{"id":10110,"date":"2020-03-18T09:41:00","date_gmt":"2020-03-18T08:41:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10110"},"modified":"2022-05-17T14:32:53","modified_gmt":"2022-05-17T12:32:53","slug":"elargir-lhorizon-boulanger-oser-aller-voir-ce-qui-se-passe-ailleurs","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/elargir-lhorizon-boulanger-oser-aller-voir-ce-qui-se-passe-ailleurs\/","title":{"rendered":"Elargir l\u2019horizon boulanger : oser aller voir ce qui se passe ailleurs"},"content":{"rendered":"\n<p><strong>Andreas Dossenbach est boulanger-p\u00e2tissier qualifi\u00e9 et chef boulanger avec brevet f\u00e9d\u00e9ral. Son travail \u00e0 l\u2019Ecole professionnelle Richemont et un projet humanitaire priv\u00e9 en Arm\u00e9nie l\u2018am\u00e8nent souvent \u00e0 aller voir ce qui se passe ailleurs.<\/strong><\/p>\n\n\n\n<p>Le m\u00e9tier de boulanger est magnifique et si c\u2019\u00e9tait \u00e0 refaire, je n\u2019h\u00e9siterais pas \u00e0 me lancer dans la m\u00eame carri\u00e8re. Pas pour l\u2019argent non, car objectivement parlant et de l\u2019avis des \u00e9tablissements bancaires, la boulangerie n\u2019est pas un business lucratif; \u00e0 cet \u00e9gard, c\u2019est m\u00eame une affaire \u00absans gagne-pain\u00bb dans laquelle il ne vaut pas la peine d\u2019investir. Je pense n\u00e9anmoins que notre m\u00e9tier est le plus g\u00e9nial ; si archa\u00efque, cr\u00e9atif, riche, chaud, sympathique, international, passionnant\u2026<\/p>\n\n\n\n<p>Ce que je trouve absolument passionnant est surtout le fait de pouvoir confectionner des centaines, et m\u00eame des milliers de pains diff\u00e9rents \u00e0 partir de c\u00e9r\u00e9ales, d\u2019eau, de levain ou de levure et de sel. Ma collaboration de longue date \u00e0 l\u2019Ecole professionnelle Richemont et un projet humanitaire de boulangerie en Arm\u00e9nie m\u2019ont permis de constater que les ingr\u00e9dients sont les m\u00eames sur diff\u00e9rents continents, mais que les processus de cuisson diff\u00e8rent par contre grandement. J\u2019ai d\u00fb adapter quelque peu ma vision du monde suisse et \u00e9largir mon horizon boulanger. Il n\u2019y a pas que les fours \u00e0 \u00e9tages et \u00e0 chariots rotatifs, il y a aussi par exemple le tonir arm\u00e9nien o\u00f9 la fine p\u00e2te du lavash est appliqu\u00e9e directement sur la paroi. La variante ouzb\u00e8ke est \u00e9galement int\u00e9ressante: il s\u2019agit d\u2019un four vo\u00fbt\u00e9 g\u00e9n\u00e9ralement aliment\u00e9 au bois. Les miches de pain sont \u00abcoll\u00e9es\u00bb directement dans la vo\u00fbte, puis retir\u00e9e du four avec un filet. A Aparan (en Arm\u00e9nie), le four \u00e0 gaz quasiment sph\u00e9rique est encastr\u00e9 dans le sol. Les p\u00e2tons de pain blanc sont appos\u00e9es sur les parois. Un crochet est utilis\u00e9 pour d\u00e9fourner.<\/p>\n\n\n\n<p>Les exemples ci-dessus montrent qu\u2019il est toujours utile d\u2018aller voir ce qui se passe ailleurs pour s\u2019en inspirer et, si on le veut, apprendre des techniques, des recettes ou des processus.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.swissbaker.ch\/de\/panissimo-news\/swissbaker-blog\/\">swissbaker-blog<\/a><br>Les swissbaker-blogs refl\u00e8tent l\u2019opinion de leur auteur. \u00ab panissimo \u00bb d\u00e9cline toute responsabilit\u00e9 quant \u00e0 l\u2019exactitude et l\u2019exhaustivit\u00e9 de leur contenu<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Andreas Dossenbach est boulanger-p\u00e2tissier qualifi\u00e9 et chef boulanger avec brevet f\u00e9d\u00e9ral. Son travail \u00e0 l\u2019Ecole professionnelle Richemont et un projet humanitaire priv\u00e9 en Arm\u00e9nie l\u2018am\u00e8nent souvent \u00e0 aller voir ce qui se passe ailleurs. Le m\u00e9tier de boulanger est magnifique et si c\u2019\u00e9tait \u00e0 refaire, je n\u2019h\u00e9siterais pas \u00e0 me lancer dans la m\u00eame carri\u00e8re. Pas pour l\u2019argent non, car [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5906,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-10110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Elargir l\u2019horizon boulanger : oser aller voir ce qui se passe ailleurs | SBC<\/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:\/\/swissbaker.ch\/fr\/panissimo-news\/elargir-lhorizon-boulanger-oser-aller-voir-ce-qui-se-passe-ailleurs\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Elargir l\u2019horizon boulanger : oser aller voir ce qui se passe ailleurs\" \/>\n<meta property=\"og:description\" content=\"Andreas Dossenbach est boulanger-p\u00e2tissier qualifi\u00e9 et chef boulanger avec brevet f\u00e9d\u00e9ral. 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