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The art of bread making
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| Wheat is the main constituting element of bread, although other kinds of flour are sometimes used (rye flour, for instance). There are various types of wheat flour, including whole-wheat flour, which has a high mineral content (over 1.4 %) and contains 95 % of the grain. They all contain proteins, especially gluten. |  |
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| The kneading process starts with the mixing of all ingredients ( flour, water, salt and yeast). Then, the dough is taken into pieces which are tossed from one end of the kneading trough to the other for 10 to 20 minutes. The dough is then stretched vertically to let in the air that will make it rise. | |
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The bread is then molded and is, by then, ready for fermentation. The dough is left to rise until it is ready for the oven. Bread is done when the crust is golden and crunchy. |
| Breadmaking spreads throughout Europe, but France is doubtlessly the realm of bread. Each region in France has at least one local variety of bread. |  |
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