The Foundation: Understanding Your Ingredients

Flour: The Soul of Bread

"Flour is not just powder," explains Fatima Al-Rashid, a Syrian-French miller and baker in Provence. "It's the memory of wheat, the story of soil." She should know—her family has been milling grain for six generations across two continents.

French flours are classified by type numbers indicating ash content: - Type 45: Pastry flour (0.45% ash) - Type 55: All-purpose/baguette flour (0.55% ash) - Type 65: Light bread flour (0.65% ash) - Type 80: Semi-whole wheat (0.80% ash) - Type 110: Whole wheat (1.10% ash) - Type 150: Dark whole wheat (1.50% ash)

But numbers tell only part of the story. Cameroonian-French baker Jean-Baptiste Mokoko introduced many French bakers to the concept of flour "terroir"—how soil, climate, and wheat variety create distinct flavors. His pain de terroir uses single-origin flours, challenging the industrial uniformity that dominated post-war baking.

Home Baker Tip: Can't find French type flours? Mix all-purpose (similar to T55) with whole wheat to approximate higher types. For T65, use 90% all-purpose, 10% whole wheat. For T80, try 70% all-purpose, 30% whole wheat.

Water: The Hidden Variable

Water quality dramatically affects bread, yet it's often overlooked. Japanese-French baker Yuki Tanaka brought precision to Paris boulangeries, testing water pH and mineral content. "In Tokyo, we always considered water," she notes. "French bakers thought I was obsessive until they tasted the difference."

Hard water (high mineral content) strengthens gluten but can make dough tough. Soft water creates tender bread but may need more salt for structure. Most French bread thrives with moderately hard water (100-150 ppm minerals).

Accessibility Note: If your tap water tastes good, it's probably fine for bread. Concerned about chlorine? Let water sit overnight—chlorine evaporates.

Salt: More Than Flavor

Salt controls fermentation, strengthens gluten, and enhances flavor. French bakers typically use 1.8-2.2% salt (baker's percentage—salt weight divided by flour weight). Grey sea salt from Guérande adds minerals and subtle complexity, but any non-iodized salt works.

Béninese-French baker Adjoavi Mensah revolutionized salt thinking in her Toulouse bakery: "In Benin, we use different salts for different purposes. Why not in bread?" Her pain aux trois sels uses fleur de sel in the dough, grey salt on the crust, and black Hawaiian salt as garnish—each contributing distinct flavors and textures.

Yeast and Levain: The Living Heart

Commercial yeast offers consistency and speed. Natural levain (sourdough starter) provides complexity and improved digestibility. Many modern French bakers use both, combining reliability with character.

Creating levain intimidates many, but Moroccan-French baker Khalid Bouchama demystifies it: "Levain is like raising children—it needs attention, not perfection. Feed it, keep it comfortable, be patient." His YouTube channel, "Levain pour Tous" (Sourdough for Everyone), has taught thousands to maintain starters in tiny apartments, hot climates, and busy schedules.

Starting Your Levain: 1. Day 1: Mix 50g whole wheat flour + 50g water in a clean jar 2. Day 2-7: Daily, discard half, add 50g flour + 50g water 3. By day 5-7, it should double within 4-8 hours after feeding 4. Maintain by feeding daily (room temperature) or weekly (refrigerated)

Troubleshooting Levain: - Too acidic? Feed more frequently with higher ratios - Sluggish? Try whole grain flour or warmer spot - Moldy? Start over—mold means contamination - Separated liquid? Normal—stir and continue