The baguette, whose French name is LaBaguette, means "long spar", which proves that the value of baguette is so important to the French. The baguette is healthy. In the production, no oil or sugar is added, and finally the baguette is thin, long and hard. It is more like weapons and equipment than toast. There are also many film and television dramas that joke about baguettes as weapons and equipment, and spit out the hardness of baguettes.
The origin of baguette is different. One of the more reliable viewpoints is that 19 when French people build subway stations in the new century, subway station workers and masters have to carry machetes with them to cut bread. Because bread is round, only machetes can cut it conveniently. But it was inconvenient to bring a machete, so the subway engineer at that time asked the baker to make the cake stick-shaped, so that the master worker only needed to bring a knife to cut the bread.
Later, this kind of toast bread gradually formed the predecessor of baguette. In order to meet the taste and behavior habits of contemporary French young people, the strong rural baguette originally made of pure natural yeast was gradually improved into a contemporary baguette made of human yeast with lighter taste, crisper material and softer net weight. The French also habitually come in to buy a baguette through the bakery on their way home from work. If you are hungry on the road, break a piece with your hand and eat it.
Many people think that baguette is hard and dry to eat, and it is difficult to chew baguette without a pair of iron teeth and copper teeth. In fact, it is actually a misunderstanding of baguette, which is a reflection of our difficulty in eating baguette. The freshly baked baguette is not hard and stone-like, but toast bread with crispy skin, soft and moist inside and a faint cereal flavor. Slice the baguette and spread it with unsalted butter, which is the staple food of a rich dinner.
If the baguette is left for two or three days, the material will gradually become hard at this moment, but it can still be bitten open by teeth. It can be cut open and used as the crust of a sandwich, with oily wheat vegetables, pickled cucumbers, pickled ham, etc. in the middle, which is particularly chewy.
If baguette is left for four to eight days, the crust has already hardened, and it becomes very laborious to eat it directly. Then you can't just talk about it, but generally use your hands. Break the baguette into small pieces by hand and put it in the stock. Because the texture of baguette is hard, it is not easy to loosen quickly when put into broth, so there is no need to worry about baguette being soaked and dissolved. Even if the juice is sucked, the baguette will not be soft, and it can be rich and colorful when eaten together with the broth.
By the tenth day, the baguette was so hard that it was really impossible to bite with its teeth. At present, the baguette is usually sliced with a knife, and a slice of cheese, a slice of ham or a spoonful of black caviar is sandwiched on the baguette slice to kill time.
By the fifteenth day, the baguette was already as hard as a hammer, and it was not easy to cut it even if it was sliced. At this time, it is necessary to change the countermeasures. Crush the baguette, mix the crushed bread crumbs in the fruit salad, or put them in the broth, which can increase the taste and make the fruit salad or broth drink crispy particles.
Having said that, everyone can understand that it is not that baguette is hard and tastes bad, but that we will not eat baguette if we don't understand baguette. As a world-famous toast bread, baguette can go global from Paris, France, precisely because of its unique taste and surface. If it is not delicious, how can it be so successful?