What is the difference between the long loaves of Italian bread and the long loaves of French bread?!
I have a nice recipe from the Italian Food Forever website for the long Italian bread that is started with a 'biga' for a starter, left overnight, but I don't know if it is typical
** p.s. what is a baguette?
thank you
Answers: ** do they both have sourdough starters ?
I have a nice recipe from the Italian Food Forever website for the long Italian bread that is started with a 'biga' for a starter, left overnight, but I don't know if it is typical
** p.s. what is a baguette?
thank you
Snow is confused. Okay, just down right wrong.
French bread is a thinner, longer, thin crusted dough made from flour, water, yeast, and salt.
Italian bread is a wider, shorter, thick crusted loaf, sometimes made with semolina flour. And baked in a steam injected oven. Often dusted with sesame seed.
A baguette is a loaf of bread, often French.
At grocery stores near Pittsburgh, French bread & Italian bread are diffent shapes of the same baked dough.
one is italian and one is french. A baguette is french bread. Same bread different type. Italian is bigger and wider then french bread. French bread us usually baked until the outside is crusty
itaian bread contains some kind of fat butter, olive oil this fat gives the bread a soft crumb and chewy texture. French bread has no fat and has dry hard crumb and light soft texture. A baguette is the long skinny loaf of typtic french bread.
In response to one of your other answers: I won't quibble with the oil/no oil distinction between French and Italian bread, although I agree that in most cases, for the bread you get from a supermarket it's the same dough.
Adding fat does not create a chewy crumb (the non-crust part of the bread). It creates a soft or tender crumb. The formation of gluten, the chewy component of bread's structure, is inhibited by the presence of fats. Fat also serves as a preservative of sorts, allowing bread to seem moist for longer after it is baked.
And a baguette does not have a 'dry' crumb. It should be chewy and toothsome. This is in part a function of the use of flour from hard, winter wheat (which has more gluten), in part due to a wetter dough.
The characteristic chewy, crusty crust of baguettes actually comes from the injection of steam into the oven when they are baking.
You might want to Invest into a good Bread Cookbook...
as I see your question is That most Itialin is somewhat a sour dough bread
And French more the softer and sweet bread..
The Baguette a smaler 6 - 8 IN french bread for sanwhiches'...