Au Pain Doré

 

Come and see us on television:

http://www.rts.ch/emissions/abe/alimentation/3631074-le-pain-sommes-nous-tous-dans-le-petrin.html

Bread made with wheat and milk from the village?

This dream came true in 2004: Pain Sâlois was born.

Thanks to Gérald Sudan's wheat production in Sâles, the production of Pain Sâlois was able to begin. A bread made from quality ingredients. Artisanal production, sourdough starter without yeast, and local products: that is the secret of Pain Sâlois.

Quality
Pain Sâlois is an original bread whose journey from the wheat field to the bakery shelf is very short, no more than 25 km, making it a true local bread.

Added to Sâles flour, the sourdough starter gives Pain Sâlois a very distinctive smell and taste, reminiscent of bread from days gone by. Thanks to its slight acidity, Pain Sâlois is particularly easy to digest and is ideal for sensitive stomachs. Its long shelf life means savings can be made while guaranteeing a consistent taste and quality.

Raw materials
All the ingredients in Pain Sâlois come from the municipality of Sâles, except for the salt, of course.

• The wheat, produced under the Extenso label by Gérald Sudan, is transported to the Romont mill.
• The milk, still steaming, is delivered by Joseph Bovet, a dairy located 20 meters from the bakery.
• The butter and eggs come from the farms of Mr. Caille and Mr. Descloux in Romanens.

Production
Once kneaded, the Pain Sâlois dough begins its long fermentation process, which lasts around 8 hours. The sourdough starter then gently works its magic to produce a moist, dense, irregular, and elastic crumb. In order to preserve the quality of the dough, the Pain Sâlois is then shaped by hand.

Just before baking, the baker marks each loaf with a hot iron. Pain Sâlois is ready after 50 to 60 minutes of baking. When the oven door finally opens, it releases a bouquet of the most subtle aromas...

• A new batch of Pain Sâlois is born...