{"id":35487,"date":"2022-05-13T08:00:20","date_gmt":"2022-05-13T08:00:20","guid":{"rendered":"https:\/\/horecamagazine.be\/4-chefs-4-pains-homemade\/"},"modified":"2022-05-13T15:10:41","modified_gmt":"2022-05-13T15:10:41","slug":"4-chefs-4-pains-homemade","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/4-chefs-4-pains-homemade\/","title":{"rendered":"4 chefs, 4 pains homemade"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb column_structure=\u00a0\u00bb3_5,2_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb3_5″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.14.7″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ header_4_text_color=\u00a0\u00bb#84432a\u00a0\u00bb link_font=\u00a0\u00bb||||on||||\u00a0\u00bb]<\/p>\n

Quoi de plus savoureux qu\u2019un pain fait maison. Ces quatre chefs sont tomb\u00e9s sous le charme de la p\u00e2te, la lev\u00e9e et la cuisson. Une histoire d\u2019amour et de frustration, comme le dit l\u2019un d\u2019eux.\u00a0<\/span><\/span><\/strong><\/p>\n

Martijn Devauw du restaurant Rebelle \u00e0\u00a0Marke<\/b><\/span><\/h4>\n

Martijn\u00a0: \u00ab\u00a0J\u2019aime cuire mon pain et pour moi, la meilleure base est le levain. Je pr\u00e9pare mon levain \u00e0 partir de 130 g d’eau, 50 g de farine de campagne et 50 g de farine de seigle. Ce levain rel\u00e8ve du miracle, vous le voyez litt\u00e9ralement vivre. A chaque fois que vous retirez un morceau pour le faire cuire, vous devez le nourrir \u00e0 nouveau. C\u2019est avant tout une question d\u2019entra\u00eenement. Cela vous prendra des semaines, mais le r\u00e9sultat est extraordinaire. La p\u00e2te m\u00e8re demeure toujours \u00e0 temp\u00e9rature ambiante, il n\u2019y a que pendant les vacances que nous la mettons au r\u00e9frig\u00e9rateur. Il faut ensuite attendre 5 jours avant qu’elle soit pr\u00eate \u00e0 \u00eatre cuite \u00e0 nouveau.\u00a0\u00bb\u00a0<\/span><\/p>\n

\u00ab\u00a0Lorsque vous pr\u00e9parez votre pain, il est essentiel de \u2018stretcher\u2019 la p\u00e2te, de l\u2019\u00e9tirer, avant de la faire lever de sorte que l\u2019air puisse y p\u00e9n\u00e9trer et qu\u2019elle devienne ainsi plus \u00e9lastique, ce qui renforce le r\u00e9seau de gluten. Lorsque vous la manipulez, mieux vaut ne pas mettre de farine sur vos mains, mais de l\u2019eau, afin de pouvoir d\u00e9tacher soigneusement la p\u00e2te du r\u00e9cipient.\u00a0\u00bb\u00a0<\/span><\/p>\n

\u00ab\u00a0Je pr\u00e9pare un m\u00e9lange de farine de campagne, de bl\u00e9 grossier, de farine blanche et d’un peu de farine de seigle pour un go\u00fbt plus intense. Je laisse la p\u00e2te reposer pendant au moins 6 heures, et ce n’est qu’ensuite qu’elle est plac\u00e9e dans des paniers de lev\u00e9e que je mets au r\u00e9frig\u00e9rateur. De cette fa\u00e7on, la p\u00e2te l\u00e8ve tr\u00e8\u00e8\u00e8\u00e8s lentement et vous obtenez un meilleur d\u00e9veloppement des saveurs et de la structure. Ce n’est que le lendemain que nous faisons cuire le pain, simplement dans notre four \u00e0 vapeur. Vous pouvez conserver le pain au levain plus longtemps et son go\u00fbt s\u2019intensifie m\u00eame avec le temps.\u00a0\u00bb<\/p>\n

Rebelle<\/strong>
\nRekkemsestraat 226, 8510 Kortrijk,
\nwww.restaurantrebelle.be<\/a><\/p>\n

Benoit Dewitte du restaurant Benoit et Bernard Dewitte \u00e0 Ouwegem<\/b><\/span><\/h4>\n

