Résumé
The bread dough fermentation process is essential for achieving an airy texture and a light crumb. To master this crucial aspect of breadmaking, we have developed an innovative device called Pou.Pâ., capable of precisely measuring dough expansion throughout fermentation. The principle of this device is similar to homemade measuring systems: four samples are placed in small containers fitted with targets and installed under a measurement box that uses position sensors to detect the displacement caused by the rising dough. The values are displayed on an LCD screen and stored on an SD card. The system records both the temperature and the height of the four targets during each fermentation session, allowing bakers to compare and quantify their processes over time. This device stands out for its simplicity of manufacture and use, providing an efficient solution for evaluating the effects of different dough components. Moreover, the decision was made not to patent this tool but, in a participatory approach, to allow anyone to build their own Pou.Pâ. by relying on the French FabLab network.