When it comes to bread, there are clear distinctions between the countries of Italy and France. Both Italy and France produce some of the world’s most extraordinary bread, yet their methods of preparation and ingredients are very different. Find out how Italian and French bread vary by reading on!
The most apparent way to identify French from Italian bread is by looks. The look of a piece of bread can typically tell you where it comes from. French bread is long and spherical, whereas Italian bread is round and flat. When people think of French bread, they think of baguettes: long, thin white loaves. The baguette is the most renowned French bread; it is famous in Boston’s French restaurants and all 22 French provinces. The Couronne bread’s ring-shaped wheat or rye dough is another French bread.
Italian and French bread may share the majority of their components, but the degree to which their production is regulated makes all the difference. Bread in France is not permitted to be enriched with fat or oil by law. In contrast to French bread, Italian bread is created with a variety of ingredients, including milk, oil, and even sugar.
Electric convection ovens are more often used in France to bake bread, while flat stone ovens are more commonly used in Italy. The smoky taste of Italian bread may be achieved with this technique of baking.
Sweet vs. savory is the main distinction between Italian and French bread. The most famous sweet bread in France is brioche, which combines unsalted butter and eggs in the dough. Instead of a sweeter flavor, the Italians like their bread to have a more savory flavor. Bread made from focaccia dough is the best tasty bread in Italy. It’s commonly sprinkled with salt, olive oil, or herbs to enhance the savory taste.