Artisan Bread
The hearth bread (also known as rustic bread, artisan bread, sometimes "French bread") is a "freestanding" (made without a bread pan) loaf baked at high temperature (up to 500 °F, frequently using steam) that is both crusty and chewy. The higher baking temperatures are possible due to the use of lean doughs. If the dough contains significant amounts of natural sugar (produced during the longer fermentation) or sugars or oil are added to the dough, lower temperatures are used. Hearth breads are frequently made in a traditional way: a piece of fermented dough is baked on the heated floor of a masonry oven, hearth oven. This type of bread is produced in a wide variety of local shapes and styles and is popular at small bakeries. The well-known shapes include baguette, batard (a shorter version of baguette with three slashes instead of seven), ficelle, Parisian (a large loaf), Boule (bread), boule, Vienna bread, and a crusty hard roll. The typical traits of the hearth breads incl ...
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Pains Rustiques
Pains may refer to: Medicine *Pain *Suffering * Pan-assay interference compounds or PAINS in the assay Places Brazil *Pains, Minas Gerais *Pains, district of Santa Maria **Pains, Santa Maria Elsewhere *Pains Hill (other) *Pains Island, Gulf of Carpentaria, Queensland, Australia Other uses *Pains (EP), ''Pains'' (EP), by Islander, 2013 See also

*Pain (other) *Paine (other) *Payne (other) {{disambiguation, geo ...
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