Baking: flours, sourdough starters and equipment
Flours, yeasts, sourdough starters, improvers and baking equipment for bread, viennoiseries and enriched doughs.
Baking ingredients
The foundations of bread: flours (from fine T45 to wholemeal T150), yeast (fresh or dry) or sourdough starter, improvers (gluten, malt) and seeds. The choice of flour and hydration level determines the crumb, crust and flavor.
Baking equipment
For shaping and baking: proofing basket (proofing basket), bread lame (scoring blade), couche cloth, baking sheets and racks, thermometer. Everything you need to take a loaf from kneading to a well-developed bake.
Frequently asked questions
Which flour should you use for bread?
T65 for everyday bread, T80/T110 for more rustic, flavorful loaves.
Yeast or sourdough starter?
Yeast makes dough rise quickly and consistently; sourdough starter adds flavor, shelf life, and digestibility.
What is a banneton?
A basket that supports the dough during its final proof and leaves a pattern on the crust.
What is a dough improver used for?
To strengthen the gluten network and improve dough stability, especially when using low-gluten flour.
