This is a list of notable French breads, consisting of breads that originated in France.
- Baguette – a long, thin type of bread of French origin.[1][2] The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt flour.[3]
- Boule de pain – a traditional shape of French bread resembling a squashed ball. It is traditionally prepared using only bread flour, salt, a leavening agent and water.[1]
- Brioche – has a high egg and butter content, which gives it a rich, tender and tight crumb.[1]
- Croissant – a buttery, flaky, French viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough.[4] Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.[1]
- Faluche – a pale white bread that is a traditional bread in the Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium.
- Ficelle – a type of French bread loaf, made with yeast and similar to a baguette but much thinner.
- Fougasse – typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat.[1]
- Pain aux noix – prepared using whole grain wheat flour and walnuts[1]
- Pain brié – a traditional Normandy bread, its name comes from the pounding of the dough, as "brie" is derived from the Old Norman verb brier, meaning "to pound". It has a tight crumb and is a "fairly dense loaf".[1]
- Pain complet – prepared using whole wheat flour, it is moist and has a tight crumb texture. It is sometimes prepard using a mix of wheat and white flour.[1]
- Pain couronne – named "bread crown" in French for its shaping, it consists of small sourdough rolls that are torn off from the main loaf.[1]
- Pain d’épices – French for "spice bread", this is a rye quick bread that includes spices such as cinnamon and honey.[1]
- Pain de campagne – French for "country bread", and also called "French sourdough",[5] it is typically a large round loaf (miche) made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.[1]
- Pain de mie – a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times.[1]
- Pain de seigle – a rye bread with flavor notes of chocolate and malt[1]
See also
edit
- Crackling bread – Pompe aux grattons or brioche aux griaudes, in the cuisine of central France, is a bread, tart, or brioche that incorporates cracklings. It is a specialty of the Bourbonnais.[6]
References
edit- ^ a b c d e f g h i j k l m 13 Types of French Bread. MasterClass. June 7, 2021.
- ^ "Baguette". Cambridge English Dictionary. July 13, 2022. Retrieved July 15, 2022.
- ^ "Détail d'un texte" (in French). Legifrance.gouv.fr. Retrieved 17 September 2011.
- ^ Chevallier, Jim (2009). August Zang and the french croissant : how viennoiserie came to France. Chez Jim Books. ISBN 978-1-4486-6784-0. OCLC 903249778.
- ^ Olver, Lynne. "Pain de Campange". The Food Timeline.
- ^ François-Régis Gaudry, Let's Eat France, ISBN 1579658768, p. 382
Further reading
edit- Richards, P. (1918). Baker's Bread. Bakers' Helper Company. pp. 46–50. Retrieved July 15, 2022.
- Clayton, B. (2002). The Breads of France: And How to Bake Them in Your Own Kitchen. Ten Speed Press. ISBN 978-1-58008-389-8. Retrieved July 15, 2022.
- Fréchet, M.L.; Abraham, B. (2021). Upper Crust : Homemade Bread the French Way. Langue anglaise. Flammarion. ISBN 978-2-08-026378-0. Retrieved July 15, 2022.