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Old page wikitext, before the edit (old_wikitext) | '{{Short description|none}}
{{redirect|French bread}}
[[File:Baguette2.jpg|thumb|220px|[[Baguette]]]]
[[File:Fougasse 1.jpg|thumb|200px|[[Fougasse (bread)|Fougasse]]]]
[[File:Brioche.jpg|thumb|200px|[[Brioche]]]]
[[File:Pain de Campagne.jpg|thumb|200px|[[Pain de campagne]]]]
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.<ref name="MasterClass"/><ref>{{cite web | title=Baguette | website=Cambridge English Dictionary | date=July 13, 2022 | url=https://dictionary.cambridge.org/dictionary/english/baguette | access-date=July 15, 2022}}</ref> The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% [[Vicia faba|broad bean]] flour, up to 0.5% [[soya flour]], and up to 0.3% wheat [[malt]] flour.<ref>{{cite web|url=http://www.legifrance.gouv.fr/WAspad/UnTexteDeJorf?numjo=ECOC9300130D |title=Détail d'un texte |language=fr |publisher=Legifrance.gouv.fr |access-date=17 September 2011}}</ref>
* [[Boule (bread)|Boule de pain]] – a traditional shape of French bread resembling a squashed ball. It is traditionally prepared using only bread flour, salt, a [[leavening agent]] and water.<ref name="MasterClass"/>
* [[Brioche]] – has a high egg and butter content, which gives it a rich, tender and tight crumb.<ref name="MasterClass"/>
* [[Croissant]] – a buttery, flaky, French [[viennoiserie]] [[pastry]] inspired by the shape of the [[Kifli|Austrian kipferl]] but using the French yeast-leavened laminated dough.<ref>{{Cite book |first=Jim |last=Chevallier |url=http://worldcat.org/oclc/903249778 |title=August Zang and the french croissant : how viennoiserie came to France |date=2009 |publisher=Chez Jim Books |isbn=978-1-4486-6784-0 |oclc=903249778}}</ref> Croissants are named for their historical [[crescent]] shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called [[laminated dough|laminating]]. The process results in a layered, flaky texture, similar to a [[puff pastry]].<ref name="MasterClass"/>
* [[Faluche (bread)|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 (bread)|Fougasse]] – typically associated with [[Provence]] but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of [[wheat]].<ref name="MasterClass"/>
* [[Pain aux noix]] – prepared using whole grain wheat flour and walnuts<ref name="MasterClass"/>
* [[Pain brié]] – a traditional [[Normandy]] bread, its name comes from the pounding of the [[dough]], as "brie" is derived from the [[Old Norman]] verb ''[[wiktionary:brier|brier]]'', meaning "to pound". It has a tight crumb and is a "fairly dense loaf".<ref name="MasterClass"/>
* [[Pain complet]] – prepared using [[whole wheat]] flour, it is moist and has a tight crumb texture. It is sometimes prepard using a mix of wheat and white flour.<ref name="MasterClass"/>
* [[Pain couronne]] – named "bread crown" in [[French language|French]] for its shaping, it consists of small sourdough rolls that are torn off from the main loaf.<ref name="MasterClass"/>
* [[Pain d’épices]] – French for "spice bread", this is a rye [[quick bread]] that includes spices such as cinnamon and honey.<ref name="MasterClass"/>
* [[Pain de campagne]] – French for "country bread", and also called "French sourdough",<ref>{{cite web |url=http://www.foodtimeline.org/foodbreads.html#paindecampagne |title=Pain de Campange |work=[[The Food Timeline]] |first=Lynne |last=Olver |author-link=Lynne Olver}}</ref> it 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.<ref name="MasterClass"/>
* [[Pain de mie]] – a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times.<ref name="MasterClass"/>
* [[Pain de seigle]] – a rye bread with flavor notes of chocolate and malt<ref name="MasterClass"/>
==See also==
{{portal|Food|France|Lists}}
* [[Crackling bread]] – ''Pompe aux grattons'' or ''brioche aux griaudes'', in the [[French cuisine|cuisine of central France]], is a bread, [[tart]], or brioche that incorporates cracklings. It is a specialty of the [[Allier|Bourbonnais]].<ref>François-Régis Gaudry, ''Let's Eat France'', {{isbn|1579658768}}, p. 382</ref>
{{div col|colwidth=20em}}
* [[List of breads]]
* [[List of American breads]]
* [[List of British breads]]
* [[List of Indian breads]]
* [[List of Pakistani breads]]
* [[List of Uruguayan breads]]
{{div col end}}
==References==
{{reflist|refs=
<ref name="MasterClass">[https://www.masterclass.com/articles/types-of-french-bread#13-types-of-french-bread 13 Types of French Bread]. [[MasterClass]]. June 7, 2021.</ref>
}}
==Further reading==
* {{cite book | last=Richards | first=P. | title=Baker's Bread | publisher=Bakers' Helper Company | year=1918 | url=https://books.google.com/books?id=SyoEAAAAYAAJ&pg=PA46 | access-date=July 15, 2022 | pages=46–50}}
* {{cite book | last=Clayton | first=B. | title=The Breads of France: And How to Bake Them in Your Own Kitchen | publisher=Ten Speed Press | year=2002 | isbn=978-1-58008-389-8 | url=https://books.google.com/books?id=HUDewAEACAAJ | access-date=July 15, 2022}}
* {{cite book | last=Fréchet | first=M.L. | last2=Abraham | first2=B. | title=Upper Crust : Homemade Bread the French Way | publisher=Flammarion | series=Langue anglaise | year=2021 | isbn=978-2-08-026378-0 | url=https://books.google.com/books?id=QBI_EAAAQBAJ | access-date=July 15, 2022}}
{{French bread|state=collapsed}}
{{Bread|state=collapsed}}
[[Category:French breads| ]]
[[Category:Lists of breads|French]]
[[Category:French cuisine-related lists|Breads]]' |
