Première fournée de weston

An Artisan process

The kneading of Première Fournée bread dough is done in mechanical mixers, a traditional type of equipment whose principle action has remained unchanged since the end of the 18th century. As in the fermentation process, the dough is kneaded slowly and steadily so as not to stress or heat it, thus producing a crumb that is soft and porous. The kneading is done in three phases: the stretching and folding, the resting period and the scaling, or dividing, of the dough. Knowing the time needed for each phase and mastering the techniques of each step preserves the qualities of the flour and the dough, producing quality breads with delicious taste and texture.(Picture for reference only.)