{"id":8741,"date":"2021-03-23T10:23:00","date_gmt":"2021-03-23T09:23:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8741"},"modified":"2022-05-11T10:53:39","modified_gmt":"2022-05-11T08:53:39","slug":"un-bien-culturel-presque-oublie-renait","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-bien-culturel-presque-oublie-renait\/","title":{"rendered":"Un bien culturel presque oubli\u00e9 rena\u00eet"},"content":{"rendered":"\n<p><strong>Comme la bi\u00e8re et le vin, les produits de boulangerie au levain ont une tradition qui remonte \u00e0 des milliers d\u2019ann\u00e9es. Contrairement aux boissons, ils ont \u00e9t\u00e9 presque oubli\u00e9s pendant longtemps. Aujourd\u2019hui, la valeur du levain est \u00e0 nouveau red\u00e9couverte.<\/strong><\/p>\n\n\n\n<p>Le pain est fabriqu\u00e9 avec du levain depuis des milliers d\u2019ann\u00e9es. Cependant, ce processus, qui conna\u00eet aujourd\u2019hui un essor, n\u2019a pas toujours \u00e9t\u00e9 aussi r\u00e9pandu.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-les-debuts-dans-l-egypte-ancienne\">Les d\u00e9buts dans l\u2019Egypte ancienne<\/h2>\n\n\n\n<p>On fabrique des pains au levain dans l\u2019Egypte ancienne, vers 3500 \u00e0 4000 avant J.-C. L\u2019origine exacte n\u2019est pas connue. Certains supposent qu\u2019un boulanger a laiss\u00e9 reposer involontairement une p\u00e2te pendant longtemps et l\u2019a ensuite cuite. D\u2019autres pensent que les sacs de farine ont \u00e9t\u00e9 mouill\u00e9s par une crue du Nil et qu\u2019il y a eu une fermentation spontan\u00e9e due au d\u00e9veloppement naturel des micro-organismes. Depuis l\u2019Egypte, le processus du levain se r\u00e9pand dans de nombreuses cultures \u00e0 travers le monde.<\/p>\n\n\n\n<p>Dans son histoire naturelle \u00ab\u2009Naturalis historia\u2009\u00bb, le savant romain Pline l\u2019Ancien d\u00e9crit en 79 apr\u00e8s J.-C. la production de levain en m\u00e9langeant du son de bl\u00e9 avec du mo\u00fbt de raisin vieux de trois jours.<\/p>\n\n\n\n<p>Au Moyen-Age, le savoir ancien n\u2019est cultiv\u00e9 qu\u2019\u00e0 la cour et dans les monast\u00e8res.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-repartition-en-europe\">R\u00e9partition en Europe<\/h2>\n\n\n\n<p>Au Moyen-Age, le savoir ancien n\u2019est cultiv\u00e9 qu\u2019\u00e0 la cour et dans les monast\u00e8res. En dehors de cela, il tombe dans l\u2019oubli. A partir des XVe et XVIe\u202fsi\u00e8cles, les brasseurs et les distillateurs fournissent de la levure aux boulangers d\u2019Europe centrale. La qualit\u00e9 de cette levure n\u2019est pas id\u00e9ale, mais avec l\u2019av\u00e8nement des levureries \u00e0 partir de la fin du XVIIIe\u202fsi\u00e8cle et surtout au cours du XIXe\u202fsi\u00e8cle, les produits s\u2019am\u00e9liorent.<\/p>\n\n\n\n<p>En 1930, les premiers levains pr\u00eats \u00e0 l\u2019emploi et les levains s\u00e9ch\u00e9s apparaissent sur le march\u00e9. Avec la farine de bl\u00e9, le levain a toujours \u00e9t\u00e9 utilis\u00e9 pour des produits sp\u00e9ciaux tels que le panettone, mais avec les pains de bl\u00e9, le levain n\u2019est que progressivement devenu plus appr\u00e9ci\u00e9 en Europe occidentale au cours des derni\u00e8res d\u00e9cennies.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-le-levain-en-suisse\">Le levain en Suisse<\/h2>\n\n\n\n<p>Le premier pain au levain enregistr\u00e9 en Suisse date d\u2019environ 3550 avant J.-C.. Il est d\u00e9couvert \u00e0 Douanne (BE) en 1976. Comme dans les pays voisins, le levain ne joue plus un r\u00f4le majeur en Suisse vers 1900. Il est utilis\u00e9 principalement dans certains produits traditionnels telles que le petit pain de Lucerne, le pain de seigle valaisan et le panettone.