What distinguishes one bread from another? The leaven
replies Soren Bérenguer from his bakery L'Authentique which he set up in Bois-d'Anjou, a village in the east of Maine-et-Loire. The man introduces himself as a peasant baker. Farmer, because he produces organic wheat ten kilometers from his bakery. Baker, because he kneads and shapes his naturally leavened breads by hand, which he bakes in a wood-fired oven. Authentic, we tell you.
Naturally leavened bread
Natural leaven is the basis of his work as a baker. Mine has been with me for ten years, it requires a lot of maintenance, daily care.
The leaven,
it's water, flour and time to ferment. Nothing else. He must remain pure. If the flour is too refined or the wheat too hybridized, it won't work.
Soren distinguishes the naturally leavened bread of peasant bakers from artisanal yeast bread. Yeast bread is poor in microbiota because seeded with a single microorganism. Yeast is always the result of industrial production
he assures.
Breads that are more digestible and…
