Que ce soit pour le petit déjeuner, le déjeuner ou même le dîner, le pain intervient à pratiquement tous les moments de la journée. À défaut de toujours en commander à la boulangerie, il est possible de se faire soi-même son propre pain de campagne tout seul à la maison. Alors, si l’aventure vous tente, retroussez vos manches, mettez votre tablier et on y va !

Les ingrédients pour la recette

Pour la préparation du pain de campagne pour 2 personnes, il vous faut :

  • 500 g de farine de type 65 ;
  • 350 g d’eau ;
  • 4 g de levure ;
  • 10 g de sel.

En dehors de ces ingrédients, il faut prévoir une cuisine et bien évidemment des ustensiles. Le pain sera cuit au four, assurez-vous donc d’en avoir un dans votre cuisine avant de commencer la préparation.

Préparation du pain

Pour commencer, prenez un récipient et mélangez 150 g de farine avec 150 g d’eau et 2 g de levure. Mélangez jusqu’à obtenir une pâte qu’il faut ensuite bien couvrir et conserver dans un endroit un peu chaud. Couvrez l’ensemble de telle sorte à empêcher le contact entre la pâte et l’air ambiant. Vous pouvez le déposer au-dessus de votre four ou à un autre endroit de même température, puis laisser reposer pendant une ou deux heures. Une fois ce temps écoulé, votre pâte doit normalement doubler de volume et vous pouvez passer au pétrissage.

Pour cela, renversez tout le reste des ingrédients dans un bocal puis rajoutez la pâte. Mélangez ensuite l’ensemble pendant 10 minutes en deuxième vitesse avec un crochet. Après les 10 minutes, passez à la quatrième vitesse pendant 2 à 3 minutes. Une fois le pétrissage terminé, laissez reposer votre pâte pendant environ 30 minutes tout en le couvrant avec un torchon. Après l’écoulement du temps, sortez la pâte du récipient et placez-la sur une table. À cette étape, vous allez faire un « rabat » pour donner la force et permettre à la pâte d’incorporer légèrement de l’air. Ensuite, vous allez mettre la pâte au frigo tout en veillant à bien la couvrir.

Au lendemain, il est conseillé de sortir la pâte du frigo environ 2 heures avant de la division afin de donner le temps à la levure pour qu’elle retrouve ses esprits. Après ce petit temps de repos hors du frigo, vous allez pouvoir la diviser en pâton de 200 g puis la préformer en forme de boule. Pendant le travail avec la pâte, il est très fréquent qu’il colle par moment. Ajoutez un peu de farine là-dessus et sur les supports pour l’éviter. Une fois les pâtons formés, vous allez laisser reposer pendant 15 minutes sous un torchon. En respectant les ingrédients précités, vous devez normalement avoir 3 pâtons de 200 g chacun.

Après avoir laissé reposer 15 minutes, vous pouvez passer au préfascinage. Pour cela, prenez votre pâton et aplatissez-la avec la pointe de votre main. Le but est d’avoir une sorte de forme rectangulaire. Faites attention à ne pas trop appuyer avec votre main, afin de sauvegarder l’air à l’intérieur du pâton. Reprenez le même processus avec tous les autres pâtons et laissez-les reposer pendant 15 à 20 minutes sous un torchon après avoir aspergé l’ensemble avec un peu de farine. Une fois les 15 minutes passées, reprenez votre pâton et aplatissez-le avec la pointe de votre main. Il ne s’agit pas d’appuyer très fort, mais d’y aller en douceur pour donner la forme que vous voulez à votre pain. Dès que vous avez fait pareil avec tous les pâtons, laissez-les reposer environ 1 h 45 min dans un torchon.

La cuisson du pain

Vous vous en doutez certainement déjà, la cuisson du pain se fera bien évidemment dans un four. Pour cela, il est conseillé de préchauffer le four à 240 ou 250 °C, environ 30 minutes à l’avance. N’oubliez pas de remplir un récipient d’eau à déposer en bas dans le four, afin de créer un peu d’humidité. Dès que les pâtons sont prêts, posez-les sur une feuille de cuisson. Avant de la mettre au four, vous allez devoir scarifier le pain. Pour cela, il suffit de prendre une larme de rasoir ou un couteau et de faire de petits traits sur les pâtons. Enfin, vous allez placer les pâtons dans le four et attendre environ 25 minutes pour la cuisson. Après ce temps, vos pains seront tous cuits et prêts à être dégustés.

Source : https://www.youtube.com/watch?v=yLSK9wz8pSc

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