List of French breads
List of French Breads
French breads are a staple of French cuisine and are known for their variety, quality, and cultural significance. This list includes some of the most popular and traditional French breads.
Baguette[edit | edit source]
The Baguette is a long, thin loaf of French bread that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust. The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt only.
Brioche[edit | edit source]
Brioche is a highly enriched French bread, noted for its high butter and egg content. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
Pain de mie[edit | edit source]
Pain de mie is a white bread, and the most commonly used for sandwiches. It is also used for making toast.
Fougasse[edit | edit source]
Fougasse is a type of bread 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.
Pain aux raisins[edit | edit source]
Pain aux raisins is a spiral pastry often eaten for breakfast in France. Its names translate as raisin bread and it is a member of the pâtisserie viennoise family of baked foods.
Pain complet[edit | edit source]
Pain complet is a French bread made from whole grain which gives it a brown color. It is a healthier alternative to white bread as it contains more fiber.
Pain Poilâne[edit | edit source]
Pain Poilâne is a type of sourdough bread made from stone-ground flour, sea salt from Guérande, and a fermentation levain.
Croissant[edit | edit source]
The Croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, but mostly associated with France. Croissants are named for its historical crescent shape.
Pain aux noix[edit | edit source]
Pain aux noix is a bread made with walnuts. It is a traditional bread from the Périgord region in southwestern France.
Pain bûcheron[edit | edit source]
Pain bûcheron is a whole wheat bread with a thick crust. The name translates as "lumberjack bread".
See also[edit | edit source]
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