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Pâte à pain artisanale

Pâte à pain artisanale. 10 g Levure boulanger. 1 dl eau. 1. Mélange. 2. 3. Repos. 5 min, T ambiante. 125 g Farine type 55. 4. Mélange. Repos. 5. 2 h, T ambiante. 375 g Farine type 55. 2 dl eau. 6. 10 g Sel. Mélange. Pétrissage. 7. 15 min. Repos. 8. 2 h, T ambiante. 9.

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Pâte à pain artisanale

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  1. Pâte à pain artisanale 10 g Levure boulanger 1 dl eau 1 Mélange 2 3 Repos 5 min, T ambiante 125 g Farine type 55 4 Mélange Repos 5 2 h, T ambiante 375 g Farine type 55 2 dl eau 6 10 g Sel Mélange Pétrissage 7 15 min Repos 8 2 h, T ambiante 9 10 11 12 13 14 15 16 17

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