As a french man baguettes are so good and can be eaten with anything , really whatever you are eating just stich it on a baguette and you have yourself a meal.
There is nothing better than freshly baked bread, still warm.. I just love to eat it, crunchy and warm...and the smell is amazing...hello from Marseille in France
French, I lived 25 years in Germany, which is also doing good breads.. but no baguette.. I am back in France since 12 years.. i can't tell you how happy i am to have my fresh baguettes back..every day. I travelled the world but nothing makes me so happy than getting my baguettes..
Since COVID, my brother has been making bread at home. He makes his own yeast and usually prepares the dough in the evening, letting it rest in the fridge overnight. The next day, he takes it out and lets it rise for about an hour and a half. He also uses a baking stone, which is generally made for pizza but gives excellent results for bread as well. Additionally, he puts water in a container in the oven with the bread while it bakes to maintain moisture. I hope this helps you with your bread-making!
And I just thought about it, but we usually use T65 flour, which refers to a specification for the level of refinement the flour goes through. The higher the number, the less refined it is. I'm not sure if such a classification exists in the USA.
It's easier to get the big bubbles in a baguette shaped bred. But beware, it dries easily and should be eaten the same day. That's why the French buy it quasi every day.
The 12-24 hours resting time is because it's done with sourdough, and it rests at 4°C (refrigerator temperature). They also mention some yeast, but the quantity is probably low. When you make bread with yeast only, it generally raises in 1-2 hours at room temperature. With sourdough it's much slower, even at room temperature. You also mentioned the fermentation bubbles, you won't have such bubbles with yeast, it's really something that you only get with the sourdough fermentation. And this fermentation makes the bread much easier to digest as it already breaks down the gluten chains.
15:17 "White" is flour dropped on the baguette before going into the kiln to add some visual appealance making them distinct from the "standard ones". This is to say: those baguettes are "baguettes de campagne" (countryside baguette, means "higher quality"). It also add something slightly different to their taste.
So at 3:18 you're asking if the flour from France is special or different, well not really. The whole idea (I think) is to have a flour with the quality we expect as clients but also bakers, we have rules and laws far stricters and more protective in France for foods (in general). It is then easier to have a controle on the product we use and make, contrary to imports. And also, it favorizing the local agriculture because well, farmers are soooo important honestly and treating them correctly should be mandatory everywhere. Bonus, it also reducing pollution by using less imports. Hope it satisfies your questions :D
As a follow up on the subject, you might like to watch/react to this video produced by your fellow countrywoman who's lived in France for many years (she even married a French man!): "Behind the scenes at a French bakery" - Oui In France Bon appétit !
1/2 baguette per day yes. If possible, bakery baguettes, they are generally better than in the supermarket. It's healthy, it's good, it's simple. I eat it especially in the evening when I don't have any meal ideas, with cheese and a homemade vegetable soup, I have a whole meal that's cheap and good for health. And which is as ancient as France itself!^^
Don't even mention supermaket bread. Real bakers make their own bread from scratch, unlike "bread warmers" from industrial dough. I'm a Frenchman who's been living in Belgium for 24 years; I've probably lost some French habits in the course of years but baguette-wise I'm still and will remain 100% French, no meal (at least at home) goes without it. I'm lucky enough to live in a village with a good baker who has learned his job at a bakery in France.
I never watched docs about baguettes. Usually, I only eat it. That’s so interesting ! Tomorrow I go to the bakery 😋 In France we have a lot of different baguettes. This video was about the Tradition baguette, the most common one. In other words, there is as much baguettes as bakeries. So, the white one has more flour bur probably a really different receipt.
I think I recommended that video to you some time ago, Charlie. The consumption is in no way an "obsession": we just appreciate and love GOOD QUALITY products!
There are also very good breads of all kinds. French breads are not sweet. I really like wholemeal bread which is also very good for your health and tastes. For breakfast, I enjoy a latte and either toast or a piece of baguette toasted with butter. It's my favorite meal. We have been eating it since childhood. The breads and baguettes baked over a wood fire are delicious.
Bonjour. Je mets la pate a pain dans le réfrigérateur toute la nuit. Le matin on la mets en boule, on laisse 1 heure gonfler dans la cuisine. Et au four! Bon appétit Charlie.
Etymology. ( 13th century) “Room attached to the oven and where one kneads the dough” (1690) “place where the oven is in private homes”, derived from the old French forn (“oven”) with the suffix -il. Le fournil.
