Dec 9, 2021 06:06
2 yrs ago
49 viewers *
French term
United States
Native EN (US), Sub.Translator, Linguist
Native in: English 
Works in: French to English, English
le pain ferré
French to English
Other
Cooking / Culinary
"Je me suis lancé dans le pain ferré et parce que je voulais trouver le produit qui puisse satisfaire tous les estomacs, toutes les bourses, qui soit sain, équilibré, léger et qui représente le bien manger français et non pas la junk food, si tu veux, qui nous envahit, voilà."
It's part of a cooking show where the chef is explaining how he and a friend started a take-away restaurant. He is in Bordeaux.
It's part of a cooking show where the chef is explaining how he and a friend started a take-away restaurant. He is in Bordeaux.
Proposed translations
(English)
| 4 +5 | (French) flatbread |
Bourth
|
| 5 -2 | French toast |
Paula McGowan
|
| 4 -1 | the golden bread |
MassimoA
|
| 2 | crusty baguette |
Barbara Cochran, MFA
|
| 1 | well-fired |
Susan Higgins
|
| 3 -3 | ionized bread |
Lisa Rosengard
|
References
| Ref. fwiw |
AllegroTrans
|
| Le pain ferre |
Anastasia Kalantzi
|
Proposed translations
+5
2 hrs
Selected
(French) flatbread
You'll find a video in which the text can be heard here:
https://www.facebook.com/watch/?v=1029556004530877
You can see the cook running a 'boule' of bread between rollers - so it's 'ironed flat' as with a 'fer à repasser' - to flatten it before cooking it on a hot plate. So its a 'galette' made with bread, a sort of 'wrap' à la française which in the example filled is, er, filled with magret de canard, chopped bell peppers and tomato. Yum.
The cook's FB page says "Le Pain Ferré c'est : une galette de pain artisanal au levain maison, cuit à la plancha, garnie de produits frais et cuisinés devant vous. Servie chaud et roulée....et voilà"
https://www.facebook.com/FabriqueByOliver/posts/436291504499...
It's Bruno Oliver, grandson of 1950s TV chef Raymond Oliver.
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Note added at 8 hrs (2021-12-09 14:07:28 GMT)
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That should read " 'boule' of dough".
https://www.facebook.com/watch/?v=1029556004530877
You can see the cook running a 'boule' of bread between rollers - so it's 'ironed flat' as with a 'fer à repasser' - to flatten it before cooking it on a hot plate. So its a 'galette' made with bread, a sort of 'wrap' à la française which in the example filled is, er, filled with magret de canard, chopped bell peppers and tomato. Yum.
The cook's FB page says "Le Pain Ferré c'est : une galette de pain artisanal au levain maison, cuit à la plancha, garnie de produits frais et cuisinés devant vous. Servie chaud et roulée....et voilà"
https://www.facebook.com/FabriqueByOliver/posts/436291504499...
It's Bruno Oliver, grandson of 1950s TV chef Raymond Oliver.
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Note added at 8 hrs (2021-12-09 14:07:28 GMT)
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That should read " 'boule' of dough".
Peer comment(s):
| agree |
Cyril Tollari
: Helpful explanation. Pita bread is mentioned in the video as the closest thing to it.
1 hr
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Ah, you watched the video more fully than I. Thanks.
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| agree |
Yvonne Gallagher
: yes, a type of French flatbread rather than a Breton-style galette
5 hrs
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Au blé noir de préférence!
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| agree |
writeaway
: always nice to see valid refs
6 hrs
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Dank je wel.
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| agree |
ormiston
: Well researched
1 day 5 hrs
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Thanks. So much translation is research research research.
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| agree |
Anastasia Kalantzi
1 day 14 hrs
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4 KudoZ points awarded for this answer.
Comment: "Selected automatically based on peer agreement."
-2
9 mins
Paula McGowan
Australia
Australia
Native in English
Specializes in field
Australia
Specialising in creative translations
Native in: English
Works in: French to English, German to English, Spanish to English
Related KudoZ points
:
8
French toast
Also known as "pain perdu" or "pain crotté", depending on the region of France.
