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  2. List of French breads - Wikipedia

    en.wikipedia.org/wiki/List_of_French_breads

    It is sometimes prepard using a mix of wheat and white flour. [1] Pain couronne – named "bread crown" in French 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 rye quick bread that includes spices such as cinnamon and honey. [1]

  3. Pain de campagne - Wikipedia

    en.wikipedia.org/wiki/Pain_de_campagne

    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.

  4. Your Guide to 12 Types of French Bread - AOL

    www.aol.com/guide-12-types-french-bread...

    We explore the types of French bread, including baguette, brioche, croissant, fougasse, garlic bread (pain a l'ail), boule and more. The post Your Guide to 12 Types of French Bread appeared first ...

  5. Kouign-amann - Wikipedia

    en.wikipedia.org/wiki/Kouign-amann

    Kouign-amann (/ ˌ k w iː n æ ˈ m ɑː n /; Breton: [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a sweet, round Breton laminated dough pastry, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers.

  6. Profiterole - Wikipedia

    en.wikipedia.org/wiki/Profiterole

    The French word profiterole, 'small profit, gratification', has been used in cuisine since the 16th century. [ 6 ] In the 17th century, profiteroles were small hollow bread rolls filled with a mixture of sweetbreads, truffles, artichoke bottoms, mushrooms, pieces of partridge, pheasant, or various poultry, accompanied by garnish.

  7. Lye roll - Wikipedia

    en.wikipedia.org/wiki/Lye_roll

    In France, the lye roll is known as a mauricette, it was invented by Paul Poulaillon in the Alsace region when he opened the first Poulaillon bakery in 1973. It was later registered as a trademark with an alternate name, Moricette , in 1985. [ 1 ]

  8. Viennoiserie - Wikipedia

    en.wikipedia.org/wiki/Viennoiserie

    Viennoiseries (French: [vjɛnwazʁi]; English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. [1]

  9. Lionel Poilâne - Wikipedia

    en.wikipedia.org/wiki/Lionel_Poilâne

    Pain Poilâne (Poilâne bread) Lionel Poilâne (June 10, 1945 – October 31, 2002) was a French baker and entrepreneur whose commitment to crafting quality bread earned him worldwide renown. His father, Pierre Poilâne started a baking business in 1932, creating bread using stone-ground flour, natural fermentation and a wood-fired oven. Lionel ...