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13d • Bread Banter 💬 🥖
Word of the Day is...FRASAGE
The term frasage translates literally as "milling" or "crushing," but to us in the boulangerie, it represents the vital first stage of mixing where flour and water first meet to become a cohesive mass.
Pronounced frah-zahj, this process involves slowly incorporating the ingredients—and often your levain—until the flour is fully hydrated and no dry pockets remain, all while avoiding the premature development of a tight gluten network. Historically, this stage was performed by hand in large wooden troughs called pétrins, where the baker used a rhythmic, folding motion to ensure the dough was perfectly uniform before the more vigorous pétrissage, or intensive kneading, began.
By mastering the frasage, you respect the integrity of the grain and set the foundation for a superior crumb structure, often transitioning next into a period of autolyse to allow the enzymes to work their magic before the final salt is added.
Are you doing frasage today? Let me know what you're working on in the comments!
Yes, I'm mixing bread today
No, not today but soon
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Word of the Day is...FRASAGE
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