{"id":5267,"date":"2020-12-16T18:35:19","date_gmt":"2020-12-16T17:35:19","guid":{"rendered":"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/"},"modified":"2024-09-11T15:58:13","modified_gmt":"2024-09-11T13:58:13","slug":"ricetta-pandoro-con-lievito-madre-fatto-in-casa","status":"publish","type":"post","link":"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr","title":{"rendered":"Pandoro avec Levain Fait Maison : Recette Moelleuse et Naturelle"},"content":{"rendered":"<p>Le Pandoro avec levain est le choix parfait pour ceux qui aiment pr\u00e9parer des desserts \u00e0 la maison, garantissant une lev\u00e9e naturelle et une saveur authentique. Cette recette est \u00e9galement adapt\u00e9e aux d\u00e9butants gr\u00e2ce \u00e0 des \u00e9tapes claires et d\u00e9taill\u00e9es. Le r\u00e9sultat sera un pandoro moelleux, parfum\u00e9 et 100 % naturel, id\u00e9al pour les f\u00eates de No\u00ebl.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 ez-toc-wrap-center counter-hierarchy ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Ingredients_pour_le_Pandoro_avec_Levain\" >Ingr\u00e9dients pour le Pandoro avec Levain<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Premier_Pate\" >Premier P\u00e2te<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Deuxieme_Pate\" >Deuxi\u00e8me P\u00e2te<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Emulsion\" >Emulsion<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Comment_Rafraichir_le_Levain_pour_un_Pandoro_Parfait\" >Comment Rafra\u00eechir le Levain pour un Pandoro Parfait<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Premier_Rafraichissement_8_00\" >Premier Rafra\u00eechissement (8:00)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Deuxieme_Rafraichissement_12_00\" >Deuxi\u00e8me Rafra\u00eechissement (12:00)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Troisieme_Rafraichissement_16_00\" >Troisi\u00e8me Rafra\u00eechissement (16:00)<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Preparation_de_la_Premiere_Pate\" >Pr\u00e9paration de la Premi\u00e8re P\u00e2te<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Preparation_de_la_Deuxieme_Pate_et_de_lEmulsion\" >Pr\u00e9paration de la Deuxi\u00e8me P\u00e2te et de l&#8217;Emulsion<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Preparation_de_lEmulsion\" >Pr\u00e9paration de l&#8217;Emulsion<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Preparation_de_la_Deuxieme_Pate\" >Pr\u00e9paration de la Deuxi\u00e8me P\u00e2te<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#Cuisson_du_Pandoro_avec_Levain\" >Cuisson du Pandoro avec Levain<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#La_Touche_Finale_pour_un_Pandoro_Inoubliable\" >La Touche Finale pour un Pandoro Inoubliable<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/ricetta-pandoro-con-lievito-madre-fatto-in-casa\/?lang=fr\/#La_Qualite_des_Ingredients_Le_Secret_dun_Pandoro_Parfait\" >La Qualit\u00e9 des Ingr\u00e9dients : Le Secret d&#8217;un Pandoro Parfait<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Ingredients_pour_le_Pandoro_avec_Levain\"><\/span>Ingr\u00e9dients pour le Pandoro avec Levain<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Premier_Pate\"><\/span>Premier P\u00e2te<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>315 g de <strong>Suprema 410 | Farine de bl\u00e9 tendre Type 55 pour Grandes Lev\u00e9es<\/strong> ;<\/li>\n<li>80 g de <a href=\"https:\/\/www.agricolapiano.com\/blogpiano\/comment-faire-du-levain-naturel-maison\/?lang=fr\"><strong>levain<\/strong><\/a> (apr\u00e8s le troisi\u00e8me rafra\u00eechissement) ;<\/li>\n<li>260 g d&#8217;\u0153ufs entiers ;<\/li>\n<li>95 g de sucre semoule ;<\/li>\n<li>110 g de beurre \u00e0 temp\u00e9rature ambiante.