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Adamdhunt
Pain d'épeautre parfait
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Ingrédients
Préparation
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Incorporer le beurre, le sel et 3/4 litre de farine. Mélanger énergiquement à l'aide d'une cuillère en bois.
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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.
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Knead for about 6 minutes, adding the remaining flour as necessart, until the dough become smooth and elastic.Do not overknead!
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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!).
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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.
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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.).
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Préchauffez le four à 350 ° F.
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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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