Why is it that a half-kilo loaf of bread in a supermarket can cost 2 zloty, while in a good bakery you have to pay at least 5-6 zloty for a similar one? Can bread even be healthy? Vincent Gauthier, owner of the bakery and café, answered our questions.
Vincent Gauthier is a baker by profession. So when he moved to Poland from France, it was clear that he would continue his work and passion by baking breads, baguettes and croissants. The two venues operating in Warsaw, although small, are today among the most popular places in the capital with fresh bread. That is why we asked Gauthier whether bread can be healthy at all.
Can bread be healthy?
- 'Bread is very healthy, but provided it is made and baked using traditional methods, preferably with sourdough, using organic flour containing fibre,' says the owner.
- When we eat ordinary bread, valuable minerals are washed out of the body. But when we eat bread made with sourdough, the minerals are retained. This is why such bread is particularly recommended for pregnant women, the elderly and people with osteoporosis.
Healthy bread is also due to the right flour and additives - e.g. bread made with five grains contains Omega 3 fatty acids, which are valuable to health.
Less preservatives - longer freshness
Sometimes we may encounter the opinion that bread that is fresh for a long time stays that way because of preservatives. However, Vincent Gauthier assures us that the opposite is true.
- Sourdough bread stays fresh for longer because the sourdough blocks the formation of fungi and mould. But even without sourdough, longer freshness is possible if the dough fermentation lasts long enough and if the water does not evaporate too quickly. Bread prepared in this way does not crumble and is elastic," assures the baker.
If bread has been prepared too quickly, it quickly loses its freshness and falls apart. It also loses a lot if you try to freeze it. On the other hand, good quality bread retains most of its properties even after thawing (which does not change the fact that fresh bread is the tastiest).
And what about the French baguette? According to Gauthier, a good baguette, no matter what flour it is made from, should have a crispy crust. It must have holes in the middle of the dough (a sign that it has been well baked) and be springy - when you press it, it should return to its previous position. It's also important to have a creamy colour, the right level of moisture and, of course, taste - the baguette shouldn't be too salty.
