The baguette is as French as it gets.
There are some wonderful legends, stories and anecdotes as to how the baguette came to exist in its current form and become not only the de facto breakfast of many French people but also, a nation’s symbol and reference point.
The word baguette comes from the Latin word for stick, according to the shape of the bread. Before 1920, the baguette was being eaten across France, but itofficially became written into law in 1920to define this particular type of bread as being a baguette with its intrinsic characteristics, which we still recognise today.
Napoleon is never far from any French cultural legend and there is a legend that Napoleon ordered a change in the shape of bread to aid his troops; he wanted a loaf that could fit intotheslender pockets of his army’s uniformand asked the bakers to change it.
The baguette: A construction story
Another strand of thought tells the story about the construction of the Paris Metro and how it was involved in the invention of the baguette. It was a huge construction project, which involved thousands of workers from different neighbourhoods who were very territorial and used to fight in the dark, long tunnels while they were building the tracks. Knives had to be banned to avoid the violence but how were the men to cut their bread? Bakers invented a lighter bread, which could be torn instead of cut.
In 1920,a new law came into beingthat said workersshouldn’t have to get up before 4 am to go to work, which meant that bakers had to bake bread in a much shorter time frame. The logical conclusion of this legislation is that someone created a loaf that was longer and thinner so that it cooked in less time.
The Austrian baguette?
There isanother school of thought that claims the baguette is really Austrian. The argument goes that traditional French bread was wholemeal, rounder and flatter in nature until an Austrian brought a steam oven to Paris. In the late 1830s, Austrian August Zang set up a bakery in Paris that introduced the French to the Viennesekifpel, a crescent-shaped pastry that the French called a croissant. The combination of thesenew Austrian steam processes for baking and the abundance of new, cheaper white flour led to the baguette being created.
The baguette is the most popular type of French bread in France. It became popular after World War II when government working restrictions made it difficult to produce other kinds of bread
What is a baguette?
A baguette is a long, thin type ofbreadthat is commonly made from basic leandough(the dough, though not the shape, is defined by French law). It is distinguishable by its length, crispcruston the outside and soft inner core. A baguette has a diameter of about 5to 6 cm and a usual length of about 65cm, although a baguette can be up to 1m long.
In France, you’ll find high-quality organic and artisanal baguettes sold in “boulangeries”. You can also find less expensive, mass-produced baguettes at larger chain stores.
The baguette“classique”is white inside with a crisp crust and is leavened with yeast. This is often the cheapest one and they are sometimes made with additives, gluten, ascorbic acid, and other preservatives. In France, most good bakeries put their energy toward the most artisanal baguette: the baguette“tradition”. By a law enacted in 1993, a baguette“tradition” can only contain four ingredients: flour, leavening, water, and salt. There are usually hand-formed and baked on the premises, and havesourdough starter in them.
In November 2018, documentation surrounding the “craftsmanship and culture” of making this bread was added to theFrench Ministry of Culture‘s National Inventory of Intangible Cultural Heritage. In 2022, the artisanal know-how and culture of baguette bread was inscribed to theUNESCO Intangible Cultural Heritage Lists.
FAQs
In France, most good bakeries put their energy toward the most artisanal baguette: the baguette “tradition”. By a law enacted in 1993, a baguette “tradition” can only contain four ingredients: flour, leavening, water, and salt. There are usually hand-formed and baked on the premises, and have sourdough starter in them.
What makes a French baguette good? ›
It should be long and skinny (55 to 60cm would be traditional but is uncommon in these days of shorter baguettes) with a crisp crust, nice brown exterior color, and a moist, cream-colored crumb with an irregular structure. It's best eaten within a few hours once it's out of the oven.
What is the Speciality of the baguette? ›
A baguette is a long, thin loaf of french bread that is commonly made from basic lean dough. It's hard to resist a real French Baguette with its crisp golden brown crust and its soft and chewy interior. Soft and flaky on the inside, crisp and crusty on the outside.
What is the secret of French baguette? ›
One of the secrets of a great baguette is to start with a sponge (a mix of flour, water, and yeast), which gives the yeast time to mature and combine with the other ingredients, creating the mildly sour and nutty flavors and chewy texture.
Why is French baguette so popular? ›
Bakers realized that by making the bread longer and thinner, it would have a larger crust-to-crumb ratio, which would create a more flavorful and satisfying bread. The baguette's popularity continued to grow and it soon became a symbol of French culture and cuisine.
Why is baguette unhealthy? ›
You can eat a baguette every day and be healthy, but the key is portion size and what you're eating with your baguette. It's important to note that baguettes are particularly high in carbohydrates and sodium, so you should choose your portion size based on your diet and overall health goals.
What are the special features of a baguette? ›
The baguette is recognisable by its long, narrow shape, a golden, crispy, shiny crust and its distinctive scoring, the baker's signature. The crumb can vary according to the production method used.
What type of flour is best for French baguettes? ›
Overall, the ideal flour for baguettes should have a moderate protein content, a fine texture, and should be of high quality. While traditional French type 55 flour is the ideal choice, a combination of all-purpose and bread flour can also work well in its place.
What is the difference between a baguette and a French baguette? ›
Baguettes are crusty on the outside and moist inside, with a light texture and flavor. A French baguette is just that - from France. It has a crisp crust, small holes, and an airy texture.
What are the rules for French baguettes? ›
The French bread law
The law states that traditional baguettes have to be made on the premises they're sold and can only be made with four ingredients: wheat flour, water, salt and yeast. They can't be frozen at any stage or contain additives or preservatives, which also means they go stale within 24 hours.
The baguette is one of France's most-loved loaves and is eaten throughout the day. Baguettes can be eaten as early as breakfast time—often toasted, buttered, and dunked in coffee. It's a source of carbohydrates and the fiber necessary to start the day off right! Fruit jam can also be added for an extra treat.
Why are baguettes so cheap? ›
1 – Regular French Baguette = Cheap Bread in France
Hence, the bakers use the cheapest ingredients to keep it low cost. And some people apparently like that taste because “le pain” (the bigger loaf of French bread”) and “la baguette” still sell like… hot cakes (pun intended). Of course, it's a question of taste.
How can you tell if a baguette is good? ›
A good artisanal baguette is smooth, with its thick crust marked by the floor of the bread oven. On the other hand, an industrially made baguette has a thin crust that's marked instead with a mesh pattern from the metal grills of the trays it's cooked in.
What is the difference between artisan baguette and French baguette? ›
Standard baguettes, baguettes ordinaires, are made with baker's yeast, and artisan-style loaves are usually made with a pre-ferment (poolish) to increase flavor complexity and other characteristics. They may include whole-wheat flour or other grains such as rye.
What is the difference between a baguette tradition and a baguette normal? ›
The baguette normale/odinaire
To upgrade to something more deserving of your attention ask for the darker, more rustic-looking baguette, usually called une tradition. A baguette de tradition is so called because it can only contain the most basic ingredients of bread: flour, yeast, salt and water.
