In practice
This method is based on ancestral breadmaking processes and adds current, innovative information related to consumer health. Recipes bearing the “Respectus Panis®” designation recommend reducing kneading time and intensity—sometimes even kneading by hand—using less starter and salt, fermenting dough at an ambient temperature of 16°C (where current processes let dough rest in a cold room) for 15 hours, and using native flour.
This method, developed and recommended by Ambassadeurs du Pain, aims to be more economical, accessible to all bakers, and to ensure optimal flavor for consumers while being more respectful of health and the environment, using fewer raw materials, less energy, and fewer additives.
Learn more
To learn more about the principles of the method, visit the Ambassadeurs du Pain website.
See also: RESPECTUS PANIS®, Révélation d’une panification is a book presenting a new approach to breadmaking. Source: Ambassadeurs du Pain website.