{"id":1704,"date":"2024-09-05T11:37:43","date_gmt":"2024-09-05T09:37:43","guid":{"rendered":"https:\/\/www.moulin-astreia.com\/un-moulin-pour-la-boulangerie\/"},"modified":"2024-09-17T14:17:13","modified_gmt":"2024-09-17T12:17:13","slug":"a-mill-for-the-bakery","status":"publish","type":"post","link":"https:\/\/www.moulin-astreia.com\/en\/a-mill-for-the-bakery\/","title":{"rendered":"A mill for the bakery"},"content":{"rendered":"\n<p id=\"viewer-dtpte\">Jean-Marie had been planning a mill for his bakery in Roujan for years, when he met Mr Olivero, a baker looking for exceptional flour.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"viewer-6bl6g\">Jean-Marie Ximena, founder of Astr\u00e9\u00efa, Peasant Baker<\/h2>\n\n\n\n<p id=\"viewer-epfsp\">As you know, Jean-Marie Ximena, the founder of Astr\u00e9\u00efa, is a farmer and baker. His land in the H\u00e9rault region is organic, and he grows wheat and small spelt in particular. At his bakery (Chuuuut\u2026 the bread that makes people talk) in the village of Roujan (34), he has been running his own mill for as long as he can remember, making his own flour and transforming it into bread.<\/p>\n\n\n\n<p>He has built a wood-fired oven and cuts his own wood to keep it warm enough to bake his bread at the end of the week. The famous expression \u2018to be in the oven and in the mill\u2019 takes on its full meaning!<\/p>\n\n\n\n<p id=\"viewer-a16nk\">Jean-Marie&#8217;s main aim is to bake bread that is authentic, tasty and long-lasting, using flour that is nutritious, healthy and 100% traceable.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"viewer-30nbl\">Beyond organic, growing on living soil<\/h2>\n\n\n\n<p id=\"viewer-deb6n\">The basic work is done on a living soil, so we&#8217;re not just thinking in terms of \u2018organic\u2019 and the labels that go with it, even if these do of course reassure a large proportion of private individuals.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1018\" height=\"714\" src=\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-66.png\" alt=\"\" class=\"wp-image-1075\" srcset=\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-66.png 1018w, https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-66-300x210.png 300w, https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-66-768x539.png 768w\" sizes=\"auto, (max-width: 1018px) 100vw, 1018px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"viewer-7ki9p\">Authentic baking with stone flour<\/h2>\n\n\n\n<p id=\"viewer-ase9g\">The wheat is then sorted, cleaned and stored, enabling the flour to be made directly in Jean-Marie&#8217;s bakery. The wheat passes through the mill to produce a soft, nutritious flour.<\/p>\n\n\n\n<p>It is then breaded by hand to preserve the starch\/protein bonds for better leavening. It undergoes a long fermentation with little salt, using sourdough of course.<\/p>\n\n\n\n<p id=\"viewer-f4ams\">The bread is baked in the bakery over a wood fire.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1013\" height=\"709\" src=\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-65.png\" alt=\"\" class=\"wp-image-1074\" srcset=\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-65.png 1013w, https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-65-300x210.png 300w, https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-65-768x538.png 768w\" sizes=\"auto, (max-width: 1013px) 100vw, 1013px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Following the article in La Toque magazine about our Moulin en Boulangerie at Jean-Pierre Olivero&#8217;s, we wanted to write to you about the history of this mill.<\/p>\n","protected":false},"author":1,"featured_media":1548,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A mill for the bakery | Astr\u00e9\u00efa<\/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:\/\/www.moulin-astreia.com\/en\/a-mill-for-the-bakery\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A mill for the bakery | Astr\u00e9\u00efa\" \/>\n<meta property=\"og:description\" content=\"Following the article in La Toque magazine about our Moulin en Boulangerie at Jean-Pierre Olivero&#039;s, we wanted to write to you about the history of this mill.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.moulin-astreia.com\/en\/a-mill-for-the-bakery\/\" \/>\n<meta property=\"og:site_name\" content=\"Astr\u00e9\u00efa\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/moulin.astreia\" \/>\n<meta property=\"article:published_time\" content=\"2024-09-05T09:37:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-17T12:17:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.moulin-astreia.com\/wp-content\/uploads\/2024\/09\/image-66.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1018\" \/>\n\t<meta property=\"og:image:height\" content=\"714\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta 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