Use Your Loaf

Use Your Loaf

What to look for in a baguette

The baguette is a long thin, crusty loaf, the name of which is derived
from ‘baguette magique’, the French for magic wand. A good
baguette should have a crisp, golden brown crust that will break if you
push it inwards. The interior crumb (or ‘mie’ in French) should
be a creamy colour with large, irregular, air holes.

The diagonal slashes in the crust provide an escape route for the carbon
dioxide given off during the fermentation process as the bread bakes.
They should be evenly spaced and slightly darker at the edges. The baguette
should smell of toasted wheat with a moist and chewy texture and a nutty,
buttery flavour.

In comparison a mass produced loaf will be a paler, straw colour. The
‘mie’ will be pure white with tiny, regular air holes and
the loaf will be tasteless and dry.

Other Types of French Bread

BouleA round loaf sold in various sizes.
FicelleA very thin version of the baguette. Ficelle means string in French.
FougasseA flat rectangular bread often filled with bacon, onion or herbs.
Pain à l’ancienneBread made using traditional methods
Pain completBread made from whole wheat flour
Pain de campagneA big rustic loaf with a thick crust.(campagne means country)
Pain de mieSliced, packaged white bread; this is a soft sweet loaf mainly
used for sandwiches.
Pain au chocolateBread filled with chocolate chips
Pain aux noixBread filled with nuts.
Pain aux raisinsA light bread filled with raisins. A breakfast treat.
Pain bioA bread with at least 95% organic ingredients
Pain de siegleLoaf with two thirds rye flour, one third wheat flour.
Pain viennoisA baguette shape but softer and sweeter.
Pain d’épicesSpiced or gingerbread
Pain grilléToasted bread
PainPeasant bread

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