Things about France that surprised me: the importance of bread

As someone who enjoys baking bread, I must admit, I don’t do it every day. Instead, I often purchase fresh bread from local bakeries. There’s truly nothing comparable to the enticing aroma of freshly baked bread, particularly the iconic French baguette, still warm from the oven.

Whenever I encounter a neighbor with this tempting treat in hand, they always seem eager to ask where I found it. Their approving nods and smiles follow when I reveal the source, often leading to spirited discussions about the many outstanding local boulangeries and pâtisseries. Food and its origins are a favorite topic of conversation among the French.

The baguette holds a special place in the national consciousness. The author Abdu Gnaba, in his book Anthropologie des mangeurs de pain, eloquently states,

It is what defines and characterizes the French.

This simple yet beloved food comes with strict regulations, thanks to a French decree known as le Décret Pain. This law stipulates that traditional French bread can only contain four ingredients: high-quality water, salt, a natural rising agent, and wheat flour, which can include no more than 2.8% of additives like soya or malted wheat. Furthermore, a baguette must be made entirely on the bakery premises without freezing or preservatives to earn the label of tradition.

Artisanal bakeries often enhance the quality of their bread through extended fermentation times, which develop flavors and aromas. This fermentation process allows the yeast to produce alcohol, contributing to the bread's richness and character.

Factors such as the type of wheat, flour quality, and the baker's expertise also play vital roles in creating a great loaf. For instance, many local bakeries use flour from 100% French wheat, ensuring it complies with strict regulations from the French Ministry of Agriculture. They adhere to a standard known as the red label, earmarking their products for superior quality, free from additives.

Interestingly, the term copain ("friend") in French stems from the Latin phrase cum pane meaning "with bread," signifying the social importance of bread in French culture. Each year, the country celebrates bread with a feast day for St. Honoré on May 16, highlighted by processions and tastings across France. Not to mention, there’s even a Grand Prix de la Baguette, an annual competition where bakers vie for the honor of providing the president with daily bread.

What secrets do these bakers share for crafting a fantastic baguette? Conversations reveal that they rely on additive-free flour, simple salt, natural yeast, and a meticulous process involving long kneading and fermentation. Achieving the perfect crispy crust requires a hot oven and skillful shaping techniques.

Each French shopper has their favorite boulangerie, often going out of their way to find their preferred baguettes. Personally, I enjoy visiting several bakeries, each known for distinct offerings - a beloved sourdough here, a delightful spelt loaf there, and another that serves divine pastries, including a broad selection of breads.

How the French treat their bread

1. Dip it in their tea or coffee
A typical preference is to spread a baguette with butter and jam and dip it into coffee.

2. Never put it on a side plate
Bread is always placed directly on the table, next to the plate.

3. Clean their plates with it
French people often use bread to mop up sauces and clean utensils between courses.

4. Carry it under their armpits
A necessary technique since it often comes wrapped in paper, most carry baguettes under their arms.

5. Put chunks of chocolate in it
The French enjoy stuffing quality chocolate into their baguettes, creating an indulgent treat called baguette au chocolat.

6. Nibble the end of it on the street
Though eating while walking is typically frowned upon, the baguette is an exception.

7. Eat it with everything
From croque monsieur to a simple slice on the side, bread is always welcome.

8. Vending machines for baguettes
In emergencies, slightly undercooked baguettes can be found in vending machines, finishing their bake on delivery.

9. Eat it with cheese
Forget crackers; a crunchy baguette is the ideal partner for various cheeses.

10. Create the world’s longest baguette
Recently, a team broke the Guinness World Record for the longest baguette at an impressive 120 meters.

If you’re looking to delve into the production and equipment related to bread-making, the Baguette Bread Production Line provides thorough insights into the process.

To find out more about essential tools in bread production, check the services offered by Dough Divider Rounder Manufacturer.

Moreover, QinLi guarantees efficient service and high-quality baking machinery to assist in your baking endeavors.