there are many holes in loaves because of the action of yeast. Very small and regular holes usually indicate that the bread underwent after the action of the yeast, another mixing. If the bread is untouched before being baked, the holes are more irregular and larger
one of the commonest French loaves is called "une baguette" ('small stick'); another common long French loaf, slightly bigger (weight 450 grammes) is called "un pain" ('a bread')
Steel wool... Or maybe just steel with many holes in it...
It depends. You had two languages in France at that time. You had the language of Oil in the north and in the south the language of Occitaine. In which language did you want it? Because since the the 13th century or a bit before it was called pain.
une miche (fem) is a old term used to mean a plump loaf of bread. The term tends to disappear with the standardization of loaves.
"une baguette" is the kind of bread loaf we would find at the breakfast table. "un croissant" is a kind of puff pastry.
so the loaf can cool
It is because it is like that.
Alot Of Air can go through
there are many holes in loaves because of the action of yeast. Very small and regular holes usually indicate that the bread underwent after the action of the yeast, another mixing. If the bread is untouched before being baked, the holes are more irregular and larger.
Holes in your loaf of bread.
Long thin loaf of bread such as a French Loaf
A narrow French stick loaf is a 'baguette'
well it depends on the the size and how thick you want the slices to be
A French stick (a narrow, thin loaf of bread) is called 'une baguette' (fem.) in French.
the egg seeps up the bread
air bubbles.
Une miche de pain.