Aliments et Boissons - Types de Pain

a small bread roll that is round and flat in shape

brioche

a crusty white bread that is soft on the inside and is shaped as a long thick stick

pain français, baguette

a loaf of bread that is small and made for one person

pain

a type of hard dry bread that is baked twice, used as baby food

biscotte

a type of bread made from rye flour, which has a denser texture and a stronger, more distinct flavor than bread made from wheat flour

pain de seigle, pain au seigle

bread that has been cut into several individual pieces of equal size

pain tranché, pain en tranches

a type of bread made with dark or whole grain flours, which gives it a dense texture and a dark color

pain noir, pain complet

a type of Italian cookie that is made by baking bread dough twice to create a crunchy, dry texture

pain cuit deux fois, pain biscotto

a kind of flat bread made from maize flour, typically in Native American cuisine

pain de maïs

a round, flat bread that is baked, creating an interior pocket that can be filled with various ingredients

pain pita, pain à poche

a thin crispy cracker made with rye or wheat flour

cracker

a type of bread made from wheat flour that has been stripped of its bran and germ, resulting in a lighter color and a milder flavor

pain blanc, pain de mie

a type of bread made without rising agents such as yeast, baking powder, or baking soda, and is often associated with traditions such as Passover or as a staple in certain cultures

pain azymes, pain sans levain

a type of bread made from flour that includes the entire wheat kernel, providing a higher fiber and nutrient content than refined white bread

pain complet, pain au blé entier

a type of bread that is lightly sweetened and often flavored with fruits, nuts, or spices, and is typically served with tea or as a snack

pain de thé, gâteau de thé

a type of bread made from a fermented dough using naturally occurring yeast and bacteria, which gives it a distinct tangy flavor and chewy texture

pain aigre, pain au levain

a type of bread that is cooked in a skillet on the stovetop, rather than in the oven, and is often made with cornmeal or other grains

pain à la poêle, pain de poêle

a type of bread that is leavened with baking powder or baking soda instead of yeast, which allows it to be made quickly and easily without the need for rising or kneading

pain rapide, pain sans levain

a type of hard, dry biscuit or cracker that is often used as a staple food for long sea voyages or in emergency situations

pain de pilote, biscuit de pilote

a type of bread that is made with nuts, such as walnuts, pecans, or almonds, and is often sweetened with honey or sugar

pain aux noix, pain de noix

a type of bread that is made with a higher proportion of refined flour and/or added gluten, resulting in a fluffy and soft texture

pain léger, pain doux

a type of flatbread that is made by frying a simple dough of flour, water, salt, and baking powder until it is golden brown and crispy on the outside

pain frit, pain de friture

a type of bread that is made with a flour that contains a higher proportion of whole grains, resulting in a denser texture and a darker color

pain noir, pain complet

a type of bread that is made with flour that includes the entire wheat kernel, resulting in a darker color and a denser texture than white bread

pain complet, pain de seigle

flat and thin type of bread that contains no yeast

pain plat, pain sans levain

a type of bread that is made with flour that contains gluten, a protein that gives bread its elasticity and allows it to rise during the baking process

pain au gluten, pain contenant du gluten

a type of bread made from whole wheat flour that has been coarsely ground, and is often sweetened with honey or molasses

pain Graham

a type of bread that is made using a mixture of different grains

pain multigrains, pain aux céréales

a type of bread that is made using a unique fermentation process that involves a mixture of flour, water, and a bacteria that produces gas and gives the bread its distinctive flavor

pain à levain de sel, pain au microbe de sel

a type of bread made using yeast as a leavening agent

pain au levain, pain de levure

food that is made by baking a batter or dough in an oven

viennoiseries

a type of food made from flour, water and usually yeast mixed together and baked

pain

a thin and crisp baked bread, originally made in Italy

gressin, grissin