As a traditional French bread, baguette has long been one of the symbols of France.
The full name of the baguette is actually the baguette (the word originally means a long jewel), which is one of the most traditional breads in France, because of its long shape, like a stick, it is called a baguette. The representative of French bread is the “baguette”.
In general, we are accustomed to attribute the birth of the baguette to the wars led by Napoleon. The purpose was to allow soldiers on the battlefield to pack the noodles in the trousers of their military uniforms, and put them close to their calves for easy carrying.
It is also said that baguettes were inherited from the bread craft of Vienna, Austria, in the mid-19th century, when an oven called a deck (meaning thick bottom plate) began to be widely used. The Deck oven is filled with water vapor so that the crust of the bread begins to expand before it is fully heated, resulting in a light and airy loaf. In 1920, a law enacted that bakers should not work before 4 a.m., which made it difficult to make the round bread that people ate for breakfast at the time, and this problem was solved by the elongated Baguette, which came later, because it was easy to prepare.
The third theory is that the baguette was born in the context of the construction of the Paris metro. At that time, an engineer was in charge of overseeing the construction of the subway in Paris, and in the process of management, workers from different places often had disagreements, arguments, and even brawls in the promenade of the subway construction. At that time, the traditional round bread was still the main food of the common people, so the workers always carried a knife for cutting bread, which increased the danger, so the engineer asked the baker to invent a kind of bread that could be broken by hand without cutting, which is also the origin of the baguette.
The first impression, the color of the baguette’s appearance, is very important! A good baguette should be brown and yellow, with a golden sheen on the outside. The epidermis is darkened by starch caramelization, the surface is cut with regular lines, and there are sufficient pores inside, which is basically a good baguette.
Secondly, when the baguette is lightly pinched, it will exude a rich and pure aroma of raw wheat. Next, sound is also an important criterion! Break the baguette, the skin should be crispy enough, and there will be a clicking sound. Finally, the original taste of the food is of course the most important thing in the judgment, and a good baguette should be crispy on the outside and tender on the inside, crunchy on the inside, and soft and chewy on the inside.
The freshly baked baguette is not so hard, it can be made into a dessert~ The baguette with temperature is dipped in some jam and served with a cup of coffee or tea, and the homemade delicious afternoon tea is simply wonderful. When it’s time for dinner, the sliced baguette can also be dipped in the thick soup, and the taste is excellent when it is full of soup, and the aftertaste is endless…… A French sandwich with tomato, lettuce, chicken or tuna is not high in calories and nutritious, and it is one of the secrets of the romantic French to stay in shape.
