The croissant is a popular French bread, but many croissant recipes call for eggs and butter. If you’re looking to make vegan croissants, you’ll need to substitute these ingredients. Similarly, the chocolate-stuffed croissant, or pain au chocolat, requires butter and eggs. However, you can still find recipes for French bread made without dairy products.
Baguettes are made with flour, water, yeast, and salt
To make baguettes, mix the ingredients together with a wooden spoon. When the dough is ready, you should stretch it and fold it once every 30 to 45 minutes. The dough should be slightly elastic, but still firm. This will give the baguette a chewy inside.
They contain no dairy or eggs
French bread is a classic type of bread made from flour, water, and salt. It is often made in thin loaves and has a nice, crusty exterior. It is typically eaten as a snack or as a bread substitute for sandwiches. While most French bread recipes are free of dairy products, some varieties still contain eggs.
They can be frozen
You can freeze French bread for future use. To do this, you can wrap it in a cloth or foil, then put it in an airtight container. Once frozen, it will remain fresh for up to three days.
They can last up to 3 days
French bread is best eaten fresh, but if you want to have it for another day or two, you can store it in the fridge. It will keep for up to two days, wrapped in plastic wrap, but it’s best to store it in the fridge for up to three days. It can also be frozen and kept for up to three months, though it’s best to thaw it first.
They are high in calories and carbs
A 2-ounce piece of French bread has 164 calories, which is about the recommended daily allowance for snacks. French bread is also high in sodium, which can raise blood pressure and cause the body to retain water. This can increase the risk of heart attack and stroke.
They are susceptible to staling
Staling is a natural process that takes place in the baking process, causing changes in the texture and flavor of bread. This process involves changes to the starch and water in the dough. This affects the texture of bread by making it more crumbly. It is an effect that can be reversed by heating the bread to 60 or 65 degrees Celsius, which softens it.