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Note added at 39 mins (2021-12-09 06:45:16 GMT)
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Oh, that's interesting! I haven't seen that before. It seems odd that they are making it deliberately. In the description it says "Défaut se produisant lorsque la sole du four est trop chaude...". I wouldn't want to eat it myself!
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Note added at 42 mins (2021-12-09 06:48:44 GMT)
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I think the link you provided is showing problems that can occur with making bread: "pain plat" is another one, caused by an oven that is not hot enough.
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Note added at 39 mins (2021-12-09 06:45:16 GMT)
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Oh, that's interesting! I haven't seen that before. It seems odd that they are making it deliberately. In the description it says "Défaut se produisant lorsque la sole du four est trop chaude...". I wouldn't want to eat it myself!
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Note added at 42 mins (2021-12-09 06:48:44 GMT)
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I think the link you provided is showing problems that can occur with making bread: "pain plat" is another one, caused by an oven that is not hot enough.
Note from asker:
| Thank you, Paula. In this case, it seems to be a kind of long baguette, so a type of French bread in the form of a stick. I found information about French toast as well, but I saw that that is more in Nord-Pas-de-Calais. I don't see how to edit my question now, unfortunately, though, or I would to make it clearer. Here is an image that is more along the lines of what I believe it is in this case. I just don't know what this would correspond to in English. https://images.app.goo.gl/cDyxhZQzy2Ljn49fA |
Peer comment(s):
| disagree |
Tony M
: Wouldn't make sense in the given context
1 hr
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| disagree |
Yvonne Gallagher
: You were on the right lines in your Dbox entry. Clearly not French toast here? //Feel free to keep on being 100% sure
7 hrs
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Yes, we’ve clearly moved on from the French toast idea but I was happy to let CadastreToulous keep the flatbread rather than posting it myself. Feel free to keep those disagrees coming though.
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1 hr
Barbara Cochran, MFA
United States
United States
Native in English
United States
Laudable Lady Linguist
Native in: English 
Works in: Spanish to English, French to English, English to Spanish, and 3 more.
crusty baguette
After going to your link and doing a bit a research, perhaps this is a possibility. Lots of mentions for "crusty baguette".
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Note added at 1 hr (2021-12-09 07:59:59 GMT)
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Also found a recipe for "toasted baguette", but unfortunately, no photograph along with it.
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Note added at 1 hr (2021-12-09 07:59:59 GMT)
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Also found a recipe for "toasted baguette", but unfortunately, no photograph along with it.
Peer comment(s):
| neutral |
Tony M
: The trouble is, in the present context, this seems to be some flatter kind of bread and not actually specifically a 'baguette' at all.
1 day 2 hrs
|
| neutral |
Yvonne Gallagher
: yes, Asker led people astray saying it was a baguette. But it clearly isn't
2 days 7 hrs
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Yes, but from the looks of it, it seems to be a toasted flatbread, just not a flatbread, in general. So I don't know why all the agrees above..
|
2 hrs
well-fired
This is what I'd guess from the image you shared
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Note added at 2 hrs (2021-12-09 08:38:01 GMT)
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To add to Barbara's suggestion:
"I started making well-fired, crusty bread because..."
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Note added at 2 hrs (2021-12-09 08:39:11 GMT)
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https://books.google.co.uk/books?id=VBVbAAAAQAAJ&pg=PA306&lp...
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Note added at 2 hrs (2021-12-09 08:38:01 GMT)
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To add to Barbara's suggestion:
"I started making well-fired, crusty bread because..."
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Note added at 2 hrs (2021-12-09 08:39:11 GMT)
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https://books.google.co.uk/books?id=VBVbAAAAQAAJ&pg=PA306&lp...
Peer comment(s):
| disagree |
Tony M
: Bread is 'baked' — we say 'fired' for pottery, but not for bakery products (where it might even be taken as meaning 'flamed'!)
2 hrs
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Here in Scotland I am 100% certain that bakeries (including Tesco) sell well-fired rolls and loaves... a favourite of my husband's! If you haven't heard it, then maybe it's a regional expression?
