Bread done right

Just like tap Guinness was better in Ireland than anywhere else French bread in better in France then the rest of the world. I don't quite know what it is. Maybe the yeast they use or the temperature its cooked at. But hey I'm not trying to be a baker but rather a bread aficionado. They process of determining whether the bread is good are as follows. 1. The smell. The smell of the bread is important. Not only do you pick up the sent of the oven and the flour but your nostrils also pick up the freshness, whether that be decided by the heat of the air inhaled or that signature fresh aroma. 2. The texture. A good bread should be soft and spongy on the inside but have the perfect crunch from the crusty shell around it. And finally 3. The air pockets. Its synonymous to the marbling on Kobe beef. The air pockets scream quality and instantly make my mouth water. In the US we smother our bread with butter, jam, or cheese. Maybe thats because we prefer it that way but maybe its because we subconsciously know that the bread is subpar. The bread in France is served in a basket with no additives because there is no need. In Europe there has always been a debate between chocolateers of different countries but when it comes to bread nobody challenges the French. They just kowtow.


-Chad A. Dokken

Location:France