What is a baguette?

Bageta is a classic long, thin loaf of bread, which is intimately connected with France and especially in Paris. Bread has been made in this country since the 18th century, although it began in the early 20th of the 20th century. Outside France, baguettes often occur in bakeries and food because they produce excellent sandwich and picnic loaves. Like other French breads, they are best when they are fresh and stop quickly. Traditional baguette is strongly similar to the rod because it is long and classic narrow. Wider loaves are called flutes in French and are also very popular. Because this type of bread is baking fast, it is often the first offer in French bakeries in the morning. Breads with other ingredients cannot bear this name in France, and many bakers take their professionals very seriously. In fact, Paris sponsor the annual competition for the best baguette made within the city. Other craft breads are also listed in this competition, although the winner of this division is usually an intensity topicthe interest of interest.

Several things are determined by baguettes, among other loaves of bread. The first is their dense, crunchy exterior, which is usually shot down several times before baking to create a bloated, crunchy peak. The bark also tends to be slightly chewing and elastic. Drubka bread is white, with large irregular holes and is also rather chewing. This texture is often done by a starter that develops a more complex taste in the finished bread.

Outside France, this style of bread is sold as a French stick or a French loaf. It is ideal for taking picnics, especially shorter and more compact versions. Spreads such as Cheese and Pate can eat with it or can be used as sandwich bread. A good crispy loaf can also be served with soup, salad and other meals. If the bread must be stored for more than one day, it should be wrapped in paper and then in the plastic. This allows bread to breathe without drying,Although texture and taste will suffer slightly.