June 15, 2019 - 8:28pm
Sourdough Boules - Richemont method
Last weeks I had the chance of baking with Carlos Mariel, bakery instructor in the Richemont Bakery School in Luzern, Switzerland. I received a lot of interesting lessons, and many good advices to improve the technique of sordough and natural fermentation, according to the swiss method. Now I am putting into practice. These are some sourdough boules I made this weekend in Puebla Mexico, in the Bakery Expo.
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Please share some of your new methods if you get a chance.
Thank you.
Ian
I am speechless. Those are absolutely beautiful to behold. Makes me want to book some tickets to wherever you bake.
I second the motion to share some of what you learned in Switzerland.
Thank you for sharing!
That picture just blew my mind. One day maybe I can create one like that. It may be ten years from now though. Lol
We will make a 2day seminar of Sordough with Swiss Richemont School teachers in Mexico City. I think the date will be around feb and march 2020.
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We appreciate you posting pics of those fantastic breads. Amazing!
Fabulous colour and crust. Well done.
Yeah. The oven is important to get nice bread.
The breads are looking fantastic! Like everyone one here I hope someday maybe you will share some tips with us. So far I haven’t found this type of workshops around my area.
Have a nice week!
I have posted many tips and recipes. If you check my timeline, you will find.
It's good to travel to attend to courses. In this course we did in Mexico City we had students from all the country, but also from the United States, Dominican Republic, Costa Rica, Ecuador ... When I lived in Spain, I often attended to courses in Germany, Holland, Sweden, etc.
Abel, is the Richemont method a special process or set of techniques using standard raising agents, ie yeast or levain, or is it about using a special fermentation agent, perhaps similar to the Sekowa Backferment?
Lance
Richemont School in Switzerland is, in my opinion, one of the 4 top artisan bakery schools in the world. They have more than 50 years training swiss and international bakers. It's not one specific recipe or method, it's a whole philosophy of training. I encourage you to follow the Richemont Club news. I have learned a lot in their courses and books.
I wish you lived near me!
That's why God made the airplanes, hehehehe.