{"id":2541,"date":"2024-03-20T07:30:00","date_gmt":"2024-03-20T11:30:00","guid":{"rendered":"https:\/\/bakery-distribution.com\/?p=2541"},"modified":"2025-01-30T13:14:18","modified_gmt":"2025-01-30T18:14:18","slug":"quest-ce-que-le-bassinage-en-boulangerie","status":"publish","type":"post","link":"https:\/\/bakery-distribution.com\/fr\/conseils\/quest-ce-que-le-bassinage-en-boulangerie\/","title":{"rendered":"Qu&#8217;est-ce que le bassinage en boulangerie ?"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Le bassinage<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le bassinage est une technique qui consiste \u00e0 ajouter de l&#8217;eau \u00e0 une p\u00e2te qui a d\u00e9j\u00e0 \u00e9t\u00e9 partiellement m\u00e9lang\u00e9e, et qui a eu le temps de d\u00e9velopper le r\u00e9seau de gluten. Cela permet d&#8217;augmenter le taux d&#8217;hydratation total.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les principaux avantages sont les suivants :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Am\u00e9liorer la structure en nid d&#8217;abeille,<\/li>\n\n\n\n<li>La p\u00e2te ne se r\u00e9chauffe pas pendant le processus,<\/li>\n\n\n\n<li>Recommand\u00e9 pour une longue fermentation en masse \u00e0 froid,<\/li>\n\n\n\n<li>Augmentation du taux d&#8217;hydratation et donc r\u00e9duction du co\u00fbt de production.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"245\" src=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/02\/Boulangerie-Bassinage-2-300x245.jpg\" alt=\"Le bassinage est une \u00e9tape cruciale dans le processus de fabrication du pain. Il consiste \u00e0 ajouter de l'eau \u00e0 la farine au d\u00e9but du p\u00e9trissage pour former la p\u00e2te \u00e0 pain. Cela permet d'hydrater la farine et de commencer \u00e0 former le r\u00e9seau de gluten qui donne au pain sa structure et sa texture caract\u00e9ristiques.\" class=\"wp-image-2546\" srcset=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/02\/Boulangerie-Bassinage-2-300x245.jpg 300w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/02\/Boulangerie-Bassinage-2.jpg 438w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Le principe est donc d&#8217;ajouter de l&#8217;eau \u00e0 une p\u00e2te qui a d\u00e9j\u00e0 un gluten d\u00e9velopp\u00e9. L&#8217;eau emprisonn\u00e9e dans le filet va s&#8217;\u00e9vaporer pendant la cuisson et cr\u00e9er cr\u00e9er un &#8220;trou&#8221; plus important dans le pain. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il faut toujours pr\u00e9voir au moins 1 min entre la fin du bassinage et la fin du p\u00e9trissage.<\/p>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"291\" height=\"300\" src=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/02\/Boulangerie-Bassinage-1-291x300.jpg\" alt=\"\" class=\"wp-image-2548\" srcset=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/02\/Boulangerie-Bassinage-1-291x300.jpg 291w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/02\/Boulangerie-Bassinage-1-32x32.jpg 32w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/02\/Boulangerie-Bassinage-1.jpg 459w\" sizes=\"auto, (max-width: 291px) 100vw, 291px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Pour commander vos farines fran\u00e7aises, <a href=\"https:\/\/bakery-distribution.com\/fr\/boutique\/\" target=\"_blank\" rel=\"noreferrer noopener\">cliquez ici<\/a><\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><em><sup>(Photo credit: Alex Chef Baker)<\/sup><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le bassinage en boulangerie est une \u00e9tape cruciale du processus de fabrication du pain. L\u2019op\u00e9ration consiste \u00e0 ajouter de l&#8217;eau \u00e0 la farine au d\u00e9but du p\u00e9trissage pour former la p\u00e2te \u00e0 pain. Le bassinage permet d&#8217;hydrater la farine et de commencer \u00e0 former le r\u00e9seau de gluten qui donnera au pain sa structure et sa texture caract\u00e9ristiques.<\/p>\n","protected":false},"author":95,"featured_media":6650,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[112],"tags":[129,121,115,114,118,126,127,130,131],"class_list":["post-2541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conseils","tag-bassinage","tag-boulangerie","tag-eau","tag-farine","tag-farines","tag-gluten","tag-pains","tag-pate-pain","tag-petrissage-pate"],"acf":[],"jetpack_featured_media_url":"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/03\/Boulangerie-Bassinage-small.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/posts\/2541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/users\/95"}],"replies":[{"embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/comments?post=2541"}],"version-history":[{"count":14,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/posts\/2541\/revisions"}],"predecessor-version":[{"id":3794,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/posts\/2541\/revisions\/3794"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/media\/6650"}],"wp:attachment":[{"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/media?parent=2541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/categories?post=2541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/tags?post=2541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}