Bread flavor?

Question

What is a major bread flavor difference between French and Italian?

Answer 1

The basic French bread is very similar to that of its Italian cousin. Both breads are made with water, not milk, and both enjoy a crusty exterior. The crust is a result of spraying or smoothing water on the bread while baking. French breads can come in many sizes but the most famous of all is the Baguette. The Baguette is long and narrow and is normally broken to eat, not cut.

The most apparent difference between the French bread we know and the Italian bread is in the shape. Italian loaves are more apt to be heavier, round or oblong. French breads tend to long, narrow and light.

But there is one very key difference between the two. French bread will have a higher proportion of crust. With the narrow baguette, this is easy because of the proportion of crust to bread. But the French also adjust the baking time and the heat in their ovens. They will bake their loaves in decreasing heat for a little longer to achieve more crust. The Italians wanted their crust thick so that there bread would last a week. The French wanted an even thicker crust so that their bread would last even longer. Upwards of two weeks!