THE BEST BAKERIES IN FRANCE
BREAD MAKING
1/ KNEADING TO OBTAIN A BALL OF DOUGH
THE BAKER PUTS FLOUR, WATER, SALT, AND YEAST INTO HIS MECHANICAL MIXER.THE MIXER IS A KIND OF MACHINE THAT BLENDS EVERYTHING TOGETHER.WHEN IT TURNS, THIS PROCESS IS CALLED KNEADING.THE BAKER THEN OBTAINS A LARGE BALL OF DOUGH.
2/ BULK FERMENTATION TO LET THE DOUGH RISE
THE BAKER REMOVES THE LARGE BALL OF DOUGH FROM THE MIXER.HE PLACES IT IN A PLASTIC BOWL. THE DOUGH RESTS.ITS AROMAS BECOME MORE PRONOUNCED, AND THE DOUGH BEGINS TO RISE THANKS TO THE YEAST.THIS IS ITS FIRST FERMENTATION. THIS STAGE IS CALLED BULK FERMENTATION.IT IS ALSO DURING THIS STEP THAT THE CORRECT DEVELOPMENT OF THE BREAD TAKES PLACE, WHICH DETERMINES ITS FLAVOR.
3/ DIVIDING THE DOUGH TO OBTAIN SEVERAL DOUGH PIECES
THE BAKER DIVIDES THE LARGE BALL OF DOUGH INTO SMALL BALLS.THIS IS CALLED DIVIDING. EACH SMALL BALL IS CALLED A DOUGH PIECE.IT IS VERY IMPORTANT THAT ALL DOUGH PIECES HAVE THE SAME WEIGHT WHEN MEASURED.
4/ RESTING TIME
THE DOUGH PIECES REST FOR A BIT — AND SO DOES THE BAKER!THIS IS CALLED THE RESTING PERIOD. - CONTINUATION OF BREAD MAKING
5/ THE ARTISANAL SHAPING METHOD
DURING THE NEXT STEP, THE BAKER TAKES A DOUGH PIECE.WITH BOTH HANDS, HE STRETCHES IT TO FORM A BAGUETTE.THIS IS CALLED SHAPING, AND IT DETERMINES THE FINAL SHAPE OF THE BREAD
6/ PROOFING
THE BAKER PLACES THE RAW BAGUETTES ON A CLOTH.THIS CLOTH HAS A STRANGE NAME: IT IS CALLED A COUCHE.THE BAGUETTES REST AND RISE EVEN MORE.THIS STAGE IS CALLED PROOFING, AS THE BAGUETTES ARE PREPARING TO BE BAKED IN THE OVEN.
7/ BAKING TIME
JUST BEFORE BAKING, THE BAKER MAKES REGULAR CUTS ON EACH RAW BAGUETTE WITH SMALL STROKES OF A BLADE.THESE CUTS ALLOW CARBON DIOXIDE TO ESCAPE FROM THE DOUGH.THEN HE PLACES THE BAGUETTES IN THE OVEN.THE CRUST HARDENS, AND THE CRUMB FORMS.BAKING TIME VARIES DEPENDING ON THE TYPE AND WEIGHT OF THE BREAD.A ROUND LOAF TAKES ABOUT ONE HOUR, AND SMALL ROLLS TAKE ABOUT 20 MINUTES.
8/ FINALLY, REMOVING FROM THE OVEN
WHEN THE BAGUETTES ARE FULLY BAKED, THE BAKER TAKES THEM OUT OF THE OVEN.THIS IS CALLED REMOVING FROM THE OVEN.ONE MUST BE VERY CAREFUL BECAUSE THE STEAM AND CARBON DIOXIDE ESCAPING FROM THE BREAD MAKE IT FRAGILE.
CARE SHOULD ALSO BE TAKEN NOT TO BURN ONESELF WITH THE HOT BREAD.
THE MOST WELL-KNOWN TYPES OF BREAD IN FRANCE
COUNTRY BREAD – CLASSIC AND TRADITION BAGUETTE – THE “BÂTARD”THE “FICELLE” – THE “BOULOT” – VIENNA BREAD – WHOLEMEAL BREAD
AND ALSOTHE “FLÛTE” – THE “ÉPIS” BAGUETTE – SANDWICH BREAD – LARGE LOAF MULTIGRAIN BREAD – RYE BREAD
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