New page wikitext, after the edit (new_wikitext) | '{{Short description|none}}
{{redirect|French bread}}
[[File:Baguette2.jpg|thumb|220px|[[Baguette]]]]
[[File:Fougasse 1.jpg|thumb|200px|[[Fougasse (bread)|Fougasse]]]]
[[File:Brioche.jpg|thumb|200px|[[Brioche]]]]
[[File:Pain de Campagne.jpg|thumb|200px|[[Pain de campagne]]]]
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.<ref name="MasterClass"/><ref>{{cite web | title=Baguette | website=Cambridge English Dictionary | date=July 13, 2022 | url=https://dictionary.cambridge.org/dictionary/english/baguette | access-date=July 15, 2022}}</ref> The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% [[Vicia faba|broad bean]] flour, up to 0.5% [[soya flour]], and up to 0.3% wheat [[malt]] flour.<ref>{{cite web|url=http://www.legifrance.gouv.fr/WAspad/UnTexteDeJorf?numjo=ECOC9300130D |title=Détail d'un texte |language=fr |publisher=Legifrance.gouv.fr |access-date=17 September 2011}}</ref>
* [[Boule (bread)|Boule de pain]] – a traditional shape of French bread resembling a squashed ball. It is traditionally prepared using only bread flour, salt, a [[leavening agent]] and water.<ref name="MasterClass"/>
* [[Brioche]] – has a high egg and butter content, which gives it a rich, tender and tight crumb.<ref name="MasterClass"/>
* [[Croissant]] – a buttery, flaky, French [[viennoiserie]] [[pastry]] inspired by the shape of the [[Kifli|Austrian kipferl]] but using the French yeast-leavened laminated dough.<ref>{{Cite book |first=Jim |last=Chevallier |url=http://worldcat.org/oclc/903249778 |title=August Zang and the french croissant : how viennoiserie came to France |date=2009 |publisher=Chez Jim Books |isbn=978-1-4486-6784-0 |oclc=903249778}}</ref> Croissants are named for their historical [[crescent]] shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called [[laminated dough|laminating]]. The process results in a layered, flaky texture, similar to a [[puff pastry]].<ref name="MasterClass"/>
* [[Faluche (bread)|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 (bread)|Fougasse]] – typically associated with [[Provence]] but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of [[wheat]].<ref name="MasterClass"/>
* [[Pain aux noix]] – prepared using whole grain wheat flour and walnuts<ref name="MasterClass"/>
* [[Pain brié]] – a traditional [[Normandy]] bread, its name comes from the pounding of the [[dough]], as "brie" is derived from the [[Old Norman]] verb ''[[wiktionary:brier|brier]]'', meaning "to pound". It has a tight crumb and is a "fairly dense loaf".<ref name="MasterClass"/>
* [[Pain complet]] – prepared using [[whole wheat]] flour, it is moist and has a tight crumb texture. It is sometimes prepard using a mix of wheat and white flour.<ref name="MasterClass"/>
* [[Pain couronne]] – named "bread crown" in [[French language|French]] for its shaping, it consists of small sourdough rolls that are torn off from the main loaf.<ref name="MasterClass"/>
* [[Pain d’épices]] – French for "spice bread", this is a rye [[quick bread]] that includes spices such as cinnamon and honey.<ref name="MasterClass"/>
* [[Pain de campagne]] – French for "country bread", and also called "French sourdough",<ref>{{cite web |url=http://www.foodtimeline.org/foodbreads.html#paindecampagne |title=Pain de Campange |work=[[The Food Timeline]] |first=Lynne |last=Olver |author-link=Lynne Olver}}</ref> it 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.<ref name="MasterClass"/>
* [[Pain de mie]] – a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times.<ref name="MasterClass"/>
* [[Pain de seigle]] – a rye bread with flavor notes of chocolate and malt<ref name="MasterClass"/>
==See also==
{{portal|Food|France|Lists}}
* [[Crackling bread]] – ''Pompe aux grattons'' or ''brioche aux griaudes'', in the [[French cuisine|cuisine of central France]], is a bread, [[tart]], or brioche that incorporates cracklings. It is a specialty of the [[Allier|Bourbonnais]].<ref>François-Régis Gaudry, ''Let's Eat France'', {{isbn|1579658768}}, p. 382</ref>
{{div col|colwidth=20em}}
* [[List of breads]]
* [[List of American breads]]
* [[List of British breads]]
* [[List of Indian breads]]
* [[List of Pakistani breads]]
* [[List of Uruguayan breads]]
{{div col end}}
==References==
{{reflist|refs=
<ref name="MasterClass">[https://www.masterclass.com/articles/types-of-french-bread#13-types-of-french-bread 13 Types of French Bread]. [[MasterClass]]. June 7, 2021.</ref>
}}
==Further reading==
* {{cite book | last=Richards | first=P. | title=Baker's Bread | publisher=Bakers' Helper Company | year=1918 | url=https://books.google.com/books?id=SyoEAAAAYAAJ&pg=PA46 | access-date=July 15, 2022 | pages=46–50}}
* {{cite book | last=Clayton | first=B. | title=The Breads of France: And How to Bake Them in Your Own Kitchen | publisher=Ten Speed Press | year=2002 | isbn=978-1-58008-389-8 | url=https://books.google.com/books?id=HUDewAEACAAJ | access-date=July 15, 2022}}
* {{cite book | last=Fréchet | first=M.L. | last2=Abraham | first2=B. | title=Upper Crust : Homemade Bread the French Way | publisher=Flammarion | series=Langue anglaise | year=2021 | isbn=978-2-08-026378-0 | url=https://books.google.com/books?id=QBI_EAAAQBAJ | access-date=July 15, 2022}}
{{French bread|state=collapsed}}
{{Bread|state=collapsed}}
[[Category:French breads| ]]
[[Category:Lists of breads|French]]
[[Category:French cuisine-related lists|Breads]]
French bread is made by big black oily men twerking on ice spice's gyatt' |
