French bread from one day

One-day-old French bread is a type of white bread with a slightly crispy crust and a soft, fluffy crumb that was baked the previous day. This bread, very popular in various culinary cultures, especially in Latin America, is ideal for making the most of bread that is not consumed immediately, avoiding waste and providing a perfect texture for certain preparations.

The origin of French bread dates back to France, where it is commonly known as baguette, although in Latin America the term is used more flexibly to refer to similar breads or traditional baguettes. Using one-day-old French bread in the kitchen is common for recipes that require bread with a bit less moisture, such as the famous fried French toast or torrijas (Spanish-style French toast).

Properties: one-day-old French bread is usually firmer than freshly baked bread, making it perfect for absorbing liquids without falling apart, ideal for preparations like soups, stuffings, toast, bread puddings, or for making fried and breaded breads. Nutritionally, it maintains the properties of white bread made with refined wheat flour, being a source of carbohydrates, although it lacks the fiber and micronutrients found in whole-grain breads.

Synonyms in Spanish from Latin America: in different countries, one-day-old French bread may be known as pan baguette duro, pan del día anterior, pan duro, or simply pan para tostar. These names are often used in culinary contexts to indicate that the bread is not fresh, but rather ideal for recipes that require a bread with a more resistant texture.