Bakery & Breads
The mastery of wild sourdough, stone-ground flours and slow fermentation
Foundational Formulations
Advanced & Master Formulations
Associated Technical Guides
Kneading & The Gluten Matrix
Kneading hydrates two insoluble wheat proteins—gliadin (extensibility) and glutenin (tenacity)—weaving them into an elastic 3D web: the gluten matrix. This structure forms an impermeable gas-trapping network capable of capturing fermentation carbon dioxide.
Fermentation & Bulk Proofing
Bulk fermentation (pointage) is the sacred window where 80% of bread's flavor profile is minted. Yeasts convert simple sugars into carbon dioxide and ethanol, while amylase enzymes continuously cleave complex starches into maltose.
Wild Sourdough Starter & Maintenance
A wild starter culture is a spontaneous symbiotic ecosystem of micro-organisms (chiefly Candida humilis, Kazachstania exigua, and Lactobacillus sanfranciscensis). Fed with clean flour and water, regular refreshments maintain an ideal active pH of 3.8 to 4.2.
The Base Temperature Rule
In artisanal French baking, precision starts with a thermometer. The Base Temperature (TB) is an empirical constant calculated for each recipe to ensure the finished dough emerges from the mixer at its optimal enzymatic window (typically 23°C to 24°C).