{"id":20015,"date":"2022-07-11T15:56:08","date_gmt":"2022-07-11T13:56:08","guid":{"rendered":"https:\/\/www.iceshop.fr\/guide\/?p=20015"},"modified":"2022-07-12T16:01:20","modified_gmt":"2022-07-12T14:01:20","slug":"comment-calculer-la-temperature-de-base-en-boulangerie","status":"publish","type":"post","link":"https:\/\/www.iceshop.fr\/guide\/comment-calculer-la-temperature-de-base-en-boulangerie\/","title":{"rendered":"Comment calculer la temp\u00e9rature de base en boulangerie ?"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">En <strong><a href=\"https:\/\/www.iceshop.fr\/guide\/actualites\/\">boulangerie<\/a><\/strong>, afin de bien d\u00e9velopper et bien lever tous les ar\u00f4mes des p\u00e2tes \u00e0 pain, il est n\u00e9cessaire d&rsquo;avoir une temp\u00e9rature de base d\u00e8s leur p\u00e9trissage. Cependant, si les p\u00e2tes \u00e0 pain sont trop froides, il est essentiel de rajouter de la levure et si dans le cas contraire, le pain n\u2019aura pas de go\u00fbt. De ce fait, les boulangers utilisent des recettes bien pr\u00e9cises. Ainsi, pour avoir une bonne qualit\u00e9 et une bonne quantit\u00e9 de pain, les boulangers utilisent <\/span><b>un chiffre de base de la temp\u00e9rature<\/b><span style=\"font-weight: 400;\">. L\u2019utilisation de ce calcul de la temp\u00e9rature de l\u2019eau de coulage apporte \u00e0 la p\u00e2te une temp\u00e9rature id\u00e9ale. Ce calcul contribue \u00e0 la r\u00e9alisation d\u2019une p\u00e2te de qualit\u00e9. Mais comment calculer la temp\u00e9rature de base en boulangerie\u202f? \u00c0 travers cet article, d\u00e9couvrez les principales attributions de l\u2019eau dans la p\u00e2te \u00e0 pain et la temp\u00e9rature de base de levain.<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Les principales attributions de l\u2019eau dans la p\u00e2te \u00e0 pain<\/span><\/h2>\n<p><a href=\"https:\/\/www.iceshop.fr\/guide\/wp-content\/uploads\/2022\/07\/preparation-dans-une-boulangerie.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20016 aligncenter\" src=\"https:\/\/www.iceshop.fr\/guide\/wp-content\/uploads\/2022\/07\/preparation-dans-une-boulangerie.jpeg\" alt=\"preparation-dans-une-boulangerie\" width=\"1200\" height=\"801\" srcset=\"https:\/\/www.iceshop.fr\/guide\/wp-content\/uploads\/2022\/07\/preparation-dans-une-boulangerie.jpeg 1200w, https:\/\/www.iceshop.fr\/guide\/wp-content\/uploads\/2022\/07\/preparation-dans-une-boulangerie-980x654.jpeg 980w, https:\/\/www.iceshop.fr\/guide\/wp-content\/uploads\/2022\/07\/preparation-dans-une-boulangerie-480x320.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1200px, 100vw\" \/><\/a><\/p>\n<p><span style=\"font-weight: 400;\">L\u2019eau de coulage est l\u2019eau que vous allez ajouter \u00e0 la farine, au levain naturel, \u00e0 la levure et au sel pour obtenir une p\u00e2te \u00e0 pain de qualit\u00e9. Apr\u00e8s son p\u00e9trissage, la temp\u00e9rature de votre p\u00e2te ne doit pas \u00eatre inf\u00e9rieure \u00e0 23 \u00b0C.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Afin de pouvoir faire la fabrication du pain, il est vital de m\u00e9langer de l\u2019eau avec de la farine. Voici les diff\u00e9rentes attributions de l\u2019eau dans la p\u00e2te \u00e0 pain :<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">L\u2019eau consiste \u00e0 l&rsquo;hydratation de la farine pour qu\u2019elle se forme en p\u00e2te ;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00a0Pour que la p\u00e2te \u00e0 pain soit bien lev\u00e9e, la levure doit bien \u00eatre dissoute avec de l\u2019eau\u202f;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">L\u2019eau permet de bien dissoudre le sel ;\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">L\u2019eau