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#nicolassupiot

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Voilà une miche qui incite à un réveil précoce et inhabituel, Un pain de Nicolas Supiot ... Merci @bebantuelle !! #nicolassupiot

270c 💥💥💥 #stoneoven fermentação natural #nicolassupiot

I visited this amazing baker today, Nicolas. He has got his own unconventional way of growing, milling and baking his own wheat and bread. I saw his fields (all showed by amazing Linde) and was allowed to see him mixing by hand and baking in his own build woodfiredoven, somewhere in the middle of knowhere in Bretagne. He grows miscellaneous variaties of wheat on the same field, the get the best profit from all of them. On the fields all the plants have freedom to grow, even those who other farmers don't want. Every plant, animal or existence got it's right or function to be in that place.
About the bread: Nicolas doesn't just mix and bake, the whole proces is a sacrel behavior.
The wheat is milled with a Astrie mill. (in one turn the grain is milled with little damage of the germ, separate the big bran(outside) and small bran (inner bran) which is used for the sourdough. The remaining flour is nearby 80-85% of the whole grain. (@e5bakehouse has got a similar mill) The sourdough is made from the small bran, so all the unhealthy fytineacids are broken down (6-16 hours) The dough is only mixed by hand with purified water. Without any force. After 2 intervals the dough is gently shaped like you see here and proofed in banetons for about 2 hours. Meanwhile the oven is lit and the loaves are baked for 1 hour.
What's maybe the biggest difference with all our citybakers is the quietness and time there is been taken for the whole circle of grain to bread, there is no aim for a glossy shiny bread, it's all about nutricion. #boulangerpaysan #nicolassupiot #bretagne #levain

Learning from master baker Nicolas Supiot in Bretagne #nicolassupiot #sourdoughbread #artisanbread #ancientgrains

Se eu fosse você, não perderia esse curso!
Reação de maillard , nem queimado nem branquelo, todas as cores possíveis no pão devidamente assado, vem pra oficina !!!!#paohonesto #maillard #nicolassupiot #naturalbread #organic @mirella_farinhaorganica

Reação de maillard , nem queimado nem branquelo, todas as cores possíveis no pão devidamente assado, vem pra oficina !!!!#paohonesto #maillard #nicolassupiot #naturalbread #organic @mirella_farinhaorganica

New video post #ontheblog sharing my experience about Nicolas Supiot workshop From the seed to the peasant bakery 📹🔥 check the full video on the blog! #bread #nicolassupiot #peasant #baker #france #sourdough #levain #pain

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Se eu fosse você, não perderia esse curso!
Reação de maillard , nem queimado nem branquelo, todas as cores possíveis no pão devidamente assado, vem pra oficina !!!!#paohonesto #maillard #nicolassupiot #naturalbread #organic @mirella_farinhaorganica

Reação de maillard , nem queimado nem branquelo, todas as cores possíveis no pão devidamente assado, vem pra oficina !!!!#paohonesto #maillard #nicolassupiot #naturalbread #organic @mirella_farinhaorganica

Depois de muito testar receitas das mais variadas,por um bom tempo,meu processo não usa fermento comercial porque não produzo pão com hora certa pra ficar pronto, isso pode ser um problema pra quem pretende comercializar, porém o desenvolvimento da massa se faz no tempo dela, sem pressa, a cor e o sabor aparecem,sem dúvida o pão fica diferente, cada pão com sua personalidade, #pan #fermentacaolenta #100porcentonatural #macro #closeup #sourdough #bread #nicolassupiot

270c 💥💥💥 #stoneoven fermentação natural #nicolassupiot

Sapecou mas salvou #blackbread 110%natural 275c #nicolassupiot sem batedeira ,na mão. #levain #sourdough

Just arrived here in Bretagne to spend a week learning from Nicolas Supiot, a baker / farmer passionate about ancient local wheat varieties. Just seeing this beautiful field of tall and golden wheat, full of life and diversity makes me very happy! 🌾 😍 #ancientgrains #artisanbread #nicolassupiot #bretagne #wheat

Voilà une miche qui incite à un réveil précoce et inhabituel, Un pain de Nicolas Supiot ... Merci @bebantuelle !! #nicolassupiot

Bake a Bread is one of the most difficult thing to do. Not one Bread will come out as another! Thanks to Advice from Friend & Amazing Chef @tomaikens I have improved but I still Have so much to Learn! I am now in Bretagne at Nicolas Supiot's Bread Internship, Learning Secrets from one the most Amazing Bread Artisan on Earth! Recipe will come soon 🍞🌟✨. •
#charlottecollardBreads
#charlottecollardBaking
#charlottecollardLearning

#nicolassupiot #breadartisan #breadmaking #baking #mauredebretagne #bretagne #cooking #pain #breadlover #food #foodporn #instafood #amazing #instagood #photooftheday #saintgilles #wallonie #brussels #tomaikens #bruxelles #belgiangirl #belgianfoodie #belgianchef #belgiancook #foodiesofinstagram #ixelles #uccle

Tree growing from a #woodfiredoven #reversing the trend. At the farm of famous #farmer #miller and #sourdoughbaker #nicolassupiot

New video post #ontheblog sharing my experience about Nicolas Supiot workshop From the seed to the peasant bakery 📹🔥 check the full video on the blog! #bread #nicolassupiot #peasant #baker #france #sourdough #levain #pain

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