Baguette bread is a long, thin, French-style bread that is typically made from wheat flour, water, yeast, and salt. It is often baked in a wood-fired oven and has a crispy crust and chewy interior.
Table of Contents
The baguette or French stick originated in 19th-century Paris, according to rumored history. The recipe for baguettes is highly prized by the French as an aspect of their heritage, and the recipe is in fact dictated by French law.
Traditional baguettes have a distinctively crisp crust and are usually about 24 inches long. The baguette de tradition française is made of wheat flour, salt, water, and yeast. Bakers shape baguettes using rolling and folding motions until it reaches the desired cylindrical shape.
The baguette is a versatile bread, often served at breakfast with jam, as a sandwich base, or even served dunked in hot chocolate! It has found its fame in Hollywood movies as a typical French symbol, enjoyed as wholly French cuisine in countries around the world.
The History of Baguettes
The history of the baguette is remarkably and surprisingly, a political one. The baguette existed long before its official recording in 1920 by the Department of the Seine. However, the actual origin of the baguette is unknown, though several stories do exist claiming to know the truth.
The oldest estimated origin dates only as far back as the French Revolution in 1789. The story goes that the French passed a law to make all bread accessible to every man - rich or poor. Thus, the economical and easily made baguette was born.
The more flamboyant origin story centers around Napolean Bonaparte, former emperor of France. The notorious emperor reportedly ordered the making of slim, long bread to be made for his soldiers, as traditional loaves were too cumbersome.
Another rumored origin focuses on metro workers of France needing a knife-less loaf of bread to prevent the presence of knives among workers who liked to fight. The baguette, being crisp, light, and easily torn, was the perfect choice for workers of the metro.
Perhaps the most likely origin is likewise the most practical - baguettes are quickly shaped and baked. In 1920, the French government passed a law preventing bakers from working before 4 a.m. Bakers needed to invent a loaf easily prepared for the morning rush, resulting in the baguette!
Regardless of their origins, baguettes easily found a place in the heart of the French. The baguette became so popular that the French passed laws to protect its good name. In 1993 the Le Décret Pain, or The Bread Decree.
The Bread Decree ordered the protection of anything using the term baguette as a pain traditionnel français or traditional French bread, and legally requires bakers to knead, shape, and bake the baguette only in the place of sale and only with its legally allowed ingredients.
Funnily enough, the legal protection of The Bread Decree also ensures the bread is fresh. Baguettes grow stale within 24 hours of baking because they cannot contain any preservatives!
Ingredients in Baguettes
True baguettes must adhere to French law protecting their heritage. They may only contain four ingredients:
- Common salt
Baguette Nutritional Information
Because baguettes cannot contain any additives or extras, they are fairly healthy if you’re concerned about sugar, fat, or excessive sodium.
However, baguettes typically only contain 4 grams or less of protein and are heavy on carbohydrates at 27 grams per serving. Baguettes are excellent in addition to other foods but is most definitely not a nutritional powerhouse.
How to Make Baguettes
Baguettes are quick and easy to make even from a home. The ease of production has made them popular among restaurants and bakeries in the United States.
Like most traditional baguettes, you mix the ingredients until blended before folding them into a ball of dough. After kneading, you must proof the mix for just about an hour before beginning the next step.
After the first proof, you fold the dough several times until is in a square shape. Then, you do a second proof of the bread for another hour to achieve the fluffy texture of the baguette until it is at least 1.5 times its original size.
Many recipes call for this dough to be split into three separate loaves before the third and final proof. The loaf rises again for the third proof before adding the loaf’s traditional indentations and then baked.
Because French law dictates the exact ingredients that can be found in a baguette, variations are typically found in the toppings and spreads used on the completed loaves.
Day-old baguettes make a wonderful twist to the traditional French toast. Savory styled baguette additions include sausage and cheese sandwiches, or an olive oil dip to complement the bread. Many sweet spins on baguettes include drizzling with honey and serving the bread with fruit.
The baguette is a delicious staple for you to enjoy with just about any meal!
Baguette bread is believed to have originated in France in the early 20th century. It became popular due to its convenient size and shape, which made it perfect for sandwiches. Today, baguettes can be found all over the world.
The traditional ingredients in baguette bread are wheat flour, water, yeast, and salt. However, many bakeries add additional ingredients such as milk, butter, sugar, eggs, and flavorings.
Baguette bread is typically made by mixing the dough ingredients together, shaping it into a long, thin loaf, and then baking it in a hot oven.Wood-fired ovens are often used to create the traditional baguette flavor and crust.
Baguette bread has a crispy crust and chewy interior. It is often described as being slightly salty with a subtle yeasty flavor.
While baguette bread is not necessarily unhealthy, it is important to note that it is made from refined wheat flour and does not contain any whole grains. Additionally, many baguettes are made with additional ingredients such as butter, milk, and sugar which can add to the calorie and fat content.
Baguette bread is best consumed fresh out of the oven but will keep for up to 24 hours if stored properly. Baguettes can be frozen for up to 3 months.
Yes, baguette bread can be reheated. However, it is best to reheat in a toaster or oven to maintain the bread's crispy crust.
Baguette bread is commonly used for sandwiches, as well as toast and garlic bread. It can also be used as a dipping bread for soups and sauces.
No, baguette bread does not need to be refrigerated. However, it will stale quicker if left out at room temperature. For best results, store in a cool, dry place such as a pantry or bread box.
Baguette bread is typically sliced on a diagonal into 1-inch thick slices. For best results, use a serrated knife.
There is no one correct answer to this question as everyone has their own preference. Some people like to eat baguette bread plain, while others prefer it with butter or jam. Additionally, baguette bread can be used for sandwiches or as a dipping bread for soups and sauces.
It typically takes about 20-30 minutes to bake baguette bread. However, the exact time will vary depending on the recipe and oven temperature.
No, baguette bread requires yeast in order to rise and achieve the traditional texture and flavor.
Yes, it is possible to make baguette bread using gluten-free flour. However, the texture and flavor will be slightly different than traditional baguettes.
No, traditional baguette bread is not vegan as it contains wheat flour, water, yeast, and salt. However, there are some vegan recipes for baguette bread that use alternative ingredients such as almond flour and flaxseed meal.
The main difference between baguette bread and French bread is the shape. Baguettes are long and thin, while French bread is typically shorter and square-shaped. Additionally, baguettes typically have a crispier crust, while French bread has a softer crust.
Sourdough bread is made with a starter that contains wild yeast, while baguette bread is made with commercial yeast. Sourdough bread also has a slightly tangy flavor due to the fermentation process. Additionally, sourdough bread typically has a longer shelf life than baguette bread.
Yes, baguette bread can be made without a baguette pan. However, the traditional shape will not be achieved and the bread may spread out more while baking.
Some common substitutes for baguette bread include French breads, sourdough bread, and ciabatta bread. These varieties of bread share many of the same characteristics as baguettes, such as a crispy crust and chewy interior.