Viennoiserie
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This 100 % sourdough laminated dough combines the finesse of a crisp, flaky lamination with the aromatic richness of a natural fermentation. With no baker’s yeast, it gives light, melt-in-the-mouth viennoiserie with a generously open crumb and delicate, balanced flavours.
This 100 % sourdough laminated dough combines the finesse of a crisp, flaky lamination with the aromatic richness of a natural fermentation. With no baker’s yeast, it gives light, melt-in-the-mouth viennoiserie with a generously open crumb and delicate, balanced flavours.
The full weighing, ingredient by ingredient.
Every step, in order, just as I write it at the bakehouse.
In your account as soon as you pay, and updated whenever I correct it.Updated whenever I correct it, at no extra cost.
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!
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.
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.