Parsed HTML source of the new revision (new_html) | '<div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><p class="mw-empty-elt">
</p>
<style data-mw-deduplicate="TemplateStyles:r1033289096">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}</style><div role="note" class="hatnote navigation-not-searchable">"French bread" redirects here. For other uses, see <a href="/wiki/French_bread_(disambiguation)" class="mw-disambig" title="French bread (disambiguation)">French bread (disambiguation)</a>.</div>
<figure typeof="mw:File/Thumb"><a href="/wiki/File:Baguette2.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Baguette2.jpg/220px-Baguette2.jpg" decoding="async" width="220" height="67" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Baguette2.jpg/330px-Baguette2.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/00/Baguette2.jpg/440px-Baguette2.jpg 2x" data-file-width="4587" data-file-height="1387" /></a><figcaption><a href="/wiki/Baguette" title="Baguette">Baguette</a></figcaption></figure>
<figure typeof="mw:File/Thumb"><a href="/wiki/File:Fougasse_1.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Fougasse_1.jpg/200px-Fougasse_1.jpg" decoding="async" width="200" height="143" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Fougasse_1.jpg/300px-Fougasse_1.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Fougasse_1.jpg/400px-Fougasse_1.jpg 2x" data-file-width="1024" data-file-height="733" /></a><figcaption><a href="/wiki/Fougasse_(bread)" title="Fougasse (bread)">Fougasse</a></figcaption></figure>
<figure typeof="mw:File/Thumb"><a href="/wiki/File:Brioche.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Brioche.jpg/200px-Brioche.jpg" decoding="async" width="200" height="172" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Brioche.jpg/300px-Brioche.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Brioche.jpg/400px-Brioche.jpg 2x" data-file-width="909" data-file-height="784" /></a><figcaption><a href="/wiki/Brioche" title="Brioche">Brioche</a></figcaption></figure>
<figure typeof="mw:File/Thumb"><a href="/wiki/File:Pain_de_Campagne.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Pain_de_Campagne.jpg/200px-Pain_de_Campagne.jpg" decoding="async" width="200" height="160" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Pain_de_Campagne.jpg/300px-Pain_de_Campagne.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Pain_de_Campagne.jpg/400px-Pain_de_Campagne.jpg 2x" data-file-width="3744" data-file-height="3000" /></a><figcaption><a href="/wiki/Pain_de_campagne" title="Pain de campagne">Pain de campagne</a></figcaption></figure>
<p>This is a <b>list of notable French breads</b>, consisting of breads that originated in France.
</p>
<ul><li><a href="/wiki/Baguette" title="Baguette">Baguette</a> – a long, thin type of bread of French origin.<sup id="cite_ref-MasterClass_1-0" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup><sup id="cite_ref-2" class="reference"><a href="#cite_note-2">[2]</a></sup> The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% <a href="/wiki/Vicia_faba" title="Vicia faba">broad bean</a> flour, up to 0.5% <a href="/wiki/Soya_flour" class="mw-redirect" title="Soya flour">soya flour</a>, and up to 0.3% wheat <a href="/wiki/Malt" title="Malt">malt</a> flour.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3">[3]</a></sup></li>
<li><a href="/wiki/Boule_(bread)" title="Boule (bread)">Boule de pain</a> – a traditional shape of French bread resembling a squashed ball. It is traditionally prepared using only bread flour, salt, a <a href="/wiki/Leavening_agent" title="Leavening agent">leavening agent</a> and water.<sup id="cite_ref-MasterClass_1-1" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup></li>
<li><a href="/wiki/Brioche" title="Brioche">Brioche</a> – has a high egg and butter content, which gives it a rich, tender and tight crumb.<sup id="cite_ref-MasterClass_1-2" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup></li>
<li><a href="/wiki/Croissant" title="Croissant">Croissant</a> – a buttery, flaky, French <a href="/wiki/Viennoiserie" title="Viennoiserie">viennoiserie</a> <a href="/wiki/Pastry" title="Pastry">pastry</a> inspired by the shape of the <a href="/wiki/Kifli" title="Kifli">Austrian kipferl</a> but using the French yeast-leavened laminated dough.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4">[4]</a></sup> Croissants are named for their historical <a href="/wiki/Crescent" title="Crescent">crescent</a> shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called <a href="/wiki/Laminated_dough" title="Laminated dough">laminating</a>. The process results in a layered, flaky texture, similar to a <a href="/wiki/Puff_pastry" title="Puff pastry">puff pastry</a>.<sup id="cite_ref-MasterClass_1-3" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup></li>
<li><a href="/wiki/Faluche_(bread)" title="Faluche (bread)">Faluche</a> – a pale white bread that is a traditional bread in the <a href="/wiki/Nord-Pas-de-Calais" title="Nord-Pas-de-Calais">Nord-Pas-de-Calais</a> region of northern France and the <a href="/wiki/Tournai" title="Tournai">Tournai</a> region of southern Belgium.</li>
<li><a href="/wiki/Ficelle" title="Ficelle">Ficelle</a> – a type of French bread loaf, made with yeast and similar to a baguette but much thinner.</li>
<li><a href="/wiki/Fougasse_(bread)" title="Fougasse (bread)">Fougasse</a> – typically associated with <a href="/wiki/Provence" title="Provence">Provence</a> but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of <a href="/wiki/Wheat" title="Wheat">wheat</a>.<sup id="cite_ref-MasterClass_1-4" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup></li>
