{"id":40,"date":"2024-01-25T20:02:12","date_gmt":"2024-01-25T19:02:12","guid":{"rendered":"https:\/\/painsimplement.fr\/?page_id=40"},"modified":"2026-04-18T11:48:32","modified_gmt":"2026-04-18T09:48:32","slug":"a-propos","status":"publish","type":"page","link":"https:\/\/painsimplement.fr\/index.php\/a-propos\/","title":{"rendered":"A propos"},"content":{"rendered":"\n
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Mon parcours<\/h2>\n<\/div>\n\n\n\n
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Virginie MONNE<\/p>\n\n\n\n

Titulaire d’un CAP Boulangerie<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Je m’appelle Virginie Monn\u00e9 et j’ai commenc\u00e9 \u00e0 faire du pain pendant la p\u00e9riode de confinement en 2019. Peu \u00e0 peu, la panification s’est install\u00e9e dans mon quotidien \u00e0 tel point que j’ai d\u00e9cid\u00e9 de pr\u00e9parer un CAP Boulanger en candidat libre, que j’ai obtenu en 2022. Enseignante sp\u00e9cialis\u00e9e de formation, j’ai cr\u00e9\u00e9e mon entreprise en f\u00e9vrier 2023 et j’ai d\u00e9cid\u00e9 de l’appeler \u00ab\u00a0Pain Simplement\u00a0\u00bb, une fa\u00e7on pour moi d’affirmer ma priorit\u00e9 pour les produits naturels et \u00e9l\u00e9mentaires, mais n\u00e9anmoins savoureux mais aussi de souligner que je fais du pain … et rien d’autre ! <\/p>\n\n\n\n

Aujourd’hui, je suis boulang\u00e8re \u00e0 plein temps et je fournis des restaurants, des AMAP, des magasins Bio, mais aussi des entreprises (d\u00e9tail sur la FAQ en bas de page).<\/p>\n\n\n\n

Je fabrique mes pains de mani\u00e8re artisanale, uniquement \u00e0 partir de levain naturel, de farines locales et d’ingr\u00e9dients issus de l’agriculture biologique. Je p\u00e9tris, je fa\u00e7onne, je cuis mes pains et je les livre en v\u00e9lo sur Dijon et les alentours.<\/p>\n\n\n\n

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FAQ<\/h2>\n\n\n\n
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Quelles diff\u00e9rences entre un pain moul\u00e9 et une miche ?<\/summary>\n

Le pain moul\u00e9 est cuit, comme son nom l’indique, dans un moule rectangulaire. Sa mie est l\u00e9g\u00e8rement plus compacte mais sa forme facilite le tranchage. <\/p>\n<\/details>\n\n\n\n

Comment conserver le pain ?<\/summary>\n

Le pain au levain se conserve plusieurs jours dans un sachet en tissu, un torchon ou un sac en papier kraft. Il peut ensuite \u00eatre plac\u00e9 dans une bo\u00eete \u00e0 pain. S’il n’est pas consomm\u00e9 tout de suite, il vaut mieux le trancher au fur et \u00e0 mesure afin de prolonger sa conservation. Il est possible de le congeler entier et de le sortir une demi-journ\u00e9e avant de le d\u00e9guster.<\/p>\n<\/details>\n\n\n\n

O\u00f9 trouver mes pains ?<\/summary>\n

*Le mercredi et le vendredi : La Vie Claire, 8 rue Pasteur \u00e0 Dijon.<\/p>\n\n\n\n

*Le mardi, le mercredi et le vendredi : Epicerie Locavores des Bourroches, 34 Boulevard Eug\u00e8ne Fyot \u00e0 Dijon.<\/p>\n\n\n\n

*AMAP Black Market le mardi, AMAP Maison Pop de Chen\u00f4ve le mercredi et AMAP les Paniers de la Colombi\u00e8re le vendredi (sur commande uniquement).<\/p>\n\n\n\n

*En accompagnement des plats r\u00e9alis\u00e9s lors des ateliers de cuisine chez Salt and Pepper, dans les restaurants Un pied chez la Marinette et les Mijoteuses ainsi qu’\u00e0 la Brasserie 90 BPM du lundi au vendredi.<\/p>\n\n\n\n

*Livraison aux entreprises le lundi pour les enseignants du REP+ \u00e0 Chen\u00f4ve, le mardi pour les conseillers p\u00e9dagogiques sur le CAMPUS, le jeudi pour les personnels du Rectorat, de Champmaillot et le service USPP du CHLC.<\/p>\n\n\n\n

***En CLICK AND COLLECT, ponctuellement. Les ventes seront annonc\u00e9es sur la page d’accueil.<\/p>\n<\/details>\n\n\n\n

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Faire du pain au levain, tout un art …<\/h2>\n\n\n\n

D’abord, je nourris mon levain chaque soir, en lui donnant de la farine et de l’eau. Le lendemain matin, lorsqu’il a doubl\u00e9 de volume, je le m\u00e9lange avec ma farine et mon eau : c’est la fermentolyse. Trente minutes plus tard, j’ajoute le sel et proc\u00e8de au p\u00e9trissage. J’ajoute ensuite les ingr\u00e9dients suppl\u00e9mentaires \u00e9ventuels. Une premi\u00e8re phase de pousse a lieu \u00e0 temp\u00e9rature ambiante pendant quelques heures, au cours desquelles j’effectue des rabats pour donner de la force \u00e0 ma p\u00e2te. Cette phase dite de pointage se poursuit au r\u00e9frig\u00e9rateur pendant 8 heures. Ensuite, je divise ma p\u00e2te pour obtenir des p\u00e2tons de 500 g (qui n’en p\u00e8seront plus que 400 apr\u00e8s refroidissement), je les mets en forme sommairement puis les fa\u00e7onne avant de les mettre en bannetons. Ces derniers sont plac\u00e9s au frais pour la nuit et sortis 45 minutes avant la cuisson : c’est la phase d’appr\u00eat. Une quarantaine de minutes plus tard, ils seront cuits et devront passer par une \u00e9tape de ressuage sur grille avant d’\u00eatre d\u00e9gust\u00e9s. En tout, le processus aura dur\u00e9 40 heures…<\/p>\n\n\n\n

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Mon parcours Virginie MONNE Titulaire d’un CAP Boulangerie Je m’appelle Virginie Monn\u00e9 et j’ai commenc\u00e9 \u00e0 faire du pain pendant la p\u00e9riode de confinement en 2019. Peu \u00e0 peu, la panification s’est install\u00e9e dans mon quotidien \u00e0 tel point que j’ai d\u00e9cid\u00e9 de pr\u00e9parer un CAP Boulanger en candidat libre, que j’ai obtenu en 2022. 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