Pain

Words are strange - how is it that the word for something unpleasant in English is the same as the word for an essential food in French? This week I am forgetting about carbs and aiming to sample as many wonderful pains as I can

I have already tasted croissant, baguette, petit pains, pain aux raisin,  boule de compagne and others . I'm not sure that this chart is accurate. A bagel is not especially French, is it? And where is the golden egg-enriched brioche? I would like to try the leaf shaped fougasse

Following a comment from SencoSue on Monday, I've done more reading up on the Sourfaux Scandal.

The Real Bread Campaign took Lidl to court over their Rye Sourdough, which was mostly made with regular baker's yeast - and they won. The loaf is now a Crusty Wheat and Rye Bloomer.

The RBC is not against bread made with baker's yeast - but it is against shops promoting breads in a misleading way - calling loaves 'sourdough' when they are mixed doughs, and doing the same with wholemeal. Shops which say "Baked in store" - technically correct, but the dough has been made elsewhere, and merely gets 'browned off' when it arrives onsite. These shortcuts make the product cheaper - and militate against proper artisanal bakers who want to make the best, authentic product for their customers. It will be interesting to see what Parisian bread tastes like.

I do know that if bread is good, I find it satisfies for longer than the cheap white sliced "Chorleywood" stuff. 

The simplest loaf in my breadmaker contains
flour, yeast, water, sugar and salt [and a splash of oil to soften/preserve the crumb]

Tesco white sliced contains 
Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Yeast, Salt, Preservative (Calcium Propionate), Soya Flour, Spirit Vinegar, Emulsifier (Mono- and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids), Rapeseed Oil, Flour Treatment Agent (Ascorbic Acid).
I am truly sorry for those of you who have to avoid gluten or excess carbs. That's a real pain.