{"id":6262,"date":"2020-05-07T15:14:28","date_gmt":"2020-05-07T13:14:28","guid":{"rendered":"https:\/\/www.quinoaetbasmati.fr\/?p=6262"},"modified":"2020-05-07T18:02:02","modified_gmt":"2020-05-07T16:02:02","slug":"pain-au-levain-maison-sans-gluten-croute-croustillante-et-mie-moelleuse","status":"publish","type":"post","link":"https:\/\/www.quinoaetbasmati.fr\/index.php\/2020\/05\/07\/pain-au-levain-maison-sans-gluten-croute-croustillante-et-mie-moelleuse\/","title":{"rendered":"Pain au levain maison- sans gluten          (cro\u00fbte croustillante et mie moelleuse)"},"content":{"rendered":"<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">Dans la grande aventure du \u00ab\u00a0sans gluten\u00a0\u00bb il y a un passage p\u00e9rilleux: le pain.\u00a0<\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">Quelle<strong> fiert\u00e9<\/strong> quand on r\u00e9ussit <strong>son premier pain sans gluten<\/strong>!<\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"> Voil\u00e0 une \u00e9tape que j&rsquo;avais d\u00e9j\u00e0 pass\u00e9e avec mon fameux <a href=\"https:\/\/www.quinoaetbasmati.fr\/index.php\/2018\/12\/08\/pain-extra-moelleux-riz-sarrasin\/\">pain extra moelleux au riz et au sarrasin<\/a>.<\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">Cette fois, j&rsquo;ai fait encore mieux: j&rsquo;ai fait mon <strong>levain maison<\/strong>!<\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">Alors, certes, \u00e7a m&rsquo;a pris un peu de temps, mais c&rsquo;\u00e9tait tr\u00e8s amusant d&rsquo;observer <strong>la naissance de mon levain jour apr\u00e8s jour<\/strong>, de le nourrir et de le voir s&rsquo;\u00e9panouir, et tellement r\u00e9jouissant de croquer dans <strong>un pain au go\u00fbt de caract\u00e8re, \u00e0 la cro\u00fbte croustillante et \u00e0 la mie moelleuse<\/strong>!<\/span><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong>Ingr\u00e9dients<\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong><em>Pour le levain<\/em><\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">de la farine de riz complet<\/span><\/li>\n<li><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">de l&rsquo;eau<\/span><\/li>\n<li><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">du miel liquide<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong><em>Pour le pain<\/em><\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">100 gr de levain rafra\u00eechi<\/span><\/li>\n<li><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">250 gr de farine de riz complet<\/span><\/li>\n<li><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">100 gr de farine de sarrasin<\/span><\/li>\n<li><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">150 gr de f\u00e9cule de pomme de terre<\/span><\/li>\n<li><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">2 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/span><\/li>\n<li><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">1,5 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/span><\/li>\n<li><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">3 cuill\u00e8res \u00e0 soupe bomb\u00e9es de psyllium<\/span><\/li>\n<li><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">500 ml d&rsquo;eau ti\u00e8de<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong>Tambouille<\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><em><strong>On pr\u00e9pare le levain (sur plusieurs jours)<\/strong><\/em><\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong><em>Premier jour (J1)<\/em><\/strong> &#8211; Dans un bocal, m\u00e9langez 20 gr de farine de riz complet avec 25 gr d&rsquo;eau de source et 5 gr de miel, <strong>laissez reposer<\/strong> le bocal \u00e0 une temp\u00e9rature entre 20 et 26\u00b0(je l&rsquo;ai gard\u00e9 \u00e0 temp\u00e9rature ambiante dans ma cuisine) en ne fermant pas le couvercle (il faut qu&rsquo;il respire, laissez l&rsquo;air passer!)<\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong><em>Deuxi\u00e8me jour (J2)<\/em><\/strong> Ajoutez 20 gr de farine et 25 ml d&rsquo;eau, <strong>m\u00e9langez<\/strong>, <strong>laissez reposer<\/strong><\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><em><strong>Troisi\u00e8me jour (J3)<\/strong> <\/em>Des petites bulles apparaissent peut \u00eatre d\u00e9j\u00e0 \u00e0 la surface du levain et sur les contours du bocal, <strong>ajoutez<\/strong> 20 gr de farine et 25 ml d&rsquo;eau, <strong>laissez reposer<\/strong><\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><em><strong>Quatri\u00e8me jour (J4)<\/strong> <\/em>Le levain a bien gonfl\u00e9, de belles bulles sont apparues, une petite odeur aigre se fait sentir, vous avez votre levain chef! <\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">Vous pouvez maintenant le rafra\u00eechir:<strong> pr\u00e9levez<\/strong> 50 gr de levain, <strong>d\u00e9posez-le<\/strong> dans un nouveau bocal et <strong>ajoutez<\/strong> 100 gr de farine + 100 ml d&rsquo;eau, <strong>m\u00e9langez<\/strong> bien et <strong>laissez reposer<\/strong> pendant 4 \u00e0 6h avant de l&rsquo;utiliser.<\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">Traditionnellement c&rsquo;est aussi le moment de baptiser votre levain (oui oui, c&rsquo;est la coutume!). Le mien s&rsquo;appelle&#8230;<strong>Kamaro!!