This is alist of notable French breads, consisting ofbreads 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% wheatmalt flour.[3]
Boule de pain – a traditional shape of French bread resembling a squashed ball. It is traditionally prepared using only bread flour, salt, aleavening agent and water.[1]
Brioche – has a high egg and butter content, which gives it a rich, tender and tight crumb.[1]
Croissant – a buttery, flaky, Frenchviennoiseriepastry inspired by the shape of theAustrian kipferl but using the French yeast-leavened laminated dough.[4] Croissants are named for their historicalcrescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique calledlaminating. The process results in a layered, flaky texture, similar to apuff pastry.[1]
Faluche – a pale white bread that is a traditional bread in theNord-Pas-de-Calais region of northern France and theTournai region of southern Belgium.
Ficelle – a type of French bread loaf, made with yeast and similar to a baguette but much thinner.
Fougasse – typically associated withProvence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear ofwheat.[1]
Pain aux noix – prepared using whole grain wheat flour and walnuts[1]
Pain brié – a traditionalNormandy bread, its name comes from the pounding of thedough, as "brie" is derived from theOld Norman verbbrier, meaning "to pound". It has a tight crumb and is a "fairly dense loaf".[1]
Pain complet – prepared usingwhole wheat flour, it is moist and has a tight crumb texture. It is sometimes prepared using a mix of wheat and white flour.[1]
Pain couronne – named "bread crown" inFrench for its shaping, it consists of small sourdough rolls that are torn off from the main loaf.[1]
Pain d’épices – French for "spice bread", this is a ryequick bread that includes spices such as cinnamon and honey.[1]
Pain de campagne – French for "country bread", and also called "French sourdough",[5] 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 withwhole wheat flour and/or rye flour, water, leavening and salt.[1]
Pain de mie – a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times.[1]
Pain de seigle – a rye bread with flavor notes of chocolate and malt[1]
