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shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called
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but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of
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flour, it is moist and has a tight crumb texture. It is sometimes prepard using a mix of wheat and white flour.
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for its shaping, it consists of small sourdough rolls that are torn off from the main loaf.
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The Breads of France: And How to Bake Them in Your Own
Kitchen
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184:– prepared using whole grain wheat flour and walnuts
29:"French bread" redirects here. For other uses, see
80:, consisting of breads that originated in France.
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616:Upper Crust : Homemade Bread the French Way
238:that includes spices such as cinnamon and honey.
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234:– French for "spice bread", this is a rye
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619:. Langue anglaise. Flammarion.
463:(in French). Legifrance.gouv.fr
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128:inspired by the shape of the
78:list of notable French breads
31:French bread (disambiguation)
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170:– typically associated with
158:region of southern Belgium.
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331:cuisine of central France
224:– named "bread crown" in
482:Chevallier, Jim (2009).
418:13 Types of French Bread
373:List of Uruguayan breads
368:List of Pakistani breads
540:François-Régis Gaudry,
353:List of American breads
95:, and up to 0.3% wheat
764:Category:French breads
358:List of British breads
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744:List of French breads
566:Richards, P. (1918).
363:List of Indian breads
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754:Recipes on WikiBooks
585:Clayton, B. (2002).
327:brioche aux griaudes
591:. Ten Speed Press.
461:"DĂ©tail d'un texte"
946:Calcium propanoate
522:"Pain de Campange"
488:. Chez Jim Books.
323:Pompe aux grattons
152:Nord-Pas-de-Calais
91:flour, up to 0.5%
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1268:Brand name breads
1105:Maillard reaction
951:Dough conditioner
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788:France portal
626:978-2-08-026378-0
598:978-1-58008-389-8
527:The Food Timeline
495:978-1-4486-6784-0
250:whole wheat flour
214:– prepared using
16:(Redirected from
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1313:Sourdough breads
1303:Pakistani breads
1247:History of bread
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71:Pain de campagne
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441:. July 13, 2022
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1318:Sweet breads
1308:Quick breads
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1273:Bread dishes
1186:French toast
1171:Bread pakora
1161:Bread crumbs
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630:. Retrieved
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602:. Retrieved
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467:17 September
465:. Retrieved
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311:Lists portal
245:
212:Pain complet
203:
123:viennoiserie
77:
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18:French bread
1278:Bread rolls
1227:Breadmaking
1125:Pre-slicing
1120:Pre-ferment
1042:Stand mixer
1027:Farinograph
929:Ingredients
911:Whole wheat
906:White bread
876:Salt-rising
846:Brown bread
731:Pain de mie
422:MasterClass
339:Bourbonnais
283:Food portal
256:Pain de mie
236:quick bread
216:whole wheat
142:puff pastry
1359:Categories
1201:Sandwiches
1166:Bread bowl
1068:techniques
901:Unleavened
886:Soda bread
861:Multigrain
550:1579658768
435:"Baguette"
380:References
200:Old Norman
138:laminating
109:and water.
93:soya flour
89:broad bean
76:This is a
1100:Leavening
1075:Autolysis
1017:Bread pan
1000:Equipment
891:Sourdough
871:Rye bread
856:Flatbread
716:Pain brié
696:Croissant
504:903249778
329:, in the
188:Pain brié
119:Croissant
1345:Category
1196:Stuffing
1181:Croutons
1135:Steaming
1115:Proofing
1095:Kneading
896:Sprouted
711:Fougasse
681:Baguette
632:July 15,
604:July 15,
576:July 15,
552:, p. 382
445:July 15,
269:See also
192:Normandy
172:Provence
168:Fougasse
134:crescent
85:Baguette
51:Fougasse
41:Baguette
1052:Toaster
706:Ficelle
701:Faluche
691:Brioche
162:Ficelle
156:Tournai
148:Faluche
113:Brioche
61:Brioche
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1080:Baking
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226:French
126:pastry
99:flour.
1215:Other
1206:Toast
1191:Rusks
991:Water
986:Sugar
966:Flour
866:Quick
838:Types
830:Bread
686:Boule
246:miche
205:brier
202:verb
196:dough
176:wheat
1288:Buns
1154:Uses
1085:Biga
1037:Peel
1032:Lame
1007:Oven
981:Salt
976:Milk
956:Eggs
941:Barm
634:2022
621:ISBN
606:2022
593:ISBN
578:2022
546:ISBN
500:OCLC
490:ISBN
469:2011
447:2022
335:tart
97:malt
961:Fat
851:Bun
325:or
1361::
544:,
524:.
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388:^
321:–
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20:)
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