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Classic French Breads

Appears in
The Fundamental Techniques of Classic Bread Baking
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

These are the most classic of all of the French breads. The history and lore of many of them is captured in “A Brief History of Bread”, so here we proceed with those basic recipes that comprise the traditional repertoire of the esteemed French bread baker.

  • Bordelaise
  • Liquid Levain Baguette
  • Pâte Fermentée Baguette
  • Poolish Baguette
  • Pain de Mie
  • Petits Pains de Restaurant
  • Pain aux Céréales
  • Pain Brioche
  • Fougasse aux Olives
  • Pain au Levain, Raisins, et Noix
  • Pain au Fromage
  • Pain Normand
  • Pain au Citron
  • Pain au Lait
  • Pain de Mie Complet
  • Pain Viennois
  • Straight Baguette
  • Rye Bread (using Pâte Fermentée)

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