I’m not going to talk about a bread today, but a technique : Respectus Panis.
Literally meaning Respect Bread, this is a quite new exciting way of making bread.
The process consists of :
- adding a very low percentage of levain (between 0,5 to 5% instead of 10 to 30%).
- adding less salt than usual (12 to 16% instead of 18 to 24%).
- using better quality flours.
- slower and more gentle kneading, sometimes even by hand.
- a long fermentation of 15 to 20 hours at room temperature instead of putting the dough in the fridge.
The bread is then more healthier, as the nutrients in the flour are fully processed by the levain and the amount of salt is reduced without having a bland bread. Chemicals that are often used to ameliorate the color, the taste, the texture or to stabilise the fermentation are now useless as this technique takes care of all of it.
It also consumes less energy as you don’t need to use a fridge to put your dough in. This bread is then cheaper to produce and more healthy than the usual bread, even the ones using only a sourdough starter.
This method may have been used since the beginning of bread actually, but few years ago, a French association of bread makers, Les Ambassadeurs du Pain, composed of artisans from all around the world, including French MOF (best French workers), developed this technique alongside scientists and nutritionists to establish the rules of this healthier method of bread making.
The Respectus Panis technique can be used for every bread, and even croissants and brioche. Simply lower the amount of levain and let it ferment longer at room temperature.
A lot of professional bakers are starting to implement this technique alongside current way of bread making. Pierre Nury, a French MOF baker, actually applies this method for all his breads in his bakery.
In 2017, the association Les Ambassadeurs du Pain released their first book, Respectus Panis, which is about all the psychology behind it, providing many recipes for different breads, croissants and brioche as well.
During the international bread making competition Le Mondial du Pain, participants were asked to make a healthy and nutritious bread, providing a recipe and a scientific paper relating the properties of their bread. Those recipes are available in the second book called Respectus Panis II released in 2019. The recipes comes from all around the world, featuring a huge amount of different seeds and nutritional values of every bread.
Both books are available in French, English, Spanish and Italian. Japanese version is coming soon.
I personally think that this method is a brand new approach of making bread, and every home-baker or professional should try this technique. It gives the bread a deeper taste resulting from a nice and long fermentation.
Respectus Panis classic loaf
- 350 g wholemeal bread flour
- 150 g white bread flour
- 8 g salt
- 2 g liquid starter
- 340 g water at 30-35°C
Mix everything together by hand or using a spatula.
Let it rest for 30 min.
Make a first round of strecth and fold by stretching the dough from the sides to the inside.
Let it rest for 2 hours.
Make a second round of strecth and fold.
Let it prove for between 12 to 16 hours depending of the temperature of the room.
If your room is at 18°C, let it prove for around 16 hours.
If your room is at 25°C and above, 12 hours should be okay.
Put the dough on a floured bench and pre-shape it.
Let it rest for 30 minutes.
Shape it as you like and let it prove in a banneton for 45 minutes to 1 hour.
Bake it at 250°C with steam for the first 20 minutes, or using a Dutch oven, then 15 to 25 min without, depending on your taste.
Take it out and let it cool down on a wire rack.
Don’t forget to check out the timelapse video of the baking on my Instagram below :