100 Water, variable 56 Yeast, compressed 2 Salt 2 Sugar 2 Shortening 2 Mineral yeast food 0.25 French breads and Vienna breads are made from a lean to semi-rich formula. A strong clear grade of wheat flour is recommended, but a good grade of patent flour can be used with good results. The interior of the French bread is more open and the texture usually has holes. Also, the crust is more thoroughly baked than pan bread which accounts in part to its finer taste and flavor. It should also be fully fermented but not over- fermented.
French bread is made up in a variety of shapes.
The pointed or baton shapes are the most popular. Also, a small strip or strand of dough is stretched and placed on top of the full length of the loaf. This eliminates having to dock or cut the top of the loaf after proofing. Loaves are also made by braiding three or more pieces of dough together. Proofing and baking are carried out in the same manner as for rye bread, with the exception that poppy seeds or sesame seeds are sprinkled on top of the loaves after they have been washed with cornstarch wash or egg wash.