![\"Pain](\"http:\/\/192-168-1-24.yoan-sageloly.direct.quickconnect.to\/wordpress\/wp-content\/uploads\/2020\/04\/pain-brioche-fleur-doranger.jpg\")
<\/a>Pour 140 g de levain (permet de fermenter environ 15 heures l’hiver \u00e0 moins de 20\u00b0C) :<\/p>\n
- \n
- 450 g de farine + 50 g pour le plan de travail<\/li>\n
- 70 g de sucre roux<\/li>\n
- 5 g de sel<\/li>\n
- 140 g de levain<\/li>\n
- 6 cL d’eau de fleur d’oranger<\/li>\n
- 50 g d’huile d’olive<\/li>\n
- environ 120 mL d’eau pour compl\u00e9ter jusqu’\u00e0 320 mL de liquide<\/li>\n<\/ul>\n
M\u00e9langer le levain bien fort (il doit buller) avec l’huile et la fleur d’oranger, puis compl\u00e9ter avec de l’eau jusqu’\u00e0 atteindre 320 ml de liquide.\u00a0M\u00e9langer la farine, le sucre et le sel. Ajouter le liquide et p\u00e9trir jusqu’\u00e0 ce que la boule de p\u00e2te soit homog\u00e8ne et rebondie. Cela peut varier entre 5 et 10 min, en fonction de l’humidit\u00e9 de la pi\u00e8ce (et de votre forme).<\/p>\n
Laisser lever une premi\u00e8re fois, couvert d’un torchon humide. En hiver, la p\u00e2te ne double pas forc\u00e9ment de volume, mais cela permet au gluten de reposer et de se d\u00e9tendre. En g\u00e9n\u00e9ral, je laisse jusqu’\u00e0 6 heures si la p\u00e2te de monte pas.<\/p>\n
P\u00e9trir rapidement et chasser l’air. Former une boule ovale et d\u00e9poser dans une cocotte en fonte recouverte de papier cuisson. Laisser encore lever. Par contre, \u00e0 cette \u00e9tape, le p\u00e2ton doit absolument doubler de volume. Il ne faut pas mettre \u00e0 cuire un p\u00e2ton qui n’a pas lev\u00e9, notamment si c’est pour obtenir une belle miche moelleuse.<\/p>\n
Le temps de repos en hiver, \u00e0 moins de 20\u00b0C, est de 8 \u00e0 12 heures. Il est tout \u00e0 fait possible d’acc\u00e9l\u00e9rer les choses en mettant le p\u00e2ton dans un four pr\u00e9-chauff\u00e9 \u00e0 50\u00b0C.<\/p>\n
Lorsque le p\u00e2ton a bien gonfl\u00e9, le scarifier, l’humidifier au pinceau, poser le couvercle et enfourner \u00e0 220\u00b0C, four froid.<\/p>\n
Sortir le pain au bout de 30 min de cuisson. Il doit sonner creux. Pour ce pain \u00e0 tartine, je ne pr\u00e9f\u00e8re pas avoir de cro\u00fbte \u00e9paisse, je la pr\u00e9f\u00e8re fine pour donner un ensemble moelleux. Si on pr\u00e9f\u00e8re une cro\u00fbte, il faut ouvrir le couvercle sur les 5 derni\u00e8res minutes de cuisson.<\/p>\n
![\"Pain](\"http:\/\/192-168-1-24.yoan-sageloly.direct.quickconnect.to\/wordpress\/wp-content\/uploads\/2020\/04\/pain-cocotte.jpg\")
<\/a>Pain cuit \u00e0 la cocotte en fonte<\/figcaption><\/figure>\n <\/p>\n
Brioch\u00e9 bread with olive oil and orange blossom<\/em><\/h3>\n
You don’t change a winning team: I think I have the right recipe for perfect breakfast toasts! This version with olive oil – orange blossom is, in particular, from the very first brioche bread recipe I made. Thanks to Christophe Michalak and his \u00ab\u00a0vanilla brioche with olive oil\u00a0\u00bb. And of the hundred tests I did around Bobby, my faithful wild yeast.<\/em><\/p>\n
Brioch\u00e9 bread with orange blossom and olive oil<\/em>
\nFor 140 g of wild yeast (allows to ferment about 15 hours in winter at less than 20 \u00b0 C):<\/em><\/p>\n- \n
- 450 g of flour + 50 g for the work surface<\/em><\/li>\n
- 70 g brown sugar<\/em><\/li>\n
- 5 g salt<\/em><\/li>\n
- 140 g of wild yeast<\/em><\/li>\n
- 6 cL of orange blossom water<\/em><\/li>\n
- 50 g olive oil<\/em><\/li>\n
- <\/em>approximately 120 mL of water to make up to 320 mL of liquid<\/em><\/li>\n<\/ul>\n
Mix the strong leaven (it should bubble) with the oil and the orange blossom, then complete with water until you reach 320 ml of liquid. Combine flour, sugar and salt. Add the liquid and knead until the dough ball is homogeneous and plump. This can vary between 5 and 10 min, depending on the humidity of the room (and your shape).<\/em><\/p>\n
Let rise for the first time, covered with a damp cloth. In winter, the dough does not necessarily double in volume, but this allows the gluten to rest and loosen. In general, I leave up to 6 hours if the dough does not rise.<\/em><\/p>\n
Knead quickly and expel the air. Form an oval ball and place in a cast iron casserole dish covered with baking paper. Let rise again. At this stage, the dough must absolutely double in volume. Do not cook a dough that has not risen, especially if it is to obtain a nice soft loaf.<\/em><\/p>\n
The rest time in winter, below 20 \u00b0 C, is 8 to 12 hours. It is quite possible to speed things up by putting the dough in an oven preheated to 50 \u00b0 C.<\/em><\/p>\n
When the dough has swelled well, scarify it, moisten it with a brush, put the lid on and bake at 220 \u00b0 C, begin in a cold oven.<\/em><\/p>\n
Take out the bread after 30 minutes of baking. It must sound hollow. For this bread, I don’t prefer to have a thick crust, I prefer it thin to keep the soft sensation. If you prefer a crust, open the lid for the last 5 minutes of cooking.<\/em><\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Pain cocotte brioch\u00e9 huile d’olive et fleur d’oranger On ne change pas une \u00e9quipe qui gagne : je pense que je tiens la bonne recette des tartines parfaites ! Cette version huile d’olive – fleur d’oranger tient, notamment, de la toute premi\u00e8re recette de pain brioch\u00e9e que j’ai faite. Merci Christophe Michalak et sa brioche… Poursuivre la lecture Pain cocotte brioch\u00e9 \u00e0 l’huile d’olive et fleur d’oranger<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":1100,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[23,37,81,87,105,141],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1096"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1096"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1096\/revisions"}],"predecessor-version":[{"id":1319,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1096\/revisions\/1319"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/1100"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1096"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1096"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1096"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- 70 g brown sugar<\/em><\/li>\n
- 450 g of flour + 50 g for the work surface<\/em><\/li>\n