What is the origin and practice of baguette?

Baguette (baguette, French: /ba? T/, English: /b? g？ T/) is one of the most traditional breads in France, which is rich in nutrition. The representative of French bread is "baguette", which originally means long gem. The recipe of baguette is very simple, using only four basic ingredients: flour, water, salt and yeast. Usually no sugar, no milk powder, no oil or almost no oil. Wheat flour is not bleached and contains no preservatives. In terms of shape and weight, it is also unified that each piece is 76cm long and weighs 250g, and it is also stipulated that there must be five cracks in miter cutting to be standard.

2065438+2008+65438+On June 2, 2008, French President Macron expressed his support for the French traditional baguette to apply for the United Nations representative list of intangible cultural heritage of mankind.

Basic information

Chinese name

French baguette

Foreign name

baguette

Someone's taste

Maixiangwei

primary raw materials

Flour, yeast, salt, water

net content

250g each.

Spread out completely

origin

The baguette was inherited from the bread technology in Vienna, Austria in the middle of19th century. At that time,

French baguette

A kind of oven called deck (thick floor) began to be widely used. Deck furnace is a combination of traditional brick furnace and gas furnace. Instead of firewood, it uses natural gas to heat thick stone piles or firebricks like "decks" to bake. The desktop oven needs to be filled with steam. In order to make a good French baguette, there are many different ways to inject steam. The oven is usually higher than 400 degrees Fahrenheit (204 degrees Celsius), and the steam injection makes the crust expand before it is fully heated, eventually forming a light and breathable bread. There used to be long bread, but bakers didn't often make it. 1920 10, a law stipulated that bakers should not work before 4 am, which made it difficult for people to make round bread for breakfast at that time, and this problem was solved by the slender baguette that appeared later, because it was faster to prepare and bake.

Cuisine characteristics

French baguette

It is characterized by crisp skin, soft and slightly tough heart, more fragrant when chewed, and full of rich wheat flavor. Eating sticks is not as complicated as French dinner: reach out your left hand to grab the stick, hold it with your five fingers, then follow up with your right hand to catch the end of the bread, then turn your left hand down and unscrew the bread with your right hand up. For French bread making technicians, this bread should be the most basic. This kind of bread is made of the simplest raw materials, and it only consists of wheat flour, salt, yeast and water. Because the dough texture formed by the combination of wheat flour and water and the dough maturity caused by fermentation have a direct impact on the volume and taste of bread, compared with other breads, the correct production and observation of dough is particularly strict in each process. In France, the so-called wheat bread refers to this kind of bread. Its production methods include primary fermentation, liquid seed method and fermentation seed method.

French food law stipulates that bread on the market can only contain the following four ingredients: water, flour, yeast and salt. When any other seasoning is added to it, the finished product must have a different name. Generally, traditional bread is fermented by baker's yeast. Traditionally, bread is fermented by other baker's yeasts, such as "Poland" and "Biga", to make it taste diversified or have other characteristics, or whole wheat flour and other grains, such as rye, are added. French law stipulates that bread can't use preservatives, which makes bread very stale within 24 hours, so baking baguettes is a daily thing, unlike Sourdough bread, which only needs to be baked once or twice a week, because Sourdough's yeast itself contains natural preservatives.