Who invented french bread?

There is no specific person credited with the invention of French bread. The long, thin loaf of bread with a crisp crust and airy interior that we commonly associate with French bread is a product of centuries of baking traditions and culinary innovations in France.

The history of bread in France can be traced back to ancient times, but the development of the specific bread we know as "French bread" occurred during the 19th century. In 1820, a French baker named Auguste Zang is said to have created a unique yeast culture known as "levain" or sourdough, which resulted in a lighter, more flavorful bread with a longer shelf life. This type of yeast-based fermentation became a hallmark of French bread and contributed to its distinct taste and texture.

Over time, French bakers refined and perfected their bread-making techniques. They adopted baking methods that involved high-hydration dough, which allowed for the development of a crisp crust and a chewy interior. The use of wood-fired ovens also played a significant role in shaping the flavor and texture of French bread by providing intense heat and steam during the baking process.

The popularity of French bread spread beyond the borders of France and became a symbol of French gastronomy and culture. Today, it is enjoyed and appreciated worldwide as a versatile bread suitable for various culinary applications.