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<div class="date-header">11 novembre 2025</div>
<h2 class="single-content_title title">Recette : Délicieux Pain Rustique à l'Ail et au Romarin</h2>
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<p>Laissez-vous séduire par ce <strong data-end="133" data-start="94">pain rustique à l’ail et au romarin</strong>, un pain artisanal parfumé et croustillant qui transforme votre cuisine en boulangerie maison. La mie alvéolée, légère et moelleuse, s’allie à la saveur intense de l’<strong data-end="313" data-start="300">ail frais</strong> et à l’arôme herbacé du <strong data-end="349" data-start="338">romarin</strong> pour un résultat à la fois simple et gourmand. Conçu sans pétrissage, ce pain invite à la patience plutôt qu’à l’effort, idéal pour les amateurs de pain maison débutants comme confirmés. À tartiner, à déguster, à partager – un incontournable de la <strong data-end="619" data-start="598">cuisine française</strong> revisitée avec naturel. Votre table va s’enrichir d’un compagnon savoureux, convivial et chaleureux.</p>
<figure class="image-align-center" style="margin:10px 0px 10px 0px"><a href="https://mrcuisto.com/recipes/pain-rustique-ail-romarin" rel="noreferrer noopener" target="_blank"><img alt="Délicieux Pain Rustique à l'Ail et au Romarin" data-amp-height="1024" data-amp-width="1024" data-data-cke-saved-src="https://image.canalblog.com/F2hWuwz0m3Ct89l1KsI9ZdzFiGQ=/filters:no_upscale()/image%2F1436653%2F20251111%2Fob_56f373_delicieux-pain-rustique-a-l-ail-et-a.jpg" src="https://image.canalblog.com/F2hWuwz0m3Ct89l1KsI9ZdzFiGQ=/filters:no_upscale()/image%2F1436653%2F20251111%2Fob_56f373_delicieux-pain-rustique-a-l-ail-et-a.jpg" /></a>
<figcaption>Pain Rustique à l'Ail et au Romarin sans Pétrissage | mrcuisto.com</figcaption>
</figure>
<h2 data-end="756" data-start="740">Ingrédients</h2>
<ul data-end="1033" data-start="757">
<li data-end="789" data-start="757">
<p data-end="789" data-start="759">Farine tout usage – 3 tasses</p>
</li>
<li data-end="819" data-start="790">
<p data-end="819" data-start="792">Sel – 1 ½ cuillère à café</p>
</li>
<li data-end="863" data-start="820">
<p data-end="863" data-start="822">Levure sèche active – ½ cuillère à café</p>
</li>
<li data-end="899" data-start="864">
<p data-end="899" data-start="866">Eau tiède (≈ 45 °C) – 1 ¼ tasse</p>
</li>
<li data-end="946" data-start="900">
<p data-end="946" data-start="902">Romarin frais, haché – 2 cuillères à soupe</p>
</li>
<li data-end="980" data-start="947">
<p data-end="980" data-start="949">Ail frais, émincé – 2 gousses</p>
</li>
<li data-end="1033" data-start="981">
<p data-end="1033" data-start="983">Huile d’olive vierge extra – 2 cuillères à soupe</p>
</li>
</ul>
<hr data-end="1038" data-start="1035" />
<h2 data-end="1057" data-start="1040">Instructions</h2>
<div class="ob-h3" data-end="1088" data-start="1059">1. Préparation initiale</div>
<p data-end="1381" data-start="1089">Dans un grand bol, mélangez la <strong data-end="1130" data-start="1120">farine</strong>, le <strong data-end="1142" data-start="1135">sel</strong> et la <strong data-end="1172" data-start="1149">levure sèche active</strong>. Ajoutez le <strong data-end="1208" data-start="1185">romarin frais haché</strong> et l’<strong data-end="1228" data-start="1214">ail émincé</strong>, puis versez progressivement l’<strong data-end="1273" data-start="1260">eau tiède</strong> et l’<strong data-end="1296" data-start="1279">huile d’olive</strong>. Mélangez à la cuillère en bois jusqu’à l’obtention d’une pâte humide et collante.</p>
<div class="ob-h3" data-end="1413" data-start="1383">2. Première fermentation</div>
<p data-end="1695" data-start="1414">Couvrez le bol avec un film plastique ou un couvercle hermétique. Laissez reposer à température ambiante (≈ 20‑22 °C) pendant 12 à 18 heures. Cette fermentation longue permet au <strong data-end="1602" data-start="1592">gluten</strong> de se développer naturellement et aux arômes d’ail et de romarin de s’exprimer pleinement.</p>
<div class="ob-h3" data-end="1723" data-start="1697">3. Façonnage du pain</div>
