The French can do a lot of non-serious things, but when it comes to baguette, they are very serious. According to statistics, French people consume an average of 320 baguettes per second and eat more than 10 billion baguettes every year. The French eat at least half a baguette every day.

If there are two countries in the world that can make food and serve wine in the end of the world, then I will vote for China and France - the French people are absolutely serious about food.

Actually, this kind of bread is easy to say, but the simplest is often the most difficult - just like after graduation, when the chef asks you to scramble eggs and rice, it's about technique and heat.

First of all, the length and weight must be standard, the length should be between 55-65 cm, the weight should be between 250-300 grams, and the product must be stable; secondly, the French Bread Award judges have their own evaluation system: baking Hot drawing: caramel color, but not black. Appearance: Neat and slim. Odur perfume: natural wheat flavor. Le gout: The shell is crisp, the inner core is soft and elastic. Softness of the bread core rami: It needs to be elastic after being squeezed. These five dimensions are used to evaluate a perfect employee.

A baker who really loves Dharma sticks will tell you that the core of Dharma sticks should be soft, not soft, and should be able to fully rebound when pressed; there are large Irregular holes, which means more time is spent in the dough fermentation stage to brew the unique flavor. The historic French staff has been a favorite of the French people since the 18th century. Recent historical research has found that in the 19th century, the per capita consumption of French staff was nearly 10 times what it is today. This may be because people had limited food choices at that time, so they preferred French staff that were suitable and delicious.