Something is definitely different about the flour in France. Too much wheat bothers my sinuses. However, not so in France. You can't help but eat bread at every meal. It's everywhere; fresh, and delicious. It's been several days and you know what, my sinuses aren't bothering me (even with the air quality). Maybe it's because French flours are lower in gluten than those in the U.S. Type 55 Flour is typically used in French baking. It's a softer pastry flour with a lower gluten content. Whatever the scientific reasoning; the bread is delicious and I'm LOVIN' it! Bon Appétit!
For more on French flours, visit: The Artisan or The Fresh Loaf
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