This is a list of notable French breads, consisting of breads that originated in France. The “baguette de tradition française” is made from wheat flour, water, yeast, and common salt. French bread resembling a squashed ball. It is banh mi baguette prepared using only bread flour, salt, a leavening agent and water.
French viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium. French bread loaf, made with yeast and similar to a baguette but much thinner. Some versions are sculpted or slashed into a pattern resembling an ear of wheat.
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 is sometimes prepard using a mix of wheat and white flour. French for its shaping, it consists of small sourdough rolls that are torn off from the main loaf. French for “spice bread”, this is a rye quick bread that includes spices such as cinnamon and honey. It is used as a sandwich bread at times. 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.
August Zang and the french croissant : how viennoiserie came to France. François-Régis Gaudry, Let’s Eat France, ISBN 1579658768, p. The Breads of France: And How to Bake Them in Your Own Kitchen. Upper Crust : Homemade Bread the French Way. Not to be confused with breadsticks. It is distinguishable by its length and crisp crust. In November 2018, documentation surrounding the “craftsmanship and culture” on making this bread was added to the French Ministry of Culture’s National Inventory of Intangible Cultural Heritage.
In May 2021, France submitted the baguette for UNESCO heritage status. Austrian Adolf Ignaz Mautner von Markhof’s ‘s compact yeast in 1867 at the Universal Exposition. Finally, the word “baguette” appears, to define a particular type of bread, in a regulation of the department of the Seine in August 1920: “The baguette, having a minimum weight of 80 g and a maximum length of 40 cm , may not be sold for a price higher than 0. It is first recorded as a kind of bread in 1920. Outside France, the baguette is often considered a symbol of French culture, but the association of France with long loaves long predates it. A less direct link can be made with deck or steam ovens. These combine of a gas-fired traditional oven and a brick oven, a thick “deck” of stone or firebrick heated by natural gas instead of wood.