Baguette

A baguette is a long, slender loaf of French bread known for its crisp crust and light, airy crumb. The name baguette means "wand" or "stick" in French, reflecting its characteristic shape. It is widely associated with French cuisine and is a staple in many bakeries around the world.

Ingredients and dough: A traditional baguette is made from wheat flour, water, salt, and yeast. The dough is typically lean (low fat) and undergoes fermentation, sometimes with a poolish or biga pre-ferment, to develop flavor. The dough is shaped by hand into a long baton and scored before baking.

Baking and texture: Baguettes are baked at high heat with steam to form a thin, glossy crust that crackles as it expands. The interior is typically pale with an open crumb, though crumb texture varies with technique and fermentation.

Variations and regulation: In France, there are standards such as the baguette de tradition française that restrict ingredients and production methods. Outside France, many bakeries produce baguettes that may differ in hydration, fermentation times, and length.

Serving and storage: Baguettes are commonly eaten fresh, used for sandwiches such as the jambon-beurre, and served with butter, cheese, or charcuterie. They keep best for a day or two at room temperature and can be refreshed in a hot oven; they also freeze well.