Pain in the Dough!

One of the reasons we love France is the Bread and Delicatessens. Here is the lowdown on the various types of Bread.

All boulangeries (bakeries) have baguettes (or flûtes), which are long and thin, as well as wider loaves simply known as pain (bread), both of which are at their best if eaten within four hours of baking.

Other types of bread, which come in a wide range of sizes and shapes, vary from shop to shop and region to region, but since they are all on display, making a selection is easy.

The following is just some of the types of bread you will find at a boulangerie.

1. Baguette – the standard long, crispy French loaf weighing 250g

2. Ficelle – a thinner, crustier 200g version of the baguette (really like a very thick breadstick)

3. Flûte – similar to, though often heavier than, a baguette

4. Pain – a wider, less crispy version of a baguette weighing 400g

5. Pain d’avoine – oat bread

6. Pain azyme – a flat unleavened loaf

7. Pain biologique (pain bio) – organic bread

8. Pain de campagne – country loaf

9. Pain aux cinq/six/sept céréales – five/six/seven grain bread

10. Pain complet – wholemeal bread

Read more other breads: http://www.lonelyplanet.com/france/travel-tips-and-articles/75917?affil=twit#ixzz22wFvpEZX

Making Bread Video:

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