{"id":2515,"date":"2023-09-26T13:07:27","date_gmt":"2023-09-26T11:07:27","guid":{"rendered":"http:\/\/kaio-experiences.com\/?page_id=2515"},"modified":"2023-09-26T15:34:21","modified_gmt":"2023-09-26T13:34:21","slug":"le-boulanger-des-bois","status":"publish","type":"page","link":"https:\/\/kaio-experiences.com\/index.php\/le-boulanger-des-bois\/","title":{"rendered":"LE BOULANGER DES BOIS"},"content":{"rendered":"\n<pre class=\"wp-block-preformatted\">Cet article \u00e0 \u00e9t\u00e9 initialement publi\u00e9 dans le magazine \"Survival Magazine n\u00b040\". Auteur Julien \"Kaio\" Abbate.<\/pre>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-text-align-center\">Le pain est une tradition ancestrale dans tout les pays du monde. Ce savoir-faire gratifiant et \u00e0 la<\/p>\n\n\n\n<p class=\"has-text-align-center\">port\u00e9e de tous accompagne nos repas depuis des mill\u00e9naires.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/27-1024x683.jpg\" alt=\"\" data-id=\"2516\" data-full-url=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/27-scaled.jpg\" data-link=\"https:\/\/kaio-experiences.com\/?attachment_id=2516\" class=\"wp-image-2516\" srcset=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/27-1024x683.jpg 1024w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/27-300x200.jpg 300w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/27-768x512.jpg 768w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/27-1536x1024.jpg 1536w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/27-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/24-1024x768.jpeg\" alt=\"\" data-id=\"2517\" data-full-url=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/24-scaled.jpeg\" data-link=\"https:\/\/kaio-experiences.com\/?attachment_id=2517\" class=\"wp-image-2517\" srcset=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/24-1024x768.jpeg 1024w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/24-300x225.jpeg 300w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/24-768x576.jpeg 768w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/24-1536x1152.jpeg 1536w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/24-2048x1536.jpeg 2048w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/24-370x278.jpeg 370w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/21-1024x768.jpeg\" alt=\"\" data-id=\"2518\" data-full-url=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/21-scaled.jpeg\" data-link=\"https:\/\/kaio-experiences.com\/?attachment_id=2518\" class=\"wp-image-2518\" srcset=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/21-1024x768.jpeg 1024w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/21-300x225.jpeg 300w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/21-768x576.jpeg 768w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/21-1536x1152.jpeg 1536w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/21-2048x1536.jpeg 2048w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/21-370x278.jpeg 370w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"has-text-align-center has-large-font-size\"><strong>L\u2019origine du pain&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\">Aujourd\u2019hui, le pain consomm\u00e9 est le r\u00e9sultat d\u2019un long parcours gastronomique et agricole. Il aura<\/p>\n\n\n\n<p class=\"has-text-align-center\">fallu plusieurs milliers d\u2019ann\u00e9es pour en arriver \u00e0 ce stade. Cet aliment simple et souvent<\/p>\n\n\n\n<p class=\"has-text-align-center\">indispensable \u00e0 la survie des peuples, fait partie de la nourriture de base de l\u2019homme depuis<\/p>\n\n\n\n<p class=\"has-text-align-center\">longtemps.