{"id":10031,"date":"2018-10-23T07:42:43","date_gmt":"2018-10-23T07:42:43","guid":{"rendered":"http:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/?p=10031"},"modified":"2018-11-06T12:11:09","modified_gmt":"2018-11-06T12:11:09","slug":"tp-sur-la-fabrication-de-pain","status":"publish","type":"post","link":"https:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/tp-sur-la-fabrication-de-pain\/","title":{"rendered":"TP sur la fabrication de pain"},"content":{"rendered":"
La r\u00e9alisation a \u00e9t\u00e9 faite dans le cadre du chapitre 12: Sciences \u00ab\u00a0L’origine des aliments\u00a0\u00bb.<\/div>\n
<\/div>\n
Les \u00e9l\u00e8ves de 6\u00e8me ont recherch\u00e9 leur recette, adapt\u00e9 celle-ci \u00e0 la masse finale du pain requise, ont r\u00e9alis\u00e9 la manipulation et la cuisson eux m\u00eames .<\/div>\n
<\/div>\n
A la fin du TP toute la classe a pu d\u00e9guster les diff\u00e9rents petits pains et donner une note finale.<\/div>\n
<\/div>\n
\"\"<\/a><\/div>\n
<\/div>\n

Quelques recettes:<\/span><\/h2>\n
<\/div>\n
Nils: <\/span><\/div>\n
50g de farine<\/span><\/div>\n
1,2g de levure s\u00e8che de boulangerie<\/span><\/div>\n
75g d’eau \u00e0 temp\u00e9rature ambiante<\/span><\/div>\n
1,6g de sel<\/span><\/div>\n
<\/div>\n
\n
\n<\/div>\n
J’ai ador\u00e9 faire du pain car j’ai ador\u00e9 m\u00e9langer et manger le pain.<\/span><\/div>\n
Depuis ce jour, je fais mon pain tous les jours car il est tellement bon.<\/span><\/div>\n
<\/div>\n
\"\"<\/a><\/div>\n
<\/div>\n
Arthur:<\/span><\/div>\n
\n

Mon pain de 100g\u00a0:<\/u><\/span><\/p>\n

40 ml eau<\/span><\/p>\n<\/div>\n

65g farine<\/span><\/div>\n
\u00bc de cuill\u00e8re \u00e0 caf\u00e9 de sel<\/span><\/div>\n
6,5g de levure<\/span><\/div>\n
\n
\n<\/div>\n
\n

Pour moi, faire du pain c\u2019\u00e9tait presque comme une exp\u00e9rience: m\u00e9langer l\u2019eau, la farine, la levure, le sel\u2026 mesurer les bonnes quantit\u00e9s pour que notre pain p\u00e8se 100g. C\u2019\u00e9tait g\u00e9nial\u00a0!<\/span><\/p>\n

 <\/p>\n

\n

 <\/p>\n

Apolline:<\/u><\/span><\/p>\n

Mon pain de 100g\u00a0:<\/u><\/span><\/p>\n

62,5g de\u00a0 farine<\/span><\/p>\n<\/div>\n

37,5g d’eau ti\u00e8de<\/span><\/div>\n
1,3gde sel<\/span><\/div>\n
1g\u00a0de levure<\/span><\/div>\n
1\/4 de cuill\u00e8re \u00e0 caf\u00e9 de sucre en poudre<\/span><\/div>\n
1\/2 cuill\u00e8re \u00e0 caf\u00e9 d’huile<\/span><\/div>\n
\n

\"\"<\/a><\/p>\n

 <\/p>\n

\n

Nathan:<\/u><\/span><\/p>\n

Mon pain de 100g\u00a0:<\/u><\/span><\/p>\n

100g de\u00a0 farine<\/span><\/p>\n<\/div>\n

6cl d’eau ti\u00e8de<\/span><\/div>\n
1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/span><\/div>\n
1\/2 sachet de levure<\/span><\/div>\n
Une pinc\u00e9e de sucre en poudre<\/span><\/div>\n
Quelques gouttes d’huile<\/span><\/div>\n
<\/div>\n
\n
\n<\/div>\n<\/div>\n
J’ai ador\u00e9 faire le pain en SVT car on s’est bien amus\u00e9 et on a appris plein de choses. J’ai bien aim\u00e9 tous les pains.<\/span><\/div>\n

\"\"<\/a><\/p>\n

 <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

La r\u00e9alisation a \u00e9t\u00e9 faite dans le cadre du chapitre 12: Sciences \u00ab\u00a0L’origine des aliments\u00a0\u00bb. Les \u00e9l\u00e8ves de 6\u00e8me ont recherch\u00e9 leur recette, adapt\u00e9 celle-ci \u00e0 la masse finale du pain requise, ont r\u00e9alis\u00e9 la manipulation et la cuisson eux m\u00eames . A la fin du TP toute la classe a pu d\u00e9guster les diff\u00e9rents […]<\/p>\n","protected":false},"author":11,"featured_media":10033,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-10031","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-actualites","8":"czr-hentry"},"acf":[],"_links":{"self":[{"href":"https:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/wp-json\/wp\/v2\/posts\/10031","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/wp-json\/wp\/v2\/comments?post=10031"}],"version-history":[{"count":7,"href":"https:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/wp-json\/wp\/v2\/posts\/10031\/revisions"}],"predecessor-version":[{"id":10080,"href":"https:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/wp-json\/wp\/v2\/posts\/10031\/revisions\/10080"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/wp-json\/wp\/v2\/media\/10033"}],"wp:attachment":[{"href":"https:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/wp-json\/wp\/v2\/media?parent=10031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/wp-json\/wp\/v2\/categories?post=10031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ee.mlfmonde.org\/stavanger-lycee-francais\/wp-json\/wp\/v2\/tags?post=10031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}