<p data-end="2026" data-start="1724">Farinez abondamment un plan de travail. Détachez délicatement la pâte du bol et renversez‑la sur la surface farinée. Avec des mains légèrement farinées, rabattez les bords vers le centre pour former une boule sans trop écraser les bulles d’air. Retournez la boule pour que les plis soient en dessous.</p>
<div class="ob-h3" data-end="2051" data-start="2028">4. Deuxième levée</div>
<p data-end="2294" data-start="2052">Placez la pâte façonnée sur du papier sulfurisé sur une planche ou pelle à pizza. Couvrez légèrement d’un torchon propre et laissez lever 30 à 40 minutes pendant que vous préchauffez le four à 230 °C avec une cocotte en fonte à l’intérieur.</p>
<div class="ob-h3" data-end="2312" data-start="2296">5. Cuisson</div>
<p data-end="2574" data-start="2313">Retirez la cocotte très chaude du four, transférez la pâte avec le papier sulfurisé dans la cocotte, couvrez et enfournez pour 30 minutes. Puis retirez le couvercle et poursuivez la cuisson 10 à 15 minutes jusqu’à ce que la croûte soit d’un beau doré profond.</p>
<div class="ob-h3" data-end="2593" data-start="2576">6. Finition</div>
<p data-end="2791" data-start="2594">Retirez le pain de la cocotte et laissez‑le refroidir sur une grille au moins 15 minutes avant de le trancher. Cela permet à la <strong data-end="2729" data-start="2722">mie</strong> de se stabiliser et aux arômes de se développer pleinement.</p>
<hr data-end="2796" data-start="2793" />
<h2 data-end="2838" data-start="2798">Pourquoi cette recette fonctionne ?</h2>
<ul data-end="3294" data-start="2839">
<li data-end="2952" data-start="2839">
<p data-end="2952" data-start="2841">La méthode <strong data-end="2871" data-start="2852">sans pétrissage</strong> réduit l’effort tout en offrant une texture digne des meilleures boulangeries.</p>
</li>
<li data-end="3079" data-start="2953">
<p data-end="3079" data-start="2955">Les arômes méditerranéens de l’<strong data-end="2993" data-start="2986">ail</strong> et du <strong data-end="3011" data-start="3000">romarin</strong> transforment un pain simple en accompagnement plein de caractère.</p>
</li>
<li data-end="3206" data-start="3080">
<p data-end="3206" data-start="3082">La croûte croustillante et la mie aérée en font un pain polyvalent : tartines, accompagnement de plat, ou à déguster seul.</p>
</li>
<li data-end="3294" data-start="3207">
<p data-end="3294" data-start="3209">La cuisson en cocotte recrée l’environnement humide d’un four à pain professionnel.</p>
</li>
</ul>
<hr data-end="3299" data-start="3296" />
<h2 data-end="3321" data-start="3301">Astuces de chef</h2>
<ul data-end="3814" data-start="3322">
<li data-end="3447" data-start="3322">
<p data-end="3447" data-start="3324">Vérifiez la fraîcheur de la levure en la testant avec un peu d’eau tiède et de sucre : elle doit mousser en 5‑10 minutes.</p>
</li>
<li data-end="3597" data-start="3448">
<p data-end="3597" data-start="3450">Pour des incisions décoratives, utilisez une lame ultra‑tranchante juste avant d’enfourner. Cela permet au pain de se développer harmonieusement.</p>
</li>
<li data-end="3720" data-start="3598">
<p data-end="3720" data-start="3600">Conservez le pain dans un sac en papier à température ambiante (évitez le réfrigérateur qui accélère le rassissement).</p>
</li>
<li data-end="3814" data-start="3721">
<p data-end="3814" data-start="3723">Re‑chauffez légèrement au four le lendemain pour raviver la croûte et ravir les papilles.</p>
</li>
</ul>
<hr data-end="3819" data-start="3816" />
<p data-end="3907" data-start="3821">Recette de cuisine extraite : <a data-ob-kind="custom" href="https://mrcuisto.com/recipes/pain-rustique-ail-romarin" target="_blank">https://mrcuisto.com/recipes/pain-rustique-ail-romarin</a></p>
