{"id":82063,"date":"2024-08-16T07:57:27","date_gmt":"2024-08-16T05:57:27","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=82063"},"modified":"2024-08-16T07:58:41","modified_gmt":"2024-08-16T05:58:41","slug":"des-passionnes-au-four-et-au-moulin","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/des-passionnes-au-four-et-au-moulin\/","title":{"rendered":"Des passionn\u00e9s au four et au moulin"},"content":{"rendered":"\n<p><strong>Dans le Jura bernois, une poign\u00e9e d\u2019amateurs de pain traditionnel ont suivi un stage \u00e0 la boulangerie Hofmann. R\u00e9ussi, l\u2019\u00e9v\u00e9nement t\u00e9moigne d\u2019un attrait de plus en plus prononc\u00e9 pour ces sp\u00e9cialit\u00e9s de la part des consommateurs.<\/strong><\/p>\n\n\n\n<p>Le boulanger-p\u00e2tissier Olivier Hofmann a propos\u00e9 un stage de six jours, intitul\u00e9 Du grain au pain, d\u00e9but juillet \u00e0 Reconvilier (BE). Tout public, il avait pour objectif de faire d\u00e9couvrir la confection de pains traditionnels. \u00ab&nbsp;L\u2019id\u00e9e \u00e9tait de permettre aux participants de rentrer chez eux avec leurs produits et leurs levains&nbsp;\u00bb, explique l\u2019artisan du Jura bernois. Venus de Suisse et d\u2019\u00e9tranger, ils ont \u00e9t\u00e9 six \u00e0 saisir cette opportunit\u00e9.<\/p>\n\n\n\n<p>Visite des champs de c\u00e9r\u00e9ales anciennes, mouture \u00e0 la meule de pierre, p\u00e9trissage, tressage, cuisson au feu de bois, d\u00e9gustation\u2026 Aucune \u00e9tape n\u2019a \u00e9t\u00e9 dissimul\u00e9e, m\u00eame si l\u2019\u00e9l\u00e9ment central restait l\u2019\u00e9laboration d\u2019un levain. \u00ab&nbsp;Certains sont partis sur une base d\u2019amidonnier, d\u2019autres de ma\u00efs, mais tous ont suivi l\u2019\u00e9volution de leur levain et appris \u00e0 le rafra\u00eechir.&nbsp;\u00bb Ces journ\u00e9es marathon d\u00e9butaient \u00e0 6 heures pour se terminer \u00e0 21. &nbsp;Les \u00ab stagiaires \u00bb logeaient dans un m\u00eame appartement au-dessus de la boulangerie ; de quoi renforcer l\u2019esprit d\u2019\u00e9quipe et favoriser le partage d\u2019exp\u00e9riences et de recettes.<\/p>\n\n\n\n<p><strong>Deuxi\u00e8me fourn\u00e9e en automne<\/strong><\/p>\n\n\n\n<p>Olivier Hofmann est pleinement satisfait de cette premi\u00e8re. \u00ab&nbsp;Avec mon ami et v\u00e9ritable passionn\u00e9 Diego Pizzaro, nous l\u2019avons mise en place au dernier moment. Les gens ont r\u00e9pondu pr\u00e9sents et \u00e9taient motiv\u00e9s. L\u2019int\u00e9r\u00eat pour les pains \u00e0 longue fermentation et \u00e0 base de c\u00e9r\u00e9ales anciennes est de plus en plus marqu\u00e9. C\u2019est g\u00e9nial.&nbsp;\u00bb<\/p>\n\n\n\n<p>En partageant ainsi ses \u00ab secrets \u00bb, ne craint-il pas que la client\u00e8le ne finisse par d\u00e9serter les boulangeries-confiseries ? Non, bien au contraire. L\u2019artisan y voit une r\u00e9elle opportunit\u00e9 d\u2019\u00e9duquer les consommateurs. Et, il semble \u00eatre sur la bonne voie. Plusieurs m\u00e9dias, dont la RTS, ont relat\u00e9 son initiative. \u00ab&nbsp;Le reportage du \u00ab&nbsp;12h45&nbsp;\u00bb \u00e9tait \u00e0 peine termin\u00e9, qu\u2019on me contactait d\u00e9j\u00e0 au sujet d\u2019un prochain stage.&nbsp;\u00bb Ce dernier pourrait se d\u00e9rouler sur un week-end cet automne, \u00e0 en croire le boulanger.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Johann Ruppen<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans le Jura bernois, une poign\u00e9e d\u2019amateurs de pain traditionnel ont suivi un stage \u00e0 la boulangerie Hofmann. R\u00e9ussi, l\u2019\u00e9v\u00e9nement t\u00e9moigne d\u2019un attrait de plus en plus prononc\u00e9 pour ces sp\u00e9cialit\u00e9s de la part des consommateurs.<\/p>\n","protected":false},"author":5,"featured_media":82069,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-82063","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-cantons"],"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>Des passionn\u00e9s au four et au moulin | SBC<\/title>\n<meta name=\"description\" content=\"Dans le Jura bernois, une poign\u00e9e d\u2019amateurs de pain traditionnel ont suivi un stage \u00e0 la boulangerie Hofmann.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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