{"id":83539,"date":"2024-09-16T08:37:03","date_gmt":"2024-09-16T06:37:03","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=83539"},"modified":"2024-09-16T08:54:45","modified_gmt":"2024-09-16T06:54:45","slug":"beurre-et-ingredients-100-locaux","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/beurre-et-ingredients-100-locaux\/","title":{"rendered":"Beurre et ingr\u00e9dients 100\u2009% locaux"},"content":{"rendered":"\n

Ce sont les ingr\u00e9dients du Toggenbourg qui font la particularit\u00e9 de la \u00ab\u2009Altwiiberzopf\u2009\u00bb de Manuel Hinder. Le bl\u00e9 provient de ses champs de Neu St. Johann (SG) ou des alentours, le beurre de la fromagerie et le lait de la ferme voisine. Cette proximit\u00e9 est largement appr\u00e9ci\u00e9e par les entreprises de la r\u00e9gion, mais aussi par la client\u00e8le de sa boulangerie artisanale \u00ab\u2009Toggenburger Brothandwerk\u2009\u00bb.<\/strong><\/p>\n\n\n\n

Manuel Hinder n\u2019aime pas les raisins secs dans la brioche, mais la client\u00e8le de sa boulangerie artisanale \u00ab\u2009Toggenburger Brothandwerk\u2009\u00bb \u00e0 Neu St. Johann (SG) en r\u00e9clamait. \u00ab\u2009Comme je ne veux pas faire un produit que je n\u2019aime pas, j\u2019ai commenc\u00e9 \u00e0 faire quelques essais\u2009\u00bb, raconte-t-il. C\u2019est ainsi que la \u00ab\u2009Altwiiberzopf\u2009\u00bb est n\u00e9e\u2009: une tresse en forme de couronne rehauss\u00e9e de quelques gouttes de liqueur aux herbes Bermontis du Toggenbourg, un soup\u00e7on de vanille et des raisins secs mac\u00e9r\u00e9s. Une tresse qui pla\u00eet aussi \u00e0 Manuel Hinder\u2009!<\/p>\n\n\n

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Le beurre r\u00e9gional attend d’\u00eatre ajout\u00e9 \u00e0 la p\u00e2te<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Il la pr\u00e9pare le vendredi. Car selon la tradition, la tresse n\u2019est disponible en boulangerie que le week-end. Sous l\u2019\u0153il attentif de la cheffe boulang\u00e8re Stefanie G\u00f6tti, le p\u00e9trin m\u00e9lange la farine et le lait. \u00ab\u2009Le lait a \u00e0 peine trois heures et vient directement de la ferme\u2009\u00bb, explique-t-elle. Apr\u00e8s le premier cycle de p\u00e9trissage, on ajoute du sel et du beurre de la fromagerie et on p\u00e9trit \u00e0 nouveau jusqu\u2019\u00e0 ce que la p\u00e2te soit suffisamment souple pour \u00eatre abaiss\u00e9e finement. Stefanie est alors satisfaite du r\u00e9sultat.<\/p>\n\n\n\n

La p\u00e2te est tress\u00e9e \u00e0 la main<\/h2>\n\n\n\n

Avec la plus grande partie de la p\u00e2te, on forme des tresses au beurre classiques. Toute l\u2019\u00e9quipe, de l\u2019apprentie \u00e0 la cheffe boulang\u00e8re, met la main \u00e0 la p\u00e2te\u2009: chacun se tient autour de la grande table de travail et tresse les boudins de p\u00e2te \u00e0 une vitesse impressionnante, ce qui t\u00e9moigne de la routine de cette activit\u00e9. Ensuite, c\u2019est le tour de la \u00ab\u2009Altwiiberzopf\u2009\u00bb\u2009: la p\u00e2te est bri\u00e8vement m\u00e9lang\u00e9e avec la liqueur et les raisins secs, pas trop longtemps pour que les fruits secs restent entiers. Pour finir, avec beaucoup de dext\u00e9rit\u00e9, Manuel Hinder ajoute un peu de farine pour former de petites couronnes.<\/p>\n\n\n

