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A Gallery of Breads - French Bread

DK PublishingDK Publishing 2/07/2014 DKBooks
Photo: 18th-century French baker kneads dough in a wooden trough © Provided by DKBooks 18th-century French baker kneads dough in a wooden trough

© Provided by DKBooks

18th-century French baker kneads dough in a wooden trough

French Bread

Bread is at the heart of the French culinary experience, and once even defined social status – the long, elegant white Baguette was affordable only to stylish city dwellers, and rustic breads, like Pain de Campagne, were staples of life in the country. Today, however, these country-style sourdough breads have captured the imagination of contemporary bakers from New York to Tokyo.


Couronne

Bread shapes in France were often designed by the baker to satisfy the needs of his customers; the hole in the middle makes the loaf easy to carry over the arm like a shopping basket. As well as being practical, the loaf’s shape increases the proportion of crust to crumb.Recipe Pain de Campagne

Bread shapes in France were often designed by the baker to satisfy the needs of his customers; the hole in the middle makes the loaf easy to carry over the arm like a shopping basket. As well as being practical, the loaf’s shape increases the proportion of crust to crumb.Recipe Pain de Campagne


Pain de Seigle

In France, rye bread originated in mountainous regions, like the Pyrenees and the Vosges, where it was a staple bread. Today, it is more often served in Parisian brasseries, thinly sliced and thickly buttered as an accompaniment to oysters. Recipe Pain de Seigle

In France, rye bread originated in mountainous regions, like the Pyrenees and the Vosges, where it was a staple bread. Today, it is more often served in Parisian brasseries, thinly sliced and thickly buttered as an accompaniment to oysters. Recipe Pain de Seigle


Pistolets

These distinctively shaped rolls are traditional to Belgium and northeastern France, where they are a Sunday breakfast treat. The characteristic indentation along the top of each roll is easily made with the handle of a wooden spoon. Recipe Baguette

These distinctively shaped rolls are traditional to Belgium and northeastern France, where they are a Sunday breakfast treat. The characteristic indentation along the top of each roll is easily made with the handle of a wooden spoon. Recipe Baguette


Pain Tordu

From the Limousin, a rural region in the center of France, le tordu, the “twist,” is a popular shape. It is favored by bread connoisseurs who prize crust as highly as crumb. Recipe Pain de Campagne

From the Limousin, a rural region in the center of France, le tordu, the “twist,” is a popular shape. It is favored by bread connoisseurs who prize crust as highly as crumb. Recipe Pain de Campagne


Baguette

A crackly golden crust and light chewy interior are the signatures of this world-renowned classic bread. The French say it is better to buy two loaves at a time because one is always half eaten by the time it arrives home. Recipe Baguette

A crackly golden crust and light chewy interior are the signatures of this world-renowned classic bread. The French say it is better to buy two loaves at a time because one is always half eaten by the time it arrives home. Recipe Baguette


Fougasse

One of the 13 desserts traditional to a Provençal Christmas, Fougasse can now be bought all year round. This decorative branch-shaped bread is flavored and enriched with olive oil. Tasty ingredients are often added to the bread dough – crisp bacon, chopped anchovies, or caramelized onions are very popular. Recipe Fougasse

One of the 13 desserts traditional to a Provençal Christmas, Fougasse can now be bought all year round. This decorative branch-shaped bread is flavored and enriched with olive oil. Tasty ingredients are often added to the bread dough – crisp bacon, chopped anchovies, or caramelized onions are very popular. Recipe Fougasse


Pain de Campagne

Made throughout France in innumerable shapes and sizes, Pain de Campagne varies by region as well as by baker. All country breads have a thick, dark crust liberally dusted with flour, giving them their characteristic two-tone appearance. Recipe Pain de Campagne

Made throughout France in innumerable shapes and sizes, Pain de Campagne varies by region as well as by baker. All country breads have a thick, dark crust liberally dusted with flour, giving them their characteristic two-tone appearance. Recipe Pain de Campagne

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