baguete

Baguete is a long, thin loaf of French bread. The name is closely associated with France, where it is a staple of boulangeries. The standard spelling in French and most languages is baguette; baguete appears occasionally as a variant spelling in some contexts.

Typical baguete dough uses four ingredients: flour, water, salt, and yeast or leaven. It is a lean dough, meaning it contains little to no fat or sugar. Hydration levels and fermentation shape the texture, producing a crisp, deeply flavored crust and a light, open crumb when baked properly.

Preparation involves long fermentation and careful shaping into a slender cylinder with tapered ends. The dough is scored with several shallow cuts to control expansion during baking. Baguettes are baked in a hot, steamy oven to form the crust; after baking, they are cooled on racks.

Varieties and regulation exist. The tradition de baguette française, or baguette de tradition française, limits ingredients to flour, water, salt, and yeast or natural leaven, with minimal processing aids. Other varieties may include milk, fat, or sweeteners, producing a softer crumb and different crust. In many countries, the term baguette describes similar long loaves with regional differences.

Cultural role and storage: In France, baguettes are a daily staple and commonly eaten with meals or used for sandwiches such as jambon-beurre. Freshly baked baguettes are often sold early in the day. For storage, they are best eaten fresh, can be refreshed in a hot oven for a few minutes, and may be frozen for longer keeping.