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ob.printPost("Recette : D\u00e9licieux Pain Rustique \u00e0 l'Ail et au Romarin", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p>Laissez-vous séduire par ce <strong data-end=\"133\" data-start=\"94\">pain rustique à l’ail et au romarin<\/strong>, un pain artisanal parfumé et croustillant qui transforme votre cuisine en boulangerie maison. La mie alvéolée, légère et moelleuse, s’allie à la saveur intense de l’<strong data-end=\"313\" data-start=\"300\">ail frais<\/strong> et à l’arôme herbacé du <strong data-end=\"349\" data-start=\"338\">romarin<\/strong> pour un résultat à la fois simple et gourmand. Conçu sans pétrissage, ce pain invite à la patience plutôt qu’à l’effort, idéal pour les amateurs de pain maison débutants comme confirmés. À tartiner, à déguster, à partager – un incontournable de la <strong data-end=\"619\" data-start=\"598\">cuisine française<\/strong> revisitée avec naturel. Votre table va s’enrichir d’un compagnon savoureux, convivial et chaleureux.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/pain-rustique-ail-romarin\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"D\u00e9licieux Pain Rustique \u00e0 l'Ail et au Romarin\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/F2hWuwz0m3Ct89l1KsI9ZdzFiGQ=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_56f373_delicieux-pain-rustique-a-l-ail-et-a.jpg\" src=\"https:\/\/image.canalblog.com\/F2hWuwz0m3Ct89l1KsI9ZdzFiGQ=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_56f373_delicieux-pain-rustique-a-l-ail-et-a.jpg\" \/><\/a>\n\n<figcaption>Pain Rustique à l'Ail et au Romarin sans Pétrissage | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"756\" data-start=\"740\">Ingrédients<\/h2>\n\n<ul data-end=\"1033\" data-start=\"757\">\n\t<li data-end=\"789\" data-start=\"757\">\n\t<p data-end=\"789\" data-start=\"759\">Farine tout usage – 3\u202ftasses<\/p>\n\t<\/li>\n\t<li data-end=\"819\" data-start=\"790\">\n\t<p data-end=\"819\" data-start=\"792\">Sel – 1\u202f½\u202fcuillère à\u202fcafé<\/p>\n\t<\/li>\n\t<li data-end=\"863\" data-start=\"820\">\n\t<p data-end=\"863\" data-start=\"822\">Levure sèche active – ½\u202fcuillère à\u202fcafé<\/p>\n\t<\/li>\n\t<li data-end=\"899\" data-start=\"864\">\n\t<p data-end=\"899\" data-start=\"866\">Eau tiède (≈\u202f45\u202f°C) – 1\u202f¼\u202ftasse<\/p>\n\t<\/li>\n\t<li data-end=\"946\" data-start=\"900\">\n\t<p data-end=\"946\" data-start=\"902\">Romarin frais, haché – 2\u202fcuillères à\u202fsoupe<\/p>\n\t<\/li>\n\t<li data-end=\"980\" data-start=\"947\">\n\t<p data-end=\"980\" data-start=\"949\">Ail frais, émincé – 2\u202fgousses<\/p>\n\t<\/li>\n\t<li data-end=\"1033\" data-start=\"981\">\n\t<p data-end=\"1033\" data-start=\"983\">Huile d’olive vierge extra – 2\u202fcuillères à\u202fsoupe<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"1038\" data-start=\"1035\" \/>\n<h2 data-end=\"1057\" data-start=\"1040\">Instructions<\/h2>\n\n<h3 data-end=\"1088\" data-start=\"1059\">1. Préparation initiale<\/h3>\n\n<p data-end=\"1381\" data-start=\"1089\">Dans un grand bol, mélangez la <strong data-end=\"1130\" data-start=\"1120\">farine<\/strong>, le <strong data-end=\"1142\" data-start=\"1135\">sel<\/strong> et la <strong data-end=\"1172\" data-start=\"1149\">levure sèche active<\/strong>. Ajoutez le <strong data-end=\"1208\" data-start=\"1185\">romarin frais haché<\/strong> et l’<strong data-end=\"1228\" data-start=\"1214\">ail émincé<\/strong>, puis versez progressivement l’<strong data-end=\"1273\" data-start=\"1260\">eau tiède<\/strong> et l’<strong data-end=\"1296\" data-start=\"1279\">huile d’olive<\/strong>. Mélangez à la cuillère en bois jusqu’à l’obtention d’une pâte humide et collante.<\/p>\n\n<h3 data-end=\"1413\" data-start=\"1383\">2. Première fermentation<\/h3>\n\n<p data-end=\"1695\" data-start=\"1414\">Couvrez le bol avec un film plastique ou un couvercle hermétique. Laissez reposer à température ambiante (≈\u202f20\u201122\u202f°C) pendant 12 à 18\u202fheures. Cette fermentation longue permet au <strong data-end=\"1602\" data-start=\"1592\">gluten<\/strong> de se développer naturellement et aux arômes d’ail et de romarin de s’exprimer pleinement.