permet \u00e0 la p\u00e2te d&rsquo;\u00eatre \u00e9lastique et plus flexible gr\u00e2ce au m\u00e9lange avec le gluten ;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">L\u2019eau optimise le lever de la p\u00e2te \u00e0 pain \u00e0 \u2153 ;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">L\u2019eau va aider la formation en r\u00e9seau du gluten ;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">L\u2019eau consiste \u00e0 unifier et \u00e0 fortifier la p\u00e2te pendant la fermentation ;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">L\u2019eau assure que votre p\u00e2te ne soit pas insensible au four.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Apr\u00e8s le p\u00e9trissage de votre p\u00e2te, n\u2019oubliez pas de la mettre au r\u00e9frig\u00e9rateur durant au moins une heure pour faciliter son fa\u00e7onnage. C\u2019est, par ailleurs, l\u2019une des meilleures mani\u00e8res pour calmer, voire, ralentir sa fermentation.<\/span><\/p>\n<blockquote><p><b><i>Ainsi, le m\u00e9lange de l\u2019eau avec la farine et la levure formera une p\u00e2te \u00e0 pain bien moelleuse et solide.\u00a0<\/i><\/b><\/p><\/blockquote>\n<h2><span style=\"font-weight: 400;\">Le calcul de la temp\u00e9rature de base en boulangerie<\/span><\/h2>\n<p><a href=\"https:\/\/www.iceshop.fr\/guide\/wp-content\/uploads\/2022\/07\/boulangerie.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20017 aligncenter\" src=\"https:\/\/www.iceshop.fr\/guide\/wp-content\/uploads\/2022\/07\/boulangerie.jpeg\" alt=\"boulangerie\" width=\"1200\" height=\"801\" srcset=\"https:\/\/www.iceshop.fr\/guide\/wp-content\/uploads\/2022\/07\/boulangerie.jpeg 1200w, https:\/\/www.iceshop.fr\/guide\/wp-content\/uploads\/2022\/07\/boulangerie-980x654.jpeg 980w, https:\/\/www.iceshop.fr\/guide\/wp-content\/uploads\/2022\/07\/boulangerie-480x320.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1200px, 100vw\" \/><\/a><\/p>\n<p><span style=\"font-weight: 400;\">La p\u00e2te \u00e0 pain doit avoir<\/span><b> une temp\u00e9rature entre 23\u2009\u00b0C et 25\u2009\u00b0C <\/b><span style=\"font-weight: 400;\">d\u00e8s la fin de son p\u00e9trissage. Pour pouvoir bien faire le calcul de la temp\u00e9rature de base, il est vital de conna\u00eetre ces quelques informations :<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Le chiffre de base de la temp\u00e9rature<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Il s&rsquo;av\u00e8re crucial de savoir que les boulangers professionnels utilisent<\/span><b> le chiffre de la temp\u00e9rature de base<\/b><span style=\"font-weight: 400;\"> pour bien doser l\u2019eau afin d\u2019obtenir un meilleur r\u00e9sultat de la p\u00e2te \u00e0 pain souhait\u00e9e. Cette m\u00e9thode de chiffrage est utilis\u00e9e pour que les p\u00e2tes soient toujours \u00e0 la m\u00eame temp\u00e9rature. Cependant, il est toujours n\u00e9cessaire de bien v\u00e9rifier chaque p\u00e2te apr\u00e8s son p\u00e9trissage pour savoir si elle est bien op\u00e9rationnelle ou pas. Il est \u00e9galement primordial de savoir qu\u2019un \u00e9cart de 1 degr\u00e9 Celsius de la p\u00e2te peut varier \u00e0 10\u2009% du poids de la levure lors de sa fermentation. \u00c0 cet \u00e9gard, afin <\/span><b>d\u2019apporter le 1\u2009\u00b0C manquant de cette temp\u00e9rature<\/b><span style=\"font-weight: 400;\">, il suffit de rajouter 3\u2009\u00b0C \u00e0 la temp\u00e9rature de base et si dans le cas contraire,<\/span><b> il faut diminuer les temp\u00e9ratures de 3\u2009\u00b0C<\/b><span style=\"font-weight: 400;\">.