STORY: Bridor creates range to celebrate Frédéric Lalos

Bridor has worked with celebrated chef Frédéric Lalos for nine years. Awarded the Meilleur Ouvrier de France in 1997, “Frédéric is highly regarded for his enduring pursuit of excellence”, according to the company.

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The resultant range includes:

· Pochon Loaf 280g - made using the original pochon recipe but in a reduced size, this loaf features a flvoursome buckwheat sourdough, and folded by hand for a rustic look.

· Multigrain Loaf 280g - made with a unique cereal sourdough which reveals a rich cream coloured centre, powerful toasted seed flavour and a smooth taste. This loaf contains an exclusive blend of sunflower, sesame, yellow and brown flax seeds and malted wheat flakes.

· Lutecine Baguette 280g - this authentic baguette takes its name from the ancient Roman name for Paris - Lutèce. To achieve a lovely honeycomb texture and crisp exterior it’s made made from sourdough, wheat flour and durum wheat flour, which gives the flavour, texture and aroma associated with a traditional Parisian baguette.

· Cereal Lutecine Baguette 280g - Frédéric Lalos proposed a baguette made with wheat flour and sourdough rich in seeds (white sesame, yellow flax, brown flax, malted wheat flakes and sunflower seeds), characterised by its tender centre and its unique seed taste.

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With an irregular, rustic appearance; the Lalos range benefits from Bridor’s shaping technique that adds strength to the dough’s overall structure whilst ensuring a soft, honeycomb texture. The doughs are worked with a higher moisture level and long fermentation periods to deliver distinctive breads with intense taste, complex shapes and finishes.