Bread
Automatically translated from French
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The levain is the foundation of your future magnificent sourdough breads. But beyond being a simple ingredient, it is an art in itself: the art of understanding living organisms. Get to know it, understand it and, above all, take good care of it!
The levain is the foundation of your future magnificent sourdough breads. But beyond being a simple ingredient, it is an art in itself: the art of understanding living organisms. Get to know it, understand it and, above all, take good care of it!
The full weighing, ingredient by ingredient.
Every step, in order, just as I write it at the bakehouse.
In your account as soon as it is open, and updated whenever I correct it.Updated whenever I correct it, free of charge.
The levain is the foundation of your future magnificent sourdough breads. But beyond being a simple ingredient, it is an art in itself: the art of understanding living organisms. Get to know it, understand it and, above all, take good care of it!
A baguette full of character, with a subtle acidity, a well-coloured crust and incredible aromas thanks to the sourdough starter. Optimised keeping quality thanks to the long fermentation.
Originally from southern Germany, this ‘six-seed’ bread combines sunflower seeds, oat flakes, brown and golden linseed, and pumpkin seeds. The Quellstück improves keeping quality by holding water, which limits drying out. The bake must be intense to cook the crumb through without drying the crust too much, a challenge for very high-hydration breads (over 120 %) shaped in tins.
After the numbers
The feel for it comes at the bakehouse.
Feeling when a dough is ready, understanding why the blade drags: that is the work of a course, hands in the dough.
