PAIN BRIÉ

PAIN BRIÉ

Originating from Normandy, this bread is baked since the 14th century. It was really appreciated by the fishermen because of its long conservation (up to 1 week), due to a really dense dough and a low hydration. Sometimes, the bread was completely dry and didn’t contain salt at all. The fishermen would then soak them … Read more

SÜBROT

SÜBROT

Little bread that got famous in Alsace (East France) between the 2 world wars because it was really cheap. Its name literally mean “bread for one coin”. It was born during the Second Empire (1852-1870) and became very popular when the region of Alsace became French again. Recommend: CIABATTA PAIN BRIÉ Sübrot This bread has … Read more

RESPECTUS PANIS

Respectus-Panis

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. Recommend: CIABATTA PITA 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 … Read more

FOUGASSE

Fougasse-face

Also spelled fougaçe, this bread is from the South-East of France. It is usually soft, filled with different garnishes like olives, cheese, onions, anchovies… But it can also be sweet like in the city of Aigues-mortes, where sugar, butter, orange blossom are added and usually made for Christmas to be part of the 13 Christmas Dessert … Read more