What is the origin of baguettes? What does the baguette mean

French stick. baguette) isIt has been passed down from the bread craft of Vienna, Austria in the mid-19th century。At that time, a type of oven called a deck (thick bottom plate) began to be widely used.

Ovens are typically above 400 degrees Fahrenheit.

At 204 degrees Celsius, the injection of steam causes the crust to expand before it is fully heated, resulting in a light and airy loaf.

In 1920, the law began to stipulate that bakers should not work before 4 a.m., which made it difficult to make the round bread that people ate for breakfast at that time, and this problem was solved by the elongated baguette that came later, because it was prepared and baked more quickly.

What does the baguette mean? Baguette has two meanings, 1, baguette is also French baguette, this kind of bread is the most traditional French bread, baguette can only be made of 4 kinds of raw materials, that is, flour, water, yeast and salt, it needs to be fermented in an environment of 4 to 6 degrees Celsius, fermented for 15 to 20 hours, in addition, baguette does not contain cream, sugar and other additives, not easy to spoil, and with the storage time will become harder and harder. Because the baguette is relatively hard and stick-like, it is regarded as a stalk by many people and ridiculed as a non-lethal French **.

2. The A340-600, the longest aircraft in the world, is known as the French baguette.

Baguette.

Usually breadsticks with a slightly free change in shape, they are formed through a series of folding and rolling movements, and are placed in a basket covered with cloth or arranged in rows on a dough baked cloth covered with flour.

It is then baked directly in a special oven for French bread or in a special perforated baking tray that maintains the shape of a baguette, through which the heat can be conducted.

Food origins. It was inherited from the bread craft of Vienna, Austria in the mid-19th century, when an oven called a deck (thick plate) began to be widely used.

Instead of firewood, it uses natural gas to heat thick piles of rocks or refractory bricks like "decks".

to bake. Deck ovens need to be filled with steam, and there are many different ways to do so in order to make a great baguette.

Reference: Encyclopedia - French baguette.

French stick. baguette

This long loaf of bread has become.

A traditional French culture.

of the logo. It has a history of more than 100 years.

Some say it was from the mid-19th century.

Vienna, Austria.

The bread craft evolved.

It is also said that it was the Napoleonic army.

in the cook for the convenience of the soldiers.

Carry the invention on the march.

In fact, back in Louis XIV.

Baguettes were made by bakers, although there was no specific word to describe this long loaf of bread at that time, and they were not popular. Later, the fate of the baguette was changed by two laws.

Law 1: "Bakers are not allowed to work between 10 p.m. and 4 a.m. ”

At the beginning of the 20th century, a series of workers' movements were launched in France, and the French Workers' Union was formed. After more than a dozen years of struggle, in 1919 the Labor Act was drafted to protect the working class.

It is clearly stated in the Act.

Women under the age of 19 may not be employed to work at night".

Butchers are not allowed to work at night".

No work is allowed between 10 p.m. and 4 a.m.".

This law was officially implemented in France in October 1920, and with it came the bewildered bakers. Because the French buns that were the mainstream breakfast at that time were large in size and needed to be proofed and baked for a long time, if they couldn't work before four o'clock, what would they sell in the morning?

This big round guy takes a long time to make).

As a result, the baguette has replaced the traditional bun, the fermentation and baking time is shorter than before, and the shape is easier to carry around – just clip it under the armpit, and you don't have to worry about falling off! Also free of hands! Since then, the baguette has had its own name, and it is loved by the French people.

Clamp a baguette and go to work! ）

Law 2: "Baguettes can only be made from basic dough, with a diameter of 5-6 cm, a length of about 65 cm, and a standard weight of 250 grams. ”

Yes, you read that right, this is the French law for baguettes as a food, in other words, if it does not meet this rule, it cannot be called a standard baguette. The law also provides for the "basic dough" of baguettes, which consists only of four ingredients: flour, water, yeast and salt.

The flour used to make baguettes is also clearly defined, generally using T55, but also using T65, and the corresponding ratio of yeast, water and salt must be adjusted due to the difference in flour. The number represents the amount of ash in the flour, which is the gluten that can be produced when kneading the dough with water. Flour with a high number is suitable for making bread, and flour with a low number is more suitable for making cakes with a fluffy texture.

The most common flour used to make French bread is T55

In modern times, baguettes have long since moved out of France and become a favorite food for people all over the world.

The baguette was therefore a fine product at first. Although in fact, the dough it uses is the same as other breads, there is no difference, only the bite is crispier. I love crispy bread, so I'm happy.

But there are others who are more nostalgic, they prefer bread that is more sensual on the inside, meaty, round, perfect, like Sophie Marceau and so on.

1. Baguette is the most traditional French bread, hard and long, and there are many military fans who jokingly call baguette the ** of French soldiers, so there are many interesting pictures related to baguette in the military circle.

2. Baguette is the most traditional French bread and is rich in nutrients. Baguettes use only four basic ingredients: flour, water, salt, and yeast, and are usually unsweetened, unfacing, or hardly oiled, and the wheat flour is unbleached and contains no preservatives. In terms of shape and weight, each strip is 76cm long and weighs 250g, and it is also stipulated that there must be 5 cracks in the oblique cut to be standard.

Baguette is a type of bread that originated in slippery areas, France.

Baguettes are one of the most traditional types of French bread and are highly nutritious. The French bread is represented by the baguette, which originally means a long jewel. The recipe for baguettes is simple, using only four basic ingredients: flour, water, salt, and yeast.

Baguettes are usually bread sticks with slightly free-changing shapes, formed by a series of folds and rolls, and fermented in a basket or in a row on a flour-coated dough leavening cloth. It is then baked directly in a special oven for French bread or in a special perforated baking tray that sustains the baguette and allows heat to be conducted through the openings.

Food Specialties:

It is characterized by a crunchy skin, a soft and slightly resilient inside, and the more you chew, the more fragrant it becomes, full of wheat flavor. Eating a baguette is not as cumbersome as a French meal, reaching out with your left hand to grab the long stick, clamping it with your five fingers, and then following with your right hand, jamming the end of the bread. Then turn down with your left hand and upend with your right hand to unscrew the bread.

This bread is made from the simplest ingredients, and it consists of just wheat flour, salt, yeast and water as a basic recipe. Since the dough structure formed by the combination of wheat flour and water and the aging of the dough due to fermentation have a direct impact on the volume and taste of the bread, the correct preparation and observation of the dough in each process is particularly strict compared to other breads in the Mori chain.

The above content reference: Encyclopedia - Baguette.

Explanation of the stick.

A stick on crutches when walking. The end of the hand is mostly curved. Also used as a metaphor. Flower City" 1981 supplement No. 4: "I will no longer be a nanny or a stick for you, but I want to see if you will be a big seller and regret your blindness!" ”

Words break down and roll forward.

The interpretation of 柺 柺 ǎ is the same as "枴". radical : wood; Explanation of stick stick ù stick:

Stick. Stick Technique. Cudgel.

Stick. Iron bars. Call the bad guys:

Knave. Gambler. Stick ù binding:

Stick Shen pepper and fungus cinnamon, go to the rivers and lakes and soak it". Ancient with "mixed", mixed. radical : wood;