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  2. List of French breads - Wikipedia

    en.wikipedia.org/wiki/List_of_French_breads

    Baguette – a long, thin type of bread of French origin. [1] [2] 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. [3] Boule de pain – a traditional

  3. Baguette - Wikipedia

    en.wikipedia.org/wiki/Baguette

    Much of the history of the baguette is speculation; [7]: 35 however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, [7]: 5 French bakers started using "gruau," a highly refined Hungarian high-milled flour in the early 19th century, [7]: 13 Viennese steam oven baking was introduced to Paris in 1839 by August Zang, [7]: 12 and the ...

  4. List of breads - Wikipedia

    en.wikipedia.org/wiki/List_of_breads

    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 Modern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture. May be baked or fried.

  5. List of pastries - Wikipedia

    en.wikipedia.org/wiki/List_of_pastries

    The Polish pastry is made from a unique dough that combines cream cheese with butter and flour. Variants of the traditional Slavic pastry have found entrance into many Central and Eastern European cuisines. Komaj sehen: Iran (Kerman Province) Prepared with dates and various nuts Kouign-amann: France

  6. Tharshan Selvarajah - Wikipedia

    en.wikipedia.org/wiki/Tharshan_Selvarajah

    Tharshan Selvarajah (born 1986) is a Tamil-French chef known for baking baguettes. [1] In 2023, he was adjudged as the winner of Grand Prize of the Traditional French Baguette after taking part in a competition conducted by Paris City Hall. [2]

  7. Bread in culture - Wikipedia

    en.wikipedia.org/wiki/Bread_in_culture

    In Spain, the traditional bread is in a long loaf, similar to the French baguette but wider. One can buy it freshly made every morning in the traditional bakeries, where there is a large assortment of bread. A smaller version is known as bocadillo, an iconic piece of the Hispanic cuisine. In Spain, especially in the Mediterranean area, there ...

  8. Algerian cuisine - Wikipedia

    en.wikipedia.org/wiki/Algerian_cuisine

    Khubz as-dâr—wheat flour, water, salt and yeast. Traditionally flat and round, a few centimeters thick, made at home and commonly baked in a gas oven or communal oven. Khubz at-tajîn or matlû—wheat semolina, yeast, water and salt. Flattened pan-bread (French: galette), baked in a previously heated earthenware or cast-iron plate on a fire ...

  9. Talk:Baguette - Wikipedia

    en.wikipedia.org/wiki/Talk:Baguette

    It's not: - The normal baguette is indeed 80cm (2'7"). - The "traditional baguette" (the word "traditional" being legally binding: they cannot contain additives except for broad beans flour, soya flour and wheat malt flour) is only 60cm (2ft) to 70cm (2'4"). The shorter size gives it a more "rugged" look, conveying the "tradition" notion.