{"id":6064,"date":"2024-11-01T08:28:00","date_gmt":"2024-11-01T12:28:00","guid":{"rendered":"https:\/\/bakery-distribution.com\/?p=6064"},"modified":"2024-11-01T08:42:09","modified_gmt":"2024-11-01T12:42:09","slug":"levain-liquide","status":"publish","type":"post","link":"https:\/\/bakery-distribution.com\/fr\/recettes\/levain-liquide\/","title":{"rendered":"Levain liquide"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Un levain est un agent de fermentation naturelle utilis\u00e9 en boulangerie pour faire lever la p\u00e2te. Compos\u00e9 d&#8217;un m\u00e9lange de farine et d&#8217;eau, il se d\u00e9veloppe gr\u00e2ce \u00e0 des levures sauvages et des bact\u00e9ries lactiques pr\u00e9sentes naturellement dans l&#8217;air et les ingr\u00e9dients. Ce processus de fermentation donne au levain ses propri\u00e9t\u00e9s particuli\u00e8res : il apporte un go\u00fbt l\u00e9g\u00e8rement acidul\u00e9, am\u00e9liore la texture du pain en le rendant plus moelleux et facilite sa conservation. Contrairement \u00e0 la levure industrielle, le levain produit une fermentation plus lente, contribuant \u00e0 des ar\u00f4mes et \u00e0 une complexit\u00e9 uniques. En g\u00e9n\u00e9ral le levain liquide se pr\u00e9parer sur quatre jours.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingr\u00e9dients<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Pour 100 g environ de levain*<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>140 g de farine de seigle bio T80, 130 ou 170, 240 g d&#8217;eau \u00e0 30 \u00b0C (86\u00b0 F)<\/li>\n\n\n\n<li>100 g de farine de bl\u00e9 T55 ou T65<\/li>\n\n\n\n<li>10 g de miel (ou de malt)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Pr\u00e9paration<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1<sup>er<\/sup> jour<\/strong><br>Dans un bol, m\u00e9langer \u00e0 la spatule 20 g de farine de seigle avec 20 g d&#8217;eau et ajoutez 5 g de miel liquide (ou de malt)<br>Recouvrir d&#8217;un linge et laissez 24 h pr\u00e8s d&#8217;une source de chaleur.<br>M\u00e9langer \u00e0 nouveau si le levain fait une cro\u00fbte<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2<sup>e<\/sup> Jour<\/strong><br>Des bulles se sont form\u00e9es \u00e0 la surface.<br>Dans un r\u00e9cipient plus grand, m\u00e9langer 40 g de farine de seigle, 40 g d&#8217;eau et 5 g de miel (ou de malt)<br>Incorporer ensuite la pr\u00e9paration pr\u00e9c\u00e9dente. Cette op\u00e9ration s&#8217;appelle \u00ab rafra\u00eechir le levain \u00bb. Recouvrez d&#8217;un linge et laisser fermenter 24 h.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3<sup>e<\/sup> Jour<\/strong><br>Le m\u00e9lange \u00ab bulle \u00bb et travaille.<br>Dans un r\u00e9cipient plus grand encore, m\u00e9langer 80 g de farine de seigle et 80 g d&#8217;eau.<br>Incorporer ensuite la pr\u00e9paration pr\u00e9c\u00e9dente.<br>Recouvrir d&#8217;un linge et laisser fermenter 24 h.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4<sup>e<\/sup> jour<\/strong><br>&nbsp;Ajouter 100 g de farine de bl\u00e9 et 100 g d&#8217;eau, puis m\u00e9langer.<br>Le levain dit de \u00ab tout point \u00bb est pr\u00eat \u00e0 l&#8217;emploi. Il a la consistance d&#8217;une p\u00e2te \u00e0 cr\u00eapes \u00e9paisse.<br><br>Conserver le levain dans un pot de verre sur lequel on pose le couvercle, mais sans le fermer, de mani\u00e8re \u00e0 ce qu&#8217;il soit toujours au contact de l&#8217;air. Il peut \u00eatre&nbsp; fermer herm\u00e9tiquement pour le conserver au r\u00e9frig\u00e9rateur pour de longues p\u00e9riodes.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" data-id=\"6077\" src=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-3-682x1024.jpg\" alt=\"\" class=\"wp-image-6077\" srcset=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-3-682x1024.jpg 682w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-3-200x300.jpg 200w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-3-768x1152.jpg 768w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-3-1024x1536.jpg 1024w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-3-510x765.jpg 510w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-3.jpg 1333w\" sizes=\"auto, (max-width: 682px) 100vw, 682px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"766\" data-id=\"6075\" src=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-1-1024x766.jpg\" alt=\"\" class=\"wp-image-6075\" srcset=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-1-1024x766.jpg 1024w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-1-300x224.jpg 300w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-1-768x575.jpg 768w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-1-1536x1149.jpg 1536w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-1-510x382.jpg 510w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making-1.jpg 1592w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<div style=\"height:22px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Pour commander vos farines fran\u00e7aises, <a href=\"https:\/\/bakery-distribution.com\/fr\/boutique\/\" target=\"_blank\" rel=\"noreferrer noopener\">cliquez ici<\/a><\/h3>\n\n\n\n<div style=\"height:71px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><em>* Recette extraite du livre &#8220;Le Larousse du pain&#8221; d&#8217;Eric Kayser<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>(Photo credit: Pexel \/ Freepik)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le levain liquide est un ferment naturel, compos\u00e9 d\u2019eau et de farine, qui favorise une fermentation lente et riche en ar\u00f4mes. Il conf\u00e8re au pain une mie plus alv\u00e9ol\u00e9e et une cro\u00fbte bien croustillante, tout en d\u00e9veloppant des saveurs l\u00e9g\u00e8rement acidul\u00e9es. Les pains au levain se conservent \u00e9galement mieux, offrant une texture moelleuse et une fra\u00eecheur prolong\u00e9e.<\/p>\n","protected":false},"author":95,"featured_media":6087,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[117],"tags":[144,121,136,474,473,178],"class_list":["post-6064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-bakery-distribution","tag-boulangerie","tag-farines-francaises","tag-fermentation-naturelle","tag-levain-liquide","tag-pain-francais"],"acf":[],"jetpack_featured_media_url":"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/10\/Permance-Improver-for-bread-making_1-small-1.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/posts\/6064","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=6064"}],"version-history":[{"count":15,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/posts\/6064\/revisions"}],"predecessor-version":[{"id":6122,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/posts\/6064\/revisions\/6122"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/media\/6087"}],"wp:attachment":[{"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/media?parent=6064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/categories?post=6064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/tags?post=6064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}