French and Italian bread, while both delicious, have distinct characteristics that set them apart. French bread, as governed by French bread law. This law mandates that traditional baguettes must be crafted on-site where they're sold, and are permitted to contain only four ingredients: wheat flour, water, yeast, and salt. The use of additives, preservatives, or freezing techniques is strictly prohibited. As a result of these stipulations, baguettes maintain a fresh, authentic taste, but also have a relatively short shelf-life, typically going stale within a day. The most iconic French bread is the baguette, characterized by its long, thin shape and crispy crust. French bread tends to have a light, airy interior with large holes, known as the "crumb," and a crispy, thin crust. It's typically baked in steam-injected ovens to achieve that signature crust. On the other hand, Italian bread has a bit more variety in ingredients and shapes. While it also uses the basic ingredients of flour, yeast, water, and salt, many Italian bread recipes also include olive oil or milk, which gives the bread a softer texture and richer flavor. Italian breads, like Ciabatta and Pagnotta, are often round or somewhat flat and have a denser crumb with smaller holes than French bread. The crust of Italian bread is generally thicker and chewier than that of French bread.