Pain Fendu

Pain fendu (‘split bread’) is a classical French bread shape characterised by a deep central crease that runs the length of the loaf, created not by scoring but by pressing a thin rolling pin or dowel into the shaped dough before proofing, causing the loaf to split open dramatically along this line during baking. The technique produces a loaf with two distinct halves joined at the base, a striking visual form that also provides an excellent crust-to-crumb ratio and a natural break point for tearing. The dough is any standard French bread formula — baguette tradition, pain de campagne, or pain de mie — shaped into a bâtard of 400-800g. After final shaping, while the dough is still on the bench, a thin rolling pin (rouleau à fendre, approximately 2cm diameter) or a straight wooden dowel is pressed firmly into the centre of the loaf lengthwise, pushed all the way to the bench surface, then slowly lifted straight up. The depression must be deep and decisive — pressing gently produces a shallow dimple that disappears during proofing, while firm pressure creates the structural divide that forces the dough to expand into two lobes. The pressed loaf is then transferred to a couche or proofing basket, crease-side up. During proofing, the two halves expand upward and outward, opening the crease further. No scoring is necessary — the central split serves the same function as scoring, providing a controlled expansion zone. Baking follows the base formula’s protocol. The finished pain fendu presents as two plump, connected domes with a deep valley between them, the surfaces beautifully contrasted: the outer crust dark and caramelised, the inner faces of the split pale and softer. This shape is particularly associated with boulangeries in central France and is often seen in larger formats (1-2kg) for family-sized loaves.

• Italian pane bigio (split-top)
• Portuguese broa shape variations
• German Doppelweck