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.
Bread requires patience
The average bread eater is not particularly interested in flour, but it is the most important ingredient in bread. It is not enough to add any flour to make bread healthy and tasty. The grains for good flour go through a proper selection, which is why it is much more expensive than the popular flour.
Above all, however, it is distinguished by a completely different taste and aroma, which has a decisive influence on the later taste of the bread or roll. In addition, different types of flour are used for different types of bread - Cafe Vincent uses as many as six different varieties.
Good bread should be kneaded by hand. It is then left to rise naturally for 20 hours. Only after this time is the bread put into the oven for half an hour. This gives the bread time to rise and extract all the necessary properties from its ingredients.
What about in mass production? There, the bread is more and more often made by machine and immediately after kneading it goes into the oven. There is no time for any fermentation, and baking powder is the main way to make the dough rise in a few minutes. However, this is not the kind of bread we think of when we want to eat something delicious and healthy at the same time...
- Small pleasures make you feel happy every day. You don't need much to be satisfied with life. For me, all I need is a fresh, fragrant baguette, butter and, for example, a slice of good ham. Simple things can be very good," asserts Vincent Gauthier, convincing us that the quality of what we eat determines the quality of our lives.
