M\u00e9langer la pr\u00e9paration humide : levain, eau, huile, ar\u00f4me. Idem pour la pr\u00e9paration s\u00e8che : farine, sel et sucre. Amalgamer les deux pr\u00e9paration et former une boule de p\u00e2te apr\u00e8s 10 min de p\u00e9trissage environ.<\/p>\n
Attendre la premi\u00e8re pousse (toute l’apr\u00e8s-midi pour moi).<\/p>\n
Quand la boule de p\u00e2te a doubl\u00e9 de volume, chasser l’air et ajouter les abricots essor\u00e9s, puis d\u00e9coup\u00e9s en morceaux. Former le pain, en rond, ovale ou m\u00eame en plusieurs petits pains.<\/p>\n
Attendre la seconde pousse (toute la nuit).<\/p>\n
Puis scarifier, badigeonner d’eau et mettre \u00e0 cuire.\u00a0En cocotte ferm\u00e9e, enfourner la boule de pain dans un four froid \u00e0 220\u00b0C et cuire 30 min. Pour avoir une cro\u00fbte \u00e9paisse et dor\u00e9e, ouvrir le couvercle au bout de 20 min.<\/p>\n
Sinon, enfourner \u00e0 four chaud \u00e0 220\u00b0C pendant 15 min, puis baisser \u00e0 180\u00b0C pour les 15 derni\u00e8res minutes de cuisson.<\/p>\n <\/p>\n Dried apricots are much better \u00ab\u00a0soft\u00a0\u00bb. They are found in delicatessens, they are much more expensive than conventional dried apricots. The difference is in the quantity of water inside the fruit. So, to make them soft again, just soak them for a moment in a glass of hot water.<\/em><\/p>\n As for the choice of bitter almond, it is an aroma extracted from the \u00ab\u00a0almond\u00a0\u00bb, that is to say from the heart of the apricot kernel. It is therefore quite natural to combine this fruit with this aroma. Moreover, we find this association of flavor in old-fashioned apricot jam, because we cook the fruit with several kernels.<\/em><\/p>\n We take the base of wild yeast leaven bread, and add the fruits and flavor of our choice:<\/em><\/p>\n Mix the wet preparation: leaven, water, oil, aroma. Ditto for the dry preparation: flour, salt and sugar. Combine the two preparations and form a ball of dough after about 10 min of kneading.<\/em><\/p>\n Wait for the first rise (all afternoon for me).<\/em><\/p>\n When the ball of dough has doubled in size, expel the air and add the dried apricots, then cut into pieces. Form the bread, in the round, oval or even into several little breads.<\/em><\/p>\n Wait for the second rise (all night).<\/em><\/p>\n Then scarify the dough, brush it with water and cook in a closed cast iron pot. Put the bread in a cold oven at 220 \u00b0 C and bake for 30 min. To have a thick, golden crust, open the lid after 20 min.<\/em><\/p>\n Otherwise, put in a hot oven at 220 \u00b0 C for 15 min, then lower to 180 \u00b0 C for the last 15 minutes of cooking.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Pain au levain, brioch\u00e9, \u00e0 l’ar\u00f4me d’amande am\u00e8re et abricots secs Les abricots secs sont bien meilleurs \u00ab\u00a0moelleux\u00a0\u00bb. Ils se trouvent en \u00e9picerie fine, ils sont bien plus chers que les abricots secs classiques. La diff\u00e9rence r\u00e9side dans la quantit\u00e9 d’eau contenu dans les fruits. Ainsi, pour les rendre \u00e0 nouveau moelleux, il suffit de… Poursuivre la lecture Pain brioch\u00e9 aux abricots secs et amande am\u00e8re<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":1103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[87,105,141],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1102"}],"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=1102"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1102\/revisions"}],"predecessor-version":[{"id":1317,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1102\/revisions\/1317"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/1103"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Pain](\"http:\/\/192-168-1-24.yoan-sageloly.direct.quickconnect.to\/wordpress\/wp-content\/uploads\/2020\/04\/pain-brioche_amande-abricot.jpg\")
<\/a>Brioch\u00e9 bread, with bitter almond aroma and dried apricots<\/em><\/h3>\n
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