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