Baking bread has surged in popularity, evolving beyond a trend into a commitment to wholesome eating. The rise of bread machines sparked renewed interest in homemade loaves, while the gluten-free movement has amplified this shift.
At its core, bread is simple: flour, water, salt, and yeast or sourdough. Yet, store-bought options—from supermarket baguettes to those from many bakeries—often include additives like gluten, malted wheat flour, ascorbic acid (E300), lecithin (E322), calcium stearyllactate (E482), and propionates (E280-283). Bakeries frequently use pre-mixed flours for standardized products like Banette, Festival, Baguépi, or Campaillette brands. This stems from declining wheat quality requiring "boosts" and the push for faster production.
For nearly additive-free bread, opt for "French Tradition" loaves, mandated by the 1993 decree to use only wheat flour, water, salt, yeast/sourdough, and up to three adjuvants (bean flour, soy flour, wheat malt flour)—though gluten and fungal amylases are sometimes added.
Choose between yeast (fast alcoholic fermentation) or sourdough (slower lactic fermentation from flour-water cultures of yeast and lactic bacteria). Sourdough bread is more digestible, stores longer, and offers superior flavor.
It's clear why so many seek healthier bread: baking it yourself is the most reliable path.
Experiment with flours like wheat, spelt, einkorn, rye, barley, gluten-free blends, or mixes. Flour refinement (T45, T110, etc.), water quality (chlorinated, hard/soft), and salt levels all influence results. Master sourdough creation to skip commercial yeast.
For expert guidance, turn to "Les secrets de la boulange bio" by Marie Chioca and Delphine Paslin—accomplished organic cooks and food photographers (Éditions Terre Vivante - Expert Advice Collection - €22). This gem delivers over 100 recipes for breads, pastries, pizzas, and more (gluten-free options included), plus in-depth insights on ingredients and techniques, with or without a bread machine.
