These loaves that want us good!

Eating bread is for many a daily act. Industrial flour, gluten-free bread ... do you really know what you eat?

EAT BREAD, AN ACT NOT SO ANODIN!

Bread is a simple food, yes, but highly symbolic. Its origin goes back to the Neolithic when, hunter-gatherer, the man becomes a sedentary farmer! It is the beginning of civilizations and social bonds between individuals ... The bread carries these values ​​of sharing, exchange and gathering.

In France, bread is a cultural food. Unfortunately, the industrial era has abused its values ​​and quality especially , so that the French sulk: it would make you fat, gluten would make it difficult to digest and it would have lost its nutritional quality.

To find the taste of truth and twist the neck to the accepted ideas, favor the leavened bread natural (and alive!), With wheat and local flour, breads made according to authentic methods that do not distort the product

THE BENEFITS OF ARTISANAL BREAD TO LEVINE

A leavened bread will allow a better assimilation of gluten . Indeed, this mixture of flour and water ferments for long hours during which a first work of transformation of the gluten protein is done under the action of the enzymes of the dough. This facilitates the work of digestion.

Similarly, the manufacturing process must respect the material, not to increase the resistance of gluten . This means: short and sweet kneading, hand shaping, slow fermentation and long enough rest time.

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