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This is a list of notable French breads, consisting of breads that originated in France. 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 ...
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 ...
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. For centuries ...
French flour type numbers (type de farine) are a factor of 10 smaller than those used in Germany, because they indicate the ash content (in milligrams) per 10 g flour. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries ( pâte feuilletée ).
A common flour-to-butter ratio is 2:1, but historically, brioche of varying degrees of richness (from the "rich man's brioche" with a flour-to-butter ratio of 3:2 [9] to the cheaper pain brioché with a ratio of 4:1) have existed at the same time. The Roux Brothers used a ratio of 700 g (1.5 lb) butter to 1 kg (2.2 lb) flour.
Otherwise known as the French-style beignet, this type of dough is typically made using butter, milk or water, sugar, flour, and salt. [5] [7] Choux pastry is versatile and is prepared differently by culture. [5] The pâte à choux method is also the style of beignets that were introduced to New Orleans by French immigrants in the 1700s. [6]