pain au levainn.

Brit.

/ˌpan əʊ ləˈvã/,

/ˌpan əʊ ləˈvan/, U.S.

/ˌpæn oʊ ləˈvæn/

Inflections: Plural unchanged, pains au levain, (rare) pain au levains.

Origin: A borrowing from French. Etymon: French pain au levain.

Etymology: < French pain au levain (beginning of the 19th cent. or earlier) < pain bread (see pain n.²) + au with the + levain leaven n.In plural form pains au levain after the French plural form.

A French bread made from naturally leavened dough, typically characterized by a thick crust, chewy texture, and a slightly sour taste.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > bread > [noun] > other types of bread

sergeant-loafa1348

clear-matin1362

bean-breadc1380

French bread1420

pease-breada1425

bran-breadc1425

grey breadc1430

angels' breadc1440

dough bread?a1500

baker's bread?1550

acorn bread1571

cart-bread1574

chapter-bread1600

diet-bread1617

ember-bread1681

buff coat1688

bust-coat1706

Picentine bread1712

chestnut-bread1814

naan1828

gluten-bread1846

to-bread1854

batch-bread1862

injera1868

coffee cake1879

pan dulce1882

quick bread1882

sour bread1884

Tommy1895

focaccia1905

hard-dough bread1911

hush puppy1918

potica1927

spoon bread1932

bake1933

pitta1936

hard-dough1966

pain de campagne1970

pocket bread1973

ciabatta1985

pain au levain1985

levain1991

1985 J. Olney On Bread 31 Visually, pain au levain is the quintessence of a comforting loaf, for it is formed in large inviting rounds, its surface a composition of flour-dusted furrows and razor-slit clefts.

1987 N.Y. Times 1 Nov. xx. 42/3 You can stop at Café Fanny for toast and sandwiches made from Acme pain au levain.

1998 N. Lawson How to Eat (1999) 136 I want..a bitter, fudge-coloured pain au levain; with cheddar, real cheddar.

2007 Financial Times 18 Aug. (Life & Arts section) 5/1 His crusty sourdoughs and pains au levain are much sought after among Bay Area foodies.

This is a new entry (OED Third Edition, December 2016; most recently modified version published online March 2022).

单词	pain au levain
释义	pain au levainn. Brit. /ˌpan əʊ ləˈvã/, /ˌpan əʊ ləˈvan/, U.S. /ˌpæn oʊ ləˈvæn/ Inflections: Plural unchanged, pains au levain, (rare) pain au levains. Origin: A borrowing from French. Etymon: French pain au levain. Etymology: < French pain au levain (beginning of the 19th cent. or earlier) < pain bread (see pain n.²) + au with the + levain leaven n.In plural form pains au levain after the French plural form. A French bread made from naturally leavened dough, typically characterized by a thick crust, chewy texture, and a slightly sour taste. ΘΚΠ the world > food and drink > food > dishes and prepared food > bread > [noun] > other types of bread sergeant-loafa1348 clear-matin1362 bean-breadc1380 French bread1420 pease-breada1425 bran-breadc1425 grey breadc1430 angels' breadc1440 dough bread?a1500 baker's bread?1550 acorn bread1571 cart-bread1574 chapter-bread1600 diet-bread1617 ember-bread1681 buff coat1688 bust-coat1706 Picentine bread1712 chestnut-bread1814 naan1828 gluten-bread1846 to-bread1854 batch-bread1862 injera1868 coffee cake1879 pan dulce1882 quick bread1882 sour bread1884 Tommy1895 focaccia1905 hard-dough bread1911 hush puppy1918 potica1927 spoon bread1932 bake1933 pitta1936 hard-dough1966 pain de campagne1970 pocket bread1973 ciabatta1985 pain au levain1985 levain1991 1985 J. Olney On Bread 31 Visually, pain au levain is the quintessence of a comforting loaf, for it is formed in large inviting rounds, its surface a composition of flour-dusted furrows and razor-slit clefts. 1987 N.Y. Times 1 Nov. xx. 42/3 You can stop at Café Fanny for toast and sandwiches made from Acme pain au levain. 1998 N. Lawson How to Eat (1999) 136 I want..a bitter, fudge-coloured pain au levain; with cheddar, real cheddar. 2007 Financial Times 18 Aug. (Life & Arts section) 5/1 His crusty sourdoughs and pains au levain are much sought after among Bay Area foodies. This is a new entry (OED Third Edition, December 2016; most recently modified version published online March 2022). < n.1985
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