<\/strong> (on dit merci \u00e0 la chanson qui passait \u00e0 la radio \u00e0 ce moment l\u00e0!)<\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong>Conservez<\/strong> votre levain chef au frigo et <strong>rafra\u00eechissez-le<\/strong> avant de l&rsquo;utiliser. Si vous ne l&rsquo;utilisez pas souvent, <strong>pensez<\/strong> \u00e0 le nourrir r\u00e9guli\u00e8rement.<\/span><\/p>\n<p><em><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">Si le levain vous para\u00eet trop sec, n&rsquo;h\u00e9sitez pas \u00e0 ajouter un peu plus d&rsquo;eau, sa consistance doit \u00eatre celle d&rsquo;une p\u00e2te \u00e0 pancakes<\/span><\/em><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><em><strong>On pr\u00e9pare le pain (au robot ou \u00e0 la main)<\/strong><\/em><\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><em>Recette inspir\u00e9e du blog <a href=\"https:\/\/www.gourmandesansgluten.fr\/2017\/08\/pain-sans-gluten-levain-maison.html?fbclid=IwAR0DMk_BsvM-yFr-mfQLfC-8yt--49f0qlxltl7yaoisZSJDRoiE4T09coo\">gourmande sans gluten<\/a><\/em><\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong>M\u00e9langez<\/strong> ensemble les farines, la f\u00e9cule, le psyllium et le sel<\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong>Ajoutez<\/strong> l&rsquo;huile d&rsquo;olive, <strong>m\u00e9langez<\/strong><\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong style=\"font-family: 'times new roman', times, serif; font-size: 12pt;\">Ajoutez<\/strong><span style=\"font-family: times new roman, times, serif;\"><span style=\"font-size: 12pt;\"> le levain et <\/span><span style=\"font-size: 16px;\"><b>p\u00e9trissez<\/b><\/span><span style=\"font-size: 12pt;\">\u00a0en versant l&rsquo;eau progressivement<\/span><\/span><\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong>Huilez<\/strong> un moule \u00e0 cake et versez la p\u00e2te dedans, <strong>recouvrez<\/strong> d&rsquo;un torchon humide et <strong>laissez<\/strong> le pain gonfler dans le four \u00e9teint pendant une nuit ( je l&rsquo;ai pr\u00e9par\u00e9 \u00e0 21h et j&rsquo;ai lanc\u00e9 la cuisson \u00e0 8h le lendemain)<\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\">Le lendemain matin, <strong>sortez<\/strong> le pain du four,<strong> pr\u00e9chauffez<\/strong> le four \u00e0 200\u00b0 en chaleur tournante, lorsque le four est chaud <strong>placez<\/strong> le pain \u00e0 l&rsquo;int\u00e9rieur pendant 40 minutes et <strong>d\u00e9posez<\/strong> un petit r\u00e9cipient d&rsquo;eau \u00e0 c\u00f4t\u00e9 ( cela permet qu&rsquo;il ne se dess\u00e8che pas)<\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong>Sortez<\/strong> le pain tout chaud du four, <strong>laissez-le refroidir<\/strong> sur une grille et&#8230;<\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><strong>r\u00e9galez-vous!<\/strong><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-6266 size-full\" src=\"https:\/\/www.quinoaetbasmati.fr\/wp-content\/uploads\/2020\/05\/painbis-scaled.jpg\" alt=\"\" width=\"2560\" height=\"1755\" srcset=\"https:\/\/www.quinoaetbasmati.fr\/wp-content\/uploads\/2020\/05\/painbis-scaled.jpg 2560w, https:\/\/www.quinoaetbasmati.fr\/wp-content\/uploads\/2020\/05\/painbis-scaled-600x411.jpg 600w, https:\/\/www.quinoaetbasmati.fr\/wp-content\/uploads\/2020\/05\/painbis-scaled-300x206.jpg 300w, https:\/\/www.quinoaetbasmati.fr\/wp-content\/uploads\/2020\/05\/painbis-1024x702.jpg 1024w, https:\/\/www.quinoaetbasmati.fr\/wp-content\/uploads\/2020\/05\/painbis-768x526.jpg 768w, https:\/\/www.quinoaetbasmati.fr\/wp-content\/uploads\/2020\/05\/painbis-1536x1053.jpg 1536w, https:\/\/www.quinoaetbasmati.fr\/wp-content\/uploads\/2020\/05\/painbis-2048x1404.jpg 2048w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><em>P.S: Plut\u00f4t cuisson \u00e0 la vapeur douce? C&rsquo;est <a href=\"https:\/\/www.quinoaetbasmati.fr\/index.php\/2018\/10\/18\/pain-sarrasin-chataigne-et-noix-a-la-vapeur-douce\/\">par ici<\/a>!<\/em><\/span><\/p>\n<p><span style=\"font-size: 12pt; font-family: 'times new roman', times, serif;\"><em>P.S 2: Si vous r\u00e9alisez cette recette pensez \u00e0 laisser un commentaire sous cet article, \u00e7a me fait toujours tr\u00e8s plaisir! \ud83d\ude09<\/em><\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans la grande aventure du \u00ab\u00a0sans gluten\u00a0\u00bb il y a un passage p\u00e9rilleux: le pain.\u00a0 Quelle fiert\u00e9 quand on r\u00e9ussit son premier pain sans gluten! Voil\u00e0 une \u00e9tape que j&rsquo;avais d\u00e9j\u00e0 pass\u00e9e avec mon fameux pain extra moelleux au riz et au sarrasin. Cette fois, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6265,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[868],"tags":[1895,215,714,1664,1894,325,1828,15],"class_list":["post-6262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pains-et-galettes","tag-boulangerie","tag-farinederiz","tag-farinedesarrasin","tag-feculedepommedeterre","tag-levain","tag-pain","tag-psyllium","tag-sansgluten"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pain au levain maison- sans gluten     (cro\u00fbte croustillante et mie moelleuse) - Quinoa et Basmati<\/title>\n<meta name=\"description\" content=\"Recette de pain au levain sans gluten et sans lait\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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