{"id":951,"date":"2025-03-20T12:24:33","date_gmt":"2025-03-20T11:24:33","guid":{"rendered":"http:\/\/sommerfoodle.com\/?p=951"},"modified":"2025-10-09T16:37:54","modified_gmt":"2025-10-09T14:37:54","slug":"je-teste-mon-levain","status":"publish","type":"post","link":"https:\/\/sommerfoodle.com\/fr\/2025\/03\/20\/je-teste-mon-levain\/","title":{"rendered":"Faire son levain"},"content":{"rendered":"\n

<\/p>\n\n\n\n

Pourquoi faire son levain ? Tout commence par une envie soudaine et irr\u00e9pressible de cuisiner un plat, un dessert, une viennoiserie. Aujourd’hui : le panettone. Cette brioche italienne que l’on retrouve de nos jours, dans tous les \u00e9tals de nos supermarch\u00e9s, est malheureusement, rarement de bonnes compositions. M\u00eame dans les \u00e9piceries italiennes ou fines, renomm\u00e9es, il est difficile de trouver des panettones \u00e0 la composition irr\u00e9prochable.<\/p>\n\n\n\n

Il y a quelques ann\u00e9es j’ai eu la chance de d\u00e9couvrir les panettones de Christophe Louie<\/a>, une r\u00e9v\u00e9lation !! R\u00e9v\u00e9lation gustative mais \u00e9galement p\u00e9cuni\u00e8re. Un bon Panettone co\u00fbte cher. Il est long \u00e0 fabriquer et si l’on ne souhaite aucun additif, les ingr\u00e9dients utilis\u00e9s sont on\u00e9reux : fruits confits, raisins bio, amandes…<\/p>\n\n\n\n

La recette originale du Panettone est faite \u00e0 base de levain. Apr\u00e8s une tentative infructueuse il y a quelques ann\u00e9es, je m’y att\u00e8le \u00e0 nouveau. Le challenge est de taille, j’habite en montagne, le taux d’humidit\u00e9 et le manque d’oxyg\u00e8ne risquent de me compliquer la t\u00e2che.<\/p>\n\n\n\n

Etapes d’\u00e9laboration :<\/h2>\n\n\n\n

Jour 1 : M\u00e9langer 50gr de farine bio semi compl\u00e8te (T110) et 50gr d’eau min\u00e9rale. Je couvre d’un torchon ou de film alimentaire et je laisse reposer dans un endroit sec \u00e0 20\u00b0-25\u00b0<\/p>\n\n\n\n

Jour 2 : Rafra\u00eechir le levain : je retire la moiti\u00e9 de la p\u00e2te et rajoute 50gr de farine et 50gr d’eau. Je r\u00e9serve<\/p>\n\n\n\n

Jour 3 : le levain bulle !!!! Je pense que je suis sur la bonne voie. Je rafraichis de la m\u00eame mani\u00e8re .<\/p>\n\n\n\n

Jour 4 : un liquide s’est form\u00e9 au dessus. Je suis d\u00e9pit\u00e9e mais pas d\u00e9sesp\u00e9r\u00e9e car apparemment rien n’est encore perdu. J’enl\u00e8ve le liquide et je rafraichis \u00e0 nouveau mon levain.<\/p>\n\n\n\n

Jour 5 : Mon levain ne bulle pas beaucoup mais je constate une petite activit\u00e9. On croise les doigts. Je rafraichis \u00e0 nouveau mon levain.<\/p>\n\n\n\n

Jour 7 : Apr\u00e8s investigation, je pense que la temp\u00e9rature ambiante n’est pas assez \u00e9lev\u00e9e. Je le place dans mon four \u00e9teint et miracle mon levain double de volume !!! Il semble \u00eatre enfin pr\u00eat, j’ai mon levain chef. Je tente un pain au levain avant de me lancer dans le panettone . Pour la recette et le r\u00e9sultat c’est ici.<\/p>\n\n\n\n

Maintenant que mon levain semble mature, je le mets en sommeil au r\u00e9frig\u00e9rateur. Il faudra penser \u00e0 le nourrir de temps en temps : 1 fois tous les 10 jours \u00e0 peu pr\u00e8s. A suivre..<\/p>\n\n\n\n

Comment r\u00e9veiller son levain ?<\/h2>\n\n\n\n

Il faut un petit peu anticiper car votre levain peut prendre un peu de temps pour se r\u00e9veiller. Vous devez pr\u00e9lever du levain chef et le rafra\u00eechir. Si vous travaillez avec un levain 50% de farine et 50% d’eau vous allez les rafraichir dans les m\u00eames proportions en doublant son poids.<\/p>\n\n\n\n

Par exemple : si vous pr\u00e9levez 100 gr de levain chef, il faudra ajouter 50 gr d’eau et 50gr de farine.<\/p>\n\n\n\n

Laissez votre levain pousser, vous pouvez l’utiliser d\u00e8s qu’il a doubl\u00e9 de volume. Un 2\u00e8me, voir un 3\u00e8me rafraichissement seront peut-\u00eatre n\u00e9cessaires.<\/p>\n\n\n\n

A d\u00e9faut d’avoir pu r\u00e9ussir mon panettone, j’ai r\u00e9alis\u00e9 un pain au levain<\/a>. Cro\u00fbte fine et croustillante, mie a\u00e9r\u00e9e, le r\u00e9sultat \u00e9tait \u00e0 la hauteur de mes attentes.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Pourquoi faire son levain ? Tout commence par une envie soudaine et irr\u00e9pressible de cuisiner un plat, un dessert, une viennoiserie. Aujourd’hui : le panettone. … <\/p>\n","protected":false},"author":1,"featured_media":2672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-951","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"yoast_head":"\nFaire son levain - Sommerfoodle<\/title>\n<meta name=\"description\" content=\"Article pour fabriquer son levain. Levain pour faire un panettone ou du pain. 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