<\/p>\n\n\n\n<p>Comme le sommelier bernois du pain Patrik Bohnenblust l\u2019a r\u00e9v\u00e9l\u00e9 \u00e0 \u00ab\u2009panissimo\u2009\u00bb, gr\u00e2ce au \u00ab\u2009g\u00e9n\u00e9ral boulanger\u2009\u00bb Walter Kuchen, des sp\u00e9cialistes du levain sont form\u00e9s dans l\u2019arm\u00e9e de 1960 \u00e0 1990 afin que le pays soit pr\u00eat en cas d\u2019urgence.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-nouvelle-importance-acquise\">Nouvelle importance acquise<\/h2>\n\n\n\n<p>Dans les ann\u00e9es 1990, le levain, qui n\u2019est gu\u00e8re consid\u00e9r\u00e9 par l\u2019industrie dans l\u2019apr\u00e8s-guerre, n\u2019est que marginalement trait\u00e9 dans la formation en boulangerie et en p\u00e2tisserie, et de 1998 \u00e0 2010 pas du tout, explique M. Bohnenblust. Richemont, en revanche, continue \u00e0 traiter le sujet, et donne des cours sur ce sujet. Avec la nouvelle formation de base pour les boulangers-p\u00e2tissiers-confiseurs et le livre de r\u00e9f\u00e9rence \u00ab\u2009Les connaissances de bases\u2009\u00bb, le sujet est \u00e0 nouveau pris au s\u00e9rieux dans la formation, se r\u00e9jouit l\u2019artisan bernois. Il devient aussi de plus en plus important dans l\u2019industrie, comme le montre l\u2019interview du patron de la boulangerie de Richemont, Urs R\u00f6thlin, dans le dernier \u00ab\u2009panissimo\u2009\u00bb. Richemont a m\u00eame organis\u00e9 un congr\u00e8s international sur le levain en 2019, et de nombreux fournisseurs du secteur d\u00e9pendent fortement du levain.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-sources\">Sources\u2009:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>bernersauerteig.ch<\/li><li>de.wikipedia.org\/wiki\/Sauerteig<\/li><li>it.wikipedia.org\/wiki\/Lievito_naturale<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">P\u00e2tisseries traditionnelles suisses au levain<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Romandie\u2009: Parisette<\/li><li>Tessin\u2009: Panettone<\/li><li>Valais\u2009: Pain de seigle valaisan AOP<\/li><li>Grisons\u2009: Couronne de seigle des Grisons<\/li><li>Suisse centrale\u2009: Pain lucernois \u00ab\u2009Weggen\u2009\u00bb<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Comme la bi\u00e8re et le vin, les produits de boulangerie au levain ont une tradition qui remonte \u00e0 des milliers d\u2019ann\u00e9es. Contrairement aux boissons, ils ont \u00e9t\u00e9 presque oubli\u00e9s pendant longtemps. Aujourd\u2019hui, la valeur du levain est \u00e0 nouveau red\u00e9couverte. Le pain est fabriqu\u00e9 avec du levain depuis des milliers d\u2019ann\u00e9es. Cependant, ce processus, qui conna\u00eet aujourd\u2019hui un essor, n\u2019a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5381,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[56],"tags":[],"class_list":["post-8741","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>Un bien culturel presque oubli\u00e9 rena\u00eet | 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\/un-bien-culturel-presque-oublie-renait\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un bien culturel presque oubli\u00e9 rena\u00eet\" \/>\n<meta property=\"og:description\" content=\"Comme la bi\u00e8re et le vin, les produits de boulangerie au levain ont une tradition qui remonte \u00e0 des milliers d\u2019ann\u00e9es. Contrairement aux boissons, ils ont \u00e9t\u00e9 presque oubli\u00e9s pendant longtemps. Aujourd\u2019hui, la valeur du levain est \u00e0 nouveau red\u00e9couverte. Le pain est fabriqu\u00e9 avec du levain depuis des milliers d\u2019ann\u00e9es. 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