mon-premier-pain-au-levain\/","title":{"rendered":"Mon premier pain au levain"},"content":{"rendered":"\n<p>Comme d\u00e9j\u00e0 racont\u00e9 ici (<a href=\"https:\/\/pgraber.org\/blog\/un-air-de-boulangerie\/\" target=\"_blank\" rel=\"noreferrer noopener\">Un air de boulangerie<\/a>), \u00e0 l\u2019occasion du confinement initial, je me suis offert une machine \u00e0 pain (MAP). Grosso modo, c\u2019\u00e9tait satisfaisant. Pain peut-\u00eatre un peu compact, ce qui a \u00e9t\u00e9 partiellement corrig\u00e9 avec le remplacement des granul\u00e9s de levure par du Lev&rsquo;bl\u00e9 de Prim\u00e9al.<\/p>\n\n\n\n<p>Mais si l\u2019apport gustatif semble ind\u00e9niable, j\u2019ai voulu aller plus loin et passer au levain maison. Apr\u00e8s plusieurs essais, j\u2019estime avoir atteint le but vis\u00e9&nbsp;:<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized is-style-default\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2022\/12\/pain_levain_vr-1024x576.jpg\" alt=\"\" class=\"wp-image-540\" width=\"811\" height=\"456\" srcset=\"https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2022\/12\/pain_levain_vr-1024x576.jpg 1024w, https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2022\/12\/pain_levain_vr-300x169.jpg 300w, https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2022\/12\/pain_levain_vr-768x432.jpg 768w, https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2022\/12\/pain_levain_vr-1536x864.jpg 1536w, https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2022\/12\/pain_levain_vr.jpg 1600w\" sizes=\"auto, (max-width: 811px) 100vw, 811px\" \/><figcaption class=\"wp-element-caption\"><em>Pain au levain maison avec de la farine multic\u00e9r\u00e9ales Val&rsquo;Ruz<\/em><\/figcaption><\/figure>\n\n\n\n<!--more-->\n\n\n\n<p>Pour obtenir mon levain, j&rsquo;ai suivi presque \u00e0 la lettre les indications donn\u00e9es par Adeline (et son compagnon Sam) sur son blog <a href=\"https:\/\/www.adeline-cuisine.fr\/recettes\/faire-un-levain-naturel-recette-et-astuces\/\" target=\"_blank\" rel=\"noreferrer noopener\">adeline-cuisine.fr<\/a>.<\/p>\n\n\n\n<p>Comme je ne fais pas du pain tous les jours (plut\u00f4t deux fois par semaine), entre deux pr\u00e9parations, je conserve le levain au frigo (bocal herm\u00e9tiquement clos). \u00c0 noter que si sa vitalit\u00e9 est ralentie, il m\u00e9rite un coup d\u2019\u0153il occasionnel pour \u00e9viter qu&rsquo;il \u00e9volue mal (dissociation p\u00e2te\/eau); s&rsquo;il n&rsquo;a pas suffi de le remuer un peu, il faudra probablement le rafra\u00eechir au moins avec une mini-dose (par exemple en ajoutant un m\u00e9lange de 30-40 g de farine et autant d&rsquo;eau ti\u00e8de).<\/p>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffff006e\"><em>Plusieurs mois apr\u00e8s avoir commenc\u00e9, je suis enti\u00e8rement convaincu. Mon levain est particuli\u00e8rement vigoureux ! Je le sors le matin, le laisse s&rsquo;acclimater deux ou trois heures, puis le rafra\u00eechis (60 g de farine, autant d&rsquo;eau) et le laisse agir environ trois ou quatre heures&#8230; avant de d\u00e9marrer la production ci-dessous :<\/em><\/p>\n\n\n\n<p><strong>Mon processus<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sortir le levain du frigo pour la nuit pr\u00e9c\u00e9dant la fabrication;<\/li>\n\n\n\n<li>Au matin, le rafra\u00eechir (60 g de farine, autant d&rsquo;eau ti\u00e8de);<\/li>\n\n\n\n<li>Le laisser poser au moins 4 heures;<\/li>\n\n\n\n<li>En d\u00e9but d\u2019apr\u00e8s-midi, fabriquer le pain selon la recette ci-dessous(je rappelle que j\u2019utilise une MAP Panasonic <a href=\"https:\/\/fr.manualdb.net\/manuel\/panasonic\/sd-zb2512\/fcce1b3e8.html\" target=\"_blank\" rel=\"noreferrer noopener\">SD-ZB2512<\/a>);<\/li>\n\n\n\n<li>J\u2019opte pour le programme 10, d\u2019une dur\u00e9e de 5 heures.