There are differences between the flours, due to selection of seeds. You can have GMO, full of pesticides, or organic only flours. Which changes drastically the taste.
The father of an american girl came to France . He was allergic to bread in USA . His daughter wanted him to taste the french bread. Nothing happened . He soon discovered he could eat bread in France without any problem . Maybe is there something added to flour in USA .
It's true that the baguette experienced a decline in popularity in the 80s/90s in France. There was a trend towards more rustic, more wholemeal breads, with less refined flours. But the invention of the "baguette de tradition" by bakers, which has a more rustic appearance than traditional molded baguettes, has given this type of bread a strong popularity again.
Je suis boulanger et je n’utilise pas de levure . Juste du levain . Pour un pain individuel, met à fermenté 25grammes de farine avec 25 gramme d’eau . 24h pus tard tu remet 50 gramme de farine et d’eau . Tu attend 24 h et tu met tout ton levain dans 500 gramme de farine et 300 grammes d’eau avec du sel (10grammes) tu pétrie doucement à la main dans un saladier (5 minutes) tu laisse fermenter 4 à 6h ( ça dépend de la température de la pâte) puis tu met dans un moule à cake et tu cuit 30 minutes à 200 degrés Celsius. Ah est très important quand tu a pétri ta pâte reprend un petit morceau et met le dans ta boîte à levain comme ça tu reprend pas une fermentation de zéro
At 3:18 you asked if their is a difference between a flour milled in France or not. But the translation isn't perfect. The guy said : "si possible une bonne farine française" witch is "if possible a good French flour" and not "if possible milled in France". So it means from French wheat and milled in France, ant there is may be a difference in this case.
There are differences in flour grades anyway, and yes, I read that the flours used to bake bread we have in France (typically T55 and T45) don't have perfect equivalents in the USA. They have close types, but there are indeed differences between a T45 flour and a T150 flour. As for the country origins, I think that in addition to the grande, each country have their own blend of flour components so not every flour is gonna taste exactly the same, and getting flour from say, Spain or Turkey won't taste exactly the same than a French-made flour. Probably doesn't matter much for you and me baking bread at home, but important when you live from it and have a reputation for the quality and taste of your bread and pastries :)
Ah la baguette, c'est une histoire qui commence très tôt pour nous ! Souvent, pour calmer les enfants dans la voiture, nous leur donnons un petit bout de baguette, c'est mieux que des bonbons et beaucoup s'endorment avec leur bout de baguette à la main. Au début des années 1970, ma maman me demandait souvent d'aller chercher une baguette ou un pain en revenant de l'école le midi . Ah the baguette, it’s a story that starts very early for us! Often, to calm the children in the car, we give them a small piece of baguette, it’s better than candy and many fall asleep with their hand on the stick. In the early 1970s, my mom often asked me to pick up a baguette or bread when I came home from school at noon.
A french flour are made with no OMG WHEAT, wheat are produce in France. In France we had a lots of restrictions on crop spraying ( mutch stronger than the rest of the EU countries & the rest of the world) due to those laws the french flour is more expensive than EU or USA, the quality is better.
flour is highly sensitive to humidity. like the grain before. and butter is actually teh same when you do pastry, it is highly sensitive to humidity and temperature. On the other hand, due to the baguette, there are quality standard on white flour which are very high. in order for the dough to acquire taste and texture, it needs time. also during that time, the gluten gets consumed by the yeast in order tobe way more diggest. my Grand ma always prepared her dough the afternoon and made the bread out of it and baked in the next morning. it is not complicated, you just need to be organized and prepared. you do not need a huge oven. a normal electric oven does the job.
It’s not an “obsession”, it’s just something we culturally eat everyday, so it’s more like an habit or even a custom But you won’t see french people having seizures if there’s no baguette on the table…
you don't need sugar when using soudough or even yeast, yeast feeds itself with the carbs contained in the flour. And you need to add salt, but not to much as salt is toxic for yeast.I usually stay in the shadows on your main channel, but I had to thank you for creating a channel dedicated to reaction videos about my native country. Cn't wait to see where this journey will take you!
3:20 The problem is the law: the integration to E.U. started a rotten process for everything of (french, german, italian, etc . . . quality). I explain, I think it is around 2000 that laws in E.U. molten to accept U.S.A. laws about almost everything food included, importation of food and raw products included. It means that now specs for flour are the same (or tending to) as in USA. I won't enter into much details here, but the answer is yes: it changes everything. The knowledge to make the best possible food is based on the principle of excellent raw materials, like in many other activities. Add to this centuries, if not more, of experience and know how, and you have a little idea about why many things suddenly turns sour. There is a point where things switch for the worst, indefinitely increasing rentability, finishes to kill everything.