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Deuxieme_Pate\"><\/span>Deuxi\u00e8me P\u00e2te<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>55 g de <strong>Suprema 410 | Farine de bl\u00e9 tendre Type 55 pour Grandes Lev\u00e9es <\/strong>;<\/li>\n<li>4 g de malt diastasique ;<\/li>\n<li>5 g de sel fin ;<\/li>\n<li>55 g de jaune d&#8217;\u0153uf ;<\/li>\n<li>20 g de cr\u00e8me fra\u00eeche.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Emulsion\"><\/span>Emulsion<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>120 g de beurre \u00e0 temp\u00e9rature ambiante ;<\/li>\n<li>25 g de beurre de cacao ou chocolat blanc ;<\/li>\n<li>55 g de sucre semoule ;<\/li>\n<li>10 g de miel ;<\/li>\n<li>1 gousse de vanille (graines).<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Comment_Rafraichir_le_Levain_pour_un_Pandoro_Parfait\"><\/span>Comment Rafra\u00eechir le Levain pour un Pandoro Parfait<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Pour obtenir une lev\u00e9e optimale, le levain doit \u00eatre rafra\u00eechi trois fois dans la m\u00eame journ\u00e9e o\u00f9 vous pr\u00e9parez le pandoro. Voici comment proc\u00e9der :<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Premier_Rafraichissement_8_00\"><\/span>Premier Rafra\u00eechissement (8:00)<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>40 g de levain ;<\/li>\n<li>40 g de <a href=\"https:\/\/www.agricolapiano.com\/fr\/farines-naturelles\/116-132-ligne-rouge-farine-de-type-55-italienne-pour-pizza-contemporaine-farine-forte-sans-additifs-avec-germe-haute-hydratation-8056477660416.html#\/36-formati-5_kg\"><strong>Forte 320 | Farine de bl\u00e9 tendre Type 55<\/strong><\/a> ;<\/li>\n<li>20 g d&#8217;eau.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Deuxieme_Rafraichissement_12_00\"><\/span>Deuxi\u00e8me Rafra\u00eechissement (12:00)<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>60 g de levain rafra\u00eechi ;<\/li>\n<li>60 g de <strong>Forte 320 | Farine de bl\u00e9 tendre Type 55<\/strong> + 40 g de <strong>Suprema 410 | Farine de bl\u00e9 tendre Type 55 pour Grandes Lev\u00e9es<\/strong> ;<\/li>\n<li>30 g d&#8217;eau.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Troisieme_Rafraichissement_16_00\"><\/span>Troisi\u00e8me Rafra\u00eechissement (16:00)<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>80 g de levain ;<\/li>\n<li>80 g de <strong>Suprema 410 | Farine de bl\u00e9 tendre Type 55 pour Grandes Lev\u00e9es<\/strong>;<\/li>\n<li>40 g d&#8217;eau.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Preparation_de_la_Premiere_Pate\"><\/span>Pr\u00e9paration de la Premi\u00e8re P\u00e2te<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Apr\u00e8s avoir r\u00e9alis\u00e9 le troisi\u00e8me rafra\u00eechissement, vous pouvez commencer \u00e0 pr\u00e9parer la premi\u00e8re p\u00e2te :<\/p>\n<ol>\n<li>Dans le bol du robot p\u00e2tissier, tamisez la farine de bl\u00e9 tendre Type &#8220;0&#8221;. Ajoutez le levain en petits morceaux et 200 g d&#8217;\u0153ufs.