Pain de Beaucaire

01 / ABOUT THE DISH

About the dish

Pain de Beaucaire is a long rectangular bread from France, specifically from the town of Beaucaire on the Rhône. First created in the 15th century, when the town was home to one of Europe’s largest fairs, pain de Beaucaire was a bread locals provided that could be produced within a working day and would keep without hardening—a prized quality for trade. The dough is made of wheat flour, water, salt, and sourdough starter, and sometimes a small amount of baker’s yeast; it is kneaded thoroughly, allowed to ferment, then shaped into a split‐centre loaf so that the crust opens along a longitudinal fissure. After proofing, the loaf is baked at high heat with steam, which contributes to the fine crust and open crumb structure. There can be differences in flour types, adjustments to hydration and fermenting time, and the use of bran or whole-grain flour in some versions. Some bakers emphasise older wheat varieties for a more aromatic result, while others use modern flour blends for speed. The hallmark of pain de Beaucaire is its split shape, airy crumb, and extended conservation without staling. It is best eaten warm or toasted alongside hearty stews or Provençal daubes.