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"807\" src=\"https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2022\/12\/farine_vr.jpg\" alt=\"\" class=\"wp-image-541\" srcset=\"https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2022\/12\/farine_vr.jpg 800w, https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2022\/12\/farine_vr-297x300.jpg 297w, https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2022\/12\/farine_vr-150x150.jpg 150w, https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2022\/12\/farine_vr-768x775.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\"><em>La farine utilis\u00e9e pour cette recette<\/em><\/figcaption><\/figure>\n\n\n\n<p><strong>Recette<\/strong> pour un pain d\u2019une livre environ.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mettre les produits dans l\u2019ordre<\/li>\n\n\n\n<li>100 g de levain (liquide) maison au fond de la cuve;<\/li>\n\n\n\n<li>200&nbsp;g de farine (ici M\u00e9lange Val\u2019Ruz)&nbsp;;<\/li>\n\n\n\n<li>8 g de sel;<\/li>\n\n\n\n<li>encore 90 g de farine (qui \u00ab\u202fenferme\u202f\u00bb le sel et \u00e9vite tout contact avec le levain);<\/li>\n\n\n\n<li>1,8 dl d\u2019eau (ti\u00e8de);<\/li>\n\n\n\n<li>une cuill\u00e8re \u00e0 soupe d\u2019huile (olive pour moi);<\/li>\n\n\n\n<li>dans le r\u00e9cipient idoine de la MAP, 0,8 g de granul\u00e9s de levure&#8230; <em>voire un chouia moins maintenant que le levain est bien vigoureux<\/em> ;<br>cela sera m\u00e9lang\u00e9 plus tard automatiquement.<\/li>\n<\/ul>\n\n\n\n<p>Petite concession\u202f: L\u2019ajout d\u2019un (tout petit) peu de levure est indispensable pour la fabrication avec une MAP (le programme de 5 heures a beau \u00eatre long, c\u2019est beaucoup moins que pratiqu\u00e9 \u00ab\u202fnormalement\u202f\u00bb).<\/p>\n\n\n\n<p>Selon mon go\u00fbt, le pain ainsi a une belle texture, sa mie est souple et peu friable, au contraire de celle du pain industriel (parfois aussi vendu en boulangerie).<\/p>\n\n\n\n<p>Seul hic, comme pour toutes les MAP, le d\u00e9moulage peut \u00eatre parfois ardu \u00e0 cause du bras p\u00e9trisseur.<\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Variantes<\/strong><\/p>\n\n\n\n<p>Il y a d\u00e9sormais des mois que je n\u2019ach\u00e8te plus de pain. Pour la farine, j\u2019alterne un peu entre les m\u00e9langes du <strong><a href=\"https:\/\/moulinvalangin.ch\/prestations\/\" target=\"_blank\" rel=\"noreferrer noopener\">Moulin de Valangin<\/a><\/strong> (que j\u2019ach\u00e8te \u00e0 Bevaix chez Landi) et celles de <a href=\"https:\/\/www.landi.ch\/fr\/shop\/farines-boulangeres_210201\" target=\"_blank\" rel=\"noreferrer noopener\">Landi<\/a>.<\/p>\n\n\n\n<p>J\u2019appr\u00e9cie une version Pain aux noix (40-50&nbsp;g de cerneaux de noix concass\u00e9s pas trop finement). J\u2019ajoute les noix d\u00e8s le d\u00e9part pour conserver le programme 10 de la MAP, \u00e7a va tr\u00e8s bien. Je r\u00e9duis juste de quelques dizaines de grammes la part de farine.<\/p>\n\n\n<div class=\"wp-block-image is-style-default\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2023\/04\/pain_noix-1024x576.jpg\" alt=\"\" class=\"wp-image-575\" srcset=\"https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2023\/04\/pain_noix-1024x576.jpg 1024w, https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2023\/04\/pain_noix-300x169.jpg 300w, https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2023\/04\/pain_noix-768x432.jpg 768w, https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2023\/04\/pain_noix-1536x864.jpg 1536w, https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2023\/04\/pain_noix.jpg 