French Bread

In America, we use the term “French bread” loosely to describe various types of flaky breads that are slightly crusty on the outside and deliciously soft on the inside. Basically, it’s the type of bread that doesn't come wrapped in plastic and already pre-sliced, right? If you talk to a French person about bread in such uneducated terms, they will surely scoff at your ignorance. So before you travel to France and taste a sample of true “French bread”, here is what you should know.

The French baguette is the most famous types of bread that you will find in France. Baguettes are widely available in countries around the world, and are one of the most recognizable types of French bread. Baguettes have an extremely crispy crust, and are distinguished by being much longer that they are wide. Some extreme-sized baguettes are baked up to a meter in length. There are laws in France that guide the creation of food. In order to be considered bread, the finished product must only contain water, flour, yeast and salt. For this reason, the baguette is a very simple bread. Bakers are also not allowed to use any sort of preservative in their bread, so baguettes usually get stale within a day after they are baked.

Baguettes began their development in the 1800s when steam ovens were invented. Prior to this technology, there was no way to create the crispy outer layer while keeping the inside soft. The elongated shape of the baguette became more widespread in 1920. France passed a law that kept bakers from starting work before 4 in the morning. This meant that they couldn't start preparing the traditional, round-shaped type of bread early enough to have it ready for breakfast. As a result, they modified the shape so that it could be baked faster, and the modern baguette was born.

The combinations and food pairings with French baguettes are endless. Many French people simply purchase a baguette, rip pieces from the loaf with their fingers, spread each bit with a delectable cheese and eat them with wine for a simple dinner. The French also like to eat baguettes spread with pâté, which is a creamy, savory spread that is made from animal product. Baguettes can be sliced length-wise for sandwiches and filled with all kinds of delicious meats, cheese and veggies. They can also be cut up across their width to create small, round pieces that are easy to spread with any type of tasty topping. The typical French breakfast consists of sliced baguettes that are spread with jam. Then the bread is dipped in coffee or hot chocolate. The bread stands up well to being dunked in liquid because of its crispy outer layer.

Not all French breads are simply baguettes. A loaf that is a little shorter than a baguette is called a bâtard, a slightly thicker variety goes by the name flûte, and the thinnest variety of bread is known as ficelle. The elongated shape of the baguette and its aforementioned variations are not the only types of bread that are baked in France. French bakers also work with a large loaf called miche that is baked in a pan and a rouder bread that is known as boule.

Before you travel to France, you may want to try a sample of a French baguette. In the United States, there are many variations on the French way of baking baguettes including whole wheat, multigrain and sourdough flavors. Although these breads are tasty, to a French person they are not considered a true baguette. To truly educate yourself about baguettes, try the most traditional variety you can find. Or simply journey to France and head down to the bakery on the corner. Your nose will be your guide.