Saturday, 17 April 2010
le pain quotidien
Recently I was given a book called 'Good Bread is Back' (Le Retour du Bon Pain) by Steven Laurence Kaplan. It's a history of French bread and is completely fascinating. My current bread obsession is being satisfied by our local Saturday morning organic market - Le Marché des Arceaux and by one stall in particular. Reading this book I've discovered that all French bread was originally sour bread or le pain au levain. This bread is making a comeback with the return to traditional organic practices. It's a denser bread full of taste and goodness, which keeps fresh longer than bread made from brewers yeast.
The above bread is made by a local man who sells his loaves to a long line of faithful devotees. It takes quite some stamina to get this bread as he chats to each customer with his twinkling charm. He's a man very happy in his work. Each loaf is a different size and shape and is all traditional pain au levain.