{{Short description|none}} {{redirect|French bread|French-style rustic bread|Hearth bread#French|other uses|French bread (disambiguation)}} [[File:Baguette2.jpg|thumb|220px|Baguette]] [[File:Fougasse 1.jpg|thumb|200px|Fougasse]] [[File:Brioche.jpg|thumb|200px|Brioche]] [[File:Pain de Campagne.jpg|thumb|200px|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.<ref name="MasterClass"/><ref>{{cite web | title=Baguette | website=Cambridge English Dictionary | date=July 13, 2022 | url=https://dictionary.cambridge.org/dictionary/english/baguette | access-date=July 15, 2022}}</ref> 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.<ref>{{cite web|url=http://www.legifrance.gouv.fr/WAspad/UnTexteDeJorf?numjo=ECOC9300130D |title=Détail d'un texte |language=fr |publisher=Legifrance.gouv.fr |access-date=17 September 2011}}</ref> * 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.<ref name="MasterClass"/> * Brioche – has a high egg and butter content, which gives it a rich, tender and tight crumb.<ref name="MasterClass"/> * Croissant – a buttery, flaky, French viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough.<ref>{{Cite book |first=Jim |last=Chevallier |url=http://worldcat.org/oclc/903249778 |title=August Zang and the french croissant : how viennoiserie came to France |date=2009 |publisher=Chez Jim Books |isbn=978-1-4486-6784-0 |oclc=903249778}}</ref> 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.<ref name="MasterClass"/> * 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.<ref name="MasterClass"/> * Pain aux noix – prepared using whole grain wheat flour and walnuts<ref name="MasterClass"/> * 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".<ref name="MasterClass"/> * Pain complet – prepared using whole wheat flour, it is moist and has a tight crumb texture. It is sometimes prepared using a mix of wheat and white flour.<ref name="MasterClass"/> * Pain couronne – named "bread crown" in French for its shaping, it consists of small sourdough rolls that are torn off from the main loaf.<ref name="MasterClass"/> * Pain d’épices – French for "spice bread", this is a rye quick bread that includes spices such as cinnamon and honey.<ref name="MasterClass"/> * Pain de campagne – French for "country bread", and also called "French sourdough",<ref>{{cite web |url=http://www.foodtimeline.org/foodbreads.html#paindecampagne |title=Pain de Campange |work=The Food Timeline |first=Lynne |last=Olver |author-link=Lynne Olver}}</ref> 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.<ref name="MasterClass"/> * Pain de mie – a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times.<ref name="MasterClass"/> * Pain de seigle – a rye bread with flavor notes of chocolate and malt<ref name="MasterClass"/>
==See also== {{portal|Food|France|Lists}} * 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.<ref>François-Régis Gaudry, ''Let's Eat France'', {{isbn|1579658768}}, p. 382</ref> {{div col|colwidth=20em}} * List of breads * List of American breads * List of British breads * List of Indian breads * List of Pakistani breads * List of Uruguayan breads {{div col end}}
==References== <references> <ref name="MasterClass">[https://www.masterclass.com/articles/types-of-french-bread#13-types-of-french-bread 13 Types of French Bread]. MasterClass. June 7, 2021.</ref> </references>
==Further reading== * {{cite book | last=Richards | first=P. | title=Baker's Bread | publisher=Bakers' Helper Company | year=1918 | url=https://books.google.com/books?id=SyoEAAAAYAAJ&pg=PA46 | access-date=July 15, 2022 | pages=46–50}} * {{cite book | last=Clayton | first=B. | title=The Breads of France: And How to Bake Them in Your Own Kitchen | publisher=Ten Speed Press | year=2002 | isbn=978-1-58008-389-8 | url=https://books.google.com/books?id=HUDewAEACAAJ | access-date=July 15, 2022}} * {{cite book | last=Fréchet | first=M.L. | last2=Abraham | first2=B. | title=Upper Crust : Homemade Bread the French Way | publisher=Flammarion | series=Langue anglaise | year=2021 | isbn=978-2-08-026378-0 | url=https://books.google.com/books?id=QBI_EAAAQBAJ | access-date=July 15, 2022}}
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Category:French breads French Breads