Bridor adds French touch

25 March, 2011
Page 28 

Bridor has been working with French baker Frédéric Lalos to develop three artisan breads, unveiled at the show. Le Pain de Partage Blé Grand Arôme, is a tear-and-share bread in a 300g format, made using a natural yeast and wheat flour to add softness and avoid acidity, while a durum wheat flour finishes the product. Le Pain Cerealier stoneground flour, in a 450g format contains a grain mix of sesame, brown flax, yellow flax, sunflower and wheat, and uses a house stoneground flour yeast. Le Pain Pochon buckwheat flour, also available in a 450g format is made with a mixed buckwheat yeast, featuring Camp Remy flour. Its four corner folds are shaped by hand.

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