French bread
French Bread
French bread (pronunciation: /frɛntʃ brɛd/), also known as baguette (pronunciation: /bæˈɡɛt/), is a type of bread that originated in France.
Etymology
The term "French bread" is a direct translation from the French term "pain français". The word "baguette" is derived from the Latin "baculum", which was then translated to the Italian "bacchetta", meaning "stick". The term was then adopted by the French in the 18th century to describe a long, thin loaf of bread.
Description
French bread is characterized by its long, thin shape and crispy crust. The interior is typically light and airy. The standard diameter of a French bread loaf is approximately 5 cm, but can vary. The length, however, is usually about 65 cm.
The ingredients of French bread are strictly regulated by French law and must contain only flour, water, yeast, and salt. This results in a bread that is simple in flavor, but with a distinctive texture and crust.
Related Terms
- Bread
- Flour
- Water
- Yeast
- Salt
- Boulangerie: A French bakery that specializes in baking and selling bread.
- Pain de campagne: A type of French bread that is similar to a baguette, but often has a round or rectangular shape.
- Bâtard: A shorter, wider version of the baguette.
- Ficelle: A very thin version of the baguette.
External links
- Medical encyclopedia article on French bread
- Wikipedia's article - French bread
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