1600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>Pain aux noix au levain maison (farine Paysan)<\/em><\/figcaption><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Comme d\u00e9j\u00e0 racont\u00e9 ici (Un air de boulangerie), \u00e0 l\u2019occasion du confinement initial, je me suis offert une machine \u00e0 pain (MAP). Grosso modo, c\u2019\u00e9tait satisfaisant. Pain peut-\u00eatre un peu compact, ce qui a \u00e9t\u00e9 partiellement corrig\u00e9 avec le remplacement des granul\u00e9s de levure par du Lev&rsquo;bl\u00e9 de Prim\u00e9al. Mais si l\u2019apport gustatif semble ind\u00e9niable,Lire la suite &rarr;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2,3],"tags":[],"class_list":["post-539","post","type-post","status-publish","format-standard","hentry","category-futilites","category-societe","no-thumb"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mon premier pain au levain &#8211; Blog-notes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pgraber.org\/blog\/mon-premier-pain-au-levain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mon premier pain au levain &#8211; Blog-notes\" \/>\n<meta property=\"og:description\" content=\"Comme d\u00e9j\u00e0 racont\u00e9 ici (Un air de boulangerie), \u00e0 l\u2019occasion du confinement initial, je me suis offert une machine \u00e0 pain (MAP). Grosso modo, c\u2019\u00e9tait satisfaisant. Pain peut-\u00eatre un peu compact, ce qui a \u00e9t\u00e9 partiellement corrig\u00e9 avec le remplacement des granul\u00e9s de levure par du Lev&rsquo;bl\u00e9 de Prim\u00e9al. Mais si l\u2019apport gustatif semble ind\u00e9niable,Lire la suite &rarr;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pgraber.org\/blog\/mon-premier-pain-au-levain\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog-notes\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/graberp\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/graberp\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-12-30T10:32:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-04-17T07:01:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pgraber.org\/blog\/wp-content\/uploads\/2022\/12\/pain_levain_vr-1024x576.jpg\" \/>\n<meta name=\"author\" content=\"Pierre Graber\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Pierre Graber\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/pgraber.org\\\/blog\\\/mon-premier-pain-au-levain\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/pgraber.org\\\/blog\\\/mon-premier-pain-au-levain\\\/\"},\"author\":{\"name\":\"Pierre Graber\",\"@id\":\"https:\\\/\\\/pgraber.org\\\/blog\\\/#\\\/schema\\\/person\\\/8e14accee473764711ea8a64bc9a754a\"},\"headline\":\"Mon premier pain au levain\",\"datePublished\":\"2022-12-30T10:32:15+00:00\",\"dateModified\":\"2023-04-17T07:01:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/pgraber.org\\\/blog\\\/mon-premier-pain-au-levain\\\/\"},\"wordCount\":638,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/pgraber.org\\\/blog\\\/#\\\/schema\\\/person\\\/8e14accee473764711ea8a64bc9a754a\"},\"image\":{\"@id\":\"https:\\\/\\\/pgraber.org\\\/blog\\\/mon-premier-pain-au-levain\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/pgraber.org\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/12\\\/pain_levain_vr-1024x576.jpg\",\"articleSection\":[\"Futilit\u00e9s\",\"Soci\u00e9t\u00e9\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/pgraber.org\\\/blog\\\/mon-premier-pain-au-levain\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/pgraber.org\\\/blog\\\/mon-premier-pain-au-levain\\\/\",\"url\":\"https:\\\/\\\/pgraber.org\\\/blog\\\/mon-premier-pain-au-levain\\\/\",\"name\":\"Mon premier pain au levain &#8211; 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