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Pain de campagne ("country bread" in French), also called "French sourdough", [1] 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 with whole wheat flour and/or rye flour, water, leavening and salt.
The pan bagnat (pronounced [pɑ̃ baˈɲa]) (pan bagna, and alternatively in French as pain bagnat) [2] [3] [a] is a sandwich that is a specialty of Nice, France. [5] The sandwich is composed of pain de campagne, a whole wheat bread, enclosing a salade niçoise, [6] a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper.
Faluche – a pale white bread that is a traditional bread in the Nord-Pas-de-Calais region of northern France and the Tournai 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 with Provence but found (with variations) in other regions.
9 Loire Valley/Central France. 10 Burgundy. 11 Rhône-Alpes. ... while others fit into a unique regional cuisine. ... Pain de campagne; Pain de mie; Viennoiseries
Pain brié; Pain d'épices; Pain de campagne; Pain de mie; Pain petri This page was last edited on 20 May 2020, at 16:25 (UTC). Text is available under the ...
South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...
Each year, during the 3rd weekend in June, the Festival Committee of Avenay organises an inter-regional competition of bread. One hundred bakers are judged every year. The competition focuses on different types of bread: Pain brié, Pain de campagne, traditional Baguettes, Croissants etc.
Boule, from French, meaning "ball", is a traditional shape of French bread resembling a squashed ball.A boule can be made using any type of flour and can be leavened with commercial yeast, chemical leavening, or even wild yeast ().