For quite a long was thinking to prepare bread at home which I would have never thought of in my wildest dream if I was in India. But staying at Paris it just clicked why not to try once on experimental basis as it is there staple food. It’s like an icon of France. This is why French people visit the local “Boulangerie” (hot bread shop) at least once a day and this shop is there at least at every street corner. Filled with delicious sensations and smells of warm, just-baked bread will definitely increase your appetite for sure while passing by these boulangeries particularly at morning and evening time. As this is the time when fresh bread along with other baked items like croissant comes out of the oven.
While staying at Paris, I often see people riding bikes, mopeds or motorbikes with baguettes strapped to the back, or walking the streets with their baguette under their arm racing to get home at end of the day. So, it might be another reason for thinking of baking bread at home.
Anywayz, I wanted to get Santanu’s concern on this matter although answer was known to me… “No way”. As he said “no” now I was bit determined to do it so was trying to gather all my courage to do the same by myself when he is not around.
First was to get ingredients particularly leavening agent such as yeast which I got it from nearby super store rest others are normally there at our Indian kitchen. As Santanu is bit health conscious so keeping that in mind I opted for wheat-flour which has superior nutritional value rather than plain all purpose flour and thought to encrust with either sesame or poppy seeds to give a special taste.
Well, there is wide variety of breads and preferred varieties often vary from region to region especially at France. This variation is done by just manipulating rising times, kneading techniques, and with the use of especially traditional brick ovens though basic ingredients like water, salt, yeast and flour remains same. It can be served ranging from room temperature to hot. But always best to have fresh. This can be used as an enclosure for sandwiches other then topping it with jam, butter or cheese. Even it can be served with pasta or as a complement to a crispy fresh salad or hearty bowl of soup. Once baked, bread can subsequently be toasted. And its better not to be stored in fridge as it becomes stale rather one can store in zip-lock plastique so that there is no room for air to get in.
Here, I used very simple technique as this was my first experiment on bread and voila unexpectedly my experiment came out quite well then I thought. Even Santanu was astonished to see that.
Once you have tasted the fresh bread either from boulangerie or home-made I am sure you will never forget its taste. A crisp, crunchy crust and slightly chewy, soft spongy center make this bread bit traditional.