{"id":437,"date":"2019-01-18T11:18:15","date_gmt":"2019-01-18T11:18:15","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=437"},"modified":"2019-12-11T08:07:13","modified_gmt":"2019-12-11T08:07:13","slug":"pates-a-forte-teneur-en-liquide","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/fr\/pates-a-forte-teneur-en-liquide\/","title":{"rendered":"P\u00e2tes \u00e0 forte teneur en liquide"},"content":{"rendered":"<p class=\"wg-translation\">L&#8217;hydratation est devenue un terme commun\u00e9ment utilis\u00e9 dans les recettes et a \u00e9t\u00e9 li\u00e9e \u00e0 la p\u00e2te. L&#8217;hydratation indique la quantit\u00e9 de liquide pr\u00e9sente dans le pain par rapport \u00e0 la farine. Par exemple : 80 grammes de liquide pour 100 grammes de farine donne 80\/100 = 80 % d&#8217;hydratation.<\/p>\r\n<span class=\"wg-translation\">Le p\u00e9trissage \u00e0 haute teneur en liquide par rapport \u00e0 la quantit\u00e9 de farine est plus difficile. Cependant, le r\u00e9sultat est g\u00e9n\u00e9ralement un pain plus a\u00e9r\u00e9 et plus humide. Il y a un certain nombre de facteurs dont vous devez tenir compte pour obtenir de bons r\u00e9sultats, y compris votre choix de farine, par exemple.\u00a0<\/span><a class=\"wg-translation\" href=\"https:\/\/www.ankarsrum.com\/fr\/flour\/\">(Pour en savoir plus sur les diff\u00e9rentes options de farine, cliquez ici.)<\/a><span class=\"wg-translation\">\u00a0Une farine plus grossi\u00e8re peut, en r\u00e8gle g\u00e9n\u00e9rale, manipuler plus de liquide qu&#8217;une farine blanche. Nous recommandons donc l&#8217;utilisation d&#8217;une farine forte ou d&#8217;une farine de bl\u00e9 similaire et non pas d&#8217;une farine de bl\u00e9 normale lors de la fabrication d&#8217;une p\u00e2te \u00e0 haute teneur en liquide. En ce qui concerne le temps de fermentation, un processus de fermentation plus long et une fermentation par \u00e9tapes sont g\u00e9n\u00e9ralement n\u00e9cessaires pour la fabrication d&#8217;une p\u00e2te \u00e0 haute teneur en liquide.<\/span>\r\n<p class=\"wg-translation\">Lorsque vous pr\u00e9parez une p\u00e2te \u00e0 forte teneur en liquide dans votre Ankarsrum, n&#8217;oubliez pas de laisser la p\u00e2te p\u00e9trir plus longtemps que d&#8217;habitude. Si vous r\u00e9glez la minuterie sur 8-10 minutes pour une p\u00e2te &#8220;normale&#8221;, alors une p\u00e2te \u00e0 haute teneur en liquide doit \u00eatre p\u00e9trie pendant environ 15 minutes. N&#8217;ayez pas peur de toucher la p\u00e2te m\u00eame si elle semble encore liquide. Vous pouvez ajouter plus de farine, si n\u00e9cessaire, \u00e0 votre surface de p\u00e9trissage et \u00e0 vos mains lorsque vous fa\u00e7onnez le pain apr\u00e8s le p\u00e9trissage. L&#8217;obtention d&#8217;une bonne \u00e9paisseur peut \u00eatre un d\u00e9fi, car la p\u00e2te peut s&#8217;\u00e9taler un peu plus que la normale \u00e0 certains endroits. Essayez d&#8217;utiliser une technique de pliage et beaucoup de farine \u00e0 la surface et sur les mains, et pr\u00e9parez la p\u00e2te \u00e0 la hauteur voulue avant de la faire cuire.<\/p>","protected":false},"excerpt":{"rendered":"<p>L\u2019hydratation est devenue un terme couramment utilis\u00e9 dans les recettes li\u00e9es \u00e0 la p\u00e2te.<\/p>\n","protected":false},"author":5,"featured_media":1473,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[26],"tags":[],"knowledge_bank_type":[],"class_list":["post-437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-expert"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>P\u00e2tes \u00e0 forte teneur en liquide - Ankarsrum France<\/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:\/\/www.ankarsrum.com\/fr\/pates-a-forte-teneur-en-liquide\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"P\u00e2tes \u00e0 forte teneur en liquide\" \/>\n<meta property=\"og:description\" content=\"L\u2019hydratation est devenue un terme couramment utilis\u00e9 dans les recettes li\u00e9es \u00e0 la p\u00e2te.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ankarsrum.com\/fr\/pates-a-forte-teneur-en-liquide\/\" \/>\n<meta property=\"og:site_name\" content=\"Ankarsrum France\" \/>\n<meta property=\"article:published_time\" content=\"2019-01-18T11:18:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-12-11T08:07:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2019\/01\/Hydration.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"rolandberge\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"rolandberge\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/pates-a-forte-teneur-en-liquide\/\",\"url\":\"https:\/\/www.ankarsrum.com\/fr\/pates-a-forte-teneur-en-liquide\/\",\"name\":\"P\u00e2tes \u00e0 forte teneur en liquide - 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