French Bread
A baguette has four ingredients and a thousand failure modes. Pain de campagne is older than the country. The boulangerie at the corner is a public utility — and the loaf you bake at home is closer to it than you think.
Featured french bread recipes
- Baguette de tradition, by the book — Iris · Paris · Four ingredients. The crumb tells you what you got wrong.
- Pain de campagne, country loaf — Iris · Auvergne · A 70% hydration boule. Old levain. Patience as ingredient.
- Pain au levain, the slow loaf — Iris · Lyon · No commercial yeast. Time is the only leavener.
- Fougasse with olives, Provençal — Iris · Aix-en-Provence · A flatbread shaped like a leaf. Tear it. Do not slice.
- Brioche feuilletée, layered — Iris · Paris · A brioche that thinks it is a croissant. Both are right.
- Pain de mie, the French sandwich loaf — Iris · Paris · A pullman pan, milk, butter. The crumb is the whole point.
- Épi de blé, the wheat-stalk loaf — Iris · Bordeaux · A baguette cut into ears. Decorative until you taste it.
- Fouace aveyronnaise, orange-flower — Iris · Aveyron · A regional ring loaf, perfumed, mostly forgotten outside its valley.
- Pain aux noix, walnut loaf — Iris · Périgord · Toasted walnuts folded in cold. Eat with the cheese course.
- Tourte auvergnate, rye country loaf — Iris · Auvergne · Rye, water, salt, levain. The mountains in a loaf.
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