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| agree |
ormiston
: Tony may not be Scottish but Tesco is nationwide!https://olioex.com/food-waste-in/united-Tesco well fired rolls 6 pack/glasgow/1336939-tesco-well-fired-rolls-pack/
1 day 2 hrs
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| neutral |
Yvonne Gallagher
: "fired " is OK but quite clearly this is not "crusty bread" if you look at the actual video!
2 days 6 hrs
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-1
1 day 3 hrs
the golden bread
"Pain ferré": a dish made with bread soaked in beaten eggs and then fried.
In France it is also called golden bread, hence the term "golden".
In the example a photo of how it is done:
https://fr.glosbe.com/fr/fr/pain ferré
In France it is also called golden bread, hence the term "golden".
In the example a photo of how it is done:
https://fr.glosbe.com/fr/fr/pain ferré
Peer comment(s):
| neutral |
Tony M
: Firstly, the context makes it fairly clear that this is not 'pain perdu' at all; secondly, in this sort of usage, EN will not normally use the def. article as FR does. And thirdly, I don't think we'd naturally call this 'golden' in EN.
32 mins
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| disagree |
Yvonne Gallagher
: did you look at the video? It is not French toast "bread soaked in beaten eggs and then fried" and "golden bread" means zilch in English
1 day 5 hrs
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-3
2 hrs
Lisa Rosengard
United Kingdom
United Kingdom
Native in English
United Kingdom
experienced and well qualified linguist
Native in: English (Variant: UK)
Works in: Spanish to English, English, Spanish, and 3 more.
ionized bread
It's a type of bread which is baked without yeast, so it's probably a flat-bread.
It's recommended as a quick solution to a hungry appetite, as it's inexpensive and very good for our general health and well-being.
(FR: C'est un type de pain qui se cuit au four sans levures, comme ci c'est probablement du pain plat. C'est recommendé comme une résolution rapide en contre la faim, ça coûte pas cher, et ça nous fait du bien quant à la santé complète.)
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Note added at 3 hrs (2021-12-09 09:07:45 GMT)
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"Food irradiation improves food safety by extending product shelf life (preservation) reducing risks of food-borne illness, by sterilization of food." (Wikipedia)
(FR: L'irradiation des aliments améliore la sécurité alimentaire tout en prolongeant la durée de conservation, tout en réduisant les risques des maladies des alimentations contaminées, par la stérilisation des aliments.)
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Note added at 4 days (2021-12-13 21:06:03 GMT)
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https://fr.glosbe.com/fr/fr/pain ferré
It's recommended as a quick solution to a hungry appetite, as it's inexpensive and very good for our general health and well-being.
(FR: C'est un type de pain qui se cuit au four sans levures, comme ci c'est probablement du pain plat. C'est recommendé comme une résolution rapide en contre la faim, ça coûte pas cher, et ça nous fait du bien quant à la santé complète.)
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Note added at 3 hrs (2021-12-09 09:07:45 GMT)
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"Food irradiation improves food safety by extending product shelf life (preservation) reducing risks of food-borne illness, by sterilization of food." (Wikipedia)
(FR: L'irradiation des aliments améliore la sécurité alimentaire tout en prolongeant la durée de conservation, tout en réduisant les risques des maladies des alimentations contaminées, par la stérilisation des aliments.)
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Note added at 4 days (2021-12-13 21:06:03 GMT)
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https://fr.glosbe.com/fr/fr/pain ferré
Peer comment(s):
| disagree |
Tony M
: 'ferré' had nothing whatever to do with 'ionized', nor does the latter have anything to do with unleavend bread.
2 hrs
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| disagree |
Yvonne Gallagher
: where do you get "ionized" from?
4 hrs
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| neutral |
ormiston
: Reading peer contributions may save wildly inappropriate answers
4 hrs
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| disagree |
AllegroTrans
: Since when has bread baked without yeast been called "ionized"?
