The Process: From Mixing to Baking

Autolyse: The Patient Beginning

Autolyse—mixing flour and water, then resting before adding salt and yeast—was popularized by Professor Raymond Calvel but refined by diverse bakers. Vietnamese-French baker Linh Nguyen noticed similarities to bánh mì dough resting: "My grandmother always said 'let flour drink water.' Calvel gave it a French name, but the wisdom is universal."

Benefits include: - Enhanced flavor development - Improved dough extensibility - Reduced mixing time - Better volume and crumb

Time Flexibility: Classic autolyse: 20-60 minutes. But Romanian-French baker Ana Popescu developed "overnight autolyse" for home bakers juggling jobs and families. Mix flour and water before bed, finish dough in the morning—perfect for busy lives.

Kneading: Finding Your Rhythm

Traditional French kneading differs from aggressive American methods. "Dough is alive," teaches Senegalese-French baker Mariama Sow. "You don't beat life into submission—you coax it to strength." Her technique, influenced by traditional African grain preparation, uses folding and resting rather than continuous kneading.

Methods for Every Body: - Traditional: 10-15 minutes by hand - Stretch and Fold: Gentler, develops gluten gradually - Coil Folds: Even gentler, ideal for weak flours - Machine: 5-8 minutes on low speed - No-Knead: Time does the work—perfect for limited mobility

Chilean-French baker Pablo Fernández, who has arthritis, pioneered adaptive techniques: "Disability forced creativity. My no-knead baguettes win competitions. Limitation became innovation."

Fermentation: Time as Ingredient

First fermentation (bulk rise) develops flavor and structure. Temperature controls timing: - 20°C (68°F): 4-6 hours - 24°C (75°F): 3-4 hours - 27°C (80°F): 2-3 hours - 4°C (39°F): 12-48 hours (cold retard)

"Fermentation is democracy," says Algerian-French baker Yazid Benmoussa. "Rich or poor, everyone has time. You don't need expensive equipment—just patience."

Signs of Proper Fermentation: - Dough increases 50-70% in size - Feels light and airy - Jiggles when container is shaken - Shows some bubbles on surface - Passes "poke test"—indentation springs back slowly

Shaping: Geometry Meets Intuition

Shaping creates structure and surface tension. Each form serves a purpose: - Boule: Maximum volume, even crumb - Bâtard: Compromise between boule and baguette - Baguette: Maximum crust, quick baking - Épi: Decorative, extra crust

Trans baker River Leblanc brings architectural precision to shaping: "As an engineer before transitioning, I see shaping as structural design. Gender transition taught me that form can change while essence remains. Same with bread—shape serves purpose, not rigid tradition."

Building Confidence: Practice with play dough first. Muscle memory develops without wasting ingredients. Many professional schools now use this method, introduced by occupational therapist turned baker Marie Delacroix.

Scoring: The Baker's Signature

Scoring (slashing) controls expansion and creates pattern. Tools range from professional lames to simple razors or even sharp knives. "Scoring is like calligraphy," notes Chinese-French baker Wei Chen. "Each baker develops their own style."

Inclusive Scoring Tools: - Lame: Traditional curved blade - Straight razor: Easier to control - Serrated knife: More forgiving - Scissors: For decorative cuts - Adaptive holders: For limited grip strength