<li><a href="/w/index.php?title=Pain_aux_noix&action=edit&redlink=1" class="new" title="Pain aux noix (page does not exist)">Pain aux noix</a> – prepared using whole grain wheat flour and walnuts<sup id="cite_ref-MasterClass_1-5" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup></li>
<li><a href="/wiki/Pain_bri%C3%A9" title="Pain brié">Pain brié</a> – a traditional <a href="/wiki/Normandy" title="Normandy">Normandy</a> bread, its name comes from the pounding of the <a href="/wiki/Dough" title="Dough">dough</a>, as "brie" is derived from the <a href="/wiki/Old_Norman" title="Old Norman">Old Norman</a> verb <i><a href="https://en.wiktionary.org/wiki/brier" class="extiw" title="wiktionary:brier">brier</a></i>, meaning "to pound". It has a tight crumb and is a "fairly dense loaf".<sup id="cite_ref-MasterClass_1-6" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup></li>
<li><a href="/w/index.php?title=Pain_complet&action=edit&redlink=1" class="new" title="Pain complet (page does not exist)">Pain complet</a> – prepared using <a href="/wiki/Whole_wheat" class="mw-redirect" title="Whole wheat">whole wheat</a> flour, it is moist and has a tight crumb texture. It is sometimes prepard using a mix of wheat and white flour.<sup id="cite_ref-MasterClass_1-7" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup></li>
<li><a href="/w/index.php?title=Pain_couronne&action=edit&redlink=1" class="new" title="Pain couronne (page does not exist)">Pain couronne</a> – named "bread crown" in <a href="/wiki/French_language" title="French language">French</a> for its shaping, it consists of small sourdough rolls that are torn off from the main loaf.<sup id="cite_ref-MasterClass_1-8" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup></li>
<li><a href="/w/index.php?title=Pain_d%E2%80%99%C3%A9pices&action=edit&redlink=1" class="new" title="Pain d’épices (page does not exist)">Pain d’épices</a> – French for "spice bread", this is a rye <a href="/wiki/Quick_bread" title="Quick bread">quick bread</a> that includes spices such as cinnamon and honey.<sup id="cite_ref-MasterClass_1-9" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup></li>
<li><a href="/wiki/Pain_de_campagne" title="Pain de campagne">Pain de campagne</a> – French for "country bread", and also called "French sourdough",<sup id="cite_ref-5" class="reference"><a href="#cite_note-5">[5]</a></sup> it is typically a large round loaf (<i>miche</i>) made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with <a href="/wiki/Whole_wheat_flour" class="mw-redirect" title="Whole wheat flour">whole wheat flour</a> and/or rye flour, water, leavening and salt.<sup id="cite_ref-MasterClass_1-10" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup></li>
<li><a href="/wiki/Pain_de_mie" title="Pain de mie">Pain de mie</a> – a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times.<sup id="cite_ref-MasterClass_1-11" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup></li>
<li><a href="/w/index.php?title=Pain_de_seigle&action=edit&redlink=1" class="new" title="Pain de seigle (page does not exist)">Pain de seigle</a> – a rye bread with flavor notes of chocolate and malt<sup id="cite_ref-MasterClass_1-12" class="reference"><a href="#cite_note-MasterClass-1">[1]</a></sup></li></ul>
<h2><span class="mw-headline" id="See_also">See also</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=List_of_French_breads&action=edit&section=1" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></h2>
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<li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li><li class="portalbox-entry"><span class="portalbox-image"><span class="mw-image-border noviewer" typeof="mw:File"><span><img alt="flag" src="//upload.wikimedia.org/wikipedia/en/thumb/c/c3/Flag_of_France.svg/32px-Flag_of_France.svg.png" decoding="async" width="32" height="21" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/c/c3/Flag_of_France.svg/48px-Flag_of_France.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/c/c3/Flag_of_France.svg/64px-Flag_of_France.svg.png 2x" data-file-width="900" data-file-height="600" /></span></span></span><span class="portalbox-link"><a href="/wiki/Portal:France" title="Portal:France">France portal</a></span></li><li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/2/20/Text-x-generic.svg/28px-Text-x-generic.svg.png" decoding="async" width="28" height="28" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/20/Text-x-generic.svg/42px-Text-x-generic.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/20/Text-x-generic.svg/56px-Text-x-generic.svg.png 2x" data-file-width="48" data-file-height="48" /></span></span></span><span class="portalbox-link"><a href="/wiki/Portal:Lists" class="mw-redirect" title="Portal:Lists">Lists portal</a></span></li></ul>
<ul><li><a href="/wiki/Crackling_bread" title="Crackling bread">Crackling bread</a> – <i>Pompe aux grattons</i> or <i>brioche aux griaudes</i>, in the <a href="/wiki/French_cuisine" title="French cuisine">cuisine of central France</a>, is a bread, <a href="/wiki/Tart" title="Tart">tart</a>, or brioche that incorporates cracklings. It is a specialty of the <a href="/wiki/Allier" title="Allier">Bourbonnais</a>.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6">[6]</a></sup></li></ul>