<\/p>\n\n<h3 data-end=\"1723\" data-start=\"1697\">3. Façonnage du pain<\/h3>\n\n<p data-end=\"2026\" data-start=\"1724\">Farinez abondamment un plan de travail. Détachez délicatement la pâte du bol et renversez\u2011la sur la surface farinée. Avec des mains légèrement farinées, rabattez les bords vers le centre pour former une boule sans trop écraser les bulles d’air. Retournez la boule pour que les plis soient en dessous.<\/p>\n\n<h3 data-end=\"2051\" data-start=\"2028\">4. Deuxième levée<\/h3>\n\n<p data-end=\"2294\" data-start=\"2052\">Placez la pâte façonnée sur du papier sulfurisé sur une planche ou pelle à pizza. Couvrez légèrement d’un torchon propre et laissez lever 30 à 40\u202fminutes pendant que vous préchauffez le four à 230\u202f°C avec une cocotte en fonte à l’intérieur.<\/p>\n\n<h3 data-end=\"2312\" data-start=\"2296\">5. Cuisson<\/h3>\n\n<p data-end=\"2574\" data-start=\"2313\">Retirez la cocotte très chaude du four, transférez la pâte avec le papier sulfurisé dans la cocotte, couvrez et enfournez pour 30\u202fminutes. Puis retirez le couvercle et poursuivez la cuisson 10 à 15\u202fminutes jusqu’à ce que la croûte soit d’un beau doré profond.<\/p>\n\n<h3 data-end=\"2593\" data-start=\"2576\">6. Finition<\/h3>\n\n<p data-end=\"2791\" data-start=\"2594\">Retirez le pain de la cocotte et laissez\u2011le refroidir sur une grille au moins 15\u202fminutes avant de le trancher. Cela permet à la <strong data-end=\"2729\" data-start=\"2722\">mie<\/strong> de se stabiliser et aux arômes de se développer pleinement.<\/p>\n\n<hr data-end=\"2796\" data-start=\"2793\" \/>\n<h2 data-end=\"2838\" data-start=\"2798\">Pourquoi cette recette fonctionne\u202f?<\/h2>\n\n<ul data-end=\"3294\" data-start=\"2839\">\n\t<li data-end=\"2952\" data-start=\"2839\">\n\t<p data-end=\"2952\" data-start=\"2841\">La méthode <strong data-end=\"2871\" data-start=\"2852\">sans pétrissage<\/strong> réduit l’effort tout en offrant une texture digne des meilleures boulangeries.<\/p>\n\t<\/li>\n\t<li data-end=\"3079\" data-start=\"2953\">\n\t<p data-end=\"3079\" data-start=\"2955\">Les arômes méditerranéens de l’<strong data-end=\"2993\" data-start=\"2986\">ail<\/strong> et du <strong data-end=\"3011\" data-start=\"3000\">romarin<\/strong> transforment un pain simple en accompagnement plein de caractère.<\/p>\n\t<\/li>\n\t<li data-end=\"3206\" data-start=\"3080\">\n\t<p data-end=\"3206\" data-start=\"3082\">La croûte croustillante et la mie aérée en font un pain polyvalent : tartines, accompagnement de plat, ou à déguster seul.<\/p>\n\t<\/li>\n\t<li data-end=\"3294\" data-start=\"3207\">\n\t<p data-end=\"3294\" data-start=\"3209\">La cuisson en cocotte recrée l’environnement humide d’un four à pain professionnel.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"3299\" data-start=\"3296\" \/>\n<h2 data-end=\"3321\" data-start=\"3301\">Astuces de chef<\/h2>\n\n<ul data-end=\"3814\" data-start=\"3322\">\n\t<li data-end=\"3447\" data-start=\"3322\">\n\t<p data-end=\"3447\" data-start=\"3324\">Vérifiez la fraîcheur de la levure en la testant avec un peu d’eau tiède et de sucre : elle doit mousser en 5\u201110\u202fminutes.<\/p>\n\t<\/li>\n\t<li data-end=\"3597\" data-start=\"3448\">\n\t<p data-end=\"3597\" data-start=\"3450\">Pour des incisions décoratives, utilisez une lame ultra\u2011tranchante juste avant d’enfourner. Cela permet au pain de se développer harmonieusement.<\/p>\n\t<\/li>\n\t<li data-end=\"3720\" data-start=\"3598\">\n\t<p data-end=\"3720\" data-start=\"3600\">Conservez le pain dans un sac en papier à température ambiante (évitez le réfrigérateur qui accélère le rassissement).<\/p>\n\t<\/li>\n\t<li data-end=\"3814\" data-start=\"3721\">\n\t<p data-end=\"3814\" data-start=\"3723\">Re\u2011chauffez légèrement au four le lendemain pour raviver la croûte et ravir les papilles.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"3819\" data-start=\"3816\" \/>\n<p data-end=\"3907\" data-start=\"3821\">Recette de cuisine extraite : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/pain-rustique-ail-romarin\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/pain-rustique-ail-romarin<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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