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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.
Pain de campagne ("country bread" in French), also called "French sourdough", [1] 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.
The bread baked with this French wheat flour would be called pão francês. It wasn't until the early 1900s when imported wheat flour became more accessible and the Matarazzo [ pt ] and Santista Mill opened in the state of São Paulo that pão francês spread throughout the Brazilian Southeast and eventually the entire country.
Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads. Bánh mì: Yeast bread Vietnam: A variant of the French baguette, a Vietnamese baguette has a thin crust and white, airy crumb. It may consist of both wheat flour and rice flour. Bannock: Quick bread: United Kingdom
Pain de mie is most similar to a pullman loaf, or to regular sandwich bread. Pain de mie usually has sugar in it, [citation needed] which makes it sweeter than most French breads. This bread is usually used for making sandwiches, or for toasting. It can be baked in a sealed pan, which prevents crust from forming. [1]
In Argentina, Paraguay, and Uruguay, pan felipe (Felipe bread) is a commonly eaten French bread roll. In Uruguay, there's a denser version known as pan marsellés (Marseilles bread). The Marseille bread called pan marsellés in Uruguay is different from the Brazilian pão francês. The Brazilian type is less dense and lighter and crispier.
Viennoiseries (French: [vjɛnwazʁi]; English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. [1]
Boule, from French, meaning "ball", is a traditional shape of French bread resembling a squashed ball.A boule can be made using any type of flour and can be leavened with commercial yeast, chemical leavening, or even wild yeast ().