Rezept / Recipe Parisian Daily Bread (Baguette) (2024)

FAQs

Why is Parisian bread so good? ›

In France, bakers pay careful attention to where their flour is made and which grains are used in the milling process. The result is usually softer, heartier, and tastier bread than can be found in other parts of the world. French flour tends to be made with a lower ash content than the flour from other countries.

The French bread law

The law states that traditional baguettes have to be made on the premises they're sold and can only be made with four ingredients: wheat flour, water, salt and yeast. They can't be frozen at any stage or contain additives or preservatives, which also means they go stale within 24 hours.

One of the secrets of a great baguette is to start with a sponge (a mix of flour, water, and yeast), which gives the yeast time to mature and combine with the other ingredients, creating the mildly sour and nutty flavors and chewy texture.

The Parisian bread is a bread of exceptional quality, made from wheat flour, and that offers a fine crust and a generous crumb. Smaller than large Parisian bread, this bread retains its soft texture and thin crust. Fine crust and a generous crumb. Made from malted wheat flour.

From breakfast to dinner, on its own or with spreads, toppings, or fillings, baguettes are eaten all day long.

The most popular French bread you will certainly know is… La Baguette! So again, a very special term that cannot be easily thrown around, the French government has very specific guidelines for defining and regulating the beloved baguette.

Baguette or pain courant, which is what we typically call “French bread,” would be more of a commercial style (cottony texture and yeasted) whereas baguette de tradition would be more of the long-fermented style.

The only difference is your leavener. Sourdough uses a special starter made with flour and water, while a traditional French baguette is normally made with commercial yeast.

French bread usually combines flour, water, yeast, and salt, and is free of fat. Italian bread tends to include olive oil, herbs, and milk that add to its distinctive taste and texture.

A typical French breakfast consists of a croissant or bread with butter and jam and sometimes a sweet pastry. Fresh fruit juice and hot beverages, like coffee or tea, are also included. Here all meals for French breakfast. The tradition of eating a large meal mid-day continues at dinner time in France.

What's the difference between a baguette and a Parisienne? ›

Another tubular-shaped loaf is known as a flûte, also known in the United States as a parisienne. Flûtes closely resemble baguettes but are about twice the size. A thinner loaf is called a ficelle (string).

Baking bread is a dedicated culinary practice in Paris, and these long loaves of bread, called Baguettes, are the basis of many recipes of Parisian cuisine. Made of a lean dough of flour, Baguette is the star of every bakery shop in Paris that you can find every 5 kilometers on the streets of the city.

Iceland. Iceland is considered one of the countries with the best bread in the world, much of which can be attributed to the unique methods it employs for its bread-making. The Icelandic rye bread is high in sugar and is baked underground using bubbling lava sand as the heat source.

A baguette (/bæˈɡɛt/; French: [baɡɛt]) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law).

The French therefore, are eating baguette which is low in fructans, which may reduce indigestible fibres that they consume; lower in gluten, which may prevent the dormant genes for coeliac disease from being expressed or the symptoms associated with non-coeliac gluten sensitivity; and low in phytates which prevent ...