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Concernant la temp\u00e9rature de l\u2019eau de coulage de la p\u00e2te \u00e0 pain<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">En boulangerie, c\u2019est la temp\u00e9rature de l\u2019eau de coulage qui <\/span><b>d\u00e9termine la temp\u00e9rature de la p\u00e2te \u00e0 pain lors de son p\u00e9trissage<\/b><span style=\"font-weight: 400;\">. De ce fait, la temp\u00e9rature de base de l\u2019eau de coulage se fait en fonction de la fermentation de la p\u00e2te \u00e0 pain, de la dur\u00e9e, de la vivacit\u00e9 et du mod\u00e8le de p\u00e9trin utilis\u00e9 lors de son p\u00e9trissage. Pour pouvoir commencer \u00e0<\/span><b> calculer la temp\u00e9rature de base en boulangerie<\/b><span style=\"font-weight: 400;\">, il est primordial<\/span><b> d&rsquo;additionner la temp\u00e9rature de l\u2019air et de la farine et puis la d\u00e9duire par la temp\u00e9rature de base<\/b><span style=\"font-weight: 400;\">. Ainsi, vous aurez votre temp\u00e9rature d\u2019eau de coulage. Sachant que cette temp\u00e9rature varie en fonction de votre recette et de votre fermentation. Afin de vous donner une r\u00e9f\u00e9rence dans le calcul, le p\u00e9trissage intensifi\u00e9 varie d\u2019un taux de 52 \u00e0 54, am\u00e9lior\u00e9 varie de 60 \u00e0 64. Le p\u00e9trissage d\u2019une vitesse lente varie de 68 \u00e0 72.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pour la r\u00e9ussite de votre p\u00e2te \u00e0 pain, veillez \u00e0 ce qu\u2019elle ne manque pas d\u2019eau. L\u2019attribution de l\u2019eau est indispensable dans la r\u00e9alisation d\u2019une p\u00e2te \u00e0 pain. Pour bien suivre les recettes de votre p\u00e2te \u00e0 pain, il est vital de bien pr\u00e9ciser la temp\u00e9rature de l\u2019eau de coulage. Ce calcul est primordial pour que la recette soit bien r\u00e9ussie.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En boulangerie, afin de bien d\u00e9velopper et bien lever tous les ar\u00f4mes des p\u00e2tes \u00e0 pain, il est n\u00e9cessaire d&rsquo;avoir une temp\u00e9rature de base d\u00e8s leur p\u00e9trissage. Cependant, si les p\u00e2tes \u00e0 pain sont trop froides, il est essentiel de rajouter de la levure et si dans le cas contraire, le pain n\u2019aura pas de [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":20018,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[19],"tags":[],"class_list":["post-20015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Comment calculer la temp\u00e9rature de base en boulangerie ?<\/title>\n<meta name=\"description\" content=\"Vous souhaitez r\u00e9aliser une recette d\u2019une p\u00e2te \u00e0 pain ? voici comment calculer sa temp\u00e9rature de base.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.iceshop.fr\/guide\/comment-calculer-la-temperature-de-base-en-boulangerie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comment calculer la temp\u00e9rature de base en boulangerie ?\" \/>\n<meta property=\"og:description\" content=\"Vous souhaitez r\u00e9aliser une recette d\u2019une p\u00e2te \u00e0 pain ? voici comment calculer sa temp\u00e9rature de base.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.iceshop.fr\/guide\/comment-calculer-la-temperature-de-base-en-boulangerie\/\" \/>\n<meta property=\"og:site_name\" content=\"Le Guide Iceshop - Mat\u00e9riel Frigorifique Professionnel\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MaterielHorecaBe\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-07-11T13:56:08+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-07-12T14:01:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.iceshop.fr\/guide\/wp-content\/uploads\/2022\/07\/travail-en-boulangerie.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"801\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Mauro. 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