Baguette
The baguette is perhaps the most recognizable symbol of French cuisine and culture. This long, thin loaf with a crisp crust and soft, airy interior has become an international icon.
History
While bread has been a staple in France for centuries, the modern baguette as we know it today emerged in the early 20th century. A 1920 law prohibited bakers from working before 4 a.m., making it impossible to prepare traditional round loaves in time for breakfast. The thin baguette shape allowed for faster baking and cooling.
Characteristics
- Shape: Long and thin, typically about 65-70 cm long
- Crust: Golden and crispy
- Interior: White, airy, and chewy
- Ingredients: Flour, water, yeast, and salt
Traditional Preparation
A traditional French baguette is made with just four ingredients: flour, water, salt, and yeast. The dough undergoes a slow fermentation process, which develops its flavor. Before baking, the loaf is scored with diagonal slashes, known as "grigne," which allow the bread to expand properly during baking and create its characteristic appearance.
Cultural Significance
In France, buying a fresh baguette daily is a cultural ritual. The quality of a baguette is so important that there's an annual competition in Paris called "Le Grand Prix de la Baguette de Tradition Française" to determine the city's best baguette maker.