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><\/p>\n\n\n\n<p class=\"has-text-align-center\">Historiquement, c\u2019est aux Egyptiens que l\u2019on attribue le plus souvent l\u2019invention du pain, 3000 ans<\/p>\n\n\n\n<p class=\"has-text-align-center\">avant JC. En r\u00e9alit\u00e9, le pain existait d\u00e9j\u00e0 mais c\u2019est eux qui ont d\u00e9couvert le levain, par accident. On<\/p>\n\n\n\n<p class=\"has-text-align-center\">suppose que c\u2019est en m\u00e9langeant des c\u00e9r\u00e9ales \u00e9cras\u00e9es avec l\u2019eau du Nil (riche en limons) et en<\/p>\n\n\n\n<p class=\"has-text-align-center\">oubliant cette p\u00e2te \u00e0 l\u2019air libre, qu\u2019une fermentation \u00e0 pu se faire. Cette p\u00e2te a ensuite \u00e9t\u00e9 cuite au<\/p>\n\n\n\n<p class=\"has-text-align-center\">four. Ainsi aurait eu lieu la d\u00e9couverte du pain au levain. Bien que les \u00e9gyptiens soient les<\/p>\n\n\n\n<p class=\"has-text-align-center\">inventeurs du pain au levain, ce sont les Grecs qui sont \u00e0 l\u2019origine du m\u00e9tier de boulanger<sup>1.<\/sup><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-text-align-center\">Bon nombres d\u2019arch\u00e9ologues, anthropologues et historiens ont \u00e9tudi\u00e9 l&rsquo;origine du pain. De r\u00e9centes<\/p>\n\n\n\n<p class=\"has-text-align-center\">recherches en Jordanie d\u00e9montrent que du pain avait d\u00e9j\u00e0 \u00e9t\u00e9 r\u00e9alis\u00e9 il y a 14 000 ans \u00e0 la p\u00e9riode<\/p>\n\n\n\n<p class=\"has-text-align-center\">du Natoufien. Soit 9000 ans avant l\u2019Egypte ancienne, et 4000 ans avant le d\u00e9but de l\u2019agriculture<sup>2&nbsp;<\/sup>.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Bien des si\u00e8cles plus tard, \u00e0 l\u2019\u00e9poque moderne, la qualit\u00e9 du pain consomm\u00e9 \u00e0 \u00e9norm\u00e9ment<\/p>\n\n\n\n<p class=\"has-text-align-center\">diminu\u00e9. La plupart des boulangeries ne proposent plus que du pain de qualit\u00e9 industrielle. En 1836,<\/p>\n\n\n\n<p class=\"has-text-align-center\">une premi\u00e8re boulangerie industrielle voit le jour \u00e0 Paris. C\u2019est d\u2019ailleurs \u00e0 cette m\u00eame \u00e9poque<\/p>\n\n\n\n<p class=\"has-text-align-center\">qu\u2019appara\u00eet la baguette de pain. C\u2019est aussi \u00e0 cette p\u00e9riode que la consommation de pain frais se<\/p>\n\n\n\n<p class=\"has-text-align-center\">d\u00e9mocratise. Jusque-l\u00e0, le pain \u00e9tait fabriqu\u00e9 en moyenne une fois par semaine ; manger du pain<\/p>\n\n\n\n<p class=\"has-text-align-center\">rassis \u00e9tait donc une habitude.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/26-1024x768.jpg\" alt=\"\" data-id=\"2519\" data-full-url=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/26.jpg\" data-link=\"https:\/\/kaio-experiences.com\/?attachment_id=2519\" class=\"wp-image-2519\" srcset=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/26-1024x768.jpg 1024w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/26-300x225.jpg 300w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/26-768x576.jpg 768w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/26-1536x1152.jpg 1536w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/26-2048x1536.jpg 2048w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/26-370x278.jpg 370w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/1-1024x768.jpeg\" alt=\"\" data-id=\"2520\" data-full-url=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/1-scaled.jpeg\" data-link=\"https:\/\/kaio-experiences.com\/?attachment_id=2520\" class=\"wp-image-2520\" srcset=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/1-1024x768.jpeg 1024w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/1-300x225.jpeg 300w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/1-768x576.jpeg 