At a time when we enjoy our homes and kitchens to the full, baking bread has almost become a ritual. A daily routine for some families, a moment of pleasure for others.
There is no shortage of sources of inspiration, and social networks are full of diverse and varied recipes. From a traditional loaf to rustic sourdough, from pesto bread to cocotte or spirulina bread, there is no lack of ideas.
Taste is at the heart of all recipes, but technique is key to baking success. To make the perfect loaf, kneading is important - and your method is crucial.
Obtaining a nice airy texture and a crispy crust is the result of patience, controlled kneading, a good dough temperature (25°C) — but also quality ingredients. And when it comes to ingredients, flour, the basic ingredient of bread, is the priority.
Choosing the right flour and selecting the one that best fits your recipe is therefore fundamental.
A multitude of bakery flours are available today, which means it’s not always easy to know which one to choose. Here is some advice:
To go in this direction and consume locally, the Luxembourg brand LE MOULIN has recently developed a wide range of flours from the wheat fields of the Grand Duchy. You will find a T55 flour, a spelt flour for those looking for an alternative to wheat, as well as a "COUNTRY BREAD" version based on seeds. All of which will give you a variety of pleasures and allow you to savour different breads every day.
