What does baguette mean?

A baguette is a type of bread that originated in France.

French baguette is one of the most traditional French breads and is very nutritious. French bread is represented by the stick bread, baguette originally meaning a long gem. The recipe for French baguette is simple, using only four basic ingredients: flour, water, salt and yeast. There is usually no added sugar, no dairy powder, no or little oil, and the wheat flour is unbleached and free of preservatives.

French baguettes are usually shaped into loaves of bread with a slight variation in shape, formed through a series of folding and rolling motions, and placed in cloth-lined baskets or in rows on flour-covered dough starters to rise. The bread is then baked directly in a special oven for French bread or in a special perforated baking pan that maintains the shape of the baguette and allows heat to be transmitted through the openings.

Food Characteristics:

The characteristics of baguette are a crunchy crust, a soft and slightly tough interior, and a chewy, malty flavor. Eating baguette is not as tedious as the French meal, stretching out the left hand to catch the baguette, five fingers pincer tight, and then the right hand to follow up, stuck on the end of the bread. Then the left hand rotates down and the right hand rotates up, twisting the bread down.

This bread is prepared from the simplest of ingredients, and it consists of just the basic recipe of wheat flour, salt, yeast and water. Since the organization of the dough formed by the combination of wheat flour and water, as well as the ripening of the dough due to fermentation, etc., have a direct effect on the volume and flavor of the bread, the proper preparation and observation of the dough in each process is particularly strict compared to other breads.

Reference: Baidu Encyclopedia - Baguette