768w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/1-1536x1152.jpeg 1536w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/1-2048x1536.jpeg 2048w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/1-370x278.jpeg 370w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/2-1024x768.jpeg\" alt=\"\" data-id=\"2521\" data-full-url=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/2-scaled.jpeg\" data-link=\"https:\/\/kaio-experiences.com\/?attachment_id=2521\" class=\"wp-image-2521\" srcset=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/2-1024x768.jpeg 1024w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/2-300x225.jpeg 300w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/2-768x576.jpeg 768w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/2-1536x1152.jpeg 1536w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/2-2048x1536.jpeg 2048w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/2-370x278.jpeg 370w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Depuis peu, il existe un retour des fabrications ancestrales gr\u00e2ce \u00e0 l\u2019apparition d\u2019agriculteurs<\/p>\n\n\n\n<p class=\"has-text-align-center\">cultivant des vari\u00e9t\u00e9s anciennes de c\u00e9r\u00e9ales. Les boulangers qui veulent renouer avec ces anciennes<\/p>\n\n\n\n<p class=\"has-text-align-center\">traditions peuvent alors se fournir chez ces derniers, pour le plus grand plaisir des amateurs de bons<\/p>\n\n\n\n<p class=\"has-text-align-center\">pains.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour terminer sur l\u2019aspect historique, selon l\u2019historien Benigno Cac\u00e9r\u00e8s&nbsp;: \u00ab&nbsp;<em>En fait, toute l\u2019histoire de l\u2019humanit\u00e9 est comme rythm\u00e9e par la production des c\u00e9r\u00e9ales panifiables&nbsp;: des r\u00e9voltes, des guerres, des conqu\u00eates se sont d\u00e9clench\u00e9es \u00e0 cause du pain. Objet de pouvoir, il sera vite r\u00e9glement\u00e9&nbsp;: son poids, son prix, ses ingr\u00e9dients et bien s\u00fbr l\u2019organisation de la profession de boulanger. Mais avant le boulanger, il y a le meunier et les paysans&nbsp;: c\u2019est toute une architecture sociale qui repose sur la protection et la commercialisation du pain<\/em>\u00bb<sup>3.<\/sup><\/p>\n\n\n\n<p class=\"has-text-align-center\">Sources&nbsp;:<\/p>\n\n\n\n<p class=\"has-text-align-center\">1 :\u00a0\u00ab\u00a0Quel pain voulons-nous\u00a0?\u00a0\u00bb Marie Astier.<span class=\"has-inline-color has-luminous-vivid-orange-color\"><a href=\"https:\/\/lepetitjournal.com\/shanghai\/communaute\/french-touch-le-pain-une-histoire-francaise-253580\">\u00a0\u00ab\u00a0French touch le pain une histoire francaise<\/a>\u00a0<\/span>\u00bb\u00a0Lepetitjournal.com.<\/p>\n\n\n\n<p class=\"has-text-align-center\">2\u00a0:\u00a0\u00ab\u00a0Je ne mangerai pas de ce pain-l\u00e0\u00a0\u00bb Adriano <span class=\"has-inline-color has-black-color\">Farano.\u00a0<\/span><a href=\"https:\/\/theconversation.com\/le-pain-une-longue-histoire-dinnovations-techniques-et-sociales-178039\">\u00ab\u00a0Le pain une\u00a0longue histoire d&rsquo;innovations techniques et sociales<\/a>\u00a0\u00bb\u00a0Theconversation.com.<\/p>\n\n\n\n<p class=\"has-text-align-center\">3&nbsp;: \u00ab&nbsp;Si le pain m&rsquo;\u00e9tait cont\u00e9\u2026&nbsp;\u00bb de Benigno Cac\u00e9r\u00e8s.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><\/p>\n\n\n\n<p class=\"has-text-align-center has-large-font-size\"><strong>Ma recette de cuisson sous terr<\/strong><strong>e<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\">Depuis de nombreuses ann\u00e9es, j\u2019aime prendre le temps de pr\u00e9parer du pain pour accompagner mes<\/p>\n\n\n\n<p class=\"has-text-align-center\">repas lorsque je suis dans la nature. Cela demande plusieurs heures de pr\u00e9paration mais le jeu en<\/p>\n\n\n\n<p class=\"has-text-align-center\">vaut la chandelle.