Traditional and natural bread

Yohann DIRAND, baker, will be sharing his knowledge and experience with you as you discover the secrets of traditional bread-making in the museum's historic bread oven.
After a general presentation, you'll knead the dough by hand in a kneading trough. During the 3 hours of leavening, a differentiated approach will summarise different aspects of the subject (technical, historical, anthropological, bibliographical). Then it's time to shape the dough pieces by hand and put them in the oven.