View Full Version : Ok, experts... what's the diff??
Between French bread and Italian bread? I get a big long loaf of either one at the grocery store or farmer's market and really what is the difference? Is there an appreciable difference at all?
Thanks in advance!
French bread is cowardly, won't defend itself and....oops, wrong thread.
Actually, Italian Bread is usually made with a little olive oil in the dough making it slightly more porous.
Oh sure, start up this age old controversy. Pretty much like the .45 vs 9mm argument of the food world. Or who actually invented the caesar salad.
This site might help you out a little bit.
Really just comes down to the shape and size of the loaf.
Hey great link, hines, thanks!
Let me preface this be saying, "Je ne suis pas Francais." I am not French.
True French bread can only be made with flour, water, salt, and yeast. It has no added fat....like olive oil, which is often added to other bread.
The oil is in pizza dough.
Pane di Mamma (mamma's bread)
1 Tablespoon drt yeast (I like red star rapid rise)
2 cups warm water ( 110 to 115 degrees)
1/2 tspoon sugar
4 cups unbleached flour
1 1/2 cups semolina flour ( I just use the unbleached flour)
1 teaspoon salt.
Let the Yeast,water, sugar, salt, and one cup of flour proof til foamy
add the rest of flour about 1 cup at a time till it will form a ball
knead and let raise, till doubled
punch down and make a rectangle or 2 round loaves, let rise till double again
If using a baking stone heat oven to 400 degrees
if a baking sheet 375 degrees
Bake on the oven stone the large loaf for 30 minutes, the small round ones for 25 minutes
on a pan 40 minutes for the larg one, 30 minutes for the small ones
bread should be nicely browned and sound hollow when tapped on the bottom with your knuckles
Note you can just dump everything into a food processor (quisinart) and process for 50 seconds the dough will be ready to rise
Now tear of a piece of bread and dip into a dish of good olive oil which you have sprinkled salt and pepper in and enjoy
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