flour — that of wheat germ oil, along with
the delicate hint of hazelnut aroma that
comes from the germ. All of these are
combined with the heady smell that comes
from alcoholic dough fermentation, along
with the discreet aromas that are the results
of caramelization and crust baking.... the
grain of French bread should be open,
marked here and there by large gas cells.
These should be thin-walled cells, with a
lightly pearlescent appearance. This unique
structure, resulting from the combination
of numerous factors including the level of
dough maturation and the loaf forming
method, is basic to the eating qualities,
flavor, and gustatory appeal of French
bread.
— The Taste of Bread, transl. R. L. Wirtz.Special Kinds of Loaf Breads:
Sourdough, Rye, Sweet,
Gluten-Free