Bakery: flours, sourdoughs, and equipment
Flours, yeasts, sourdoughs, improvers, and bakery equipment for breads, pastries, and leavened doughs.
Bakery ingredients
The foundation of bread: flours (from fine T45 to whole T150), yeast (fresh or dry) or sourdough, improvers (gluten, malt), and seeds. The choice of flour and hydration level determines the crumb, crust, and flavor.
Baker’s equipment
For shaping and baking: banneton (proofing basket), baker’s lame (scoring blade), couche cloth, boards and racks, thermometer. Everything needed to take bread from mixing to well-developed baking.
Frequently asked questions
Which flour for bread?
A T65 for everyday bread, T80/T110 for more rustic and flavorful breads.
Yeast or sourdough?
Yeast rises quickly and evenly, sourdough adds flavor, preservation, and digestibility.
What is a banneton?
A basket that supports the dough during the final rise and marks the crust.
What is the purpose of a dough improver?
To strengthen the gluten network and structure, especially with low-gluten flours.
