{"id":869,"date":"2014-08-22T21:41:38","date_gmt":"2014-08-22T19:41:38","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/?p=869"},"modified":"2023-02-18T17:39:57","modified_gmt":"2023-02-18T16:39:57","slug":"cornbread-le-reveil-de-bobby","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/cornbread-le-reveil-de-bobby\/","title":{"rendered":"Cornbread, le r\u00e9veil de Bobby"},"content":{"rendered":"

Mon Bobby <\/a>n\u2019est pas mort.<\/p>\n

Il est m\u00eame en pleine forme apr\u00e8s trois longues semaines d’hibernation<\/strong> au fond du r\u00e9frig\u00e9rateur. Ce levain naturel est vraiment puissant, je l\u2019adore ! Pour le r\u00e9veiller doucement, je l\u2019ai remis \u00e0 temp\u00e9rature ambiante. Ensuite j\u2019ai ajout\u00e9 une petite dose de farine T110 avec une cuill\u00e8re \u00e0 caf\u00e9 de miel, et il s\u2019est mis \u00e0 buller. Facile ! Deux jours apr\u00e8s, je l\u2019ai gav\u00e9 afin qu\u2019il reprenne des forces. Et le voici un grande forme pour faire un d\u00e9licieux cornbread ou pain \u00e0 la farine de ma\u00efs<\/strong>.<\/p>\n

\"farine-de-mais\"<\/a><\/p>\n

Pour un cornbread en cocotte :<\/p>\n

– 240 g de farine blanche
\n– 60 g de farine de ma\u00efs (il ne faut pas en mettre trop car la farine n\u2019est pas fermentescible et elle est tr\u00e8s parfum\u00e9e)
\n– 100 g de levain naturel
\n– 170 g d\u2019eau
\n– 1 g de sel<\/p>\n

La quantit\u00e9 d\u2019eau et de farine d\u00e9pend de la temp\u00e9rature ambiante. De plus, il y en a qui travaillent avec beaucoup de farine sur la table. Il faut donc en mettre moins dans la pr\u00e9paration.<\/p>\n

M\u00e9langer le levain avec l\u2019eau, les farines avec le sel, puis amalgamer jusqu\u2019\u00e0 obtenir un p\u00e2ton lisse. Laisser reposer couvert d\u2019un torchon, le temps n\u00e9cessaire pour que le p\u00e2ton double de volume : entre 2 et 6 heures.<\/p>\n

Puis chasser l\u2019air en malaxant \u00e9nergiquement. Former un nouveau p\u00e2ton de la taille de la cocotte. Chemiser la cocotte de papier sulfuris\u00e9 ou largement de farine. Poser le p\u00e2ton \u00e0 l\u2019int\u00e9rieur et laisser lever \u00e0 couvert encore une heure.<\/p>\n

Au bout de ce temps, scarifier le p\u00e2ton, badigeonner d\u2019eau au pinceau et enfourner \u00e0 210\u00b0C \u00e0 four froid. Laisser cuire 30 \u00e0 40 min. Pour savoir si le pain est cuit : le retourner et frapper le fond qui doit sonner creux.<\/p>\n

\"cornbread-pain-au-mais\"<\/a><\/p>\n

My Bobby is not dead. It is in great condition even after three long weeks of hibernation in the refrigerator. This natural yeast is really powerful, I love it ! To wake him gently, I put it back to room temperature. Then I added a small dose of T110 flour with a teaspoon of honey, and he bubbled. Easy! Two days later, I fed him so he regains strength. And now he is ready to make a delicious cornbread.<\/em><\/p>\n

For a cornbread in a pot:
\n– 240 g of white flour
\n– 60 g of corn flour (do not add too much because the flour is not fermentable and is very fragrant)
\n– 100 g of sourdough (natural yeast)
\n– 170 g of water
\n– 1 g of salt<\/em><\/p>\n

The quantity of water and flour depends on the ambient temperature. In addition, there are many people working with lot of flour on the table. We must therefore put less in the preparation.<\/em><\/p>\n

Mix the yeast with water, flour with salt, then mix until a smooth dough. Let stand covered with a cloth, the time needed for the dough doubles in volume: 2 to 6 hours.<\/em><\/p>\n

Then remove the air by knead vigorously. Form a new dough the size of the pot. Lined the pot with parchment paper or generously with flour. Place the dough in and let rise, covered, for another hour.<\/em><\/p>\n

After this time, scarify the dough, brush some water on it and bake at 210 \u00b0 C in a cold oven. Cook 30 to 40 minutes. To know if the bread is baked: return and hit the bottom which should sound hollow.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Mon Bobby n\u2019est pas mort. Il est m\u00eame en pleine forme apr\u00e8s trois longues semaines d’hibernation au fond du r\u00e9frig\u00e9rateur. Ce levain naturel est vraiment puissant, je l\u2019adore ! Pour le r\u00e9veiller doucement, je l\u2019ai remis \u00e0 temp\u00e9rature ambiante. Ensuite j\u2019ai ajout\u00e9 une petite dose de farine T110 avec une cuill\u00e8re \u00e0 caf\u00e9 de miel,… Poursuivre la lecture Cornbread, le r\u00e9veil de Bobby<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":870,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[87,90,105],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/869"}],"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=869"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/869\/revisions"}],"predecessor-version":[{"id":1342,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/869\/revisions\/1342"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/870"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}