Putting together information on French bread-baking drawn from 15 years of multi-local experimentation and results of various technological tests (protein content and grain hardness, Pelshenke test, Zeleny sedimentation test and Chopin alveograph), has made it possible to study the effects of genotype and environment on the traits tested as well as the relationships between them. With the exception of protein content and extensibility L of alveograph, genotype x environment interactions are weak for technological tests, whereas Cnerna bread-baking parameters are strongly influenced by these same interactions. There would appear to be a relatively close connection between the technological tests (except for protein content and extensibility L of alveograph). The technological tests are, however, at best quite weakly linked to bread-baking parameters, making indirect selection quite unreliable. Threshold values making it possible to eliminate only those genotypes showing little chance of high bread-baking quality are defined for the technological tests. In other respects, it seems that grain hardness has no influence on French bread-baking quality. Knowledge of hardness only seems interesting in helping interpret tests at constant hydration, such as Chopin alveograph, in which it introduces bias. (© 1999 Inra/Editions scientifiques et médicales Elsevier SAS. French bread-baking / alveograph / Zeleny / Pelshenke / hardness / interaction Résumé-Une étude sur la fiabilité de la sélection indirecte pour la valeur en panification française chez le blé tendre. La récapitulation, sur 15 années d'expérimentations multilocales, de données relatives à la panification française et à différents tests technologiques (teneur en protéines et dureté du grain, test Pelshenke, test de sédimentation de Zeleny et alvéographe Chopin), nous a permis d'étudier les effets du génotype et du milieu sur ces caractères et Communicated by Max Rives (Villeneuves-lès-Avignon, France)