<\/p>\n\n\n\n<p class=\"has-text-align-center\">\u00c9tant un adepte des cro\u00fbtes croustillantes et de mies tendres, je me suis orient\u00e9 vers la cuisson sous<\/p>\n\n\n\n<p class=\"has-text-align-center\">terre. J\u2019ai d\u00e9couvert et exp\u00e9riment\u00e9 ce type de cuisson en 2005, lorsque j\u2019habitais sur l\u2019\u00eele de la<\/p>\n\n\n\n<p class=\"has-text-align-center\">r\u00e9union. Hormis le cot\u00e9 \u00ab folklorique \u00bb de cette pratique, cela \u00e9vite surtout de devoir fabriquer un<\/p>\n\n\n\n<p class=\"has-text-align-center\">four.<\/p>\n\n\n\n<p class=\"has-text-align-center\">D\u2019apr\u00e8s mon exp\u00e9rience personnelle, les fours artisanaux fabriqu\u00e9s dans la nature n\u00e9cessitent une<\/p>\n\n\n\n<p class=\"has-text-align-center\">attention particuli\u00e8re au moment de la cuisson. Selon la qualit\u00e9 du four r\u00e9alis\u00e9, on risque de<\/p>\n\n\n\n<p class=\"has-text-align-center\">manquer d\u2019homog\u00e9n\u00e9it\u00e9 et de br\u00fbler une partie du pain. Une cuisson sous terre produit une chaleur<\/p>\n\n\n\n<p class=\"has-text-align-center\">douce et uniforme nous permettant de vaquer \u00e0 nos occupations.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Voici maintenant les diff\u00e9rentes \u00e9tapes de ce proc\u00e9d\u00e9. Ne soyez pas press\u00e9, il faut en moyenne 4 \u00e0<\/p>\n\n\n\n<p class=\"has-text-align-center\">5h pour faire du pain de cette mani\u00e8re.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/5bis-1024x768.jpg\" alt=\"\" data-id=\"2522\" data-full-url=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/5bis-scaled.jpg\" data-link=\"https:\/\/kaio-experiences.com\/?attachment_id=2522\" class=\"wp-image-2522\" srcset=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/5bis-1024x768.jpg 1024w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/5bis-300x225.jpg 300w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/5bis-768x576.jpg 768w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/5bis-1536x1152.jpg 1536w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/5bis-2048x1536.jpg 2048w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/5bis-370x278.jpg 370w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/6-1024x768.jpeg\" alt=\"\" data-id=\"2523\" data-full-url=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/6-scaled.jpeg\" data-link=\"https:\/\/kaio-experiences.com\/?attachment_id=2523\" class=\"wp-image-2523\" srcset=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/6-1024x768.jpeg 1024w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/6-300x225.jpeg 300w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/6-768x576.jpeg 768w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/6-1536x1152.jpeg 1536w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/6-2048x1536.jpeg 2048w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/6-370x278.jpeg 370w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/9-1024x768.jpeg\" alt=\"\" data-id=\"2524\" data-full-url=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/9-scaled.jpeg\" data-link=\"https:\/\/kaio-experiences.com\/?attachment_id=2524\" class=\"wp-image-2524\" srcset=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/9-1024x768.jpeg 1024w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/9-300x225.jpeg 300w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/9-768x576.jpeg 768w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/9-1536x1152.jpeg 1536w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/9-2048x1536.jpeg 