The subtle flavour of
French bread
French bread contains no fat and stays fresh
for just a day. But it is healthy and rich in minerals and fibers. There
is no use of preservatives and this is the reason of its short shelf
life. Though it is eaten with all meals, its importance at breakfast
cannot be underestimated. There are many
different types of French bread called Pain. This is the French word for
"bread" or "loaf of bread."
In fact, one
of the most popular food items in the whole of France is the French
bread. It is simple with a low fat content. This is basically a low-fat
white flour bread baked into long slender loaves called baguettes.
Because of the shape, the maximum amount of dough is exposed to heat
during the baking process. This results in a thick delicious crust.
The French are known for their culinary
expertise. They pay proper attention to the minutest details while
preparing any food item. Even the humble bread has its own rules of
baking. Though difficult to believe, a national law in France directs
that French bread should contain only combinations of flour, yeast, salt
and water. This is an example of the seriousness with which the French
treat their food.
But, today, one finds many variations in how
French bread is made. But one aspect of baking that has been sustained
till today is the baguette shape and use of a high baking temperature
(425 degrees or above). Due to the many variations, many today lament
the loss of flavour of the original French breads. But they can find
solace in the few bakeries who still adhere to the age-old standards and
practices for making authentic French breads.
Today,
French bread is
bread
made from white wheat flour. This gives the bread a strong and chewy
crust and an interior full of bubbles due to the use of sourdough
starters to prepare the
bread.
The French believe in having their bread fresh and
most bakeries make fresh
bread
for breakfast, lunch, dinner or a late-night snack. Today with
globalization, French bread is being prepared across the world. But the
crisp and chewy crust is often
sacrificed by chefs not native to France.
It should be
remembered that French bread is not
meant for storing as it turns hard pretty fast and especially if it is
not wrapped in plastic. Of course, re-heating will restore some softness
but the taste will not be the same.
However, not all French breads are simply
baguettes. Though the Baguette is synonymous with French bread, there
are many other types of bread associated with France. The thinner
Ficelle bread, the large family sized Gros pain, buttery and flaky
Croissants, the traditional and soft Boule bread, the large round Pain
de campagne with its thick crust and Pain viennois which is shaped like
a baguette but with a softer crust and a finer texture are a few
examples of French bread. But one should not forget the Pain ordinaire
which is an easy to make ordinary bread. The wholemeal Pain complet,
Pain au froment, Pain pave, Pain de mie and Pain Poilâne are a few other
breads from this country.
But out of all these different types of breads, the
French baguette is the most famous and easily available around the
world. It made its entry in French culinary circles with the invention
of the steam oven in the 1800s and today’s version is a modified one of
its earlier avatar. The best thing here is that this bread can be paired
with almost any food from pâté to cheese. |
