![]() This is the Page,
Pain de tradition française Edited 29 March 2016 Home Bakery Benchmarks Our Breads Nos pains Bread Images About Us Our Equipment Site map Sources - Digital Sources - Printed Le public ignore généralement que le pain, comme le fromage ou le vin, représante un patrimoine considérable, diversifié en d'innombrables variétés régionales. Le boulanger français lui-même par nature est peu enclin au traditionalisme. Lionel Poilâne, Guide de l'amateur de pain, 1981, 159 . J'adore le pain français. Je souligne français parce que je suis américain, et que le pain dans mon pays est généralement immonde (Steven Kaplan, Cherchez le pain, 2004, 9. Well-made bread "strengtheth the stomach and carries truly with it the staff of nourishment." Thomas Moffat, Health's Improvement, (1595?, published 1655) ''Eat food, not too much, mostly plants.'' Michael Pollan, Food Rules (2009). |
NORTH
HEAD BAKERY
Hearth Breads, Craft, and Community PAIN DE TRADITION FRANÇAISE According to the décret du 1 septembre 1993 de la
République Française
any bread in France pretending to be traditionally French had to meet
these conditions: no freezing whatsoever in the course of its
elaboration; to contain no additives (excepting 2% bean flour, 0.5%
soya flour and 0.3% malt flour); to be composed exclusively of a
mixture of baking (panifiable)
flours,
potable water, and kitchen
salt; and to be fermented with baker's yeast (saccharomyces
cerevisiae)
and/or
levain.
Article four allowed the addition of a tiny amount of yeast in the last
kneading phase, 0.2% by weight of flour.
Of course, the French writ does not extend to Grand Manan. We have used the appellation, or at least the spirit of it, to the extent of using only unbleached and or organic flours, no bean nor soya flours and occasionally, when the enzymatic qualitities of the organic white flours appeared to droop, we have added malt flour, in less than the stipulated 0.3%. Our salt for most of the period since 1993 has been sel de Guérande, and we have employed fresh yeast, with only rare exceptions when either our yeast supply ran out, was shorted by our suppliers, or arrived in unusable states. Under the heading of pains de tradition françaises, we make three breads daily, baguettes, boules, and demis , in two separate doughs. The larger breads are made with a dough that is fermented in bulk overnight, with divisionn, shaping, ![]() BAGUETTES (Photo by Richard Rice, 3 October 2007) ![]() BOULE
(photo by
Richard
Rice, 3 October 2007)
![]() DEMI (photo by
Richard Rice)
![]() The
demis above were made 16 September 2004, with the addition of a
prefermented dough, in this case liquid sourdough, following the method
as outlined in Patrick Castagna and Eric Keysar, Pain, evolution et tradition,''Le pain au levain de pâte'', 16-7,1994. Photo Richard Rice
DEMIS (made at home by the baker, 11 April 2010) © 2016 North Head Bakery, 199 Route 776, Grand Manan, NB, E5G 1A4 506-662-8862 |