Bread has become a well-known food, and has almost become the preferred choice for breakfast and afternoon tea for many people. We went from saying buy a bun in general terms to starting to say I want toast, I wanted croissants, I wanted burgers. Bread, just like the definition of people, people from all over the world have their own characteristics, and they are also deeply imprinted with the imprint of their hometown, and bread is the same.
There are many people who are engaged in the baking industry, whether they are new to the industry or senior teachers, do you still remember the special breakfast bread of various countries? In fact, each country has its own bread system, which is presented in a different form, it represents a culture, represents a characteristic. Today, let’s reminisce and learn more about France’s special breakfast bread with Sannengjun!
Before the French Revolution, the French people did not eat breakfast or rarely ate it. It was not until the 20th century that under the warnings of doctors and popular science, breakfast began to attract people’s attention, and the French people had the habit of eating breakfast for all. The French have a simple breakfast with a sweet taste. Their usual breakfast is French croissants or other pastries; baguette with butter, jam, honey or chocolate; The drink is a cup of coffee, tea, hot milk, chocolate, or orange juice; Busy office workers may only have time to eat cereal with milk, moussery, yogurt, a piece of fruit or even a few cookies.
The basic slender stick shape and the changing wheat ear style of the French baguette are common types of baguette. Baguettes first appeared in the mid-18th century and became popular by the 1920s. At that time, in order to protect the rights and interests of workers, the government stipulated that bakers could not go to work before 4 o’clock in the morning, so in order to serve breakfast, they had to roll the bread long and shorten the fermentation and baking time.
Before the advent of the long stick, the French ate this large, round bread, made of simple “flour, salt, water, and yeast”, which tested the master’s skills the most. The huge round shape can retain more moisture when baking, and it is crispy on the outside and soft on the inside, exuding a burst of wheat aroma.
It is said that the origin of the horn croissant was actually in Austria at the end of the 17th century, when the baker made this bread with a crescent-shaped flag representing the Ottoman Turks to celebrate the successful interception of the Ottoman Turkish Empire, so it is also called “crescent bread”. Later, in the 18th century, it was carried forward with the marriage of Queen Mary to France.
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SN 1598 5-Tray French Baking Tray (1000 Series Non-Stick)
