Jean begins Saturday’s class with a fascinating talk about ‘our daily bread’ and our relationship with flour. He addressed the fact that ‘flour’ has a bad press, but as with most foods, it comes down to distinctions, and details. There is flour, and then there is flour. What is used by commercial breadmakers and what is available to us in shops is often a form of flour which has been heavily processed and refined, losing the qualities which traditional, stoneground or milled flour has. Jean’s demonstration of breadmaking to follow was a return to the basics, and an understanding of the sensibility of the art. He left us with a vivid image of dough consistency being like a baby’s bottom, springing back when pressed gently.
