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French Bread. A variety of white hearth bread (q.v.), usually in the form of round loaves, elongated oval loaves, or thin, long baguettes (q.v.), that is characterized by a pale, crisp and glossy crust (q.v.) and a distinctive, slightly acidic fermentation flavor. It is made from a relatively lean formula (q.v.) that accentuates the product's wheaty flavor, and has a rather open and irregular grain (q.v.) and a somewhat chewy texture (q.v.).