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Pain d'épeautre parfait
 
 
2 loaves, 2 PortionsPTM3H45 min

Pain d'épeautre parfait


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Préparation

  1. Incorporer le beurre, le sel et 3/4 litre de farine. Mélanger énergiquement à l'aide d'une cuillère en bois.
  2. Ajoutez le reste de la farine jusqu'à ce que la pâte devienne trop dure pour être mélangée, puis placez la pâte sur une surface légèrement enfarinée.
  3. Knead for about 6 minutes, adding the remaining flour as necessart, until the dough become smooth and elastic.Do not overknead!
  4. Placez la pâte dans un bol légèrement graissé.Couvrez et laissez lever dans un endroit chaud et sans courant d'air pendant environ 2 heures ou jusqu'à ce que le volume soit doublé. (Je constate que cela ne prend parfois qu'une heure, assurez-vous de vérifier!).
  5. Graisser deux moules à pain de 8,5 po x 8,5 po. Pointer la pâte pour la dégonfler et la diviser en deux.Fermer chaque moitié en un pain lisse et déposer dans un plat préparé.
  6. Couvrir et laisser lever dans un endroit chaud et sans courant d'air pendant environ 1 heure ou jusqu'à ce que la pâte soit au sommet des moules (encore une fois, je trouve que cela semble prendre moins de temps que celui indiqué ici.).
  7. Préchauffez le four à 350 ° F.
  8. Découvrez les pains levés.Placez les casseroles sur une lourde plaque à pâtisserie et faites cuire au four pendant 45 minutes ou jusqu'à ce que le dessus soit brun clair et croustillant.Retirez-le du four et tapotez dessus pour le sortir du four.Tourner le four pains au four à croquer pendant 5 minutes.Retirer du four et laisser refroidir sur une grille.



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