Oui il faut pétrir doucement pendant 10 minutes puis tu laisse reposer au moins 12 h en suite tu fais cuire à 140 °C dans le four avec un bol d'eau pour pas de sécher ton pain, tu vas réussir, bon appétit
5 часов назад
in france we have something called "terroir" hence the importance of the ingredients and how they are processed and prepared many factors to consider here like let say you want to make dry meat but you have no clue how to do it and live in a very humide environement... it just ain't happening so for example, if you grind your flour in france, even with the same technic, the result will be different than if you grind it in indonesia, only because of the climate you gotta meet all the right conditions to reach excellence
That's right, I become depressive if I buy less that 2 baguetttes a week this is so good .... going any other country find bread disgusting because I have been too much time having my baguette for nearly all days for more than 40years
Second place is pretty good: the winner gets to provide the Elysée palace (the presidential residence) for one year. Until another one wins the next blind test. Like you publicly win the right to provide the White House with traditional French Bread every bloody day for the year. Some have won it several times. So ending second is kind of an Olympic victory. Like you got the silver medal but, hey, that must be the hardest bakery contest in the world.
All countries eat bread, it is truly a basic food of humanity but I don't know why French bread, the baguette, has this particular shape in our country. I find it practical but I don't know if that's the reason. What I know is that I saw several photos taken in the 1920s to 1940s: the baguette was at least twice as long as it is now!
With your permission, Hello France, it’s Charlie! I put a link on a crazy lover of making bread made in the old way, it’s just moving and beautiful at the same time. ruclips.net/video/mCsRToInzjg/видео.htmlsi=HrA91kEeoc9BBDBP
I think you should never forget that Paris does not represent France. When you'll find some other French things , you will maybe understand the difference
Yes grinding gives different textures, finely grinded makes a thinner crust, it's easier to ferment, but with bigger grinding, it gives more rough texture, and it takes longer time for the dough to ferment with the yeast. Also with naturally yeast, (sourdough), it's even better than chemical yeast.
The French word for "Friend" is "Copain", literally meaning "someone you share your bread with"
Bread *REALLY* is in our culture !
As a french man baguettes are so good and can be eaten with anything , really whatever you are eating just stich it on a baguette and you have yourself a meal.
i want to make some now
Et le pain grillé 🤤
@@BonjourCharlie It's not that hard to make decent/good baguettes. You'll enjoy it.
no sugar, no oil : never change a 10.000 yrs old healthy recipe !
There is nothing better than freshly baked bread, still warm.. I just love to eat it, crunchy and warm...and the smell is amazing...hello from Marseille in France
Sandwich baguette tradition with ham raw, cheese and butter is amazing!!!
sounds good
@@BonjourCharlie Ohh!!! yes!!!
Ou saucisson cornichon
The best. Called "Le Parisien"
Du jambon cru c'est bien, mais ils sont ou les cornichons ?
French, I lived 25 years in Germany, which is also doing good breads.. but no baguette.. I am back in France since 12 years.. i can't tell you how happy i am to have my fresh baguettes back..every day. I travelled the world but nothing makes me so happy than getting my baguettes..
Bonjour de France 🇨🇵
Moi je l'aime sorti du four chaud et croustillant 👌😋
Non moi je l'aime congelée 🥶 et dur comme du béton.😉Chaude et croustillante 🤔...en gros comme tout le monde
Since COVID, my brother has been making bread at home. He makes his own yeast and usually prepares the dough in the evening, letting it rest in the fridge overnight. The next day, he takes it out and lets it rise for about an hour and a half. He also uses a baking stone, which is generally made for pizza but gives excellent results for bread as well. Additionally, he puts water in a container in the oven with the bread while it bakes to maintain moisture. I hope this helps you with your bread-making!
And I just thought about it, but we usually use T65 flour, which refers to a specification for the level of refinement the flour goes through. The higher the number, the less refined it is. I'm not sure if such a classification exists in the USA.
It's easier to get the big bubbles in a baguette shaped bred. But beware, it dries easily and should be eaten the same day. That's why the French buy it quasi every day.
