Although scholarly debate continues about the exact causes of the Revolution, the following reasons are commonly adduced: (1) the bourgeoisie resented its exclusion from political power and positions of honour; (2) the peasants were acutely aware of their situation and were less and less willing to support the …

Bread so enormously important to the French people, that at the time of the French Revolution in the late 1700’s, the average Frenchman was reported to have eaten three pounds a day of bread. Bread making in France as in most other areas of the world remained primarily a home-based function well into the Middle Ages.

The storming of the medieval fortress of Bastille on July 14, 1789 began as a hunt for arms—and grains to make bread. The French Revolution was obviously caused by a multitude of grievances more complicated than the price of bread, but bread shortages played a role in stoking anger toward the monarchy.

The bulk of a peasant’s diet came from the consumption of bread, with an adult male eating as much as two or three pounds in a day. Breads might contain oats, rye or other grains. However, the bread French peasants ate was not the fluffy but crusty white baguette we associate with France today.

According to Sylvia Neely’s A Concise History of the French Revolution, the average 18th-century worker spent half his daily wage on bread. But when the grain crops failed two years in a row, in 1788 and 1789, the price of bread shot up to 88 percent of his wages.

1 – Regular French Baguette = Cheap Bread in France The result is that the price of the traditional French loaf varies very little throughout France, around 0.90 Euros in bakeries, around 0.45 Euros in supermarkets. Hence, the bakers use the cheapest ingredients to keep it low cost.

Some say the generally higher gluten content makes French bread better than U.S. bread. Bread can easily be the most exciting part of eating in France. “You don’t need much to make it into a really exciting dining experience,” Dyck said.

Type 55 flour

While bakers elsewhere might use chemical additives to oxidize the dough and speed up the fermentation process, French bakers ferment the dough naturally; the longer process yields better structure, texture, and flavor.

If you want to make really great baguettes and croissant, try French flour. You will notice the difference. It’s much easier to achieve those large ‘holes’ you love. The dough is will softer to work with, so require a little practice!

French Bread Flour 1. 5kg Judges comment “Made a perfect, well-risen loaf with good crumb, texture and taste.” Milled in France from French wheat. It gives a light open textured loaf with a crisp crust. This flour is T65 for making bread and baguettes.