11 Types Of French Bread, Explained

There is no bread more iconic in France than the classic baguette. The long, thin breadstick is as quintessentially French as the Tour Eiffel, and you will pass many people in the streets of Paris with a baguette poking out of their shopping bag. With its golden exterior and fluffy inside, we all know the joy of cracking open a freshly baked baguette, a popularity that has spread far beyond its home country.

Like so many classics, the French baguette is a surprisingly simple bread to bake. By law, French baguettes can contain only flour, yeast, water, and salt. Since additives are not permitted, a French baguette will not remain fresh for more than a day after it is baked.

A French baguette will typically have a diameter of 5 to 6 centimeters and a length of up to a meter, though around 65 centimeters is more typical. The dough is stretched into a long, thin oblong before diagonal scores are added for the signature look, and the bread is baked in the oven for around 20 minutes.

This legendary loaf is versatile to match its flavor, lending itself to so many delicious situations. Whether you want to simply add a smear of French butter or eat it with a wedge of creamy brie, the baguette can be consumed with any meal and will always leave you feeling satisfied.

The boule is a classic French bread. Named after its shape — the French word for ball — it is a simple, versatile bread with many uses. Biting into a piece of French boule is a joy: a crispy, crackling crust with a soft, airy inside that doesn't feel too heavy.

The good news is that making a classic boule yourself is easy. You need just flour, yeast, salt, and water. Any easy loaf like this is a great place to start, and baking it means you know exactly what is in the bread you are serving your family. Plus, homemade bread always tastes so much better.

Boule is often served for breakfast in France, as its fluffy interior is less stodgy than some other bread — perfect for starting the day on the right note. It is traditionally topped with butter or jam, and if you want to eat an authentic French breakfast, be sure to dip your bread in your coffee! The thick nature of boule means it lasts longer than thinner loaves such as baguettes, so it should last a few days after you first cut into it. This makes boule a good economical choice, as well as a delicious one.

A lesser-known bread outside of France, pain complet is a bread that paves the way for a nutritious sandwich. Made from wholewheat flour, rather than the refined white flour that the majority of French bread uses, it has a dense texture and nutty flavor that give it a unique character.

From a health perspective, eating pain complet is a better option than a traditional white baguette. Replacing refined flour with whole grains has been proven to lower the risks of many chronic conditions, including type-2 diabetes and heart disease. They may contain more vitamins, minerals, and fiber, which can all have a significant impact on overall well-being. Although many of us are used to eating white bread and find the heavy texture of wholegrains less pleasant, switching your usual French stick for a pain complet is a switch worth considering.

Beyond the health benefits, pain complet can provide a depth of flavor that may be missing from some of the lighter breads. Its heavy texture makes it perfect for an open-faced sandwich, topped with cream cheese, smoked fish, and pickles, or thin slices of bread for dipping in hummus or guacamole.

Though pain complet may be lacking the fame of its white counterparts, it more than makes up for it in nutrition and character. It proves that bread can be both delicious and healthy, allowing you to enjoy your favorite bread-based treats while still keeping your well-being in mind.

On the South coast of France, in the heart of Provence, you will find the delightful bread known as fougasse. It is the French cousin of Italian focaccia, with both words originating from the Latin words for baked in a hearth.

This pillowy soft bread has a different texture to most other French breads, with a lovely contrast between the thin, crispy top and the soft center. Unlike focaccia, which is simply cooked in a triangular sheet, fougasse is shaped to resemble an ear of wheat. This unusual shape gives it means more of the dough is exposed to the heat of the oven, and the reward is an increase in the wonderfully crispy edges.

Fougasse can be decorated with various ingredients before being baked, meaning that there are many different versions depending on where you buy it from. Olives, mushrooms, bacon, and cheese are all common additions, but if you are making your own Mediterranean-inspired fougasse, you can add virtually anything you like. There is also a sweet version of fougasse, often sold in Alpine towns. Fougassete has the same texture, but the addition of sugar and orange water makes it an indulgent dessert, especially during the holiday season.

If you like tangy sourdough bread, the French pain au levain will be right up your street. The word levain comes from the French term for the natural fermentation process, which is what gives this sourdough bread its unusual chewy texture and flavor.

Pain au levain is a testament to how simple ingredients plus a lot of patience and baking skill can create a bread with a complex flavor and wonderful texture. By using a slow, natural fermentation process in place of quick-acting yeast, the flavors that develop in the bread are distinctive and delectable.

The benefits of sourdough bread go beyond flavor, as the natural fermentation process comes with access to trace vitamins and minerals, including folate, calcium, and magnesium. The prebiotic effect and lower gluten content of sourdough can also be beneficial for the digestive system. For those who are trying to cut down their bread intake but, still missing their daily sandwich, choosing pain au levain over a classic baguette may be a good compromise.

The texture of pain au levian makes it an incredibly versatile loaf that will serve most of your bread needs. From dunking in a hearty soup to slicing and adding to your cheese board or simply spreading it with butter and enjoying it in the most simple way, the unique properties of pain au levain ensure it will satisfy.

In northwest France, in the region of Normandy, you will find a special type of bread with a distinctive look and a memorable taste. Pain brié, also known as Norman bread, is a culinary staple in the region, it's dense texture and rich flavor lending it to many regional dishes.

Pain brié gets its name from the verb 'brier, ' which means to pound. The pounding process is an essential part of developing the unusual structure of this bread, which is dense and firm rather than light and airy. As such, this is much heartier than many other French breads.

Normandy cuisine is known for being indulgent and rich — think cream, butter, and cheese in abundance. This is where pain brié steps up, its robust texture meaning it can mop up creamy sauces without falling apart. Normandy is also known for its PDO cheeses, including camembert and Neufchatel, and pain brié beautifully complements their complex flavors without overpowering them. It is worthwhile trying to get a hold of some the next time you are creating an especially creamy and indulgent French dish.