The 12-24 hours resting time is because it's done with sourdough, and it rests at 4°C (refrigerator temperature). They also mention some yeast, but the quantity is probably low. When you make bread with yeast only, it generally raises in 1-2 hours at room temperature. With sourdough it's much slower, even at room temperature. You also mentioned the fermentation bubbles, you won't have such bubbles with yeast, it's really something that you only get with the sourdough fermentation. And this fermentation makes the bread much easier to digest as it already breaks down the gluten chains.
15:17 "White" is flour dropped on the baguette before going into the kiln to add some visual appealance making them distinct from the "standard ones".
This is to say: those baguettes are "baguettes de campagne" (countryside baguette, means "higher quality").
It also add something slightly different to their taste.
So at 3:18 you're asking if the flour from France is special or different, well not really. The whole idea (I think) is to have a flour with the quality we expect as clients but also bakers, we have rules and laws far stricters and more protective in France for foods (in general). It is then easier to have a controle on the product we use and make, contrary to imports. And also, it favorizing the local agriculture because well, farmers are soooo important honestly and treating them correctly should be mandatory everywhere. Bonus, it also reducing pollution by using less imports. Hope it satisfies your questions :D
As a follow up on the subject, you might like to watch/react to this video produced by your fellow countrywoman who's lived in France for many years (she even married a French man!): "Behind the scenes at a French bakery" - Oui In France
Bon appétit !
1/2 baguette per day yes. If possible, bakery baguettes, they are generally better than in the supermarket. It's healthy, it's good, it's simple. I eat it especially in the evening when I don't have any meal ideas, with cheese and a homemade vegetable soup, I have a whole meal that's cheap and good for health. And which is as ancient as France itself!^^
Don't even mention supermaket bread. Real bakers make their own bread from scratch, unlike "bread warmers" from industrial dough.
I'm a Frenchman who's been living in Belgium for 24 years; I've probably lost some French habits in the course of years but baguette-wise I'm still and will remain 100% French, no meal (at least at home) goes without it. I'm lucky enough to live in a village with a good baker who has learned his job at a bakery in France.
I never watched docs about baguettes. Usually, I only eat it. That’s so interesting ! Tomorrow I go to the bakery 😋 In France we have a lot of different baguettes. This video was about the Tradition baguette, the most common one. In other words, there is as much baguettes as bakeries. So, the white one has more flour bur probably a really different receipt.
French bread is nr 1. Greetings from Belgium🇧🇪🍀🍀🍀
pour ce compliment tu auras bientôt droit à Jacques Brel et Johnny Hallyday🇨🇵🙏🇧🇪, c'est moi qui lui donne les vidéos 😉
Une baguette, du beurre demi sel, un jambon du traiteur, la perfection.
Et cornichons ! Je vous insulte pas hein . 😉
@@333amoromniavincit9 J'ai hésité à le rajouter ^^
I think I recommended that video to you some time ago, Charlie. The consumption is in no way an "obsession": we just appreciate and love GOOD QUALITY products!
There are also very good breads of all kinds. French breads are not sweet. I really like wholemeal bread which is also very good for your health and tastes. For breakfast, I enjoy a latte and either toast or a piece of baguette toasted with butter. It's my favorite meal. We have been eating it since childhood. The breads and baguettes baked over a wood fire are delicious.
Bonjour. Je mets la pate a pain dans le réfrigérateur toute la nuit. Le matin on la mets en boule, on laisse 1 heure gonfler dans la cuisine. Et au four! Bon appétit Charlie.
I watch this video while eating cassoulet with baguette. no need for a fork. Vive la France
crispy french baguette with some stinky cheese, and a glass of wine in the end of a meal, thats heaven on earth
Etymology. ( 13th century) “Room attached to the oven and where one kneads the dough” (1690) “place where the oven is in private homes”, derived from the old French forn (“oven”) with the suffix -il. Le fournil.
There are differences between the flours, due to selection of seeds.
You can have GMO, full of pesticides, or organic only flours. Which changes drastically the taste.
Salut Charlie , le mieux c'est que tu viennes en France pour comprendre et apprécier .
The father of an american girl came to France . He was allergic to bread in USA . His daughter wanted him to taste the french bread. Nothing happened . He soon discovered he could eat bread in France without any problem . Maybe is there something added to flour in USA .
La baguette c'est la vie !
I eat half a baguette at dinner everyday, so freaking good.
You can make bread but you can’t compete with baguette.