<\/li>\n<li>M\u00e9langez \u00e0 basse vitesse jusqu&#8217;\u00e0 obtenir une p\u00e2te homog\u00e8ne.<\/li>\n<li>Ajoutez progressivement le reste des \u0153ufs, toujours en plusieurs fois.<\/li>\n<li>Faites de m\u00eame avec le sucre, puis ajoutez enfin le beurre en morceaux, en attendant qu&#8217;il soit absorb\u00e9 avant d&#8217;en ajouter davantage.<\/li>\n<li>Travaillez la p\u00e2te jusqu&#8217;\u00e0 obtenir une consistance \u00e9lastique et bien form\u00e9e.<\/li>\n<li>Transf\u00e9rez la p\u00e2te sur le plan de travail, fa\u00e7onnez-la et laissez-la lever \u00e0 28\u00b0C pendant environ 12 heures, jusqu&#8217;\u00e0 ce qu&#8217;elle triple de volume.<\/li>\n<\/ol>\n<h2><span class=\"ez-toc-section\" id=\"Preparation_de_la_Deuxieme_Pate_et_de_lEmulsion\"><\/span>Pr\u00e9paration de la Deuxi\u00e8me P\u00e2te et de l&#8217;Emulsion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<h3><span class=\"ez-toc-section\" id=\"Preparation_de_lEmulsion\"><\/span>Pr\u00e9paration de l&#8217;Emulsion<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Pendant que la premi\u00e8re p\u00e2te l\u00e8ve, pr\u00e9parez l&#8217;\u00e9mulsion :<\/p>\n<ol>\n<li>Dans un bol, m\u00e9langez le beurre ramolli avec le sucre, le miel et les graines de la gousse de vanille.<\/li>\n<li>Faites fondre le beurre de cacao ou le chocolat blanc au bain-marie et ajoutez-le \u00e0 la pr\u00e9paration, en m\u00e9langeant bien jusqu&#8217;\u00e0 obtenir une consistance lisse.<\/li>\n<\/ol>\n<h3><span class=\"ez-toc-section\" id=\"Preparation_de_la_Deuxieme_Pate\"><\/span>Pr\u00e9paration de la Deuxi\u00e8me P\u00e2te<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol>\n<li>Refroidissez la premi\u00e8re p\u00e2te au cong\u00e9lateur pendant environ 30 minutes.<\/li>\n<li>Mettez la moiti\u00e9 de la premi\u00e8re p\u00e2te dans le bol du robot, ajoutez la farine et le malt, et m\u00e9langez bien. Gardez l&#8217;autre moiti\u00e9 au r\u00e9frig\u00e9rateur.<\/li>\n<li>Ajoutez le reste de la p\u00e2te et le sel, en travaillant \u00e0 nouveau la p\u00e2te.<\/li>\n<li>Incorporez les jaunes d&#8217;\u0153ufs petit \u00e0 petit, en vous assurant de maintenir l&#8217;\u00e9lasticit\u00e9 de la p\u00e2te.<\/li>\n<li>Enfin, ajoutez progressivement l&#8217;\u00e9mulsion pr\u00e9par\u00e9e pr\u00e9c\u00e9demment.<\/li>\n<\/ol>\n<h2><span class=\"ez-toc-section\" id=\"Cuisson_du_Pandoro_avec_Levain\"><\/span>Cuisson du Pandoro avec Levain<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ol>\n<li>Laissez la p\u00e2te lever \u00e0 28\u00b0C pendant environ 6 heures, jusqu&#8217;\u00e0 ce qu&#8217;elle atteigne environ 2 cm sous le bord du moule.<\/li>\n<li>D\u00e9couvrez le pandoro et laissez-le s\u00e9cher pour former une fine pellicule en surface.<\/li>\n<li>Faites cuire \u00e0 150\u00b0C pendant environ 50 minutes en mode statique.<\/li>\n<li>Laissez le pandoro refroidir dans son moule pendant environ une heure et demie avant de le d\u00e9mouler.<\/li>\n<\/ol>\n<h2><span class=\"ez-toc-section\" id=\"La_Touche_Finale_pour_un_Pandoro_Inoubliable\"><\/span>La Touche Finale pour un Pandoro Inoubliable<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Le pandoro fait maison avec levain est un dessert qui demande patience et pr\u00e9cision, mais le r\u00e9sultat en vaut chaque effort. Moelleux, parfum\u00e9 et naturellement sucr\u00e9, c&#8217;est le choix id\u00e9al pour les f\u00eates de No\u00ebl. N&#8217;oubliez pas de le servir avec beaucoup de sucre glace pour une touche finale parfaite !