|my first loaves in Quebec this winter|
So, as I was studying French today by watching an episode of Netflix's Cooked, about bread (dubbed French with French sub-titles, or English, with French sub-titles), I was reminded of the differences in flours, grains, and how we approach our bread.
It's really helpful to watch something I'm interested in, with periodic translations via Google Translate.
In recent years, I've done long overnight slow cold "no-knead" breads, as well as sourdough again after many years. I've ground my own flour occasionally for Irish whole-meal bread or for special whole-grain loaves.
But it was interesting to crank up Chez Lisa's bakery in Quebec with regular supermarket whole wheat flour and find my loaves rising amazingly. What the heck was that about? It turns out that conventional Canadian "whole wheat flour" doesn't have as much bran and wheat germ that is specified for whole-wheat flour back home. Producers are allowed to filter out much of the germ and bran, even though the flour looks perfectly just like regular whole wheat flour at home in the U.S.
Of course, I can buy organic "integrale" flour which is equivalent to my regular whole wheat flour, but we're rather enjoying the light fluffy loaves that result without the gluten-slicing bran in the mix!