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Crusty bread / baguette

Pasta, noodles & bread · Breads & wraps

Crusty bread / baguette

Lean, thick-crusted bread such as baguette, ciabatta or a sourdough country loaf; open crumb and crisp crust.

Also called: baguette, sourdough, french bread, country bread, ciabatta, köy ekmeği

A kind of bread

51 recipes with it

Photo: Nick Thweatt, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Crusty breads are lean doughs of flour, water, salt and yeast or sourdough, baked hot with steam for a thick, crackly crust. Baguettes are long and thin with more crust; ciabatta is flat and very holey; country and sourdough loaves are round with a chewy crumb and some tang. They stale within a day or two, which makes them ideal for crostini, croutons and bread soups.

How it’s used

  • Served with soups, stews and cheese
  • Bruschetta and crostini
  • Panzanella, ribollita and French onion soup
  • Garlic bread
  • Sandwiches such as bánh mì and jambon-beurre

Characteristics

Texture
Crisp, crackly crust; chewy, open crumb.
Sold as
fresh, frozen
Cooking uses
Usually eaten raw, Suitable for baking, Suitable for grilling

Storage

At room temperature. Keep in a paper bag cut side down for a day or two; a plastic bag softens the crust. Freeze for longer and refresh in a hot oven.

Diet, allergens and safety

Contains Wheat, Gluten. May contain Sesame — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains wheat and gluten; unsuitable for people with coeliac disease or a wheat allergy.

Nutrition per 100 g

Energy
272 kcal
Protein
10.75 g
Carbohydrate
51.88 g
Fat
2.42 g
Fibre
2.2 g
Sugars
4.62 g

USDA FoodData Central: Bread, french or vienna (includes sourdough).

Related ingredients

Recipes with crusty bread / baguette

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