<style data-mw-deduplicate="TemplateStyles:r1184024115">.mw-parser-output .div-col{margin-top:0.3em;column-width:30em}.mw-parser-output .div-col-small{font-size:90%}.mw-parser-output .div-col-rules{column-rule:1px solid #aaa}.mw-parser-output .div-col dl,.mw-parser-output .div-col ol,.mw-parser-output .div-col ul{margin-top:0}.mw-parser-output .div-col li,.mw-parser-output .div-col dd{page-break-inside:avoid;break-inside:avoid-column}</style><div class="div-col" style="column-width: 20em;">
<ul><li><a href="/wiki/List_of_breads" title="List of breads">List of breads</a></li>
<li><a href="/wiki/List_of_American_breads" title="List of American breads">List of American breads</a></li>
<li><a href="/wiki/List_of_British_breads" title="List of British breads">List of British breads</a></li>
<li><a href="/wiki/List_of_Indian_breads" class="mw-redirect" title="List of Indian breads">List of Indian breads</a></li>
<li><a href="/wiki/List_of_Pakistani_breads" title="List of Pakistani breads">List of Pakistani breads</a></li>
<li><a href="/wiki/List_of_Uruguayan_breads" title="List of Uruguayan breads">List of Uruguayan breads</a></li></ul>
</div>
<h2><span class="mw-headline" id="References">References</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=List_of_French_breads&action=edit&section=2" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></h2>
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<div class="mw-references-wrap"><ol class="references">
<li id="cite_note-MasterClass-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-MasterClass_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-MasterClass_1-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-MasterClass_1-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-MasterClass_1-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-MasterClass_1-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-MasterClass_1-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-MasterClass_1-6"><sup><i><b>g</b></i></sup></a> <a href="#cite_ref-MasterClass_1-7"><sup><i><b>h</b></i></sup></a> <a href="#cite_ref-MasterClass_1-8"><sup><i><b>i</b></i></sup></a> <a href="#cite_ref-MasterClass_1-9"><sup><i><b>j</b></i></sup></a> <a href="#cite_ref-MasterClass_1-10"><sup><i><b>k</b></i></sup></a> <a href="#cite_ref-MasterClass_1-11"><sup><i><b>l</b></i></sup></a> <a href="#cite_ref-MasterClass_1-12"><sup><i><b>m</b></i></sup></a></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.masterclass.com/articles/types-of-french-bread#13-types-of-french-bread">13 Types of French Bread</a>. <a href="/wiki/MasterClass" title="MasterClass">MasterClass</a>. June 7, 2021.</span>
</li>
<li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1215172403">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a{background-size:contain}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a{background-size:contain}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a{background-size:contain}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#2C882D;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911F}html.skin-theme-clientpref-night .mw-parser-output .cs1-visible-error,html.skin-theme-clientpref-night .mw-parser-output .cs1-hidden-error{color:#f8a397}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-visible-error,html.skin-theme-clientpref-os .mw-parser-output .cs1-hidden-error{color:#f8a397}html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911F}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://dictionary.cambridge.org/dictionary/english/baguette">"Baguette"</a>. <i>Cambridge English Dictionary</i>. July 13, 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">July 15,</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Cambridge+English+Dictionary&rft.atitle=Baguette&rft.date=2022-07-13&rft_id=https%3A%2F%2Fdictionary.cambridge.org%2Fdictionary%2Fenglish%2Fbaguette&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+French+breads" class="Z3988"></span></span>
</li>
<li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1215172403"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.legifrance.gouv.fr/WAspad/UnTexteDeJorf?numjo=ECOC9300130D">"Détail d'un texte"</a> (in French). Legifrance.gouv.fr<span class="reference-accessdate">. Retrieved <span class="nowrap">17 September</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=D%C3%A9tail+d%27un+texte&rft.pub=Legifrance.gouv.fr&rft_id=http%3A%2F%2Fwww.legifrance.gouv.fr%2FWAspad%2FUnTexteDeJorf%3Fnumjo%3DECOC9300130D&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+French+breads" class="Z3988"></span></span>
</li>
<li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1215172403"><cite id="CITEREFChevallier2009" class="citation book cs1">Chevallier, Jim (2009). <a rel="nofollow" class="external text" href="http://worldcat.org/oclc/903249778"><i>August Zang and the french croissant : how viennoiserie came to France</i></a>. Chez Jim Books. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4486-6784-0" title="Special:BookSources/978-1-4486-6784-0"><bdi>978-1-4486-6784-0</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://www.worldcat.org/oclc/903249778">903249778</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=August+Zang+and+the+french+croissant+%3A+how+viennoiserie+came+to+France&rft.pub=Chez+Jim+Books&rft.date=2009&rft_id=info%3Aoclcnum%2F903249778&rft.isbn=978-1-4486-6784-0&rft.aulast=Chevallier&rft.aufirst=Jim&rft_id=http%3A%2F%2Fworldcat.org%2Foclc%2F903249778&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+French+breads" class="Z3988"></span></span>
