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Experience Fabrication Du Pain D'Antoine Credit Otgtm Estelle Cohier 37403 1920px 17It’s still dark when you meet Antoine Lefranc, an artisan baker from Carolles with a passion for history. The two of you get to know each other, and it’s in a friendly atmosphere that you begin the kneading. But not just any bread: theold-fashioned kind, made with natural sourdough, kneaded by hand and baked in a wood-fired oven that’s lit as soon as you arrive. Antoine passes on this age-old knowledge at every stage of the bread-making process. At the same time, he provides you withhistorical anecdotes, some of them caustic, about theworld of bread.
Good to know
Antoine has been making bread for 3 years, in several batches on Wednesdays and Fridays, to sell at the Carolles market on Thursday mornings, and the Champeaux market on Saturday mornings.
You then begin the preparation: the flour you use is organic and local, into which you mix the sourdough, then thewater and salt, under Antoine’s watchful eye and guidance. You get down to work in the truest sense of the word: you mix the doughusing only your hands. It’s a somewhat athletic exercise as you mix, and not for nothing that the expression “being in a pickle” comes to mind! You then begin to knead the dough itself: its texture evolves in your hands. A real alchemy takes place. The prevailing convivialatmosphere becomes monastic. You concentrate on the silent dialogue between yourself and the material. Meanwhile, you notice a change in luminosity (depending on the season of the Experience): daylight has dawned and illuminates the workshop, adding a touch of magic to the atmosphere.
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Experience Fabrication Du Pain D'Antoine Credit Otgtm Estelle Cohier 37403 1920px 8With your dough ready, Antoine explains how to shape the breads, both old-fashioned and special rolls. You “roll” each dough piece, before placing them gently in linen cloths to rise slowly. Then it’s time to bake: you put the fruit of your labor in the oven yourself before the break. During the break, you debrief and exchange ideas over coffee, always in an atmosphere of sharing andhumor. Finally, the moment you’ve been waiting for arrives: protected by your potholders, you unwrap the dough and discover the fruit of your handiwork, made in Granville Terre et Mer! Lunchtime approaches, and thesmell of warm bread tickles your nostrils. You can’t resist cracking a piece of your bread and taking a bite. You leave Antoine and head off to present your creations to your friends and family! In fact, you’ll go home with an old-fashioned loaf and 8 special rolls you’ve just made. Enough to please others and/or yourself!
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