{"id":20833,"date":"2014-09-04T16:38:19","date_gmt":"2014-09-04T15:38:19","guid":{"rendered":"https:\/\/www.france-hotel-guide.com\/fr\/blog\/?p=20833"},"modified":"2021-06-13T16:40:04","modified_gmt":"2021-06-13T15:40:04","slug":"baguettes-francaises","status":"publish","type":"post","link":"https:\/\/www.france-hotel-guide.com\/fr\/blog\/baguettes-francaises\/","title":{"rendered":"Les 11 diff\u00e9rents types de baguettes fran\u00e7aises"},"content":{"rendered":"

Elle se trouve dans toute boulangerie digne de ce nom, et est sans nul doute le pain le plus reconnaissable dans le monde entier : la baguette est la star incontestable des fourneaux fran\u00e7ais. A la farine compl\u00e8te, de seigle, de ma\u00efs ou d\u2019autres encore, elle peut se parer de diff\u00e9rentes apparences pour le plus grand bonheur des papilles. <\/span><\/p>\n

Voici les diff\u00e9rents types de baguettes que vous \u00eates susceptible de retrouver en boulangerie.<\/span><\/p>\n

 <\/p>\n

1. La baguette classique<\/span><\/h2>\n

\"Pile<\/p>\n

Aussi appel\u00e9e :<\/b> baguette parisienne, baguette blanche<\/span><\/p>\n

On y a tous go\u00fbt\u00e9 un jour, et on l\u2019a tous aim\u00e9e : c\u2019est la baguette pour les gouverner toutes. Pesant environ 250g, c\u2019est celle-ci que l\u2019on retrouvera toujours \u00e0 la boulangerie, o\u00f9 que l\u2019on soit (et m\u00eame \u00e0 l\u2019\u00e9tranger). Bien cuite ou pas trop, elle est taill\u00e9e pour plaire \u00e0 tous, et a eu t\u00f4t fait de devenir un symbole national.<\/span><\/p>\n

 <\/p>\n

2. La baguette tradition<\/span><\/h2>\n

\"Baguettes<\/p>\n

Aussi appel\u00e9e :<\/b> baguette de campagne, baguette rustique<\/span><\/p>\n

SI la baguette classique est la plus facilement reconnaissable, la tradition est commun\u00e9ment consid\u00e9r\u00e9e comme la chouchoute des Fran\u00e7ais. Form\u00e9e \u00e0 base de farine sans additifs et avec un temps de repos plus long, sa cro\u00fbte croustillante et sa mie plus a\u00e9r\u00e9e en fait l\u2019une des meilleures candidates pour accompagner les repas.<\/span><\/p>\n

 <\/p>\n

3. La ficelle<\/span><\/h2>\n
\"Ficelle\"
Cr\u00e9dits photo : Nono64<\/a> sous CC BY-SA 3.0<\/a><\/figcaption><\/figure>\n

Plus courte, plus fine et moins lourde (environ 125g), la ficelle doit son nom \u00e0 son aspect effil\u00e9, presque fragile. C\u2019est en quelque sorte la petite s\u0153ur de la baguette classique, dont elle suit g\u00e9n\u00e9ralement le m\u00eame proc\u00e9d\u00e9 de fabrication, et son go\u00fbt y ressemble tout particuli\u00e8rement.<\/span><\/p>\n

 <\/p>\n

4. La demi-baguette<\/span><\/h2>\n
\"Demi-baguettes\"
Cr\u00e9dits photo : Rooey202<\/a> sous CC BY-NC 2.0<\/a><\/figcaption><\/figure>\n

Comme son nom l\u2019indique, la demi-baguette est deux fois plus courte qu\u2019une baguette normale, mais conserve tout de m\u00eame ses caract\u00e9ristiques gustatives. De taille id\u00e9ale pour les sandwichs, elle convient tr\u00e8s bien aux en-cas et aux petits estomacs.<\/span><\/p>\n

 <\/p>\n

5. La fl\u00fbte<\/span><\/h2>\n
\"Fl\u00fbtes\"
Cr\u00e9dits photo : Stephen Rees<\/a> sous CC BY-NC-ND 2.0<\/a><\/figcaption><\/figure>\n

La fl\u00fbte, quant \u00e0 elle, est deux fois plus grosse qu\u2019une baguette classique (pesant parfois jusqu\u2019\u00e0 400g), sans n\u00e9cessairement \u00eatre plus longue. C\u2019est cette taille qui fait justement son charme, parfaite pour accompagner un morceau de fromage (entre autres) ou pour toute autre pr\u00e9sentation culinaire.<\/span><\/p>\n

