Baking: flours, sourdough starters, and equipment
Flours, yeasts, sourdough starters, improvers, and baking equipment for breads, viennoiseries, and yeast-raised doughs.
Baking ingredients
The foundation 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: banneton (proofing basket), baker's lame (scoring tool), couche cloth, baking trays and racks, and a thermometer. Everything you need to take a loaf from kneading to a well-developed bake.
Frequently asked questions
Which flour for bread?
T65 for everyday bread, T80/T110 for more rustic and flavorful loaves.
Yeast or sourdough?
Yeast rises quickly and consistently, while sourdough adds flavor, shelf life, and digestibility.
What is a banneton?
A basket that supports the dough during its final rise and marks the crust.
What is a dough improver used for?
To strengthen the gluten network and dough structure, especially with low-gluten flours.
