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76:– a long, thin type of bread of French origin. The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2%
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237:) made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with
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shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called
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94:– a traditional shape of French bread resembling a squashed ball. It is traditionally prepared using only bread flour, salt, a
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but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of
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flour, it is moist and has a tight crumb texture. It is sometimes prepard using a mix of wheat and white flour.
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but using the French yeast-leavened laminated dough. Croissants are named for their historical
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for its shaping, it consists of small sourdough rolls that are torn off from the main loaf.
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247:– a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times.
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August Zang and the french croissant : how viennoiserie came to France
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129:. The process results in a layered, flaky texture, similar to a
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The Breads of France: And How to Bake Them in Your Own
Kitchen
139:– a pale white bread that is a traditional bread in the
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253:– a rye bread with flavor notes of chocolate and malt
173:– prepared using whole grain wheat flour and walnuts
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18:"French bread" redirects here. For other uses, see
69:, consisting of breads that originated in France.
605:Upper Crust : Homemade Bread the French Way
227:that includes spices such as cinnamon and honey.
183:bread, its name comes from the pounding of the
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241:and/or rye flour, water, leavening and salt.
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223:– French for "spice bread", this is a rye
561:. Bakers' Helper Company. pp. 46–50
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602:Fréchet, M.L.; Abraham, B. (2021).
143:region of northern France and the
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187:, as "brie" is derived from the
608:. Langue anglaise. Flammarion.
452:(in French). Legifrance.gouv.fr
1:
117:inspired by the shape of the
67:list of notable French breads
20:French bread (disambiguation)
1364:French cuisine-related lists
428:Cambridge English Dictionary
159:– typically associated with
147:region of southern Belgium.
110:– a buttery, flaky, French
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17:
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1079:Chorleywood bread process
906:
728:
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320:cuisine of central France
213:– named "bread crown" in
471:Chevallier, Jim (2009).
407:13 Types of French Bread
362:List of Uruguayan breads
357:List of Pakistani breads
529:François-Régis Gaudry,
342:List of American breads
84:, and up to 0.3% wheat
753:Category:French breads
347:List of British breads
62:
52:
42:
32:
733:List of French breads
555:Richards, P. (1918).
352:List of Indian breads
58:
48:
38:
28:
743:Recipes on WikiBooks
574:Clayton, B. (2002).
316:brioche aux griaudes
580:. Ten Speed Press.
450:"Détail d'un texte"
935:Calcium propanoate
511:"Pain de Campange"
477:. Chez Jim Books.
312:Pompe aux grattons
141:Nord-Pas-de-Calais
80:flour, up to 0.5%
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53:
43:
33:
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1257:Brand name breads
1094:Maillard reaction
940:Dough conditioner
785:
784:
777:France portal
615:978-2-08-026378-0
587:978-1-58008-389-8
516:The Food Timeline
484:978-1-4486-6784-0
239:whole wheat flour
203:– prepared using
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1302:Sourdough breads
1292:Pakistani breads
1236:History of bread
1221:Baker percentage
1119:Sponge and dough
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531:Let's Eat France
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231:Pain de campagne
179:– a traditional
119:Austrian kipferl
60:Pain de campagne
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1359:Lists of breads
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1252:American breads
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1231:Bread in Europe
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1046:Weighing scales
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430:. July 13, 2022
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308:Crackling bread
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337:List of breads
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1317:Toast dishes
1312:Swiss breads
1307:Sweet breads
1297:Quick breads
1281:
1262:Bread dishes
1175:French toast
1160:Bread pakora
1150:Bread crumbs
732:
619:. Retrieved
604:
591:. Retrieved
576:
563:. Retrieved
557:
530:
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514:
507:Olver, Lynne
501:
473:
466:
456:17 September
454:. Retrieved
444:
432:. Retrieved
427:
418:
315:
311:
300:Lists portal
234:
201:Pain complet
192:
112:viennoiserie
66:
64:
15:
1267:Bread rolls
1216:Breadmaking
1114:Pre-slicing
1109:Pre-ferment
1031:Stand mixer
1016:Farinograph
918:Ingredients
900:Whole wheat
895:White bread
865:Salt-rising
835:Brown bread
720:Pain de mie
411:MasterClass
328:Bourbonnais
272:Food portal
245:Pain de mie
225:quick bread
205:whole wheat
131:puff pastry
1348:Categories
1190:Sandwiches
1155:Bread bowl
1057:techniques
890:Unleavened
875:Soda bread
850:Multigrain
539:1579658768
424:"Baguette"
369:References
189:Old Norman
127:laminating
98:and water.
82:soya flour
78:broad bean
65:This is a
1089:Leavening
1064:Autolysis
1006:Bread pan
989:Equipment
880:Sourdough
860:Rye bread
845:Flatbread
705:Pain brié
685:Croissant
493:903249778
318:, in the
177:Pain brié
108:Croissant
1334:Category
1185:Stuffing
1170:Croutons
1124:Steaming
1104:Proofing
1084:Kneading
885:Sprouted
700:Fougasse
670:Baguette
621:July 15,
593:July 15,
565:July 15,
541:, p. 382
434:July 15,
258:See also
181:Normandy
161:Provence
157:Fougasse
123:crescent
74:Baguette
40:Fougasse
30:Baguette
1041:Toaster
695:Ficelle
690:Faluche
680:Brioche
151:Ficelle
145:Tournai
137:Faluche
102:Brioche
50:Brioche
1211:Bakery
1069:Baking
1036:Warmer
612:
584:
537:
491:
481:
215:French
115:pastry
88:flour.
1204:Other
1195:Toast
1180:Rusks
980:Water
975:Sugar
955:Flour
855:Quick
827:Types
819:Bread
675:Boule
235:miche
194:brier
191:verb
185:dough
165:wheat
1277:Buns
1143:Uses
1074:Biga
1026:Peel
1021:Lame
996:Oven
970:Salt
965:Milk
945:Eggs
930:Barm
623:2022
610:ISBN
595:2022
582:ISBN
567:2022
535:ISBN
489:OCLC
479:ISBN
458:2011
436:2022
324:tart
86:malt
950:Fat
840:Bun
314:or
1350::
533:,
513:.
509:.
487:.
426:.
409:.
377:^
310:–
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804:t
797:v
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646:t
639:v
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597:.
569:.
519:.
495:.
460:.
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330:.
167:.
133:.
22:.
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