Why The French Eat 30 Million Baguettes A Day - Traditional French Baguette | Food Secrets Ep. 12

in the game we finally have people buying

baguette

s from 5 p.m. m. in the morning until 9 p.m. m. of the night, so it's really part of French life, we eat it for breakfast, we eat it for lunch and we eat it for dinner here with two with jam. with cheeses it is half a

baguette

per day and per person so here you go and 60

million

what they make we have to make 30

million

baguettes

per day mom the baguette represents France so even if we have several breads in the store the baguette is still essential in a variety of bakeries artisan bakers anthony bosson, so I have four bakeries in Paris with my wife and we won the competition for the second best baguette in Paris in 2019.

Well, it is important to have good ingredients to make a good

traditional

baguette, essentially the flour because it is the main element that we are going to say so there you really need something of high quality and if possible a good French part where I will show you the flour to make the

traditional

French baguette it could be creamy and has a good wheat smell. It is produced from local wheat. I like organic farming 17 km from the mill. I am warm Roman and in my family we have been guided for several generations and my warm family name would mean grinding in Languedoc.

This suggests that perhaps we have been guided since then. the Middle Ages and we have a set of very old machines and machines that are sometimes more than a hundred years old and much more modern machines and this association of machines gives a unique character to our fans, with great emotion I felt I was able to make my first versions is It's true that we thought about season 7, which was also there and that they used these machines. Bread, there aren't many ingredients, flour, water, salt and yeast. a lot of know-how, the tradition is from a decree of 1993 where in fact at a given moment if you will there was a drop in the quality of the bread there is also great competition from the supermarkets from the manufacturers who made the baguette and there, in fact, the baker and the industrialists no longer really knew who made the good bread, so the bakers showed up saying, listen, this is where we make a good baguette, so we have to make a decree my name is dominique en rack I am president of the national confederation French bakery and I'm crazy about baguettes so the first thing on the table is we're going to put the water in the bucket, let's go Let's put the flour, the yeast and the salt in the water, then comes the centerpiece of the home, so this is our liquid sourdough, so this is a sourdough that I made myself in my apartment before installing the liquid sourdough.

In fact, we used our secret to give it a flavor, a unique perfume, so the traditional baguette for us, in fact, we wanted it to be a baguette that imitated a little bit the kneading that we did before, so we knead with the hand is like before in fact they knead and let it rest kneaded let it rest let's go it's a long rest in fact the dough between 12 and 24 hours it's a little like bruce sangria plus we'll let it marinate on its own it no longer has specific tastes so there we have a minimum from 12 to 24 hours for the brothers at 4 degrees that in the small divider well divided into equal parts to start in the shape of a baguette if so the correct texture relaxes well that is what we are going to look for in fact there are several techniques our technique is a flap match there is a real knowledge ah it seems easy like that but a real knowledge and a little touched that you have to have is very In particular, that is the important thing, it is going to be in the scarification, so it is with this little hamelin how much 1, 6 and in the bread, in fact, to evacuate the carbon dioxide that is generated by the yeast and the yeast here are these scarifications, each baker has a way of putting his cost of the soul which means that it is his signature like a painting we and m can deny a baguette that comes out of the oven so we can clearly see this roundness we can clearly see its three colors that are indicated so there we have the background is brown and duclair and at the same time we can clearly hear this typicality that is quite crunchy in its fangs when that is what gives this baguette so particular the traditional baguette then we have several particularities of tradition so there the one that is not very cooked and then here I will take one that is a little more cooked so in reality there is no better it depends on the education of each one and culinarily when you open a baguette in two you have the whole history of the previous day and all its fermentation we see that this purple night that means that the pen had a very slow kneading then we see the shiny lamih that apart from the fact that it has been well hydrated there is a lot of water in this bread then you see all these irregular bubbles young people very large fermentation that is to say that it will have the most digestible flavor and then we see that all these green aids that become irregular we see that this baguette was molded by hand and some will not like it the crouton, these side pieces that are easily eaten on the street and then others like the friend when we are little we like white bread the million comes out with the must so it is a whole culture of las vegas when we entered a bakery they said give me two no you did it I even have to say the word baguette a pretty incredible increase there are a lot of things the fact of going to get your baguette every day the act of the door and having your arm the fact of taking out a piece of bread when you go to dinner at someone's house or 'we receive people if they are people we know not too bad to cut with a knife if they are people we know and we will leave the baguette so finally as a family the people will cut the bread themselves in the bread is lurking there is the contest of baguettes from the city of Paris all the bakers of the same are invited to present a baguette and the winner will deliver for a year to the president of the republic is a low story that accompanies all the French from the beginning from their early childhood so it is above all a family story a story of sharing for me represents what the baguette and