Baguette
A long, thin loaf of French bread that is commonly made from basic lean dough.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
While long loaves existed earlier, the baguette as we know it gained popularity in the early 20th century in Paris. Several theories exist about its origin, including one involving the need for bread that could be easily broken and shared among workers, and another linking it to a law restricting bakers' working hours.
The baguette is deeply ingrained in French culture, representing a daily staple and a symbol of French identity.
Daily Bread
The baguette is a daily purchase for many French people, often bought fresh from the boulangerie each morning. It's a central part of meals, from breakfast with butter and jam to accompanying lunch and dinner.
Pain tradition
The "baguette de tradition française" is a specific type of baguette made according to strict guidelines, emphasizing quality ingredients and traditional baking methods. It is recognized as a culturally important food item.
Symbol of French Identity
The baguette has become a global symbol of France, representing French culinary traditions and lifestyle. It is often featured in art, literature, and film to evoke a sense of Frenchness.
The baguette offers a balance of subtle, nuanced flavors arising from simple ingredients and careful fermentation.
The dominant flavor is yeasty, with a slightly nutty and wheaty profile from the flour. A touch of acidity from the fermentation process adds complexity. The crust provides a satisfying crunch and slightly caramelized flavor, while the interior crumb is soft and airy.
Flour Choice
Using high-quality flour with a good protein content is crucial for developing gluten and achieving the characteristic airy crumb and crust.
Hydration Level
Baguette dough is typically very wet (high hydration). This requires careful handling but contributes to the open crumb structure.
Fermentation Time
Allowing for a long, slow fermentation is key to developing flavor and gluten structure. This can be achieved with a preferment like a poolish or levain.
Scoring Technique
Proper scoring (slashing the surface of the dough) is essential for allowing the baguette to expand evenly during baking and create the characteristic 'ears'.
Baking with Steam
Introducing steam into the oven during the initial baking period is crucial for creating a crisp, shiny crust.
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