(*Verdelais est une petite commune pr\u00e8s de Langon)<\/p>\n Pour 12 petits pains viennois au levain<\/p>\n M\u00e9lange sec :<\/p>\n M\u00e9lange liquide :<\/p>\n Pr\u00e9parer le m\u00e9lange liquide, ajouter dans le m\u00e9lange sec et confectionner un p\u00e2ton homog\u00e8ne.<\/p>\n Pour le pain, je fais attention \u00e0 travailler 10 bonnes minutes pour obtenir un bon gluten bien \u00e9tir\u00e9 et de grosses bulles. Pour du viennois, la mie est assez moelleuse. Il n’est donc pas n\u00e9cessaire de travailler autant les alv\u00e9oles.<\/p>\n Laisser la p\u00e2te doubler de volume (sur un radiateur, dans un four pr\u00e9chauff\u00e9, sur le bitume :-)).<\/p>\n Presser toute l’air, puis p\u00e9trir pour homog\u00e9n\u00e9iser le p\u00e2ton.<\/p>\n Couper en 12, faire une galette, rouler et confectionner le petit pain viennois.<\/p>\n Laisser encore lever. Surveiller pour qu’ils doublent de volume, mais pas qu’ils bullent en surface, sinon, ils seront acides.<\/p>\n Pr\u00e9chauffer le four \u00e0 220\u00b0C, badigeonner les petits pains de lait (c’est important pour avoir une cro\u00fbte lisse, fine et douce !).<\/p>\n Enfourner et baisser le four \u00e0 150\u00b0C (ou 180, suivant le four). Cuire 12 min environ.<\/p>\n <\/p>\n I met her in a glass of milk (verre de lait*), white, soft and fresh. She has an extraordinary garden, full of birds, plants and freedom. Michel’s chickens like it too: loved and protected. Michel is the craftsman: the artist, the expert and the companion of Nadine. They are beautiful of happiness fortune \ud83d\ude42<\/em><\/p>\n The more I think about this text, the more I make the analogy between this couple and my little buns. They are born from the love I have for Bobby – my wild yeast, the patience to wait for it to rise, ferment and develops its specific aromas, to the attention that I bear to him when I watch it rising, the pleasure that I have to see it as beautiful and golden at the exit of the oven.<\/em><\/p>\n It also reminded me of a monologue of \u00ab\u00a0Julie & Julia\u00a0\u00bb, when she explains that despite all the misfortune she can cross, it is reassuring to know that, whatever happens, eggs mixed with sugar and flour will rise, and make a cake that can spread happiness. In conclusion, let’s be happy to have happy moments.<\/em><\/p>\n (* Verdelais (verre de lait), is a small town near Langon)<\/em><\/p>\n For 12 little Viennese buns with wild yeast<\/em><\/p>\n Dry mix:<\/em><\/p>\n Liquid mixture:<\/em><\/p>\n Prepare the liquid mixture, add to the dry mixture and make a homogeneous dough.<\/em><\/p>\n For bread, I am careful to work 10 plain minutes to get a good gluten well stretched and big bubbles. For Viennese, the crumb is quite soft. It is therefore not necessary to work the alveoli as much.<\/em><\/p>\n Let the dough double in size (on a radiator, in a preheated oven, on the bitumen :-)).<\/em><\/p>\n Squeeze all the air, then knead to homogenize the dough.<\/em><\/p>\n Cut in 12, make a pancake, roll and make the Viennese bun.<\/em><\/p>\n Let it rise again. Monitor to double their volume, but not that they bubble on the surface, otherwise they will be acidic.<\/em><\/p>\n Preheat the oven to 220 \u00b0C, brush the buns with milk (this is important to have a smooth crust, thin and soft !).<\/em><\/p>\n Lower the oven to 150 \u00b0C (or 180, depending on the oven). Cook about 12 minutes.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Cet article est pour Nadine. Je l’ai rencontr\u00e9e dans un verre de lait*, blanche, douce et fra\u00eeche. Elle a un jardin extraordinaire, plein d’oiseaux, de plantes et de libert\u00e9. Les poules de Michel s’y plaisent \u00e9galement : aim\u00e9es et prot\u00e9g\u00e9es. Michel, c’est l’artisan : l’artiste, l’expert et le compagnon de Nadine. Ils sont beaux de… Poursuivre la lecture Petits pains viennois \u00e0 la fleur d’oranger<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":912,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[87,105],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/905"}],"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=905"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/905\/revisions"}],"predecessor-version":[{"id":1333,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/905\/revisions\/1333"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/912"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Tartines](\"http:\/\/192-168-1-24.yoan-sageloly.direct.quickconnect.to\/wordpress\/wp-content\/uploads\/2018\/08\/tartine.jpg\")
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![\"Bobby](\"http:\/\/192-168-1-24.yoan-sageloly.direct.quickconnect.to\/wordpress\/wp-content\/uploads\/2018\/08\/Bobby.jpg\")
<\/a>![\"12](\"http:\/\/192-168-1-24.yoan-sageloly.direct.quickconnect.to\/wordpress\/wp-content\/uploads\/2018\/08\/12petitspains.jpg\")
<\/a>Viennese buns with orange blossom<\/em><\/h3>\n
This post is for Nadine.<\/em><\/h3>\n
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