<\/p>\n<h2><span class=\"ez-toc-section\" id=\"La_Qualite_des_Ingredients_Le_Secret_dun_Pandoro_Parfait\"><\/span>La Qualit\u00e9 des Ingr\u00e9dients : Le Secret d&#8217;un Pandoro Parfait<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>La r\u00e9ussite d&#8217;un excellent pandoro ne d\u00e9pend pas seulement de la technique, mais surtout du choix des mati\u00e8res premi\u00e8res. Utiliser une farine de qualit\u00e9, comme notre <strong>Suprema 410 | Farine de bl\u00e9 tendre Type 55 pour Grandes Lev\u00e9es<\/strong>, fait vraiment la diff\u00e9rence. Gr\u00e2ce \u00e0 son <a href=\"https:\/\/www.agricolapiano.com\/blogpiano\/cosa-e-il-germe-di-grano\/?lang=fr\"><strong>germe de bl\u00e9 vivant<\/strong><\/a> et \u00e0 l&#8217;absence d&#8217;\u00e9l\u00e9ments ind\u00e9sirables tels que le <a href=\"https:\/\/www.agricolapiano.com\/blogpiano\/glyphosate-et-sante\/?lang=fr\"><strong>glyphosate<\/strong><\/a>, les pesticides ou les additifs, vous obtiendrez un pandoro avec un go\u00fbt et un ar\u00f4me qu&#8217;aucun produit industriel ne peut offrir.<\/p>\n<p>Non seulement vous pr\u00e9parez un dessert plus savoureux, mais vous optez aussi pour une alimentation plus saine, avec des ingr\u00e9dients authentiques et naturels.<\/p>\n<p><strong>Achetez maintenant<\/strong> et apportez la qualit\u00e9 du vrai produit \u00e0 votre table.<\/p>\n<p><strong>Recette du chef p\u00e2tissier Roberto Mascellaro<\/strong><\/p>\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.agricolapiano.com\/fr\/farines-naturelles\/133-grands-levains-farine-type-55-pour-panettone-pandoro-colomba-et-rafraichissement-levain-farine-italienne-100-naturelle-8056477661161.html\">ACHETEZ NOTRE FARINE<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Le Pandoro avec levain est le choix parfait pour ceux qui aiment pr\u00e9parer des desserts \u00e0 la maison, garantissant une lev\u00e9e naturelle et une saveur authentique. Cette recette est \u00e9galement adapt\u00e9e aux d\u00e9butants gr\u00e2ce \u00e0 des \u00e9tapes claires et d\u00e9taill\u00e9es. Le r\u00e9sultat sera un pandoro moelleux, parfum\u00e9 et 100 % naturel, id\u00e9al pour les f\u00eates [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3439,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":1,"loftocean-view-count":1927,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[5885,5918],"tags":[1323,2635,9649,9648,9645,9647,9646,9642,9643,9644],"class_list":["post-5267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farines-et-semoules","category-recettes-farines","tag-eviva-la-farina-fr","tag-eviva-la-farine-fr","tag-ingredients-pour-pandoro-avec-levain","tag-pandoro-artisanal-avec-levain","tag-pandoro-fait-maison-avec-levain","tag-pandoro-moelleux-avec-levain","tag-preparer-pandoro-avec-levain-naturel","tag-recette-pandoro-avec-levain","tag-recette-pandoro-avec-levain-fait-maison","tag-recette-pandoro-verone"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pandoro avec Levain : Recette Naturelle et Moelleuse pour No\u00ebl<\/title>\n<meta name=\"description\" content=\"Pr\u00e9parez un pandoro moelleux et parfum\u00e9 avec levain. 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