There are many types of hand-crafted loaves. To see examples of the different types, click on the bread type below or view recipes for Artisan Loaves .
Bagel: Made with simple ingredients: flour, water, salt, and yeast and formed into a donut shape, raised, boiled, then baked. Using malted barley syrup in the boiling water adds flavor and shine.
Baguette: A long, thin loaf with diagonal slashes that is often made with nothing more than flour, yeast, salt, and water. The word means "wand" in French and is usually baked free-form on a stone or baking sheet, or in a special U-shaped pan.
Batard: A fat, log-shaped bread with tapered ends. It is also slashed diagonally and baked using the same method as the baguette and made with the same ingredients.
Boule: French for "ball". It is a fat, round loaf made from the same ingredients as a baguette or batard and baked on a stone.
Brioche: An egg enriched bread that is traditionally baked in a fluted, buttered mold. It can be made loaf-size or as individual rolls with top knots inserted on the top.
Challah: The traditional Sabboth bread of the Jews. It is a rich egg-laden bread that can be braided and baked free form on a baking sheet or stone or coiled and baked in a baking pan.
Ciabatta: A flatbread whose shape is said to resemble a Medieval Italian shoe. It has a chewy interior with lots of holes and a floury crust.
Circle Bread: A traditional German-style bread that is distinguished by its disk shape, notched edges, and circle-patterned, flour-dusted top.
Couronne: A crown shaped bread that can be made with French, Italian, or country bread dough.
Epi: A baguette-type loaf that's been cut and shaped to resemble a wheat sheaf.
Focaccia: An Italian flatbread that has a dimpled surface. This bread uses olive oil in addition to flour, salt, yeast, and water and can be flavored with herbs and topped with many things.
Fougasse: The French-version of focaccia. It is often scented with herbs and slashed through, then spread to form a decorative flatbread resembling a sun, or tree shape.
Grissini: Italian breadsticks. They can be as thin as pencils or as thick as your thumb and can be topped with egg wash and sprinkled with seeds or sugar for a sweet bread.
Khachapuri: Cheese-filled bun from the Russian state of Georgia. It is the Russian version of fast food.
Kuchen: German coffeecake that's not too sweet but is enriched with eggs.
Pain Au Levain: French version of starter-made (sourdough) bread. This artisan bread can be round, shaped like a traditional baguette, or any variety of shapes such as buns, zigzags, twists, or crowns.
Pain Aux Noix: Nut bread that comes in many shapes often iin the shape of a floury triangle with walnuts or hazelnuts embedded in the top.
Pain Meteil: Uses a mixture of wheat and rye flours and is baked into a free-form round loaf, traditionally marked with the baker's mark - a kind of monogram used to designate who made the bread.
Pain Ordinaire: The classic French yeast-leavened bread, usually baguette-shaped, with a soft interior and a crisp, thin crust. Best to enjoy it the day it is made.
Pain Rustique: A rustic French bread that is similar to ciabatta. This type of artisan bread is slightly elongated, but more of a batard than a slipper shape.
Pane Allo'Ollio: Everyday Italian bread made with bread flour, yeast, salt, sugar, spring water, and olive oil. Cigar-shaped rolls, crisp on the outside, creamy on the inside, baked on a stone.
Pane All'uve E Noci: Italian country bread made with raisins and walnuts.
Pane Bigio: A round, classic rustic Italian loaf made with bread flour and whole wheat flour.
Pane de Mais: Polenta (Italian cornmeal) bread from Italy. Round free-form loaf.
Panettone: Italian Christmas bread with fruits and nuts. Traditionally made with brioche dough and baked in a tall cylinder to represent Italian cathedral domes.
Panini: Italian rolls that can be made into various shape such as torpedos, globes, or fancy shapes created according to the baker's whim.
Petits Pains: Hard rolls from France that are raised four times to produce a bread that is crusty on the outside and soft and creamy on the inside.
Pissaladiere: France's version of pizza made with egg-rich brioche dough then topped with a variety of items.
Pizza: America's favorite flatbread made of bread flour, yeast, salt, and water. Topped with tomato sauces and a variety of cheeses, meats, etc.
Pugliese: Rustic Italian bread similar to Ciabatta, but usually baked in rounds rather than in the shape of a slipper.
Stirato: Italian bread that means "to stretch." The dough for this artisan bread can be stretched up to 36 inches just make sure it will fit in your oven.
Stollen: German Christmas bread in the shape of a large batard and filled with fruit and nuts.
Tordu: Twisted baguette that resembles the American donut twists.
Torpedo: A fat cigar shape tapered at both ends like a torpedo. Popular in both France and Italy.
Clayton, Bernard. New Complete Book of Breads. 2003 Simon & Schuster Paperbacks.
Eckhardt, Linda West and Butts, Diana Collingwood. Rustic European Bread from Your Bread Machine. 1995 Doubleday a division of Bantam Doubleday Dell Publishing Group, Inc.
Reinhart, Peter. The Bread Baker's Apprentice. 2001 Ten Speed Press.
Artisan Bread Types