Pain viennois bicolore .....

D'après une recette de Franck Depériers lors d'un stage INBP semaine dernière !!!


 


Pâte à pain viennois classique :

1 kg de farine

20 gr de sel

60 gr de sucre

30 gr de levure

150 gr de beurre

30 gr  de poudre de lait

600g r d'eau

1 oeuf


Travailler comme une pâte à viennois classique , en fin de pétrissage incorporer les ingrédients :

Ici pour un travail en "traiteur" la moitié de la pâte a été parfumée à l'encre de seiche ...

pour un viennois sucré :

cacao , pulpes de fruits ou pâte de pistache .... au choix de vos inspirations du moment





 

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