Fabrice Cotter, bakery trainer and head of the youtube channel “la boulangerie pas à pas” will tell you about the choice of flour, a good sourdough, bread-making. Moreover for the choice of flour: it is necessary to always favor flours without additives (the most used is ascorbic acid very present in common bread or white bread). For yeast, it is a fungus that will eat sugars and produce carbon dioxide and alcohol. So the bread grows but does not develop acidity. For conservation, there is no miracle, but you have to favor: large loaves with good flour without additives, a long fermentation and sourdough because the acidity will also bring conservation! That’s it for the general debrifing, take advantage of being in Bordeaux to taste some good bread in Bordeaux: Maison Hermelin, rue Edmond Costedoat, Maison Lamour, rue Judaique, Chez Antone, rue de Laseppe, or the Boulangerie Grain, rue Capdeville, And if you want to make a good bread at home, go to the bakery chain step by step.
Fabrice Cotter, 33 years old from Dijon and above all, a passionate baker. Holder of a master’s degree and ambassador of bread, a young globetrotting baker, Fabrice Cottez has notably, for several years, surveyed the African continent to teach the know-how of French bread to as many people as possible. In 2018, it is the creation of a YouTube channel to learn how to make breads and pastries at home to make with the family in a good mood, while following professional techniques adapted to individuals. Today, “bakery step by step” is followed by more than 100,000 people. In 2020 it becomes the number 1 chain for bakery enthusiasts. Through videos, workshops and conferences, Fabrice Cotter helps all those who trust him to achieve their goals and develop their instinct as a baker. La Boulangerie pas à pas is also on Instagram.