Benoit\u00a0: \u00ab\u00a0C\u2019est mon coll\u00e8gue Tursen Ringston qui m\u2019a appris \u00e0 faire le pain et je suis compl\u00e8tement tomb\u00e9 sous le charme de la p\u00e2te et du levain. Le levain poss\u00e8de un go\u00fbt, une texture et une cro\u00fbte diff\u00e9rents. Je travaille avec du levain, auquel j’ajoute 10% de levure afin d’avoir un r\u00e9sultat constant. Il m’a fallu un an pour obtenir un pain r\u00e9ussi. Pour mes recettes de pain, je me base sur les livres de Chad Robertson de Tartine Bakery \u00e0 Los Angeles\/USA.<\/p>\n

\u00ab\u00a0Je cuis g\u00e9n\u00e9ralement 2 pains de 2 \u00e0 2,5 kg sur sole dans un four Rofco et je le coupe en parts. Pour moi, les grands pains au levain sont meilleurs que les petits.\u00a0\u00bb\u00a0<\/span><\/p>\n

\u00ab\u00a0Ma farine, je l\u2019ach\u00e8te chez De molens van Oudenaarde, c\u2019est une farine bio, parce que lorsque vous ne travaillez qu\u2019avec du levain, mieux vaut ne pas utiliser d\u2019additifs. Il existe diff\u00e9rentes qualit\u00e9s en fonction du degr\u00e9 de mouture. La T65 est plus fine que la T85. Plus la farine est fine, plus le gluten sera efficace. Ma base se compose de T65 \u00e0 laquelle j\u2019ajoute 10 \u00e0 20% de T80.\u00a0\u00bb\u00a0<\/span><\/span><\/p>\n

\u00ab\u00a0Mon pain pr\u00e9f\u00e9r\u00e9 est le pain aux c\u00e9r\u00e9ales, pour lequel je fais tremper les c\u00e9r\u00e9ales dans une bi\u00e8re l\u00e9g\u00e8re. Un pain assez lourd, mais l\u00e9ger \u00e0 l\u2019int\u00e9rieur et d\u2019un go\u00fbt exquis. Tous nos pains sont plac\u00e9s dans le r\u00e9frig\u00e9rateur pendant la nuit apr\u00e8s avoir \u00e9t\u00e9 mis en forme, ce qui leur conf\u00e8re plus de go\u00fbt. Apr\u00e8s les avoir sortis, nous pratiquons quelques incisions dans la partie sup\u00e9rieure et les faisons cuire imm\u00e9diatement \u00e0 froid. Dans le four chaud, ils vont lever. Outre les diff\u00e9rentes sortes de pain, je confectionne aussi des brioches et du sm\u00f6rrebr\u00f6d.\u00a0\u00bb<\/span><\/p>\n

Benoit en Bernard Dewitte<\/strong>
\nBeertegemstraat 52 – 9750 Ouwegem,
\nwww.benoitdewitte.be<\/a><\/p>\n

Gregory Schatteman du Restaurant Schatteman \u00e0 Hertsberge<\/b><\/span><\/h4>\n

Gregory\u00a0: \u00ab\u00a0Pour moi, faire mon propre pain, c’est une histoire d\u2019amour et de frustration… J\u2019utilise toujours la m\u00eame recette et pourtant le r\u00e9sultat est parfois d\u00e9cevant. Les c\u00e9r\u00e9ales sont toujours diff\u00e9rentes, la temp\u00e9rature ambiante peut varier. En \u00e9t\u00e9, il faut souvent ajouter de la glace pil\u00e9e pour que la p\u00e2te ne chauffe pas trop vite – le p\u00e9trissage et la lev\u00e9e sont souvent diff\u00e9rents… Nous faisons lever la p\u00e2te \u00e0 15\u00b0C, elle doit donc lever plus longtemps, mais cela lui donne plus de go\u00fbt. Nous mettons toujours du plastique par-dessus, les torchons absorbent trop d’humidit\u00e9, ce qui rend le pain plus sec. \u00bb<\/span><\/p>\n

\u00ab\u00a0Lorsque j\u2019ai pris go\u00fbt \u00e0 la cuisson du pain, j’ai achet\u00e9 un p\u00e9trin de boulanger d’occasion parce qu’il apporte au pain plus d’air et de structure. Nous avons \u00e9galement un four \u00e0 sole, mais notre alternative sont des pots en terre que nous mettons dans le four \u00e0 air chaud ordinaire.\u00a0\u00bb<\/span><\/p>\n

