About
The Book
From grain to flour, from hydrolysis to natural sourdough, from kneading to fermentation, from spreading to baking, and finally from aeration to crispiness, this illustrated book follows the journey of a grain of wheat all the way to pizza.
Next comes the practical application of these principles, presented in technical sheets, recipes, and photographs, to give you the keys to free and masterful breadmaking.
Drawing on classic French literature, I wrote this book while working as a pizzaiolo, and later as a head pizzaiolo, in major Neapolitan pizzerias in Bordeaux.
Part manual, part monograph, Panification Illustrée is a synthesis of rare and specialized knowledge, made accessible to all.
Like bread, pizza comes alive once we recognize the links that bind us to wheat.
From the Author
From kitchens in the South-West of France and London to pizzerias in Bordeaux, for fourteen years the light that has guided me has been the fire of the ovens.
As a pizzaiolo chef and trainer, I offer in my book Illustrated Baking: Classic, Neapolitan, and Sourdough Pizza, a synthesis of rare and specialized knowledge, made accessible to all.
Meuledepierre is a vibrant approach to baking, rooted in agriculture, milling, and natural fermentation.
About agriculture
Ancient or heirloom wheat varieties enrich the varietal heritage and contribute to environmental ecology.
From the Mill
Stone-ground milling preserves the energy of flours.
About Baking
A long and natural fermentation provides an incomparable pizza dough.