</li>
<li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1215172403"><cite id="CITEREFOlver" class="citation web cs1"><a href="/wiki/Lynne_Olver" title="Lynne Olver">Olver, Lynne</a>. <a rel="nofollow" class="external text" href="https://www.foodtimeline.org/foodbreads.html#paindecampagne">"Pain de Campange"</a>. <i><a href="/wiki/The_Food_Timeline" class="mw-redirect" title="The Food Timeline">The Food Timeline</a></i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+Food+Timeline&rft.atitle=Pain+de+Campange&rft.aulast=Olver&rft.aufirst=Lynne&rft_id=http%3A%2F%2Fwww.foodtimeline.org%2Ffoodbreads.html%23paindecampagne&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+French+breads" class="Z3988"></span></span>
</li>
<li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text">François-Régis Gaudry, <i>Let's Eat France</i>, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1215172403"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1579658768" title="Special:BookSources/1579658768">1579658768</a>, p. 382</span>
</li>
</ol></div></div>
<h2><span class="mw-headline" id="Further_reading">Further reading</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=List_of_French_breads&action=edit&section=3" title="Edit section: Further reading"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></h2>
<ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1215172403"><cite id="CITEREFRichards1918" class="citation book cs1">Richards, P. (1918). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=SyoEAAAAYAAJ&pg=PA46"><i>Baker's Bread</i></a>. Bakers' Helper Company. pp. 46–50<span class="reference-accessdate">. Retrieved <span class="nowrap">July 15,</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Baker%27s+Bread&rft.pages=46-50&rft.pub=Bakers%27+Helper+Company&rft.date=1918&rft.aulast=Richards&rft.aufirst=P.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DSyoEAAAAYAAJ%26pg%3DPA46&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+French+breads" class="Z3988"></span></li>
<li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1215172403"><cite id="CITEREFClayton2002" class="citation book cs1">Clayton, B. (2002). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=HUDewAEACAAJ"><i>The Breads of France: And How to Bake Them in Your Own Kitchen</i></a>. Ten Speed Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-58008-389-8" title="Special:BookSources/978-1-58008-389-8"><bdi>978-1-58008-389-8</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">July 15,</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Breads+of+France%3A+And+How+to+Bake+Them+in+Your+Own+Kitchen&rft.pub=Ten+Speed+Press&rft.date=2002&rft.isbn=978-1-58008-389-8&rft.aulast=Clayton&rft.aufirst=B.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DHUDewAEACAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+French+breads" class="Z3988"></span></li>
<li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1215172403"><cite id="CITEREFFréchetAbraham2021" class="citation book cs1">Fréchet, M.L.; Abraham, B. (2021). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=QBI_EAAAQBAJ"><i>Upper Crust : Homemade Bread the French Way</i></a>. Langue anglaise. Flammarion. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-2-08-026378-0" title="Special:BookSources/978-2-08-026378-0"><bdi>978-2-08-026378-0</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">July 15,</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Upper+Crust+%3A+Homemade+Bread+the+French+Way&rft.series=Langue+anglaise&rft.pub=Flammarion&rft.date=2021&rft.isbn=978-2-08-026378-0&rft.aulast=Fr%C3%A9chet&rft.aufirst=M.L.&rft.au=Abraham%2C+B.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DQBI_EAAAQBAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+French+breads" class="Z3988"></span></li></ul>
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.navbox-odd{background-color:transparent}.mw-parser-output .navbox .hlist td dl,.mw-parser-output .navbox .hlist td ol,.mw-parser-output .navbox .hlist td ul,.mw-parser-output .navbox td.hlist dl,.mw-parser-output .navbox td.hlist ol,.mw-parser-output .navbox td.hlist ul{padding:0.125em 0}.mw-parser-output .navbox .navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}</style></div><div role="navigation" class="navbox" aria-labelledby="French_breads" style="padding:3px"><table class="nowraplinks mw-collapsible mw-collapsed navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1063604349">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:French_bread" title="Template:French bread"><abbr title="View this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:French_bread" title="Template talk:French bread"><abbr title="Discuss this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:French_bread" title="Special:EditPage/Template:French bread"><abbr title="Edit this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">e</abbr></a></li></ul></div><div id="French_breads" style="font-size:114%;margin:0 4em">French breads</div></th></tr><tr><td colspan="2" class="navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/wiki/Baguette" title="Baguette">Baguette</a></li>
<li><a href="/wiki/Boule_(bread)" title="Boule (bread)">Boule</a></li>
<li><a href="/wiki/Brioche" title="Brioche">Brioche</a></li>
<li><a href="/wiki/Croissant" title="Croissant">Croissant</a></li>