\u00ab\u00a0J’utilise un poolish (pr\u00e9-p\u00e2te) que je compl\u00e8te par de la levure fra\u00eeche. Pour mon poolish, que je pr\u00e9pare chaque semaine, je m\u00e9lange 1 kg de farine blanche, 600 g d’eau, 10 g de levure fra\u00eeche et 17 g de sel, je p\u00e9tris pendant 10 min et je mets la p\u00e2te au r\u00e9frig\u00e9rateur pendant au moins 48 heures, g\u00e9n\u00e9ralement m\u00eame une semaine. Le poolish est un peu plus maniable que le levain, mais il a \u00e9galement ce petit go\u00fbt suret.\u00a0\u00bb<\/p>\n

\u00ab\u00a0J\u2019ach\u00e8te ma farine chez Artemeersmolen \u00e0 Poeke et j’alterne avec de l’\u00e9peautre, du waldkorn et de la farine compl\u00e8te. Le pain fonc\u00e9 a plus de go\u00fbt. J’aime aussi utiliser des c\u00e9r\u00e9ales germ\u00e9es dans la p\u00e2te. Faites tremper les c\u00e9r\u00e9ales (seigle ou \u00e9peautre) pendant deux jours, puis faites-les bouillir pour obtenir une pur\u00e9e souple. Vous pouvez ensuite l’ajouter \u00e0 la farine blanche pour lui donner plus de go\u00fbt.\u00a0\u00bb\u00a0<\/span><\/span><\/p>\n

Restaurant Schatteman<\/strong>
\nKruisstraat 13, 8020 Hertsberge,
\nwww.restaurantschatteman.be<\/a><\/p>\n

Bert Recour du Restaurant Pegasus \u00e0\u00a0Poperinge<\/b><\/span><\/h4>\n

Bert\u00a0: \u00ab\u00a0Il y a dix ans, j’ai commenc\u00e9 \u00e0 faire mon propre pain parce que je voulais offrir \u00e0 mes clients un pain original et super frais. Poperinge est le c\u0153ur de la r\u00e9gion du houblon et le houblon est un ingr\u00e9dient incontournable dans toute bonne bi\u00e8re, j’ai donc commenc\u00e9 \u00e0 incorporer de la bi\u00e8re locale dans mes pains. D\u2019habitude, j’utilise la trippel de Sint-Bernardus, mais j’exp\u00e9rimente \u00e0 pr\u00e9sent la ’12’ de Westvleteren et la bi\u00e8re brune pour mon pain d’hiver.\u00a0\u00bb<\/p>\n

\u00ab\u00a0Ma farine, je l\u2019ach\u00e8te dans un nouveau moulin \u00e0 grains \u00e0 Beveren, situ\u00e9 sur les rives de l’Yser, o\u00f9 diff\u00e9rents meuniers broient chacun des types de c\u00e9r\u00e9ales sp\u00e9cifiques. De la farine naturelle pure, ce qui n’est parfois pas si \u00e9vident lorsqu’il s’agit de faire lever la p\u00e2te. La farine peut varier au fil des saisons et peut d\u00e9t\u00e9riorer le levain. En plus de la bi\u00e8re, j’ajoute \u00e9galement du saindoux comme substance grasse afin que le pain soit facile \u00e0 trancher.\u00a0\u00bb\u00a0<\/span><\/p>\n

\u00ab\u00a0Je cuis aussi bien des grands pains que des pains individuels et j’adapte toujours le pain aux plats et aux saisons. En \u00e9t\u00e9, je travaille avec la Saison, saveur d\u2019agrumes et touche m\u00e9diterran\u00e9enne. En hiver, avec de la bi\u00e8re brune, et le fromage, je l\u2019accompagne de pain avec de la cannelle, des noix et de l’huile de noix. L\u2019avantage quand on fait son propre pain, c’est qu’on peut jouer sur les saisons et sur ses plats.\u00a0\u00bb<\/span><\/p>\n

Pegasus<\/strong>
\nGuido Gezellestraat 7, 8970 Poperinge,
\nwww.pegasusrestaurant.be<\/a><\/p>\n

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Texte : Tine Bral<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Quoi de plus savoureux qu\u2019un pain fait maison. Ces quatre chefs sont tomb\u00e9s sous le charme de la p\u00e2te, la lev\u00e9e et la cuisson. Une histoire d\u2019amour et de frustration, comme le dit l\u2019un d\u2019eux.\u00a0 Martijn Devauw du restaurant Rebelle \u00e0\u00a0Marke Martijn\u00a0: \u00ab\u00a0J\u2019aime cuire mon pain et pour moi, la meilleure base est le levain. […]<\/p>\n","protected":false},"author":5,"featured_media":35402,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-35487","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n4 chefs, 4 pains homemade | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | 4 chefs, 4 pains homemade\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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