French Breads

French Breads are very hard to imitate exactly outside of France, owing not only to the different flours used in France, but even to the different wheat the flours are made from. (See entry on French Flours.)

See the entries on various types of French Breads for detailed information about each type of French Bread.

Literature & Lore about French Breads

"In Paris today millions of pounds of bread are sold daily, made during the previous night by those strange, half-naked beings one glimpses through cellar windows, whose wild-seeming cries floating out of those depths always makes a painful impression. In the morning, one sees these pale men, still white with flour, carrying a loaf under one arm, going off to rest and gather new strength to renew their hard and useful labor when night comes again. I have always highly esteemed the brave and humble workers who labor all night to produce those soft but crusty loaves that look more like cake than bread." -- Alexandre Dumas, père (24 July 1802 – 5 December 1870)

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Acknowlegements

Sage, Adamn. Gontran Cherrier: France’s hottest baker. London: The Times. 11 March 2010.

Also called:

Pains français (French); Französisches Brot (German)

See Also: French Flours

Other entries for: French Breads
Baguettes, French Bread Law (1993), Miche, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois

Other entries for: Bread
Bagels, Biscuits, Bread Crumbs, Bread Improvers, Flat Breads, Kalakukko Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Unleavened Bread