<li><a href="/wiki/Faluche_(bread)" title="Faluche (bread)">Faluche</a></li>
<li><a href="/wiki/Ficelle" title="Ficelle">Ficelle</a></li>
<li><a href="/wiki/Fougasse_(bread)" title="Fougasse (bread)">Fougasse</a></li>
<li><a href="/wiki/Pain_bri%C3%A9" title="Pain brié">Pain brié</a></li>
<li><a href="/wiki/Pain_d%27%C3%A9pices" title="Pain d'épices">Pain d'épices</a></li>
<li><a href="/wiki/Pain_de_campagne" title="Pain de campagne">Pain de campagne</a></li>
<li><a href="/wiki/Pain_de_mie" title="Pain de mie">Pain de mie</a></li></ul>
</div></td></tr><tr><td class="navbox-abovebelow hlist" colspan="2"><div>
<ul><li><a class="mw-selflink selflink">List of French breads</a></li>
<li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo.svg" class="mw-file-description" title="Wikibooks page"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/16px-Wikibooks-logo.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/24px-Wikibooks-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/32px-Wikibooks-logo.svg.png 2x" data-file-width="300" data-file-height="300" /></a></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Bread_Recipes" class="extiw" title="b:Cookbook:Bread Recipes">Recipes on WikiBooks</a></li>
<li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:French_breads" title="Category:French breads">Category:French breads</a></li>
<li><span typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png" decoding="async" width="24" height="17" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/36px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> <a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></li>
<li><span class="flagicon"><span class="mw-image-border" typeof="mw:File"><a href="/wiki/France" title="France"><img alt="France" src="//upload.wikimedia.org/wikipedia/en/thumb/c/c3/Flag_of_France.svg/23px-Flag_of_France.svg.png" decoding="async" width="23" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/c/c3/Flag_of_France.svg/35px-Flag_of_France.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/c/c3/Flag_of_France.svg/45px-Flag_of_France.svg.png 2x" data-file-width="900" data-file-height="600" /></a></span></span> <a href="/wiki/Portal:France" title="Portal:France">The France Portal</a></li></ul>
</div></td></tr></tbody></table></div>
<div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1061467846"></div><div role="navigation" class="navbox" aria-labelledby="Bread" style="padding:3px"><table class="nowraplinks hlist mw-collapsible mw-collapsed navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1063604349"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Bread" title="Template:Bread"><abbr title="View this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Bread" title="Template talk:Bread"><abbr title="Discuss this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Bread" title="Special:EditPage/Template:Bread"><abbr title="Edit this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">e</abbr></a></li></ul></div><div id="Bread" style="font-size:114%;margin:0 4em"><a href="/wiki/Bread" title="Bread">Bread</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_breads" title="List of breads">Types</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/wiki/Brown_bread" title="Brown bread">Brown bread</a></li>
<li><a href="/wiki/Bun" title="Bun">Bun</a></li>
<li><a href="/wiki/Flatbread" title="Flatbread">Flatbread</a></li>
<li><a href="/wiki/Multigrain_bread" title="Multigrain bread">Multigrain</a></li>
<li><a href="/wiki/Quick_bread" title="Quick bread">Quick</a></li>
<li><a href="/wiki/Rye_bread" title="Rye bread">Rye bread</a></li>
<li><a href="/wiki/Salt-rising_bread" title="Salt-rising bread">Salt-rising</a></li>
<li><a href="/wiki/Sandwich_bread" title="Sandwich bread">Sandwich bread</a></li>
<li><a href="/wiki/Soda_bread" title="Soda bread">Soda bread</a></li>
<li><a href="/wiki/Sourdough" title="Sourdough">Sourdough</a></li>
<li><a href="/wiki/Sprouted_bread" title="Sprouted bread">Sprouted</a></li>
<li><a href="/wiki/Unleavened_bread" title="Unleavened bread">Unleavened</a></li>
<li><a href="/wiki/White_bread" title="White bread">White bread</a></li>
<li><a href="/wiki/Whole_wheat_bread" title="Whole wheat bread">Whole wheat</a></li></ul>
</div></td><td class="noviewer navbox-image" rowspan="7" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Fresh_made_bread_05.jpg" class="mw-file-description" title="Brown bread"><img alt="Brown bread" src="//upload.wikimedia.org/wikipedia/commons/thumb/3/33/Fresh_made_bread_05.jpg/146px-Fresh_made_bread_05.jpg" decoding="async" width="146" height="97" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/33/Fresh_made_bread_05.jpg/219px-Fresh_made_bread_05.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/33/Fresh_made_bread_05.jpg/292px-Fresh_made_bread_05.jpg 2x" data-file-width="2526" data-file-height="1684" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Ingredients</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/wiki/Baker%27s_yeast" title="Baker's yeast">Baker's yeast</a></li>
<li><a href="/wiki/Barm" title="Barm">Barm</a></li>
<li><a href="/wiki/Calcium_propanoate" title="Calcium propanoate">Calcium propanoate</a></li>
<li><a href="/wiki/Dough_conditioner" title="Dough conditioner">Dough conditioner</a></li>
<li><a href="/wiki/Eggs_as_food" title="Eggs as food">Eggs</a></li>
<li><a href="/wiki/Fat" title="Fat">Fat</a></li>
<li><a href="/wiki/Flour" title="Flour">Flour</a></li>
