Baguette is the most traditional French bread with rich nutrition. The representative of French bread is "baguette", and baguette originally means a long gem. The recipe of French baguette is very simple, using only four basic raw materials: flour, water, salt and yeast. Usually, there is no sugar, no milk powder, no oil or almost no oil. Wheat flour is not bleached and contains no preservatives. In terms of shape and weight, it is also unified that each piece is 76cm long and weighs 250g, and it is also stipulated that there must be 7 cracks in diagonal cutting to be standard.
origin
Baguette was inherited from the bread craft in Vienna, Austria in the middle of19th century, when a kind of oven called deck (thick floor) began to be widely used. Deck furnace is an oven which is a combination of traditional brick furnace and gas furnace. Instead of firewood, it uses natural gas to heat thick stone piles or refractory bricks like "deck" to bake. Deck ovens need to inject steam, and there are many different ways to inject steam in order to make a good Baguette. The oven is usually higher than 400 degrees Fahrenheit (204 degrees Celsius), and the steam injection makes the bread crust expand before it is fully heated, finally forming a light and airy bread. There used to be long bread, but bakers didn't often make it. In October of 1920, a law stipulated that bakers should not work before 4 o'clock in the morning, which made it difficult to make round bread that people ate at breakfast at that time, and this problem was solved by the slender Baguette that appeared later, because it was prepared and baked more quickly.