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Publié par escoffier sandrine


"La mie" is the white & soft inside part of the bread.


"La croûte" or "la croute" is the crunchy crust outside.


In France, people like having a nice crust, it’s what you have when you eat a “baguette” for example. On the other-hand, if you buy a “pain brioché” or “pain de mie” there will be a very thin crust but not crunchy at all. I would say it’s only a brown “mie” not really a crust.

 

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