 <\/p>\n

6. La baguette moul\u00e9e<\/span><\/h2>\n

\"Baguettes<\/p>\n

La baguette moul\u00e9e, dans sa composition, ne propose pas sp\u00e9cialement de grande diff\u00e9rence avec celle de la baguette classique. C\u2019est uniquement au moment de la cuisson que la p\u00e2te sera vers\u00e9e dans un moule, ce qui lui donne g\u00e9n\u00e9ralement un aspect plus homog\u00e8ne et r\u00e9gulier.<\/span><\/p>\n

 <\/p>\n

7. La sarmentine<\/span><\/h2>\n
\"Baguettes
Cr\u00e9dits photo : Jordi Marsol<\/a> sous CC BY 2.0<\/a><\/figcaption><\/figure>\n

Originaire du Sud-Ouest de la France, la sarmentine se distingue par un aspect visuel tout particulier. Les deux cornes qui coiffent chacune de ses extr\u00e9mit\u00e9s la rendent facilement identifiable, et elle se conserve tr\u00e8s bien et longtemps, plus le plus grand bonheur des amateurs.<\/span><\/p>\n

 <\/p>\n

8. La baguette en \u00e9pi<\/span><\/h2>\n
\"Baguettes
Cr\u00e9dits photo : Nat<\/a> sous CC BY-SA 4.0<\/a><\/figcaption><\/figure>\n

Une forme encore plus originale, qui ne manque pas d\u2019attirer l\u2019attention. Son aspect, comme son nom l\u2019indique, ressemble \u00e0 un \u00e9pi de bl\u00e9, et sert de joli rappel \u00e0 l\u2019origine de la plupart des pains, sans pour autant perdre en texture ou en go\u00fbt. Somme toute, une pr\u00e9sentation diff\u00e9rente pour changer du quotidien.<\/span><\/p>\n

 <\/p>\n

9. La viennoise<\/span><\/h2>\n
\"Baguettes
Cr\u00e9dits photo : Linda<\/a> sous CC BY 2.0<\/a><\/figcaption><\/figure>\n

La viennoise est un type de baguette un peu particulier, dont la texture se rapproche plus volontiers de celle de la brioche. Nettement plus sucr\u00e9e que les autres baguettes pr\u00e9sent\u00e9es ici, elle est id\u00e9ale en cas de petit creux l\u2019apr\u00e8s-midi ou pour l\u2019heure du go\u00fbter, nature ou napp\u00e9e de confiture.<\/span><\/p>\n

 <\/p>\n

10. Le pain b\u00e2tard<\/span><\/h2>\n
\"Pains
Cr\u00e9dits photo : the.pinoyboy<\/a> sous CC BY-NC-ND 2.0<\/a><\/figcaption><\/figure>\n

Le pain b\u00e2tard est \u00e9galement un cas \u00e0 part, dans une autre dimension que la viennoise. Il s\u2019agit en effet, comme son nom l\u2019indique, d\u2019une confection \u00e0 mi-chemin entre la baguette et le pain, g\u00e9n\u00e9ralement plus large et plus lourd que les autres types de baguettes. Il demeure tout de m\u00eame tr\u00e8s agr\u00e9able, \u00e0 la fois croquant et moelleux.<\/span><\/p>\n

 <\/p>\n

11. Les baguettes \u201csp\u00e9ciales\u201d<\/span><\/h2>\n

\"Baguettes<\/p>\n

Exemples : <\/b>baguette au pavot, baguette aux c\u00e9r\u00e9ales, baguette aux graines…<\/span><\/p>\n

L\u2019appellation \u201cpains sp\u00e9ciaux\u201d regroupe tous les pains qui ajoutent des ingr\u00e9dients additionnels \u00e0 la recette traditionnelle farine-levure-sel-eau. En cons\u00e9quence, les baguettes \u201csp\u00e9ciales\u201d peuvent se parer de divers grains et c\u00e9r\u00e9ales (avoine, s\u00e9same\u2026) ou m\u00eame de fruits et fruits \u00e0 coque (raisins secs, noix\u2026). Il en existe autant de types que de boulangeries en France, nul doute alors qu\u2019il y en a pour tous les go\u00fbts !<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Elle se trouve dans toute boulangerie digne de ce nom, et est sans nul doute le pain le plus reconnaissable dans le monde entier : … Lire plus<\/a><\/p>\n","protected":false},"author":1,"featured_media":20837,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-20833","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-visites-gourmandes","infinite-scroll-item","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50","resize-featured-image"],"yoast_head":"\nLes 11 diff\u00e9rents types de baguettes fran\u00e7aises<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.france-hotel-guide.com\/fr\/blog\/baguettes-francaises\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les 11 diff\u00e9rents types de baguettes fran\u00e7aises\" \/>\n<meta property=\"og:description\" content=\"Elle se trouve dans toute boulangerie digne de ce nom, et est sans nul doute le pain le plus reconnaissable dans le monde entier : ... 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