Kouglopf

Kouglof-FB-N-1-CR

Kouglof, a traditional Alsatian brioche that is full of gorgeous flavors from raisins and cognac. This amazingly delicious bread will pair well with your morning coffee or tea time drink to start off this beautiful day! Kouglof is a bakery staple. It’s made with hazelnuts and raisins soaked in cognac, baked to perfection then dipped … Read more

PAIN BRIÉ

PAIN BRIÉ

Originating from Normandy, this bread is baked since the 14th century. It was really appreciated by the fishermen because of its long conservation (up to 1 week), due to a really dense dough and a low hydration. Sometimes, the bread was completely dry and didn’t contain salt at all. The fishermen would then soak them … Read more

SÜBROT

SÜBROT

Little bread that got famous in Alsace (East France) between the 2 world wars because it was really cheap. Its name literally mean “bread for one coin”. It was born during the Second Empire (1852-1870) and became very popular when the region of Alsace became French again. Recommend: CIABATTA PAIN BRIÉ Sübrot This bread has … Read more

POOLISH

Poolish

This type of leavening process comes from Poland. Its first mention goes back in 1840. It was brought by bakers to France in the 1920’s. The term “poolish” comes from the old English “polish”. It is quite famous in French bread-making. It’s mostly always 100% hydration. Recommend: PÂTE FERMENTÉE STIFF STARTER Poolish This is a … Read more

PÂTE FERMENTÉE

Pâte-fermentée

Also called pre-fermented dough, fermented dough or old dough, it’s a thick type of sponge commonly used in french baking. Its hydration is around 60% and the difference with the other types of leaveners is that salt is added to the mix. Recommend: POOLISH STIFF STARTER Pâte fermentée Used in a lot of French bread recipe, this dough gives … Read more

MAIN DE NICE

Main-de-nice

Literraly translated by “hand of Nice”, this bread has been quite forgotten as only one bakery in Nice, maybe in all of France, still bake it. According to them, the four fingers represent the four main valleys of the Alps Maritimes area: the Roya, the Tinée, the Vésubie, and the Var. Recommend: POOLISH PÂTE FERMENTÉE … Read more

RESPECTUS PANIS

Respectus-Panis

I’m not going to talk about a bread today, but a technique : Respectus Panis. Literally meaning Respect Bread, this is a quite new exciting way of making bread. Recommend: CIABATTA PITA The process consists of : adding a very low percentage of levain (between 0,5 to 5% instead of 10 to 30%). adding less salt than … Read more

BAGUETTE COURANTE

Baguette

Translated as current baguette, it is also called baguette de pain (wand of bread), baguette de Paris (baguette of Paris) or also pain français (french bread) in Belgium and Québec. But it is mainly and simply called baguette now. Recommend: MANAKISH PITA This is the most famous and most consumed bread in France. French people buy and eat baguettes literally everyday. There are bakeries … Read more

FOUGASSE

Fougasse-face

Also spelled fougaçe, this bread is from the South-East of France. It is usually soft, filled with different garnishes like olives, cheese, onions, anchovies… But it can also be sweet like in the city of Aigues-mortes, where sugar, butter, orange blossom are added and usually made for Christmas to be part of the 13 Christmas Dessert … Read more

PAIN DE LODÈVE

Pain-de-Lodève

This kind of bread goes way back in time because historians found traces of it in the 10th century in South France. This bread had a long fermentation in rectangular rye mulch baskets, then cut into triangles. This shape was a revolution back then when all the bread were round-shaped. Lodève was a city of … Read more