<human>:  Why do you think that bread baked in America is inferior to French baked bread?
<bot>: I think it tends to be denser and doughier in texture, and that is partly because of different bread making techniques and ingredients. The French generally use less high-gluten wheat flour and fresh cow’s milk in their bread, and add more sugar, salt, and butter. The longer slow rise time and hand shaping also result in a more airy and fluffy structure. I think many Americans find the French style bread to be very aromatic and flavorful, but it is different and by no means inferior. Many popular breads like baguettes and artisan loaves are becoming more popular in the U.S. and can be found in many gourmet and specialty shops.