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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.
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 with whole wheat flour and/or rye flour, water, leavening and salt.
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 Creative ...
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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 ().
Campagne, Oise, in the Oise department; Campagne, former commune of the Somme department, now part of Quesnoy-le-Montant; Campagne-d'Armagnac, in the Gers department; Campagne-lès-Boulonnais, in the Pas-de-Calais department; Campagne-lès-Guines, in the Pas-de-Calais department; Campagne-lès-Hesdin, in the Pas-de-Calais department