Originally, the wheat contains sugar.Talking about the [fermentation] process, the [yeast] degrades the [sugar], generally, during the fermentation thanks to strong yeast fermentation of the wheat flour, the sugar content of the wheat flour is being completely degraded.
Then, reducing as much as possible the use of the yeast, using at the same time the natural yeast and fermenting slowly at low temperatures, you will be able to mature the dough by keeping the sugar that is contained in the flour.
The sugar brings the sweetness once the bread is baked.
It is highly possible that, when you look at the bread baked at L’Atelier du Pain, you think that the colour looks brown caramel!
This is the fact that the remaining natural sugar in the dough. Actually, this is the proof of the savory baked.

More than usual, we have to increase the quantity of water used.
The water in the dough, when the bread is baked, becomes steam and it produces large bubbles in the “mie” (soft part of the bread).
The thickness and the size of the cell membrane have a strong influence on the taste of the “baguette”.
Please enjoy the savory baked crust and the springy “mie” (= soft part of the bread).