French Bread what is that secret ingredient?

Question

Why is French bread so much tastier than British pap. Why can't we produce it over here? Som serious answers please!

Answer 1

Real bits of Panther

Answer 2

I visit France with my family most years and would agree that the French bread is great. I think the "secret ingredient" is nothing! It's more a question of what they leave out - no preservatives etc. In France, people expect to buy bread on the day they are going to eat it and won't keep it for days. I think one of the most disgusting things ever foisted on the British bread eating public is the supermarket, cotton wool, "guaranteed to stay fresh for 7 days" garbage that passes for bread nowadays. So, if you don't have a local deli or baker who make their own bread to French standards, make your own - it really is very simple: even my kids (9 & 4) can do it!

Answer 3

Here is a good recipe for french bread:

INGREDIENTS

6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

DIRECTIONS

In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Answer 4

It is the flour ( wheat ) that is different , I live about 5 miles from France in Switzerland and even here it is just not the same, but there is one drawback "French" bread looses moisture quick and it is dry by the end of the day

Answer 5

It's the flour they use. Known as 'soft' flour it reqiures French bakers twice a day as it spoils quickly. Until the U.K. joined the EU we imported American hard wheat which makes really good bread which kept well and was high in zinc and selenium, which are v. good for mens health.

Answer 6

Less salt and bake it more..bake smaller and thinner bread ..
our bread is ..salty and big in size.. so baking inside same as out side is difficult ..our bread is under baked on the inside it's doughy ...needs to run through the ovens lot slower.. like some of the French sticks
and rolls we have

Answer 7

Not all British bread is pap. Try a decent baker and buy wholemeal, multi-grain or granary. Superb. Also, it doesn't go stale after 12 hours.

Answer 8

I've heard that it's French water that makes al the difference - which means we'll never get it right!

Answer 9

Nutmeg is a secret ingredient to most recipes because it's faint, but still noticeable.

Answer 10

ask the french!