{"id":445,"date":"2019-01-18T11:29:31","date_gmt":"2019-01-18T11:29:31","guid":{"rendered":"https:\/\/www.ankarsrum.com\/?p=445"},"modified":"2019-12-11T08:03:31","modified_gmt":"2019-12-11T08:03:31","slug":"le-pain","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/fr\/le-pain\/","title":{"rendered":"Le Pain"},"content":{"rendered":"<strong class=\"wg-translation wg-translation-hover\">Temp\u00e9rature interne<\/strong>\r\n\r\n<span class=\"wg-translation\">Afin de s&#8217;assurer que le pain est bien cuit ou pas trop cuit, nous vous recommandons d&#8217;utiliser un thermom\u00e8tre.<\/span>\r\n<p class=\"wg-translation\">Guide des temp\u00e9ratures internes :<\/p>\r\n<span class=\"wg-translation\">Pain l\u00e9ger : 98 degr\u00e9s lorsque vous sortez le pain du four<\/span>\r\n<span class=\"wg-translation\">Pain noir : 95 degr\u00e9s lorsque vous sortez le pain du four<\/span>\r\n<span class=\"wg-translation\">Rouleaux : 96 degr\u00e9s quand vous les sortez du four<\/span>\r\n<p class=\"wg-translation\">Une fois le pain sorti du four, laissez-le reposer pendant 45 minutes avant de le couper. Laissez reposer 15 minutes si vous avez fait des petits pains fran\u00e7ais.<\/p>\r\n<strong><span class=\"wg-translation\">Cro\u00fbte dure<\/span>\r\n<\/strong>\r\n\r\n<span class=\"wg-translation\">Si vous aimez une cro\u00fbte croustillante sur votre pain, augmentez la temp\u00e9rature du four jusqu&#8217;\u00e0 275 degr\u00e9s pendant les 5-10 premi\u00e8res minutes de cuisson. R\u00e9duire ensuite la temp\u00e9rature \u00e0 celle recommand\u00e9e dans la recette.<\/span>\r\n<p class=\"wg-translation\">Il peut \u00e9galement \u00eatre utile de mettre un plat d&#8217;eau dans le four d\u00e8s que le four est chaud, ce qui cr\u00e9e de la vapeur au d\u00e9but de la cuisson, ou de verser un peu d&#8217;eau sur le fond du four juste avant d&#8217;y mettre le pain. Lorsque le pain est plac\u00e9 dans le four, la p\u00e2te est &#8220;froide&#8221; par rapport au four. Si vous ajoutez d&#8217;abord de la vapeur, qui se condense sur le pain, elle transf\u00e8re beaucoup de chaleur directe. Cela aide la p\u00e2te \u00e0 lever autant que possible avant que la cro\u00fbte ne durcisse.<\/p>","protected":false},"excerpt":{"rendered":"<p>Afin de s&#8217;assurer que le pain est bien cuit ou pas trop cuit, nous vous recommandons d&#8217;utiliser un thermom\u00e8tre.<\/p>\n","protected":false},"author":5,"featured_media":446,"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-445","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>Le Pain - 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\/le-pain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le Pain\" \/>\n<meta property=\"og:description\" content=\"Afin de s&#039;assurer que le pain est bien cuit ou pas trop cuit, nous vous recommandons d&#039;utiliser un thermom\u00e8tre.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ankarsrum.com\/fr\/le-pain\/\" \/>\n<meta property=\"og:site_name\" content=\"Ankarsrum France\" \/>\n<meta property=\"article:published_time\" content=\"2019-01-18T11:29:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-12-11T08:03:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2019\/01\/ScreenHunter732.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=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/le-pain\/\",\"url\":\"https:\/\/www.ankarsrum.com\/fr\/le-pain\/\",\"name\":\"Le Pain - 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