{"id":548,"date":"2018-08-14T11:59:32","date_gmt":"2018-08-14T09:59:32","guid":{"rendered":"http:\/\/donkosira.org\/?p=548"},"modified":"2022-04-11T17:49:31","modified_gmt":"2022-04-11T17:49:31","slug":"fabrication-traditionnelle-du-pain-damaro-guinee","status":"publish","type":"post","link":"https:\/\/www.donkosira.org\/en\/fabrication-traditionnelle-du-pain-damaro-guinee\/","title":{"rendered":"Fabrication traditionnelle du pain (Damaro, Guin\u00e9e)"},"content":{"rendered":"<p style=\"text-align: justify;\">\u00c0 Damaro, la fabrication traditionnelle du pain est collective. Les hommes les plus costauds se retrouvent pour p\u00e9trir la p\u00e2te qui est ensuite ramass\u00e9e en boules, et qui sont allong\u00e9es en forme des baguettes. Elles sont pass\u00e9es au four en banco, qui a \u00e9t\u00e9 chauff\u00e9e au feu de bois et vid\u00e9 int\u00e9gralement lorsque la temp\u00e9rature est assez \u00e9lev\u00e9e&nbsp;: il est nettoy\u00e9 de toutes ses cendres pour y placer le pain. Une fois cuites, les baguettes sont vendues dans le village.<\/p>\n<p style=\"text-align: justify;\"><strong>Fabrication du pain<\/strong><\/p>\n<p style=\"text-align: justify;\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-550\" src=\"https:\/\/donkosira.files.wordpress.com\/2018\/08\/b.jpg?resize=612%2C475\" alt=\"b\" width=\"612\" height=\"475\" srcset=\"https:\/\/i0.wp.com\/www.donkosira.org\/wp-content\/uploads\/2018\/08\/b.jpg?w=776&amp;ssl=1 776w, https:\/\/i0.wp.com\/www.donkosira.org\/wp-content\/uploads\/2018\/08\/b.jpg?resize=300%2C233&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.donkosira.org\/wp-content\/uploads\/2018\/08\/b.jpg?resize=768%2C596&amp;ssl=1 768w\" sizes=\"auto, (max-width: 612px) 100vw, 612px\" \/><\/p>\n<hr \/>\n<p style=\"text-align: justify;\">Par Ansoumane Camara<\/p>\n<div class=\"fb-background-color\">\n\t\t\t  <div \n\t\t\t  \tclass = \"fb-comments\" \n\t\t\t  \tdata-href = \"https:\/\/www.donkosira.org\/en\/fabrication-traditionnelle-du-pain-damaro-guinee\/\"\n\t\t\t  \tdata-numposts = \"10\"\n\t\t\t  \tdata-lazy = \"true\"\n\t\t\t\tdata-colorscheme = \"light\"\n\t\t\t\tdata-order-by = \"social\"\n\t\t\t\tdata-mobile=true>\n\t\t\t  <\/div><\/div>\n\t\t  <style>\n\t\t    .fb-background-color {\n\t\t\t\tbackground: #ffffff !important;\n\t\t\t}\n\t\t\t.fb_iframe_widget_fluid_desktop iframe {\n\t\t\t    width: 100% !important;\n\t\t\t}\n\t\t  <\/style>\n\t\t  ","protected":false},"excerpt":{"rendered":"<p>\u00c0 Damaro, la fabrication traditionnelle du pain est collective. Les hommes les plus costauds se retrouvent pour p\u00e9trir la p\u00e2te qui est ensuite ramass\u00e9e en boules, et qui sont allong\u00e9es en forme des baguettes. Elles sont pass\u00e9es au four en banco, qui a \u00e9t\u00e9 chauff\u00e9e au feu de bois et vid\u00e9 int\u00e9gralement lorsque la temp\u00e9rature est assez \u00e9lev\u00e9e&nbsp;: il est<\/p>\n<div class=\"h10\"><\/div>\n<p><a class=\"more-link1\" href=\"https:\/\/www.donkosira.org\/en\/fabrication-traditionnelle-du-pain-damaro-guinee\/\">Lire plus<\/a><\/p>\n","protected":false},"author":12,"featured_media":25492,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[178],"tags":[114,357,115,196],"ppma_author":[367],"class_list":["post-548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artisanatetmemoiredesgestesdamaro","tag-damaro","tag-fabrication-traditionnelle","tag-guinee","tag-pain"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"en","enabled_languages":["fr","en"],"languages":{"fr":{"title":true,"content":true,"excerpt":false},"en":{"title":false,"content":false,"excerpt":false}}},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.donkosira.org\/wp-content\/uploads\/2018\/08\/pain-tradi-damaro.jpg?fit=800%2C526&ssl=1","jetpack_likes_enabled":false,"jetpack_sharing_enabled":true,"authors":[{"term_id":367,"user_id":12,"is_guest":0,"slug":"ansoumane-camara","display_name":"Ansoumane Camara","avatar_url":{"url":"https:\/\/www.donkosira.org\/wp-content\/uploads\/2021\/05\/Ansouman-Camara.jpg","url2x":"https:\/\/www.donkosira.org\/wp-content\/uploads\/2021\/05\/Ansouman-Camara.jpg"},"author_category":"","user_url":"https:\/\/www.donkosira.org\/notre-equipe\/ansoumane-camara\/","last_name":"Camara","first_name":"Ansoumane","job_title":"","job_title_2":"","description":"Je suis Ansoumane Camara, 32 ans, membre de l\u2019association culturelle Donkosira. Je r\u00e9side \u00e0 Damaro, en R\u00e9publique de Guin\u00e9e Conakry. Je suis dipl\u00f4m\u00e9 en administration, mais au ch\u00f4mage."}],"_links":{"self":[{"href":"https:\/\/www.donkosira.org\/en\/wp-json\/wp\/v2\/posts\/548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.donkosira.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.donkosira.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.donkosira.org\/en\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.donkosira.org\/en\/wp-json\/wp\/v2\/comments?post=548"}],"version-history":[{"count":0,"href":"https:\/\/www.donkosira.org\/en\/wp-json\/wp\/v2\/posts\/548\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.donkosira.org\/en\/wp-json\/wp\/v2\/media\/25492"}],"wp:attachment":[{"href":"https:\/\/www.donkosira.org\/en\/wp-json\/wp\/v2\/media?parent=548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.donkosira.org\/en\/wp-json\/wp\/v2\/categories?post=548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.donkosira.org\/en\/wp-json\/wp\/v2\/tags?post=548"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.donkosira.org\/en\/wp-json\/wp\/v2\/ppma_author?post=548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}