It's true that the baguette experienced a decline in popularity in the 80s/90s in France. There was a trend towards more rustic, more wholemeal breads, with less refined flours. But the invention of the "baguette de tradition" by bakers, which has a more rustic appearance than traditional molded baguettes, has given this type of bread a strong popularity again.
5:50 The kiln is also very important.
Je suis boulanger et je n’utilise pas de levure . Juste du levain . Pour un pain individuel, met à fermenté 25grammes de farine avec 25 gramme d’eau . 24h pus tard tu remet 50 gramme de farine et d’eau . Tu attend 24 h et tu met tout ton levain dans 500 gramme de farine et 300 grammes d’eau avec du sel (10grammes) tu pétrie doucement à la main dans un saladier (5 minutes) tu laisse fermenter 4 à 6h ( ça dépend de la température de la pâte) puis tu met dans un moule à cake et tu cuit 30 minutes à 200 degrés Celsius. Ah est très important quand tu a pétri ta pâte reprend un petit morceau et met le dans ta boîte à levain comme ça tu reprend pas une fermentation de zéro
15:40 checkback: I think it is 12 to 24 hours, not 14.
At 3:18 you asked if their is a difference between a flour milled in France or not. But the translation isn't perfect. The guy said : "si possible une bonne farine française" witch is "if possible a good French flour" and not "if possible milled in France". So it means from French wheat and milled in France, ant there is may be a difference in this case.
There are differences in flour grades anyway, and yes, I read that the flours used to bake bread we have in France (typically T55 and T45) don't have perfect equivalents in the USA. They have close types, but there are indeed differences between a T45 flour and a T150 flour.
As for the country origins, I think that in addition to the grande, each country have their own blend of flour components so not every flour is gonna taste exactly the same, and getting flour from say, Spain or Turkey won't taste exactly the same than a French-made flour.
Probably doesn't matter much for you and me baking bread at home, but important when you live from it and have a reputation for the quality and taste of your bread and pastries :)
What gives the color of the stick is the moisture during cooking, so my advice for you is to put a small container of water in the oven.
when you travel as a French around the world its difficult to buy bread and not be dissapointed 😂😂
Ah la baguette, c'est une histoire qui commence très tôt pour nous ! Souvent, pour calmer les enfants dans la voiture, nous leur donnons un petit bout de baguette, c'est mieux que des bonbons et beaucoup s'endorment avec leur bout de baguette à la main. Au début des années 1970, ma maman me demandait souvent d'aller chercher une baguette ou un pain en revenant de l'école le midi . Ah the baguette, it’s a story that starts very early for us! Often, to calm the children in the car, we give them a small piece of baguette, it’s better than candy and many fall asleep with their hand on the stick. In the early 1970s, my mom often asked me to pick up a baguette or bread when I came home from school at noon.
Sugar ? In the bread ? Curious idea
Salut, mais oui, quelle idée...🙃
A french flour are made with no OMG WHEAT, wheat are produce in France. In France we had a lots of restrictions on crop spraying ( mutch stronger than the rest of the EU countries & the rest of the world) due to those laws the french flour is more expensive than EU or USA, the quality is better.
flour is highly sensitive to humidity. like the grain before. and butter is actually teh same when you do pastry, it is highly sensitive to humidity and temperature.
On the other hand, due to the baguette, there are quality standard on white flour which are very high.
in order for the dough to acquire taste and texture, it needs time. also during that time, the gluten gets consumed by the yeast in order tobe way more diggest. my Grand ma always prepared her dough the afternoon and made the bread out of it and baked in the next morning. it is not complicated, you just need to be organized and prepared.
you do not need a huge oven. a normal electric oven does the job.
the folding also gives some air into the doug
Hello Charlie,
Thanks for talking about our culture 🇨🇵
La baguette is a serious topic here. 😁
It’s not an “obsession”, it’s just something we culturally eat everyday, so it’s more like an habit or even a custom
But you won’t see french people having seizures if there’s no baguette on the table…
Thank you to let me have it saw this video thru your eyes it was very interesting.
you don't need sugar when using soudough or even yeast, yeast feeds itself with the carbs contained in the flour. And you need to add salt, but not to much as salt is toxic for yeast.I usually stay in the shadows on your main channel, but I had to thank you for creating a channel dedicated to reaction videos about my native country. Cn't wait to see where this journey will take you!
The quality of the flour depends on the wheat (how it was grown) and the miller's technique
3:20 The problem is the law: the integration to E.U. started a rotten process for everything of (french, german, italian, etc . . . quality).
