Baguette is a traditional French bread.

French baguettes are usually made into bread sticks with a slightly free-form shape, formed through a series of folding and rolling movements, and placed in a basket covered with cloth or in rows covered with flour. The dough is fermented on a fermentation cloth.

Then bake it directly in a special French bread oven, or bake it in a special perforated baking pan that can maintain the shape of the baguette, and the heat can be conducted through the openings.

The origin of food

It was inherited from the bread craftsmanship in Vienna, Austria, in the mid-19th century. At that time, an oven called a deck (thick bottom plate) began to be widely used.

It does not use firewood but uses natural gas to heat a thick pile of stones or refractory bricks like a "deck" to bake. Deck ovens require steam, and to make a great baguette, there are many different ways to steam.

Reference for the above content: Baidu Encyclopedia-French Baguette