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Manuel Hinder en train de fa\u00e7ionner la tresse<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Une tresse au go\u00fbt de beurre, brillante et croustillante<\/h2>\n\n\n\n

Pour Manuel Hinder, une bonne tresse doit avoir le go\u00fbt de beurre, qu\u2019il s\u2019agisse de la version classique ou \u00ab\u2009Altwiiber\u2009\u00bb. \u00ab\u2009Nous utilisons tr\u00e8s peu de levure et plus de levain, dont la l\u00e9g\u00e8re acidit\u00e9 renforce le go\u00fbt du beurre\u2009\u00bb, explique le boulanger. De plus, la tresse doit \u00eatre bien brillante, croustillante, et les alv\u00e9oles de la mie fines.<\/p>\n\n\n\n

\"\"
La liqueur de Bermontis, la vanille et les raisins secs conf\u00e8rent son ar\u00f4me particulier \u00e0 la \u00ab\u2009Altwiiberzopf\u2009\u00bb.<\/em><\/figcaption><\/figure>\n\n\n\n


Pour faire une bonne tresse, les ingr\u00e9dients sont essentiels. Lorsque Manuel Hinder a repris la boulangerie de son p\u00e8re il y a \u00e0 peine deux ans, il a introduit de grands changements\u2009: \u00ab\u2009Nous avons banni tous les produits industriels et misons depuis enti\u00e8rement sur les produits de la r\u00e9gion.\u2009\u00bb Il ach\u00e8te la viande chez le boucher du village, le lait \u00e0 la ferme, le beurre et le fromage pour les quiches et les sandwichs dans les fromageries du Toggenbourg. Il cultive lui-m\u00eame une partie des c\u00e9r\u00e9ales en collaboration avec des agriculteurs locaux et est convaincu que sa client\u00e8le est pr\u00eate \u00e0 payer un peu plus pour cela.<\/p>\n\n\n\n

La qualit\u00e9 des produits locaux<\/h2>\n\n\n\n

Pour Manuel Hinder, la r\u00e9orientation vers les produits locaux est un succ\u00e8s, notamment pour des raisons de qualit\u00e9. \u00ab\u2009Gr\u00e2ce aux enzymes du lait cru et au point de fusion plus bas du beurre de fromagerie, nos produits l\u00e8vent beaucoup mieux au four\u2009\u00bb, explique-t-il. \u00ab\u2009Ce qu\u2019il y a de bien, c\u2019est que je peux annoncer la veille par WhatsApp la quantit\u00e9 de lait et de beurre dont j\u2019ai besoin le lendemain. C\u2019est tr\u00e8s simple et ce ne serait sans doute pas possible avec de grands fournisseurs\u2009\u00bb. <\/p>\n\n\n\n

Toggenburger Brothandwerk<\/a><\/p>\n\n\n\n

Bettina Bhend<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Ce sont les ingr\u00e9dients du Toggenbourg qui font la particularit\u00e9 de la \u00ab\u2009Altwiiberzopf\u2009\u00bb de Manuel Hinder. Le bl\u00e9 provient de ses champs de Neu St. Johann (SG) ou des alentours, le beurre de la fromagerie et le lait de la ferme voisine. Cette proximit\u00e9 est largement appr\u00e9ci\u00e9e par les entreprises de la r\u00e9gion, mais aussi par la client\u00e8le de sa boulangerie artisanale \u00ab\u2009Toggenburger Brothandwerk\u2009\u00bb.<\/p>\n","protected":false},"author":5,"featured_media":83521,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[575,576,373],"class_list":["post-83539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries","tag-liqueur-aux-herbes-bermontis","tag-manuel-hinder-2","tag-toggenburger-brothandwerk-2"],"acf":[],"yoast_head":"\nBeurre et ingr\u00e9dients 100\u2009% locaux | SBC<\/title>\n<meta name=\"description\" content=\"Ce sont les ingr\u00e9dients du Toggenbourg qui font la particularit\u00e9 de la \u00ab\u2009Altwiiberzopf\u2009\u00bb de Manuel Hinder.\" \/>\n<meta name=\"robots\" content=\"index, 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