![]() ![]() ![]() A long list of breads was already noted at the start of the twentieth century, when the baguette is first mentioned (though barely noted at first). Meanwhile crow-bar length loaves became common in Paris, carried by women bread porters - porteuses de pain. Yet histories of this very influential bread are lacking this new work attempts to fill in that gap.Īfter a look at the earliest breads in France, the work turns to the Roman breads which became, in simpler form, the first medieval breads, then the appearance of trade groups and regulated breads, followed by increasing documentation of the craft, before luxury breads and long breads appeared in the seventeenth century, creating a new variety in the loaves offered, greatly expanded in 1839 when August Zang introduced the croissant and Austrian methods into French baking. A history of French bread from the first Neolithic flat breads up to the baguette, and an overview of developments since.įrench bread has been prized in other countries since medieval times and the baguette today is made all over Asia (even in North Korea!). ![]()
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