{"id":419,"date":"2022-03-27T17:36:46","date_gmt":"2022-03-27T17:36:46","guid":{"rendered":"https:\/\/mandelukogia.eauchat.org\/?p=419"},"modified":"2022-03-27T17:36:47","modified_gmt":"2022-03-27T17:36:47","slug":"changement-de-saison-le-printemps-est-arrive","status":"publish","type":"post","link":"https:\/\/mandelukogia.eauchat.org\/?p=419","title":{"rendered":"Changement de saison, le printemps est arriv\u00e9"},"content":{"rendered":"\n<p>Vous l&rsquo;aurez remarqu\u00e9 le printemps est arriv\u00e9! Les journ\u00e9es rallongent et les temp\u00e9ratures augmentent. En ce changement de saison nous gagnons une dizaine de degr\u00e9 par rapport au mois hivernaux. D&rsquo;autre part l&rsquo;amplitude des temp\u00e9ratures au cours d&rsquo;une journ\u00e9e peut atteindre plus de 10\u00bac. Ces variations de temp\u00e9ratures influencent \u00e9norm\u00e9ment la vitesse de fermentation de la p\u00e2te \u00e0 pain. Pour conserver une fermentation minimale de 5h de la p\u00e2te entre l&rsquo;hiver et le printemps il faut donc soit diminuer la quantit\u00e9 de levain \u00e0 mettre en oeuvre dans la p\u00e2te, soit baisser la temp\u00e9rature de l&rsquo;eau, soit baisser la temp\u00e9rature de l&rsquo;air, soit baisser la temp\u00e9rature de la farine. Durant cette p\u00e9riode de changement de saison les recettes doivent \u00eatre adapt\u00e9es. Le temps que le-a boulanger-e prenne ses marques (2 ou 3 fourn\u00e9es) le pain peut gagner en acidit\u00e9 par une fermentation de la p\u00e2te acc\u00e9l\u00e9rr\u00e9e, caus\u00e9e par l&rsquo;augmentation des temp\u00e9ratures de l&rsquo;air ambiant et \u00e0 l&rsquo;adaptation progressive des param\u00e8tres \u00e9voqu\u00e9s pr\u00e9c\u00e9dement.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/mandelukogia.eauchat.org\/wp-content\/uploads\/2022\/03\/DSC02345-1-1024x768.jpg\" alt=\"\" class=\"wp-image-421\" srcset=\"https:\/\/mandelukogia.eauchat.org\/wp-content\/uploads\/2022\/03\/DSC02345-1-1024x768.jpg 1024w, https:\/\/mandelukogia.eauchat.org\/wp-content\/uploads\/2022\/03\/DSC02345-1-300x225.jpg 300w, https:\/\/mandelukogia.eauchat.org\/wp-content\/uploads\/2022\/03\/DSC02345-1-768x576.jpg 768w, https:\/\/mandelukogia.eauchat.org\/wp-content\/uploads\/2022\/03\/DSC02345-1-1536x1152.jpg 1536w, https:\/\/mandelukogia.eauchat.org\/wp-content\/uploads\/2022\/03\/DSC02345-1-2048x1536.jpg 2048w, https:\/\/mandelukogia.eauchat.org\/wp-content\/uploads\/2022\/03\/DSC02345-1-750x563.jpg 750w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Un pain un peu trop ferment\u00e9. Couleur rouge, bossel\u00e9 et forme non r\u00e9guli\u00e8re.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Vous l&rsquo;aurez remarqu\u00e9 le printemps est arriv\u00e9! Les journ\u00e9es rallongent et les temp\u00e9ratures augmentent. En ce changement de saison nous gagnons une dizaine de degr\u00e9 par rapport au mois hivernaux. D&rsquo;autre part l&rsquo;amplitude des temp\u00e9ratures au cours d&rsquo;une journ\u00e9e peut atteindre plus de 10\u00bac. Ces variations de temp\u00e9ratures influencent \u00e9norm\u00e9ment la vitesse de fermentation de &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/mandelukogia.eauchat.org\/?p=419\">Lire la suite<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-419","post","type-post","status-publish","format-standard","hentry","category-uncategorized","item-wrap"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/mandelukogia.eauchat.org\/index.php?rest_route=\/wp\/v2\/posts\/419","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mandelukogia.eauchat.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mandelukogia.eauchat.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mandelukogia.eauchat.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mandelukogia.eauchat.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=419"}],"version-history":[{"count":1,"href":"https:\/\/mandelukogia.eauchat.org\/index.php?rest_route=\/wp\/v2\/posts\/419\/revisions"}],"predecessor-version":[{"id":422,"href":"https:\/\/mandelukogia.eauchat.org\/index.php?rest_route=\/wp\/v2\/posts\/419\/revisions\/422"}],"wp:attachment":[{"href":"https:\/\/mandelukogia.eauchat.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mandelukogia.eauchat.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mandelukogia.eauchat.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}