French bread is a broad category rather than one recipe. Regional styles and bakery methods differ in flour, fermentation, shaping and baking, producing loaves with distinct crusts and crumbs.
Baguette and fougasse
A baguette is long and narrow with a pronounced crust. Fougasse is flatter and often cut into a leaf-like shape, increasing the amount of crisp edge.
Country and enriched breads
Pain de campagne generally refers to a country-style loaf that may blend wheat with other flours. Brioche is different: it is an enriched yeast bread containing substantial butter and eggs.
Serving and storage
Use crusty bread on the day it is baked when possible. Store it at room temperature in a breathable wrap for short periods; freezing is usually better than refrigeration for longer storage.
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