2048w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/9-370x278.jpeg 370w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"has-text-align-center has-large-font-size\"><strong>Le feu<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\">La premi\u00e8re \u00e9tape de pr\u00e9paration de ce pain va \u00eatre de cr\u00e9er une grosse quantit\u00e9 de braises pour<\/p>\n\n\n\n<p class=\"has-text-align-center\">effectuer notre cuisson sous terre. Allumez donc un feu puis alimentez-le g\u00e9n\u00e9reusement pendant<\/p>\n\n\n\n<p class=\"has-text-align-center\">plus de deux heures. \u00c9vitez d\u2019utiliser des essences de bois comme l\u2019\u00e9pic\u00e9a ou le sapin car ils ne<\/p>\n\n\n\n<p class=\"has-text-align-center\">produisent pas assez de braises. Le fr\u00eane, le bouleau ou encore le charme sont pr\u00e9f\u00e9rables.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Il faut faire tr\u00e8s attention \u00e0 l\u2019endroit ou l\u2019on fait le feu, renseignez-vous sur la l\u00e9gislation en vigueur.<\/p>\n\n\n\n<p class=\"has-text-align-center\">\u00c9vitez d\u2019\u00eatre \u00e0 proximit\u00e9 d\u2019arbres r\u00e9sineux car les racines peuvent braiser et d\u00e9clencher un incendie<\/p>\n\n\n\n<p class=\"has-text-align-center\">quelques heures\/jours plus tard.<\/p>\n\n\n\n<p class=\"has-text-align-center has-large-font-size\"><strong>La p\u00e2te&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pendant ce temps, pr\u00e9parez la p\u00e2te dans une petite marmite en inox (\u00e7a marche aussi avec de<\/p>\n\n\n\n<p class=\"has-text-align-center\">l\u2019aluminium).<\/p>\n\n\n\n<p class=\"has-text-align-center\">La recette est toute simple. M\u00e9langez de la farine avec de l\u2019eau, du sel, du poivre ainsi que la<\/p>\n\n\n\n<p class=\"has-text-align-center\">levure. Pour les quantit\u00e9s je proc\u00e8de toujours \u00e0 vue de nez, mais cette fois j\u2019ai pris le temps de peser<\/p>\n\n\n\n<p class=\"has-text-align-center\">chaque ingr\u00e9dient. 500G de farine, 10g de sel, 10 g de poivre, 1 sachet de levure boulang\u00e8re. Il faut<\/p>\n\n\n\n<p class=\"has-text-align-center\">veiller \u00e0 ce que le sel et la levure ne soient pas en contact direct, au risque d\u2019annuler l\u2019effet de<\/p>\n\n\n\n<p class=\"has-text-align-center\">pousse. Le sel donne du corps et de la fermet\u00e9 \u00e0 la p\u00e2te et r\u00e9gularise la fermentation, le poivre c\u2019est<\/p>\n\n\n\n<p class=\"has-text-align-center\">pour le go\u00fbt, et la levure pour avoir un pain volumineux et a\u00e9r\u00e9.<\/p>\n\n\n\n<p class=\"has-text-align-center\">P\u00e9trissez la p\u00e2te pendant une quinzaine de minute. Cela permet de bien m\u00e9langer tout les<\/p>\n\n\n\n<p class=\"has-text-align-center\">ingr\u00e9dients et d&rsquo;obtenir une p\u00e2te homog\u00e8ne, facile \u00e0 travailler.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Lorsqu\u2019elle ne colle plus aux doigts, fa\u00e7onnez l\u00e0 en boule puis d\u00e9posez la dans la marmite dont<\/p>\n\n\n\n<p class=\"has-text-align-center\">vous aurez pr\u00e9alablement tapiss\u00e9 le fond de farine afin que le p\u00e2ton ne colle pas pendant la cuisson.<\/p>\n\n\n\n<p class=\"has-text-align-center\">D\u00e9posez cette marmite \u00e0 proximit\u00e9 du feu pour faire lever la p\u00e2te. Pas trop proche non plus sinon<\/p>\n\n\n\n<p class=\"has-text-align-center\">elle risque de commencer \u00e0 cuire. Il faut que l\u2019on puisse garder sa main devant le r\u00e9cipient sans que<\/p>\n\n\n\n<p class=\"has-text-align-center\">la chaleur du feu nous br\u00fble. Le temps de pousse varie consid\u00e9rablement en fonction de la saison et<\/p>\n\n\n\n<p class=\"has-text-align-center\">des temp\u00e9ratures ext\u00e9rieures. Mais en moyenne il faut deux heures pour avoir une p\u00e2te bien lev\u00e9e.