Gochtial

BY ERIC TREMELO

Makes around four 420 g gochtials

CHEF'S TIP: It's important that all ingredients are at room temperature. 

fermented dough

100g in total

INGREDIENTS:
1000 g T65 flour
10 g yeast
600 g water
20 g salt

METHOD:
Place all the ingredients except the salt in the bowl of a mixer. Knead for five minutes on the first speed. Then knead on the second speed for ten minutes, adding salt after five minutes. Leave to rise in trays, in the refrigerator, for at least one hour.

gochtial

INGREDIENTS:
1 000 g T65 flour
100 g fermented dough
15 g yeast
20 g fine salt
220 g whole eggs
280 g milk
280 g water
100 g sugar
180 g semi-salted butter

METHOD:
Knead all the ingredients except the butter and sugar for ten minutes on the first speed. Add sugar and knead again for ten minutes on the first speed. Add the room-temperature butter after five minutes. Leave in tray. Shape into 420 g sticks of dough and leave to rise for 2-2.5 hours. Score the sticks of dough with a blade. Bake for 15-20 minutes in a 190°C deck oven, with steam. Cool on a wire rack.

ERIC ET JULIEN TRÉMELO - L'ATELIER GOURMAND, ARZON (56)

Karine and Eric Trémelo ran their first business for eight years in Ille-et-Vilaine, then a second for fifteen years in Quéven near Lorient. Charmed by the Rhuys peninsula, they took over a bakery-patisserie in the town center of Arzon. After some renovation work and the development of a new range, the boutique opened its doors on February 5, 2018. Their son, Julien, and his partner, Mélissa, work with them. They look after the pastry-making, Eric the baking and Karine the sales. The range is made up of a dozen breads, which vary from day to day. The flours used come from a local miller: Guénégo Guénégo in Noyal-Muzillac. In 2021, they came second in the regional round of the TV competition "La Meilleure boulangerie de France", an experience they consider rewarding.