Live flours and terroir. The future of premium artisanal bread

This presentation offers a reflection on the future of baking, based on recovering bread’s identity by focusing on the origin of the grain and the milling process.

Addressing bakers from a chef's perspective, the talk will question the current trend of excessive focus on technical perfection, standardisation, and appearance. It will argue that this pursuit can cause bread to lose its character and history. This ultimately affects the flavour. For this reason, the speaker will advocate preserving the essence of the grain.