Catégories
Pizza et recettes

Une recette parfaite de pain

Pain Stirato, recette du roi Arthur Flour

De À la recherche du pain parfait, par Sam Fromartz

Ingrédients

500 grammes (3 3/4 tasses) de farine tout usage (j'ai utilisé de la farine à pain)

375 grammes (1 2/3 tasse) d'eau 80 F

1/2 cuillère à café (2 grammes) de levure sèche active

10 grammes (1 c. À thé) de sel de mer

instructions

Cette recette est très similaire à la pâte à pizza sans pétrissage de Jim Lahey. Il existe quelques différences dans la technique. Un peu plus de temps et de patience, est nécessaire, vous pouvez décider si cela vaut l'effort supplémentaire.

1. Fouettez d'abord la farine et la levure, puis incorporez l'eau. Mélangez puis faites un puits au centre. Versez le sel et laissez reposer 20 minutes à découvert.

2. Ensuite, nous allons replier chaque coin dans le centre un par un. Alors pliez, tournez le bol et pliez à nouveau. Continuez ce processus pendant environ 1 minute. Ensuite, laissez reposer la pâte pendant 20 minutes.

3. Continuez ce processus 3 fois, mais la 3ème fois, vous remarquerez un petit rebond ou ressort dans la pâte. C'est l'idéal.

4. Vous allez maintenant laisser cette pâte reposer pendant 7 heures et la pâte doublera de taille. Il est probablement préférable de diviser ce travail en deux jours. Laisser la pâte au frigo pendant la nuit est une bonne stratégie.

5. Retirez la pâte et vérifiez les belles bulles d'air, laissez la pâte reposer à température ambiante pendant quelques heures. Ça va remonter un peu …

6. Préchauffez votre acier de cuisson à 450 F pendant environ 45 minutes sur la grille du milieu. Placez un plateau ou une casserole sur le panier inférieur en même temps, nous allons créer de la vapeur.

7. Fariner une surface de travail avec une combinaison de farine et de semoule. Bien mélanger les deux sur du papier sulfurisé.

8. Retirez la pâte et placez-la soigneusement sur le parchemin. Vous allez former un rectangle d'environ 10 x 16, ne vous souciez pas de la taille. Tout simplement pas trop mince ….

9. Divisez la pâte avec un grattoir de table en 4 longues bandes et laissez reposer 20 minutes.

10. Maintenant, nous devons lancer, l'arrière d'un bac à feuilles est un bon outil. Faites glisser le parchemin à l'arrière d'un bac à feuilles. Attention, cette pâte est douce. J'ai fait les quatre en même temps, une stratégie plus simple pourrait être de commencer par deux, puis de répéter.

11. Immédiatement après le lancement, placez 1/2 tasse d'eau dans votre poêle à vapeur. Fermer le four et cuire 20 minutes jusqu'à ce qu'il soit doré. Boom! vous avez terminé…

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