FrenchLoaf

French bread is typically baked in a long, thin shape and has become the major food symbol of the country. The baguette can be baked as long as 30 inches and is a staple in almost every region.

Baguettes are long, thin loaves of white bread made from a basic dough. Incisions are cut into the top of the loaf to allow it to expand and give the bread its trademark appearance. Two types of baguette are generally available in France: traditional and commercial. The traditional baguette is made of only wheat flour, water, salt and yeast.

Commercial baguettes are sold in supermarkets and often found in restaurants. In addition to the main ingredients used in traditional baguettes, commercial baguettes also contain additives. The yeast typically used in commercial baguettes is “levure” instead of the “levain.” Levure yeast allows the bread to rise much faster for commercial purposes. Without additives, baguettes do not keep well because they contain no fat.

In the U.S., the term “French bread” refers to a loaf of a certain shape, i.e., a long and thin stick. But outside the United States, “French bread” can refer to all different types of loaf, including, but not limited to the standard baguette.