This bread uses olive oil in addition to flour, salt, yeast, and water and can be flavored with herbs and topped with many things.įougasse: The French-version of focaccia. It has a chewy interior with lots of holes and a floury crust.Ĭircle Bread: A traditional German-style bread that is distinguished by its disk shape, notched edges, and circle-patterned, flour-dusted top.Ĭouronne: A crown shaped bread that can be made with French, Italian, or country bread dough.Įpi: A baguette-type loaf that’s been cut and shaped to resemble a wheat sheaf.įocaccia: An Italian flatbread that has a dimpled surface.
Bread shapes and names free#
It is a rich egg-laden bread that can be braided and baked free form on a baking sheet or stone or coiled and baked in a baking pan.Ĭiabatta: A flatbread whose shape is said to resemble a Medieval Italian shoe. It can be made loaf-size or as individual rolls with top knots inserted on the top.Ĭhallah: The traditional Sabboth bread of the Jews. It is a fat, round loaf made from the same ingredients as a baguette or batard and baked on a stone.īrioche: An egg enriched bread that is traditionally baked in a fluted, buttered mold. It is also slashed diagonally and baked using the same method as the baguette and made with the same ingredients.īoule: French for “ball”. The word means “wand” in French and is usually baked free-form on a stone or baking sheet, or in a special U-shaped pan.īatard: A fat, log-shaped bread with tapered ends. Using malted barley syrup in the boiling water adds flavor and shine.īaguette: A long, thin loaf with diagonal slashes that is often made with nothing more than flour, yeast, salt, and water. īagel: Made with simple ingredients: flour, water, salt, and yeast and formed into a donut shape, raised, boiled, then baked. To see examples of the different types, click on the bread type below or view recipes for Artisan Loaves. There are many types of hand-crafted loaves. The main differences in these breads is the technique used. Sourdough is sometimes used in place of the yeast and other flavorings such as cheese, fruit, nuts, herbs and spices may be added for variety. The French term for brown or wholewheat bread.True hand-crafted breads are made with four basic ingredients: wheat flour, water, salt and yeast. Translating as ‘country bread’, this rustic sourdough loaf is round and typically made with a mixture of white and wholewheat/rye flour.
Typically associated with Provence and often containing local ingredients such as olives or olive oil, sundried tomatoes, anchovies or herbs. Considered a viennoiserie (the name given to items made in the same way as bread but with added ingredients – croissants and pains au chocolat are other examples) and often eaten for tea.
‘Ficelle’ literally means ‘string’.Ī light, puffy, sweet bread containing eggs and butter. The baguette’s longer, skinnier cousin, often sprinkled with cheese or sesame seeds. The demi-baguette is a munchable sandwich-sized loaf. Usually around 65cm long, but can be up to a metre. The classic long, thin loaf, whose dough is actually defined by French law.
Here’s a round-up of the bread stalwarts you’ll find in boulangeries across France
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