The taste of the world

Leaven, freedom, the world within bread's reach!

Cruithneacht Bread, signature of Jean Imbert.

© Jean Imbert

By: Clémence Denavit Follow

4 mins

The recipe is confusingly simple: 3 ingredients, always the same – flour, water, salt – and here is the bread as it has been prepared for millennia.

Whatever the cultures, or the places of the world, leavens come to life, breads are kneaded, shaped into different shapes, cooked, eaten differently, and finally shared.

(Replay)

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The links are woven in the discussions around bread - universal and daily food - Its differences, its stories, its innumerable varieties open a door to elsewhere, and a golden opportunity for exchange and sharing.

The association The world within reach of bread is part of this conviction: the fact that talking and exchanging around and thanks to bread, allows these links and promotes a better understanding of cultures.

The opportunity to highlight the people behind the breads, which they "teach", the memories, the stories they share through the workshops to be together and get to know each other.

With

-Rive - founder of

on

Jean-Marie Imbert

, baker in Ireland north of Dublin.

And the participation of Marc, Florence, Linda, Mathilde, Aziza, Marie-Laure, Cécile, Angelica, and the whole gang around the world, thanks to them!

Valérie Zanon

, author of

intelligent, didactic and practical published by Alternatives editions.

On

and

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For further :

- "Because talent does not stop at borders",

is an international organization that knows how to bring together locals and newcomers, refugees, asylum seekers, around social, professional and entrepreneurial projects.

- The association: 360 degrees south

- Marc, passionate about bread fermentation and others,

-

Inspirational readings recommended by Leïla:

- The Universal Dictionary of Bread

, collective book under the direction of Jean-Philippe De Tonnac

- Breads of the World

, by Sophie Dupuis-Gaulier

- Sourdough pastries, nourishing the body and the mind,

by Vanessa Kimbell, published by Rouergue

Mofo gasy, Malagasy-style cassava fritters.

© Wikipedia

Advice from Jean-Marie Imbert: 

“

 by Thomas Teffri-Chambelland, a very technical work written by a biologist converted into a baker who has since opened the International School of Baking.

“

”, collective work written by the Blé Group.

This book contains a lot of information that the general public should know, on the origins of wheat and its evolution to our modern wheats.

Nancy Silverton: cook and author

at Random House Publishing. 

And discover

, crazy about bread

There are, of course, plenty of breads also on the networks, on Facebook.

I make my Sourdough Bread (private Facebook group with free access)

Universal Bread (private, open-access Facebook group)

On Instagram

 : Bengingi, expert in breads from around the world

breadprojectworldwide

Bread Zine

The song of bread

Journey on the Road of Breads in the Arab World

The blog of Cécile Pinson

, one of the original members of MAPP. 

Musical programming

Stimela

(Coal Train) by Hugh Masakela

Hunting the Wren

from Lankum

And in the credits, a few notes from

de La Tordue.

RECEIPTS

To make your sourdough:

Leaven is the mother of bread.

Flour and water, fermented, which you can use to accompany the "rising" of the bread, instead of an industrial yeast.

Ingredients: 100g of wholemeal flour + non-chlorinated water.

The 1st day

Carefully mix 80 g of flour, 80 g of water in a bowl.

Pour everything into a sterile jar, cover with a tea towel, leave to ferment in a warm room (20-25°)

The 2nd day

Add 10 g of lukewarm water and 10 g of flour to this start of leaven.

Mix well.

Cover the jar and leave to ferment in the same place as the day before.

The 3rd day

Add 10 g of water and flour, cover, leave to ferment

The 4th day

Your sourdough is ready!

Manaïches: bread patties with Zaatar

Preparation: 20 min.

Rest of the dough: 40 min.

Cooking: 7 mins

For 6 Manaïches: for the dough: 400 g of flour, 1 tbsp.

tablespoons olive oil, 1 sachet of baker's yeast, ½ tsp.

coffee salt, 1 tsp.

sugar.

For the stuffing, 60 g of Zaatar, and 20 cl of olive oil.

Mix the Zaatar and the oil in a bowl.

Dissolve the yeast in 25 cl of lukewarm water.

Add the flour, olive oil, sugar, salt and the water/yeast mixture.

Knead or turn in a food processor at low speed for 15 minutes.

The dough should come away from the walls.

Divide the dough into 6 equal parts.

Cover and leave to swell for 30 mins.

Roll out the 6 dough pieces, flatten them into a circle, pinch the edges.

Squeeze fingers over entire surface 5 or 6 times.

Preheat your oven to 210° (th 7).

Put 2 tbsp.

tablespoons of the zaatar-oil mixture in the center of each circle of bread dough, spread it out.

Arrange them on a baking sheet.

Leave to rest for 10 minutes.

Bake for 10 mins.

Serve straight from the oven !

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