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Lorsque la pousse est termin\u00e9e, grignez l\u00e9g\u00e8rement le dessus de la p\u00e2te avec une lame de rasoir<\/p>\n\n\n\n<p class=\"has-text-align-center\">pour permettre au pain de se d\u00e9velopper parfaitement. Vous pouvez aussi le faire avec une lame de<\/p>\n\n\n\n<p class=\"has-text-align-center\">couteau fine et bien aff\u00fbt\u00e9e type Opinel. Saupoudrez de farine le dessus de la p\u00e2te et refermez la<\/p>\n\n\n\n<p class=\"has-text-align-center\">marmite avec son couvercle.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-4 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/13-1024x768.jpeg\" alt=\"\" data-id=\"2525\" data-full-url=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/13-scaled.jpeg\" data-link=\"https:\/\/kaio-experiences.com\/?attachment_id=2525\" class=\"wp-image-2525\" srcset=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/13-1024x768.jpeg 1024w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/13-300x225.jpeg 300w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/13-768x576.jpeg 768w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/13-1536x1152.jpeg 1536w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/13-2048x1536.jpeg 2048w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/13-370x278.jpeg 370w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/15-1024x768.jpeg\" alt=\"\" data-id=\"2526\" data-full-url=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/15-scaled.jpeg\" data-link=\"https:\/\/kaio-experiences.com\/?attachment_id=2526\" class=\"wp-image-2526\" srcset=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/15-1024x768.jpeg 1024w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/15-300x225.jpeg 300w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/15-768x576.jpeg 768w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/15-1536x1152.jpeg 1536w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/15-2048x1536.jpeg 2048w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/15-370x278.jpeg 370w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/17-1024x768.jpeg\" alt=\"\" data-id=\"2527\" data-full-url=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/17-scaled.jpeg\" data-link=\"https:\/\/kaio-experiences.com\/?attachment_id=2527\" class=\"wp-image-2527\" srcset=\"https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/17-1024x768.jpeg 1024w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/17-300x225.jpeg 300w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/17-768x576.jpeg 768w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/17-1536x1152.jpeg 1536w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/17-2048x1536.jpeg 2048w, https:\/\/kaio-experiences.com\/wp-content\/uploads\/2023\/09\/17-370x278.jpeg 370w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"has-text-align-center has-large-font-size\"><strong>La cuisson<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\">Maintenant, voici l\u2019\u00e9tape la plus d\u00e9licate , la cuisson ! Pour effectuer une cuisson sous terre, creusez<\/p>\n\n\n\n<p class=\"has-text-align-center\">un trou dans le sol d\u2019environ 40 \u00e0 50cm de profondeur. Une pelle pliante type US fait tr\u00e8s bien<\/p>\n\n\n\n<p class=\"has-text-align-center\">l\u2019affaire. Utilisez la braise de votre foyer \u00e0 feu pour remplir le fond du trou d\u2019environ 10cm de<\/p>\n\n\n\n<p class=\"has-text-align-center\">braises bien vives. D\u00e9posez-y ensuite la marmite et comblez les cot\u00e9s et le dessus avec la braise<\/p>\n\n\n\n<p class=\"has-text-align-center\">restante. Important, il faut une dizaine de centim\u00e8tre de braise tout autour de la marmite afin d\u2019avoir<\/p>\n\n\n\n<p class=\"has-text-align-center\">une cuisson homog\u00e8ne.