{"id":908,"date":"2016-04-12T07:00:55","date_gmt":"2016-04-12T04:00:55","guid":{"rendered":"https:\/\/ph.yhb.org.il\/fr\/?p=908"},"modified":"2018-03-21T09:30:43","modified_gmt":"2018-03-21T07:30:43","slug":"04-12-07","status":"publish","type":"post","link":"https:\/\/ph.yhb.org.il\/fr\/04-12-07\/","title":{"rendered":"07. Emp\u00eacher la fermentation pendant le p\u00e9trissage"},"content":{"rendered":"<p>On mout la farine \u2013 destin\u00e9e aux matsot \u2013 un jour, au moins, avant de la p\u00e9trir, car le fait de moudre r\u00e9chauffe un peu la farine\u00a0; si l\u2019on n\u2019attendait pas un jour, il serait davantage \u00e0 craindre que la p\u00e2te ne ferment\u00e2t\u00a0 (<em>Choul\u2019han \u2018Aroukh<\/em> 453, 9).<\/p>\n<p>On ne met ni sel ni poivre dans la p\u00e2te, car cela pourrait en entra\u00eener le r\u00e9chauffement, et augmenter le risque de fermentation (<em>Choul\u2019han \u2018Aroukh<\/em> 455, 5-6).<\/p>\n<p>A priori, on ne p\u00e9trit pas plus de la mesure d\u2019une <em>\u2018hala<\/em> (environ un kilo et demi) \u00e0 la fois, car il est difficile \u00e0 une seule personne de bien p\u00e9trir, et rapidement, une grande quantit\u00e9\u00a0; il serait donc \u00e0 craindre que des parties de la p\u00e2te ne fermentassent. A posteriori, si l\u2019on a p\u00e9tri une quantit\u00e9 plus grande, la matsa reste cach\u00e8re, tant que la p\u00e2te n\u2019a pas repos\u00e9 dix-huit minutes, et tant qu\u2019aucun signe de fermentation n\u2019est apparu (<em>Choul\u2019han \u2018Aroukh<\/em> 456, 1-2).<\/p>\n<p>Quand plusieurs personnes s\u2019occupent de p\u00e9trir, d\u2019\u00e9tendre et d\u2019aplatir la p\u00e2te, plusieurs d\u00e9cisionnaires estiment que l\u2019on peut p\u00e9trir de plus grandes quantit\u00e9s, et nombreux sont ceux qui suivent cet usage. Malgr\u00e9 cela, a priori, il convient d\u2019\u00eatre rigoureux, en ne p\u00e9trissant pas plus \u00e0 la fois que la mesure prescrite par les sages (<em>Michna Beroura<\/em> 456, 7).<\/p>\n<p>Quand le p\u00e9trissage est fait par une machine, on a coutume, a priori, de p\u00e9trir de plus grandes quantit\u00e9s de p\u00e2te.<\/p>\n<p>Il ne faut pas p\u00e9trir la p\u00e2te en un lieu chaud, puisque la chaleur h\u00e2te la fermentation. Par cons\u00e9quent, il ne faut pas p\u00e9trir en un lieu ensoleill\u00e9. Un jour de sirocco, il ne faut pas p\u00e9trir \u00e0 l\u2019ext\u00e9rieur, ni pr\u00e8s des fen\u00eatres\u00a0; en effet, bien que la majorit\u00e9 des rayons du soleil soient cach\u00e9s par les nuages, c\u2019est de tout le ciel que se diffuse une grande chaleur. Bien entendu, il ne faut pas p\u00e9trir dans une pi\u00e8ce r\u00e9chauff\u00e9e par la pr\u00e9sence d\u2019un four (<em>Choul\u2019han \u2018Aroukh<\/em> 459, 1). A posteriori, si l\u2019on a p\u00e9tri dans un lieu chaud, mais que l\u2019on n\u2019ait pas vu, dans la p\u00e2te ni dans la matsa, de signes de fermentation, la matsa est cach\u00e8re (<em>Choul\u2019han \u2018Aroukh<\/em> 459, 5).<\/p>\n<p>A priori, il ne faut pas laisser la p\u00e2te sans mouvement, m\u00eame un seul instant (<em>Choul\u2019han \u2018Aroukh <\/em>459, 2). Lorsque les mains de celui qui p\u00e9trit se sont \u00e9chauff\u00e9es, il les refroidira \u00e0 l\u2019eau froide. Certains, pointilleux, veillent de toute fa\u00e7on \u00e0 refroidir leurs mains \u00e0 l\u2019eau froide, de temps en temps, au cours de l\u2019op\u00e9ration de p\u00e9trissage (<em>Michna Beroura<\/em> 459, 27).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>On mout la farine \u2013 destin\u00e9e aux matsot \u2013 un jour, au moins, avant de la p\u00e9trir, car le fait de moudre r\u00e9chauffe un peu la farine\u00a0; si l\u2019on n\u2019attendait pas un jour, il serait davantage \u00e0 craindre que la p\u00e2te ne ferment\u00e2t\u00a0 (Choul\u2019han \u2018Aroukh 453, 9). On ne met ni sel ni poivre dans [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80],"tags":[],"class_list":["post-908","post","type-post","status-publish","format-standard","hentry","category-04-12"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>07. Emp\u00eacher la fermentation pendant le p\u00e9trissage - Pnin\u00e9 Halakha<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ph.yhb.org.il\/fr\/04-12-07\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"07. 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