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In France, we use any excuse to eat bread. As toast, as a sandwich, to soak up sauce or to have with a bit of cheese, this staple is absolutely everywhere and is sold in every possible form at the local bakery.
However, bread has lost much of its nutritional value. Flour, water, salt, yeast or leaven – the original recipe is simple. But additives, enhancers, correctors and other enzymes have been added to the list. What do baguettes and other loaves contain these days? Some bakers are sounding the alarm and arguing for a return to more traditional methods.
Notre pain est-il dans le pétrin ?