<li><a href="/wiki/Leavening_agent" title="Leavening agent">Leavening agent</a></li>
<li><a href="/wiki/Milk" title="Milk">Milk</a></li>
<li><a href="/wiki/Salt" title="Salt">Salt</a></li>
<li><a href="/wiki/Sugar" title="Sugar">Sugar</a></li>
<li><a href="/wiki/Water" title="Water">Water</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Equipment</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/wiki/Oven" title="Oven">Oven</a></li>
<li><a href="/wiki/Bread_machine" title="Bread machine">Bread machine</a></li>
<li><a href="/wiki/Bread_pan" title="Bread pan">Bread pan</a></li>
<li><a href="/wiki/Dough_scraper" class="mw-redirect" title="Dough scraper">Dough scraper</a></li>
<li><a href="/wiki/Farinograph" title="Farinograph">Farinograph</a></li>
<li><a href="/wiki/Lame_(kitchen_tool)" title="Lame (kitchen tool)">Lame</a></li>
<li><a href="/wiki/Peel_(tool)" title="Peel (tool)">Peel</a></li>
<li><a href="/wiki/Mixer_(appliance)" title="Mixer (appliance)">Stand mixer</a></li>
<li><a href="/wiki/Bread_warmer" title="Bread warmer">Warmer</a></li>
<li><a href="/wiki/Toaster" title="Toaster">Toaster</a></li>
<li><a href="/wiki/Weighing_scale" title="Weighing scale">Weighing scales</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Processes and<br />techniques</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/wiki/Autolysis_(biology)" title="Autolysis (biology)">Autolysis</a></li>
<li><a href="/wiki/Baking" title="Baking">Baking</a></li>
<li><a href="/wiki/Biga_(bread_baking)" title="Biga (bread baking)">Biga</a></li>
<li><a href="/wiki/Chorleywood_bread_process" title="Chorleywood bread process">Chorleywood bread process</a></li>
<li><a href="/wiki/Kneading" title="Kneading">Kneading</a></li>
<li><a href="/wiki/Leavening_agent" title="Leavening agent">Leavening</a></li>
<li><a href="/wiki/Maillard_reaction" title="Maillard reaction">Maillard reaction</a></li>
<li><a href="/wiki/No-knead_bread" title="No-knead bread">No-knead bread</a></li>
<li><a href="/wiki/Proofing_(baking_technique)" title="Proofing (baking technique)">Proofing</a></li>
<li><a href="/wiki/Pre-ferment" title="Pre-ferment">Pre-ferment</a></li>
<li><a href="/wiki/Sliced_bread" title="Sliced bread">Pre-slicing</a></li>
<li><a href="/wiki/Sponge_and_dough" title="Sponge and dough">Sponge and dough</a></li>
<li><a href="/wiki/Steaming" title="Steaming">Steaming</a></li>
<li><a href="/wiki/Straight_dough" title="Straight dough">Straight dough</a></li>
<li><a href="/wiki/Vienna_bread" title="Vienna bread">Vienna process</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Uses</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/wiki/Bread_crumbs" class="mw-redirect" title="Bread crumbs">Bread crumbs</a></li>
<li><a href="/wiki/Bread_bowl" title="Bread bowl">Bread bowl</a></li>
<li><a href="/wiki/Bread_pakora" title="Bread pakora">Bread pakora</a></li>
<li><a href="/wiki/Bread_pudding" title="Bread pudding">Bread pudding</a></li>
<li><a href="/wiki/Crouton" title="Crouton">Croutons</a></li>
<li><a href="/wiki/French_toast" title="French toast">French toast</a></li>
<li><a href="/wiki/Rusk" title="Rusk">Rusks</a></li>
<li><a href="/wiki/Stuffing" title="Stuffing">Stuffing</a></li>
<li><a href="/wiki/Sandwich" title="Sandwich">Sandwiches</a></li>
<li><a href="/wiki/Toast_(food)" title="Toast (food)">Toast</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/wiki/Bakery" title="Bakery">Bakery</a></li>
<li><a href="/wiki/Bread" title="Bread">Breadmaking</a></li>
<li><a href="/wiki/Baker_percentage" title="Baker percentage">Baker percentage</a></li>
<li><a href="/wiki/Bread_and_salt" title="Bread and salt">Bread and salt</a></li>
<li><a href="/wiki/Bread_in_Europe" title="Bread in Europe">Bread in Europe</a></li>
<li><a href="/wiki/History_of_bread" title="History of bread">History of bread</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">List articles</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/wiki/List_of_American_breads" title="List of American breads">American breads</a></li>
<li><a href="/wiki/List_of_brand_name_breads" title="List of brand name breads">Brand name breads</a></li>
<li><a href="/wiki/List_of_bread_dishes" title="List of bread dishes">Bread dishes</a></li>
<li><a href="/wiki/List_of_bread_rolls" title="List of bread rolls">Bread rolls</a></li>
<li><a href="/wiki/List_of_British_breads" title="List of British breads">British breads</a></li>
<li><a href="/wiki/List_of_buns" title="List of buns">Buns</a></li>
<li><a class="mw-selflink selflink">French breads</a></li>
<li><a href="/wiki/Indian_bread#Varieties" title="Indian bread">Indian breads</a></li>
<li><a href="/wiki/List_of_Pakistani_breads" title="List of Pakistani breads">Pakistani breads</a></li>
<li><a href="/wiki/List_of_quick_breads" title="List of quick breads">Quick breads</a></li>
<li><a href="/wiki/List_of_sourdough_breads" title="List of sourdough breads">Sourdough breads</a></li>
<li><a href="/wiki/List_of_sweet_breads" title="List of sweet breads">Sweet breads</a></li>
<li><a href="/wiki/List_of_Swiss_breads" title="List of Swiss breads">Swiss breads</a></li>
<li><a href="/wiki/List_of_toast_dishes" title="List of toast dishes">Toast dishes</a></li></ul>
</div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <b><a href="/wiki/Category:Breads" title="Category:Breads">Category</a></b></div></td></tr></tbody></table></div>
<p>French bread is made by big black oily men twerking on ice spice's gyatt
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