List of French breads

"French bread" redirects here. For other uses, see French bread (disambiguation).

Baguette Fougasse Brioche Pain de campagne

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]

* Food portal
* France portal
* Lists portal

* 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]

* List of breads
* List of American breads
* List of British breads
* List of Indian breads
* List of Pakistani breads
* List of Uruguayan breads

## References

[edit]

1. ^ a b c d e f g h i j k l m 13 Types of French Bread. MasterClass. June 7, 2021.
2. ^ "Baguette". Cambridge English Dictionary. July 13, 2022. Retrieved July 15, 2022.
3. ^ "Détail d'un texte" (in French). Legifrance.gouv.fr. Retrieved 17 September 2011.
4. ^ 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.
5. ^ Olver, Lynne. "Pain de Campange". The Food Timeline.
6. ^ 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, 2022.46-50&rft.pub=Bakers'+Helper+Company&rft.date=1918&rft.aulast=Richards&rft.aufirst=P.&rft_id=https://books.google.com/books?id=SyoEAAAAYAAJ&pg;=PA46&rfr_id=info:sid/en.wikipedia.org:List+of+French+breads" class="Z3988">
* 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.

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French breads

* Baguette
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* Brioche
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* Faluche
* Ficelle
* Fougasse
* Pain brié
* Pain d'épices
* Pain de campagne
* Pain de mie

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Bread

Types|

* Brown bread
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* Rye bread
* Salt-rising
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* Soda bread
* Sourdough
* Sprouted
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* Whole wheat

Ingredients|

* Baker's yeast
* Barm
* Calcium propanoate
* Dough conditioner
* Eggs
* Fat
* Flour
* Leavening agent
* Milk
* Salt
* Sugar
* Water

Equipment|

* Oven
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* Dough scraper
* Farinograph
* Lame
* Peel
* Stand mixer
* Warmer
* Toaster
* Weighing scales

Processes and
techniques|

* Autolysis
* Baking
* Biga
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* Kneading
* Leavening
* Maillard reaction
* No-knead bread
* Proofing
* Pre-ferment
* Pre-slicing
* Sponge and dough
* Steaming
* Straight dough
* Vienna process

Uses|

* Breadcrumbs
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* Croutons
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* Toast

Other|

* Bakery
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List articles|

* American breads
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