Pain Auvergnat
J'ai acheté hier le superbe livre de Gatococo :L'Atelier Pain...c'est un ouvrage vraiment magnifique!!Les recettes sont claires,trés bien expliquées,trés tentantes et on y trouve aussi plein de petites astuces..le tout sur un ton léger et trés appréciable!! Du coup, je ne peux que vous recommander ce livre,surtout si vous aimez le pain...le bon!! ;) :) De plus,avec ses 100 recettes,fini l'ennui du "pain quotidien" à table :) ;)
Aujourd'hui, j'ai donc testé la recette du pain auvergnat,parce que l'allure me plaisait beaucoup!Je vous passe bien entendu mes mésaventures avec mon four,qui même pour du pain ne me facilite pas la tâche!!
Le pain est excellent,sa recette dépourvue de matière grasse m'a intriguée,d'autant que j'ai une recette de pain blanc avec un peu de beurre qui nous convenait vraiment trés bien,mais je dois bien reconnaitre que c'est un régal!!La croute est fine et croustillante et la mie est aérée et moelleuse...un vrai régal!!
J'ai ajouté quelques graines de sésame,vu qu'ici,on adore ça!! ;)
INGREDIENTS:
Pour 2 pains:
300 ml d'eau
1,5 cuillère à café de sel
500 g de farine t65
1,5 cuillère à café de levure déshydratée
Mettre tous les ingrédients dans la MAP sur le programme pâte.
Quand le programme est terminé,poser la pâte sur le plan de travail fariné et la diviser en 4 morceaux:2 de 360 g et 2 de 40 g . Leur donner rapidement une forme de boule ,les couvrir d'un torchon humide et laisser les pâtons se détendre 15 minutes.
Façonner chaque pâton en boule bien régulière et mettre les 2 grosses sur une plaque de cuisson.
Abaisser au rouleau les 2 petites en disque de 10 cm de diamètre.
Huiler au doigt le bords des disques.
Retourner les disques pour que le bord huilé se retrouve e dessous et les poser sur chaque grosse boule de pâte.
Laisser lever 50 minutes sous un torchon humide.
Parsemer de graines de sésame.
Préchauffer le four à 240°C ,verser 50 ml d'eau sur la lèchefrite chaude et enfourner les pains pendant 20 minutes.
Laisser refroidir sur une grille.
IMPRIMER LA RECETTE:PAIN_AUVERGNAT
Commentaires sur Pain Auvergnat
- super !bien contente que mon livre te plaise à toi la super pro des macarons (rien que d'y penser, je suis au bord du malaise, j'adooore les macarons et les tiens ont l'air divins, même avec un four moribond, comment fais tu
?!) et de plein d'autres choses !!
ton pain est super, la couronne de sésame lui donne un petit air rustique super sympa !
bravo !!!!
cécile/gatocococ - le vrai PAIN AUVERGNAT se compose de 8O % de SEIGLEBjr,
Je suis assez étonnée par cette recette de pain que vous appelez "auvergnat", qui n'a absolument rien d'auvergnat,
En effet, le VRAI PAIN AUVERGNAT se compose de
% de farine de seigle et de LEVAIN NATUREL et non pas de farine blanche T65 - et de levure,qui est une recette de pain basique , seule la forme se rapproche du pain auvergnat.
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