The baguette is a long, thin loaf of bread associated with France, made with only flour, water, salt, and yeast. It has a thick, crunchy exterior and a chewy breadcrumb with irregular holes. It is ideal for picnics and can be served with spreads or used as sandwiches.
A baguette is classically a long, thin loaf that is intimately associated with France and especially Paris. Bread has been made there since the 1800s, although it really started to become popular in the early 1900s. Outside of France, baguettes are often found in bakeries and grocery stores as they make great rolls and loaves from picnic. Like other French breads, they are best when fresh and will cool quickly.
The word comes from the Latin baculum, for “rod” or “stick”. A traditional baguette strongly resembles a cane, as it is long and classically narrow. The wider loaves are called flutes in French and are also very popular. Because this type of bread bakes quickly, it’s often the first offering of the morning in French bakeries.
A real baguette contains only flour, water, salt and yeast, according to French law. Breads with other ingredients cannot bear this name in France and many bakers take their production very seriously. Paris actually sponsors an annual contest for the best baguette made within the city limits. Other artisan breads are also featured in this competition, although the winner of this division is usually a topic of intense interest.
Several things set baguettes apart from other loaves of bread. The first is their thick, crunchy exterior, which is typically sliced several times before baking to create a puffy, crunchy top. The crust also tends to be slightly chewy and elastic. The breadcrumb is white, with large, irregular holes, and is also quite chewy. This texture is often accomplished with a starter, which will develop a more complex flavor in the finished bread.
Outside of France, this style of bread may be sold as a French stick or a French loaf. It’s ideal for tackling picnics, especially the shorter, more compact versions. Spreads such as cheese and pate can be eaten with it or can be used as sandwiches. Good crusty bread can also be served with soup, salad and other meals. If the bread is to be stored for more than a day, it should be wrapped in paper and then plastic. This will allow the bread to breathe without drying out, although the texture and flavor will suffer slightly.
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