{"id":7949,"date":"2021-10-14T09:35:00","date_gmt":"2021-10-14T07:35:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7949"},"modified":"2022-05-03T16:41:02","modified_gmt":"2022-05-03T14:41:02","slug":"les-pains-traditionnels-au-levain-sont-prises","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/les-pains-traditionnels-au-levain-sont-prises\/","title":{"rendered":"Les pains traditionnels au levain sont pris\u00e9s"},"content":{"rendered":"\n<p><strong>La famille Arnold exploite une boulangerie \u00e0 Simplon Dorf depuis 134 ans. Elle y produit depuis du pain de seigle \u00e0 base du m\u00eame levain, et approvisionne de nombreux revendeurs et clients de boutique en ligne.<\/strong><\/p>\n\n\n\n<p>Le pain de seigle valaisan est fabriqu\u00e9 traditionnellement avec du levain. Le m\u00eame levain de seigle est utilis\u00e9 \u00e0 cet effet depuis cinq g\u00e9n\u00e9rations dans la boulangerie-p\u00e2tisserie Arnold \u00e0 Simplon Dorf (VS). Aucune levure n\u2019est requise\u2009; la p\u00e2te repose entre 20 et 24\u202fheures. 1,5\u202fkg est syst\u00e9matiquement retir\u00e9 de chaque p\u00e2te, et ajout\u00e9 \u00e0 la prochaine apr\u00e8s 20 heures.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-cinq-levains-differents\">Cinq levains diff\u00e9rents<\/h2>\n\n\n\n<p>Outre le levain de seigle, l\u2019entreprise cultive un levain d\u2019\u00e9peautre et trois de bl\u00e9\u2009; un ferme et deux doux, a confi\u00e9 \u00e0 \u00ab\u2009panissimo\u2009\u00bb le propri\u00e9taire de l\u2019entreprise Amadeo Arnold. Depuis 2012, il dirige en cinqui\u00e8me g\u00e9n\u00e9ration l\u2019entreprise familiale qui emploie 13 personnes. Pour les pains \u00e0 l\u2019\u00e9peautre, il faut encore ajouter un peu de levure au levain et laisser reposer la p\u00e2te toute la nuit, selon M. Arnold. Les levains de bl\u00e9 tendre servent \u00e0 am\u00e9liorer le go\u00fbt, la p\u00e2te ne reposant que jusqu\u2019\u00e0 trois heures.<\/p>\n\n\n\n<p>En plus du pain, l\u2019\u00e9quipe d\u2018Amadeo Arnold fabrique du panettone avec du levain. Elle recourt \u00e0 cet effet \u00e0 un processus en trois \u00e9tapes, qui implique globalement un repos de la p\u00e2te tr\u00e8s long. \u00ab\u2009La production de panettone a encore accru ma fascination pour le levain\u2009\u00bb, avoue le quadrag\u00e9naire.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-vente-par-plusieurs-canaux\">Vente par plusieurs canaux<\/h2>\n\n\n\n<p>Avec l\u2019aide de Slow Food, la boulangerie Arnold peut vendre son pain de seigle valaisan AOP sous le label de cette organisation, et recevoir \u00e0 cet effet du soutien en marketing. Le pain de seigle de Simplon Dorf est donc disponible dans de nombreux magasins Coop, de m\u00eame que dans des magasins de village et de sp\u00e9cialit\u00e9s du Haut-Valais. Les Arnold disposent par ailleurs d\u2019une boutique en ligne sur baeckerei-arnold.ch, dont le chiffre d\u2019affaires a consid\u00e9rablement augment\u00e9 ces derni\u00e8res ann\u00e9es. Le chiffre d\u2019affaires et le nombre de collaborateurs ont augment\u00e9 malgr\u00e9 le recul du nombre de clients en transit et en tea-room en raison du coronavirus.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-back-up-en-belgique\">Back-up en Belgique<\/h2>\n\n\n\n<p>Outre le levain de Richemont, le levain de seigle d\u2019Arnold est le seul de Suisse \u00e0 \u00eatre conserv\u00e9 dans la biblioth\u00e8que des levains de Puratos en Belgique. Cela me rend fier\u2009\u00bb, explique M. Arnold, \u00ab\u2009et c\u2019est une s\u00e9curit\u00e9.\u2009\u00bb Quoi qu\u2019il arrive, il y a une sauvegarde de son principal levain avec ses propres cultures de bact\u00e9ries et de levure.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La famille Arnold exploite une boulangerie \u00e0 Simplon Dorf depuis 134 ans. Elle y produit depuis du pain de seigle \u00e0 base du m\u00eame levain, et approvisionne de nombreux revendeurs et clients de boutique en ligne. Le pain de seigle valaisan est fabriqu\u00e9 traditionnellement avec du levain. Le m\u00eame levain de seigle est utilis\u00e9 \u00e0 cet effet depuis cinq g\u00e9n\u00e9rations [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5163,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[56],"tags":[],"class_list":["post-7949","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-levain-chef"],"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>Les pains traditionnels au levain sont pris\u00e9s | 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\/les-pains-traditionnels-au-levain-sont-prises\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les pains traditionnels au levain sont pris\u00e9s\" \/>\n<meta property=\"og:description\" content=\"La famille Arnold exploite une boulangerie \u00e0 Simplon Dorf depuis 134 ans. 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