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Petite astuce, entreposez une sardine m\u00e9tallique entre la marmite et son couvercle afin de laisser un<\/p>\n\n\n\n<p class=\"has-text-align-center\">espace permettant \u00e0 l\u2019humidit\u00e9 de la p\u00e2te de s\u2019\u00e9chapper.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Recouvrez le tout avec une dizaine de centim\u00e8tre de terre. En hiver, ou s\u2019il n\u2019y a pas assez de<\/p>\n\n\n\n<p class=\"has-text-align-center\">braises, d\u00e9placez votre feu par dessus l\u2019ensemble afin de cr\u00e9er une source de chaleur constante<\/p>\n\n\n\n<p class=\"has-text-align-center\">pendant toute la cuisson. En moyenne il faut 1h15 voir 1h30 pour une cuisson parfaite.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Utilisez la pelle pour d\u00e9gager la marmite du trou. Des gants en cuir peuvent \u00eatre utiles pour sortir le<\/p>\n\n\n\n<p class=\"has-text-align-center\">pain de la marmite. C\u2019est maintenant le moment de v\u00e9rit\u00e9 ! Si la cuisson est r\u00e9ussie, vous pouvez<\/p>\n\n\n\n<p class=\"has-text-align-center\">maintenant consommer votre pain avec satisfaction et fiert\u00e9 ! Un pesto d\u2019ail des ours ou encore un<\/p>\n\n\n\n<p class=\"has-text-align-center\">peu de miel accompagnera parfaitement ce bon pain !<\/p>\n\n\n\n<p class=\"has-text-align-center has-large-font-size\"><strong>Conclusion<\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\">Pas besoin d\u2019\u00eatre boulanger pour faire du pain, ni d\u2019avoir un four \u00e0 disposition. Il suffit simplement<\/p>\n\n\n\n<p class=\"has-text-align-center\">d\u2019avoir l\u2019envie (et le temps) de consommer quelque chose fait de ses mains. Il n\u2019y a rien de plus<\/p>\n\n\n\n<p class=\"has-text-align-center\">gratifiant ! Et si comme moi vous aimez varier les plaisirs, vous pouvez agr\u00e9menter votre p\u00e2te \u00e0<\/p>\n\n\n\n<p class=\"has-text-align-center\">pain d\u2019ail, de chocolat, d\u2019\u00e9pices ou encore d\u2019aromates en tout genre !<\/p>\n\n\n\n<p class=\"has-text-align-center\">Et comme le disait si bien Jo\u00ebl Robuchon, \u00ab&nbsp;<em>Bon app\u00e9tit bien s\u00fbr<\/em>&nbsp;\u00bb !<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cet article \u00e0 \u00e9t\u00e9 initialement publi\u00e9 dans le magazine \u00ab\u00a0Survival Magazine n\u00b040\u00a0\u00bb. Auteur Julien \u00ab\u00a0Kaio\u00a0\u00bb Abbate. Le pain est une tradition ancestrale dans tout les pays du monde. Ce savoir-faire gratifiant et \u00e0 la port\u00e9e de tous accompagne nos repas depuis des mill\u00e9naires. L\u2019origine du pain&nbsp; Aujourd\u2019hui, le pain consomm\u00e9 est le r\u00e9sultat d\u2019un long [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-2515","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>LE BOULANGER DES BOIS - Kaio Experiences<\/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:\/\/kaio-experiences.com\/index.php\/le-boulanger-des-bois\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LE BOULANGER DES BOIS - Kaio Experiences\" \/>\n<meta property=\"og:description\" content=\"Cet article \u00e0 \u00e9t\u00e9 initialement publi\u00e9 dans le magazine &quot;Survival Magazine n\u00b040&quot;. Auteur Julien &quot;Kaio&quot; Abbate. Le pain est une tradition ancestrale dans tout les pays du monde. Ce savoir-faire gratifiant et \u00e0 la port\u00e9e de tous accompagne nos repas depuis des mill\u00e9naires. 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