There is nothing in the world like the smell of a French bakery, with the aroma of freshly baked French bread wafting through the air from the ubiquitous bakery ovens. To be honest, the French bakers have perfected the art of bread. From the deliciously crusty baguette and the melt-in-your-mouth croissant to the soft brioche and other types of French bread, French bread satisfies all bread lovers.
Whether you’re a bread lover or simply interested in learning more about French bread. In this guide, we’ll explore the 18 most popular types of French bread and everything there is to know about them: their origins, their ingredients, and the flavors that make them special.
Related: Types of Itallian Bread.
Types of French bread
La Baguеttе
La baguette has been made in France since the early 18th century but did not appear in Paris until the early 20th century. Bakers were looking for bread that was lighter and more portable than the traditional round loaf. The result is a long, narrow loaf with a crisp crust and crunchy, chewy crumb.
According to the decree of September 1993, traditional baguettes are made with just four ingredients: white flour, Levain (French sourdough starter), salt, and water, while classic baguettes are made with the same ingredients but with yeast instead of French starter.
Baguette dough is kneaded and then left to rest to allow the flavors to develop before being shaped into a long, flat loaf. A few hours of rising allows this French loaf to become light and airy when baked. With a length of 20 inches and a few varieties, the baguette has become a national brand of France and a symbol of French culture recognized by UNESCO.
Rеlatеd: What is a Baguеttе?
Rеlatеd: How to Keep Baguette Fresh.
Ficеllе
Means “string” in French. Ficеllе is a long and thin type of French bread and has the same ingredients as traditional French breads. Ficеllе dough is rolled into thinner cylinders and baked for a shorter time than other types of bread, giving it a crispy, crunchy texture.
Certain regions of France have different types. Ficelle lyonnaise, in particular, is known for its crust and light, airy interior, and typically has a higher ratio of crust to crumb than regular bread types. Some bakers also shape it into circles or knots. Regardless of the shape, French breadsticks are a staple in French cuisine and can be used in sandwiches or as accompaniments to soups and salads.
Brioche
Brioche is another well-known French bread that is believed to have originated in Normandy, France in the Middle Ages, although its historical background and origins are somewhat uncertain. Brioche bread became one of the most popular types of French bread in the early 1800s and was traditionally eaten for breakfastas a snack and in dеssеrts uses.
With different types and forms such as Parisian brioche, Nanterre brioche, and brioche des Rois. Brioche bread can be served as French toast, stuffed, plain, or any recipe that uses regular bread, as well as is one of the best breads for grilled cheese thanks to its buttery flavor and soft, tender texture.
Rеlatеd: What is Briochе Brеad?
Pain dе Campagnе
Pain de campagne means “country bread” and is a rustic French bread made from a blend of flour: bread flour, semi-wheat flour, rye flour, and other bread ingredients that give it a crumbly crust and light beige color. The long, slow fermentation of the dough gives Pain de Campagne a robust, acidic taste.
After shaping the dough into circles, bakers use a blade to make decorative slits in the top of the dough, which allows the dough to expand during baking at temperatures up to 500°F (270°C), giving it a thin, crispy crust and an interior full of irregular holes.
French country bread can be enjoyed with any meal, from an aperitif to a cheese platter. Its robust, acidic taste goes well with strong cheeses such as Maroilles ,and is considered the ideal French bread for a nutritious meal.
Fougassе
Although it originated in ancient Rome, fougasse bread is now most closely linked to Provence, a region in southern France. Bakers create this decorative bread to response to the Italian foccaicia, by shaping the dough into symbolic shapes before baking; these symbolic designs often resemble ladders, leaves, or wheat stalks.
A variety of toppings can be added to transform the fougasse into a sensual treat, including roasted garlic and fresh thyme for an herbal option, or crumbled bacon and Gruyere for a savory version.
The French add seasonal ingredients each season. During the summer, olives, tomatoes, roasted squash, zucchini, and pumpkin are all excellent additions to fougasse, as are orange and lemon zest during the citrus season.
Croissant
A classic French Viennoiserie more than a bread, with a flaky, buttery texture and a crescent shape, originally from Vienna, according to one of the stories told on the subject. The famous breakfast bread was born during the city’s siege by the Turks in 1683 and made its way to France in the 19th century.
To make a croissant, pieces of yeast dough and butter are laid out, rolled, and folded several times before being shaped into crescents and baked, a process called laminating. This process produces a light, airy dough with a crisp, tender crust.
Among the different types of French bread, croissants are a staple of French breakfasts and are usually served with coffee. There are also several varieties of croissants, such as pain au chocolat and brioche Suisse.
Pain aux Noix
Meaning Walnut Bread is an artisan French bread with a slightly complex flavor duo of roasted walnuts throughout the dough.
Walnut Bread is a great healthy bread for those who want to live a healthy lifestyle and gym lovers. Due to its richness in healthy fats, proteins, and various vitamins, as well as omega-3 fatty acids, which are good for reducing the risk of developing an irregular heartbeat.
The nutty flavor of Pain au Noix combines wеll with soft, crеamy chеееsе such as briе, camеmbеrt, or goat chееsе. It can also be topped with fruit preserves, honey, or chocolate sprinkles for a sweet twist.
Pain D’épicеs
Another traditional French sweet bread gets its distinctive flavor from a blend of spices, including cinnamon, nutmeg, honey, and orange peel. Pain d’épicеs is commonly eaten around Christmas time but may also be found throughout the year.
Over time, different parts of France developed their brand of pain d’épices. In Alsace, bakers use more honey and add kirsch. In the Beaujolais region, orange zest and almonds are common additions. And in the Alps, bread tends to be darker, with more molasses and spices.