I explain, I think it is around 2000 that laws in E.U. molten to accept U.S.A. laws about almost everything food included, importation of food and raw products included.
It means that now specs for flour are the same (or tending to) as in USA.
I won't enter into much details here, but the answer is yes: it changes everything.
The knowledge to make the best possible food is based on the principle of excellent raw materials, like in many other activities.
Add to this centuries, if not more, of experience and know how, and you have a little idea about why many things suddenly turns sour.
There is a point where things switch for the worst, indefinitely increasing rentability, finishes to kill everything.
We can feel your French genes in this reaction. 🥖🇫🇷❤️🇺🇸🥖
Oui il faut pétrir doucement pendant 10 minutes puis tu laisse reposer au moins 12 h en suite tu fais cuire à 140 °C dans le four avec un bol d'eau pour pas de sécher ton pain, tu vas réussir, bon appétit
in france we have something called "terroir" hence the importance of the ingredients and how they are processed and prepared
many factors to consider here
like let say you want to make dry meat but you have no clue how to do it and live in a very humide environement... it just ain't happening
so for example, if you grind your flour in france, even with the same technic, the result will be different than if you grind it in indonesia, only because of the climate
you gotta meet all the right conditions to reach excellence
That's right, I become depressive if I buy less that 2 baguetttes a week this is so good .... going any other country find bread disgusting because I have been too much time having my baguette for nearly all days for more than 40years
La baguette et la....Chocolatine !!! 😄
GUERRE !!! SUS AUX SUDISTES !!! (Je rigole évidemment mais je préfère préciser)
@@nicolasdubus669 Pas de soucis, j ai commente avec humour ! 😉
I follow a drastic diet,
...I no longer eat baguette with my pizza. 😋
Naturally leavened baguettes are the best like all other breads !
Never put a bread upside down in the table in France, this bring bad luck. 😊
My grandmother used to say "I don't earn my bread on my back" if we put the baguette upside down when we were kids. It meant she wasn't a prostitute!
Second place is pretty good: the winner gets to provide the Elysée palace (the presidential residence) for one year. Until another one wins the next blind test.
Like you publicly win the right to provide the White House with traditional French Bread every bloody day for the year. Some have won it several times.
So ending second is kind of an Olympic victory. Like you got the silver medal but, hey, that must be the hardest bakery contest in the world.
the white one at the end its just extra floor they put on it for looking better ( its horrible if you wear black and touch it)
All countries eat bread, it is truly a basic food of humanity but I don't know why French bread, the baguette, has this particular shape in our country. I find it practical but I don't know if that's the reason. What I know is that I saw several photos taken in the 1920s to 1940s: the baguette was at least twice as long as it is now!
Never put sugar in a bread, or maybe 0.001%!!!
US wheat is banned in Europe.
No, definitely no oil or sugar 🙏🏼 ;)
just imagine to have your pband j on a baguette its very good
and as a french i like pb
Valse musette,
Pour une baguette.
Hello Charlie. Quand viendrons nous goûter à tes futures baguettes ? Dispo all full the year, we're retired so on n'est pas pressés !
Hello, NO Sugar, U Americans... 😉😊
This is weird to see a documentary done Germany on a french subject
germans are bread freaks : they make 1.000 different kinds of bread !
No difference but ecological reason I think for the flour
many different flours ,depending from wheat variety and aroma
(organic or not isn't the biggest issue : taste is ! )
🇫🇷🇫🇷🇫🇷🇫🇷🇫🇷🗿
You have to work on your french Bro. Cheers from France 😉🇫🇷
With your permission, Hello France, it’s Charlie! I put a link on a crazy lover of making bread made in the old way, it’s just moving and beautiful at the same time. ruclips.net/video/mCsRToInzjg/видео.htmlsi=HrA91kEeoc9BBDBP
I think you should never forget that Paris does not represent France. When you'll find some other French things , you will maybe understand the difference
As a french, there is nothing better than Wonder Bread i'm telling you.
Yes, america must stop to make industrial bread with tons of chemicals, and take example of french bakery.
Yes grinding gives different textures, finely grinded makes a thinner crust, it's easier to ferment, but with bigger grinding, it gives more rough texture, and it takes longer time for the dough to ferment with the yeast. Also with naturally yeast, (sourdough), it's even better than chemical yeast.
It's also better to use organic flour, and pure water with not refined salt.