The joy of making bread

Although it seems like a major hassle at first, making bread is actually quite easy and incredibly fun. All it takes is flour, yeast, a bit of salt and some water. There is no need for additives, the list of which you can find on the packaging of industrial bread.

Bread seems to have been created some 10,000 years ago. It would not be surprising is the first bread happened by accident, as most tasty foods have. Perhaps, someone left a mix of flour and water to close to the fire and found a delicious surprise later on. Who knows? It does not matter. Clearly, it does not need high-tech tools to make bread, just a bit of elbow grease. About every region of the world has its own particular type of bread, and they all follow the same basic recipe. Everyone who has baked bread at home will tell you the pleasure of the smell of warm freshly baked bread around the house. There is something about the smell of fresh bread that makes you hungry, or at least gourmand. And anyone who has eaten fresh bread from the oven will tell you: none of the breads you can find in supermarkets matches the taste and aroma of the real thing.

The fun begins quite a bit before breaking the crust of the finished warm bread. Although I have a bread machine, I really prefer making the bread by hand myself. I like the bread machine and it is convenient, as it does everything and I can use the timer to have fresh bread early in the morning, but it is not quite the same as hand-made (the bakeries that charge an obscene amount of money for this very basic food will call it “hand-crafted”, but hand-made is the same). Letting the yeast rise and kneading the dough are already tantalizing the senses. Personally, I find that using a mix of regular flour with whole wheat flour makes bread with a stronger flavor, a bit of old-fashioned bread type. I also like to make a “levain” and let it evolve overnight. It seems to enhance the aromas of the dough and of the bread. By the reactions I get at home when the bread is ready, I clearly am not the only one thinking this way. And that is the other joy of making bread: the sharing of the bread with others. It is amazing how something this simple can generate such happiness, conviviality and smiles. You should try it and, as I said before, it is really easy to make. The only thing that took me some time to quite do right was how to fog the oven by saturating it with water steam, which helps make the nicest crunchy and golden bread you can think of. All the pictures included in this article are from my kitchen. As you can see, home-made breads look good, and they taste good, too.

Just give it a try. It does not take all that much time and it is a better use of time than being glued on a smartphone waiting for God knows what.

Copyright 2020 – Christophe Pelletier – The Happy Future Group Consulting Ltd.

Gourmet, Gourmand & Glouton

These three French words are important to know and understand, as they show very different relationships with food and interestingly enough also show some more general behavioral pattern outside of food.

Let’s start with the Glouton, or as the French-English dictionary translates into “Greedy Pig”. The translation gives it away already. Here we have the human food vacuum. The Glouton will eat anything as much and as fast as possible. The term pig is actually correct. I have spent a few years of my life in pig production and pigs indeed slurp their food at an amazing speed. Actually, there is not all that much difference between humans and pigs in terms of physiology of digestion and metabolism. I will come back on this in another article in the future. We all know Gloutons. Usually, they cannot cook but feel comfortable throwing meat directly on a flame. They are not quite aware of the existence of cutlery but that does not matter. Using a fork and a spoon would probably just be a waste of time that can be spent better with eating. The same rule applies for sauce. Why spend the time making it yourself, while all it takes is to shake a bottle and prrrt there it skirts on the food! It is entertaining to watch a Glouton in action, for a little while. The Glouton has not interest in reading nutritional labels, plus what would be the point anyway. Gluttony is one of the seven deadly sins and the word itself has the same root as glouton. Gluttony is not just about food and Gloutons usually will treat energy, water, packaging, stuff and all other natural resources in the exact same manner. Education about nutrition won’t interest the Glouton but by some interesting twist of fate, many of the Gloutons seem immune to early death related to excessive food consumption.

The line between Glouton and Gourmand is kind of thin. Both simply eat too much. There are some subtle differences, though. First, while a Glouton will eat anything, the Gourmand tends to specialize in some particular types of food. Often, the food of predilection for a Gourmand has to do with sweetness. Cakes, pastries and cookies are among the favorites. Only for those special categories of food will a Gourmand overindulge. For the other types of food, a Gourmand will eat with much more moderation, and can actually be picky on certain foods. For as much as the Glouton is all about quantity, the Gourmand will go for quantity on the favorite foods, but will have a more balanced approach between quantity and quality for the foods outside the special group. For some mysterious reason, it looks like the Gourmand does not seem to have the same resistance to food-related ailments as the Glouton. A Gourmand needs to be careful and make sure they have a lifestyle that allows burning all those delicious calories.

Last by not least, here is the my favorite of the three. The Gourmet looks for a sensual relationship with foods. The Gourmet is looking for a refined pleasure that goes beyond just a physical satisfaction. If food were a sound, the Gourmet would look for music with structure and personality, for a melody and would definitely resent noise. The pleasure a Gourmet looks for goes far beyond just the digestive tract. A Gourmet is not just a mouth linked to a stomach. A Gourmet enjoys a meal with all his/her senses. A Gourmet is in no rush because pleasure is much more enjoyable when it lasts. A gourmet is not going to have only one dish. That would be boring and frustrating. A proper meal for this group consists of several courses, the one leading to the other in a tantalizing manner. A sauce from a bottle does not belong on their table. The pleasure of cooking the entire dish is too important. Time is not relevant, only a stunning result matters. If quality is paramount, the Gourmet will not settle for too low a quantity, though. The meal has to be sufficiently filling. There are many advantages to this approach of food. Taking the time is important in controlling the amount of calories ingested. The diversity of such meals offers a wide array of nutrients and tend to be rather well-balanced. Like the Glouton and the Gourmand, the Gourmet’s attitude towards food extends beyond food. The same quest for lasting quality pleasure without excess appears in all aspects of life of the Gourmet. A word of caution is necessary though as there are some impostors in the Gourmet world. The aura of sophistication of the Gourmet life is of course attractive but the true Gourmet is not up to impress others. A true Gourmet just enjoys the food and the company. What matters to the Gourmet is the experience and the sharing of it. There is no selfishness in a true Gourmet. This is not the case with the “impostors”. We all know these types. They are to food what a “nouveau rich” is to money and bourgeoisie. They try to make themselves more important and are after recognition. They are the Frasier and Niles Crane among us (sorry for those who are too young to have watched the comedy sitcom show “Frasier”). They know very little about food and wine but pretend they do. After all not everyone can be French or Italian, although not all of them are gourmets.

And to finish, just a quick word about the puritans of food, those righteous souls who have mapped out what is right and wrong in food and agriculture and see evil in about everything different from their food beliefs. Sadly enough, they will live without enjoying the great pleasures of Gourmet meals, as they have chosen to impose on themselves to eat the saddest and dullest foods there are. Perhaps, it is only the Gourmet in me talking, but members of that group always strike me as being the opposite of a jovial “Bon Vivant” (translation would be “someone who lives well”). I do not mind. Everyone is free to choose what is best for them. It would not appear that they live any longer than other people, and they are not immune to diseases, either. Being a gourmet is actually about moderation and responsibility. We just choose to have pleasure in the mix.

Copyright 2019 – Christophe Pelletier – The Happy Future Group Consulting Ltd.