1 day 7 hrs
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Reference comments
1 day 10 hrs
AllegroTrans
United Kingdom
United Kingdom
Native in English
United Kingdom
Sensible solutions
Native in: English (Variant: Wessexois)
Works in: French to English, English, English to French
Reference:
Ref. fwiw
sarotte
22 juillet 2016
Pain ferré ou pain perdu
Ce n’est pas une recette spéciale été car elle peut être réalisée quand vous le souhaitez et surtout s’il vous reste du pain dur chez vous et que vous ne voulez pas le jeter.
De plus, j’ai pu constater que cette recette revenait à la mode depuis quelques temps.
Il est appelé de différentes façons:
Canada: pain doré (souvent accompagné de sirop d’érable).
Suisse: croûte dorée.
Périgord: dorée.
Nord-Pas-de-Calais: pain crotté ou pain ferré .
Charente: soupe-rousse.
États-Unis: French toast.
Allemagne: Armer Ritter (chevalier pauvre).
Portugal: rabanadas (qui se mange à Noël).
Mexique: Pan Francés.
Espagne: la torrija est une sorte de pain perdu (torreja en Argentine et Uruguay).
En Normandie c’est une spécialité culinaire: le pain perdu à la normande (pain perdu flambé avec du pommeau de Normandie et servi avec de la confiture de pommes).
En Anjou c’est la même chose: pain perdu au triple sec (Combier ou Cointreau).
En Basse-Bretagne c’est le boued laezh (« nourriture de lait » ; lait chauffé avec du pain).
22 juillet 2016
Pain ferré ou pain perdu
Ce n’est pas une recette spéciale été car elle peut être réalisée quand vous le souhaitez et surtout s’il vous reste du pain dur chez vous et que vous ne voulez pas le jeter.
De plus, j’ai pu constater que cette recette revenait à la mode depuis quelques temps.
Il est appelé de différentes façons:
Canada: pain doré (souvent accompagné de sirop d’érable).
Suisse: croûte dorée.
Périgord: dorée.
Nord-Pas-de-Calais: pain crotté ou pain ferré .
Charente: soupe-rousse.
États-Unis: French toast.
Allemagne: Armer Ritter (chevalier pauvre).
Portugal: rabanadas (qui se mange à Noël).
Mexique: Pan Francés.
Espagne: la torrija est une sorte de pain perdu (torreja en Argentine et Uruguay).
En Normandie c’est une spécialité culinaire: le pain perdu à la normande (pain perdu flambé avec du pommeau de Normandie et servi avec de la confiture de pommes).
En Anjou c’est la même chose: pain perdu au triple sec (Combier ou Cointreau).
En Basse-Bretagne c’est le boued laezh (« nourriture de lait » ; lait chauffé avec du pain).
1 day 16 hrs
Anastasia Kalantzi
Greece
Greece
Works in field
Greece
EnFrGreek Medical/Mechanical/Legal
Native in: Greek (Variant: Modern) , Greek (Ancient) (Variants: Ionic, Aeolic, Koine (common), Doric, Homeric)
Works in: French to Greek, Greek to French, English to Greek, and 5 more.
Reference:
Le pain ferre
Pain Ferré
Défaut se produisant lorsque la sole du four est trop chaude ou quelque fois lorsque, dans les fours maçonnés, les pains sont déplacés avant la fin de cuisson, occupant ainsi une place qui était vide, et qui a conservé toute la chaleur accumulée.
Défaut se produisant lorsque la sole du four est trop chaude ou quelque fois lorsque, dans les fours maçonnés, les pains sont déplacés avant la fin de cuisson, occupant ainsi une place qui était vide, et qui a conservé toute la chaleur accumulée.
Peer comments on this reference comment:
| neutral |
Tony M
: Yes, but we have already determined that this defect is not what is being referred to here: the baker would not be deliberately setting out to bake 'burnt bread'!
7 hrs
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Thank you. No worries.
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Discussion
Don’t worry about it
I think the idea of 'ferré' here is simply that we find in other things like equines or footwear, i.e. 'shod' — it has a very solid / crusty underside.
I'd be inclined to paraphrase it into something like 'traditionally-baked bread' etc. to convey the essence rather than the detail.