Baguettes

A baguette is a long, thin loaf of French bread known for its crisp crust and soft interior. Traditional baguettes are slender, typically around 60 to 65 centimeters in length, with a chewy crumb and a series of score marks along the top. The exterior crust is usually dark and crackly while the interior is light and airy.

Origin and history: Associated with France, especially Paris, baguettes became a standard in the 19th and early 20th centuries; the term baguette appears in 19th century. They became symbolic of French culinary culture; regulations have addressed ingredients in certain traditional forms.

Ingredients and dough: Basic ingredients are wheat flour, water, salt, and yeast. Many bakers use preferments such as poolish or levain to improve flavor and texture. The dough is kneaded, allowed to ferment, then gently scaled and rested before shaping.

Shaping and baking: The dough is divided into portions, rolled into long batons and tightly tapered at ends, then placed on an oven stone and scored with several diagonal cuts. Baguettes are baked in a hot, steamy oven to develop a blistered, crackly crust; interior crumb is airy.

Variants and regulations: In France, the term "baguette de tradition française" refers to baguettes made only with water, wheat flour, salt and yeast or natural leaven; no additions. Other forms include demi-baguettes and ficelles (thinner).

Serving and storage: Baguette is typically consumed fresh, sliced for sandwiches or served with butter, cheese, or jam. Storing in a paper bag at room temperature preserves crust longer; refrigeration dries crust; freezing is possible.