Farine de bl\u00e9s de pays T80 (semi compl\u00e8te) 99.5%, farine de seigle 0.5% (levain), forme \u00ab\u00a0moul\u00e9\u00a0\u00bb, 700g<\/p>\n","protected":false},"excerpt":{"rendered":"
l’ensemencement au levain de seigle (0.5% contre 10% pour un campagne \u00ab\u00a0classique\u00a0\u00bb permet une fermentation longue de 17h contre 5h.<\/p>\n
la quantit\u00e9 de sel est r\u00e9duite \u00e0 8g au kilo de pain contre 9g pour le campagne classique (14g pour la baguette la moins sal\u00e9e)<\/p>\n
Le travail enzymatique est meilleur et permet de baisser encore plus l’indice glyc\u00e9mique tout en am\u00e9liorant la digestibilit\u00e9 (d\u00e9gradation du gluten) et les ar\u00f4mes<\/p>\n
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