{"id":521,"date":"2026-05-14T15:59:18","date_gmt":"2026-05-14T13:59:18","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=521"},"modified":"2026-05-14T20:48:07","modified_gmt":"2026-05-14T18:48:07","slug":"pain-au-levain","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2026\/05\/14\/pain-au-levain\/","title":{"rendered":"Pain au levain"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Ingr\u00e9dients<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400g de farine &#8211; au moins du T65 (cf plus bas pour les d\u00e9tails sur les farines)<\/li>\n\n\n\n<li>220 \u00e0 250mL d&rsquo;eau<\/li>\n\n\n\n<li>110 \u00e0 120g de levain <\/li>\n\n\n\n<li>1,5 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Proc\u00e9d\u00e9<\/strong><\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>M\u00e9langer la farine et le levain<\/li>\n\n\n\n<li>Ajouter peu \u00e0 peu l&rsquo;eau en p\u00e9trissant<\/li>\n\n\n\n<li>Ajouter le sel<\/li>\n\n\n\n<li>P\u00e9trir jusqu&rsquo;\u00e0 obtenir une p\u00e2te un peu \u00e9lastique, mais qui peut garder un aspect un peu \u00ab\u00a0humide\u00a0\u00bb<\/li>\n\n\n\n<li>Faire un p\u00e2ton et couvrir d&rsquo;un torchon<\/li>\n\n\n\n<li>Laisser reposer 12h \u00e0 temp\u00e9rature ambiante. Parfois je fais 10-12h \u00e0 temp\u00e9rature ambiante puis 10-12h au frigo. Le pain devient un peu plus acide, mais pas tant.<\/li>\n\n\n\n<li>Pr\u00e9chauffer le four \u00e0 250\u00b0C<\/li>\n\n\n\n<li>Saupoudrer de farine le pain et le grigner (= faire des traits au couteau sur le dessus pour l&rsquo;aider \u00e0 s&rsquo;\u00e9tendre)<\/li>\n\n\n\n<li>Quand c&rsquo;est chaud, mettre le pain dans son moule ferm\u00e9 (il faut qu&rsquo;il soit couvert) pendant 20 min, puis sans le moule pendant 25 min (directement sur la grille du four). Parfois, dans les derni\u00e8res 10 min, \u00e7a peut sembler br\u00fbler un peu sur le dessus, dans ce cas mettre un papier d&rsquo;alu au dessus.<\/li>\n\n\n\n<li>Laisser refroidir.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Les petits \u00ab\u00a0trucs\u00a0\u00bb<\/strong><\/h2>\n\n\n\n<p>L&rsquo;important c&rsquo;est le ratio farine-eau. Si le pain est trop dense, c&rsquo;est qu&rsquo;il manquait d&rsquo;eau. On ne fait pas une p\u00e2te \u00e0 tarte : il y a besoin d&rsquo;eau!<\/p>\n\n\n\n<p>La farine doit \u00eatre au moins de la farine T65. Classiquement je fais :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Le \u00ab\u00a0classique\u00a0\u00bb: ~ 220g de T110, ~100g d&rsquo;\u00e9peautre ou petit \u00e9peautre, ~80g de T65<\/li>\n\n\n\n<li>Le \u00ab\u00a0graines\u00a0\u00bb: ~ 250g de farine aux graines Francine, ~150g de T110<\/li>\n\n\n\n<li>Le \u00ab\u00a0seigle\u00a0\u00bb: ~375g de farine de seigle, 25g de T110. Attention, le seigle c&rsquo;est capricieux : il faut bien mettre l&rsquo;eau progressivement sinon \u00e7a colle et c&rsquo;est l&rsquo;enfer.<\/li>\n\n\n\n<li>Et on peut trouver de nouvelles id\u00e9es : avec des graines de lin, de s\u00e9same ou de pavot, peut-\u00eatre quelques fruits secs? des amandes? faut \u00eatre cr\u00e9atif!<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Proc\u00e9d\u00e9 Les petits \u00ab\u00a0trucs\u00a0\u00bb L&rsquo;important c&rsquo;est le ratio farine-eau. Si le pain est trop dense, c&rsquo;est qu&rsquo;il manquait d&rsquo;eau. On ne fait pas une p\u00e2te \u00e0 tarte : il y a besoin d&rsquo;eau! La farine doit \u00eatre au moins de la farine T65. Classiquement je fais :<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-521","post","type-post","status-publish","format-standard","hentry","category-non-classe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pain au levain - Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.churlaud.com\/cuisine\/2026\/05\/14\/pain-au-levain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain au levain - Cuisine\" \/>\n<meta property=\"og:description\" content=\"Ingr\u00e9dients Proc\u00e9d\u00e9 Les petits \u00ab\u00a0trucs\u00a0\u00bb L&rsquo;important c&rsquo;est le ratio farine-eau. Si le pain est trop dense, c&rsquo;est qu&rsquo;il manquait d&rsquo;eau. On ne fait pas une p\u00e2te \u00e0 tarte : il y a besoin d&rsquo;eau! La farine doit \u00eatre au moins de la farine T65. 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