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Sourdough bread
These plain and cereal breads celebrate the art of working with sourdough: The cereal breads are baked in molds for a gourmet crumb and an optimal development, while the plain breads come in a “pavé” or a “bâtard” shape, with pretty scoring patterns, showcasing the work of a Best Craftsman of France (MOF).
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Flour technology
Techniques covered
- Being able to identify the different types of flours and their uses
- Performing an autolysis
- Kneading bread dough with a mixer
- Adding inclusions to a dough
- Dough bassinage
- Balling up dough
- Shaping the dough into a pavé bread
- Final proof & dough rising
- Shaping bread dough
- Shaping the dough into a bâtard bread
- Moistening and decorating a dough before baking
- Creating a Polka pattern
- Bread scoring patterns
- Scoring a loaf of bread
- Baking bread in the oven
- Scoring a dough
- Baking bread in a mold
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