Pain à la Choucroute (recette allemande)

4.320 kg de levain ( utiliser un levain assez acide ayant 15 à 20h de maturation)

3.600 kg de seigle T170

4 kg de farine T55

2kg de choucroute

600 g de dés de jambon

180g de levure de boulangerie

200g de sel

4.480l de liquide (eau + jus de choucroute )

Pétrir tous les ingrédients sauf la choucroute et le jambon, jusqu’à ce que la pâte soit bien homogène et lisse ( cette pâte est assez ferme).

Incorporer les cubes de jambon et la choucroute, mette en bac, couvrir et laisser lever 1h30 à 2h05 …………

Peser  le pâton de 2kg. Façonner en bâtards. Laisser lever 2h et cuire à four tombant 1h45 environ.

Ce pain très aromatique accompagnera une choucroute ou potée de choux…

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