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