Traditionally, this kind of spice bread was eaten as a dessert, but today it is used in sweet and savory dishes. Pain d’épices is usually served with goose liver, chicken, or toasted duck breast.
Pain Bâtard
Вâtard, meaning “bastard” in French, Pain Вâtard gets its name from the fact that it is made by mixing several French breads recipes.
Traditionally, this bread allows great freedom in the choice of ingredients, meaning there are no rules on the type of flour used (whole wheat flour or white), on its shape (typically between the French baguette and brioche), or on its weight, which can vary and can reach up to one kilogram.
Its open shape, authentic flavor, and thick crust, slightly crispy on the outside and softer on the inside, make it ideal for sandwiches, spreads or to accompany soups and cheese platters, as well as classic French dishes and delicious seafood dishes.
Pain Couronne
Its exceptional round shape is due to a unique baking process: Once the dough has been kneaded and fermented, the bakers roll them into circles and stack them on top of each other, leaving a space between the circles for them to rise again. During baking, these circles expand and join at the top, creating a crown-like shape.
Pain Couronne is a popular bread around Christmas and it is commonly found on tables for special occasions and family gatherings. Most people add toppings such as chocolate, jam, or almond cream in its center. Also, they believe that the round shape and the open center represent eternity, continuity, or inclusiveness.
Pain au Son
Another great option in this list of French breads for those looking for a healthy and nutritious bread. Pain au son is a French bread enriched with wheat bran, making it an easy way to use up excess wheat bran.
Pain au Son is a rich source of insoluble fiber, which helps the bowel function properly and prevents constipation, and it contains B vitamins such as thiamine, riboflavin, niacin, and folic acid, which help prevent infections and support or promote.
Its versatility and health benefits make it a great option for those looking to incorporate more healthy bread into their diet without sacrificing taste. Regardless of its benefits. Pain au son can be enjoyed with fresh white cheese, butter, or simply eaten as is.
Pain Complеt
French whole wheat bread is a healthy and nutritious bread. Made from whole wheat flour, Pain au son is rich in fiber and provides many vitamins and nutrients. Unlike traditional white bread, whole wheat bread contains three parts of the grain kernel and has very little gluten.
Le pain complet has a dense, dark crumb, soft texture, and uncracked, thin crust if it is made with yeast, unlike when made with a sourdough starter, its flavor will be slightly acidic.
Regional bakers across France have adapted the whole wheat bread to suit local tastes. In Provence, it is usually made with olive oil, olives, and fresh herbs, while in Alsace, bakers mix wheat and rye flour for a darker color and denser texture.
Pain dе Sеiglе
Made with rye flour, which gives it a unique, dense crumb with a dark color and slightly sweet flavor. Pain de Seigle has a very fast kneading process because there’s no need to activate the gluten network as is the case with the regular baguette made with wheat flour.
In France, Pain de Seigle can be enjoyed on toast, sandwiches or as an accompaniment to any French dishes such as Coq au vin or Pot au feu. Its robustness allows it to be stored for several days without staling when wrapped in a cotton napkin.
Pain Poilânе
Pain Poilâne is found in the “boulangerie de Poilâne” in Paris and is famous for reviving an old tradition of the baking process. Poilâne bread has gained worldwide recognition for its distinctive savory taste and rustic appearance.
Poilâne bread is made from stone-ground wheat flour, sea salt, water, and natural sourdough starter, and baked on the stone hearths of wood-fired ovens. A minimum of six hours of artisanal production, including one hour of wood-fired baking, gives this handmade sourdough bread a crust and a dense, beige crumb with a smoky flavor.
Although Lionel Boylan tragically died in an airplane crash, its traditional process has inspired bakers around the world and created an artisan bread movement.
Boulе dе Pain
A classic French round loaf of bread. Boule de pain is made from the basic ingredients of bread but with a mixture of soft wheat flour and other cereals. After kneading the dough and letting it rise, bakers shape it into a round ball and let it rise again, then bake it to get a thick, crispy crust and a crisp, chewy interior.
The simple recipe allows the flavor of the high-quality ingredients to shine through, as the boule should have a milder taste than French breads made with wheat flour and a slight yeast flavor.
Pain dе Miе
Le pain de mie is a soft rectangular bread, and unlike French bread types, it can be slightly sweet or not, as its characteristics make it a versatile bread suitable for sweet and savory meals at any time of the day.
Compared to heartier French breads, pain de mie is made with milk, sugar, and butter, giving it a fine, chewy, buttery texture that makes it a great choice for both hot and cold sandwiches, whether grilled or toasted. Cooked ham, bacon, and rocket as well as cheddar and emmental cheeses, are popular French combinations.
Pain Brié
Pain brié can be easily identified by its blond crust, with three parallel lines along its length, and its very dense crumb, created by a special kneading process. Norman bread gets Its name from the Norman verb “brier,” hammer in English, referring to the intensive kneading process of the dough.
Norman bread arrived in France in the 14th century, having originated in Spain. It became a Norman specialty thanks to the fishermen who adopted it, especially in the Bessin region, the coastal part of Calvados around Bayeux.
You can make this bread at home by mixing the bread ingredients with the fermented dough and letting it rest for a few minutes. Then score your bread dough and let it bake for about 40 minutes to obtain a golden to dark-brown crust.
Faluchе
Traditional French bread originated in the Nordic region and is known as northern bread. It is a round, soft bread with a slightly sweet flavor, chewy texture and white in color, made from wheat flour, salt, olive oil, milk and yeast.
Somе bakеrs in Provеncе havе bееn making Faluchе for ovеr a cеntury, continuing thе tradition of hand-shaping and baking this iconic brеad. This tradition has made faluche as the rustic, homemade bread that represents the cuisine of the Nord Pas-de-Calais region.
