Why did French bakers begin to simplify the baguette after the end of World War II?

The French can do a lot of things without being serious, but when it comes to baguettes, they are serious - according to statistics, the French consume an average of 320 baguettes per second, and can eat more than 10 billion baguettes a year, with the average French person eating at least half a baguette every day

If there are two countries in the world that will still be able to make good food and serve good wine at the end of the world, my vote goes to China and France -- and when it comes to food, the French people definitely mean business. For a national food like baguettes, it's even more so - in April every year, Paris will award the "Le Grand Prix de La Baguette", which is the Palme d'Or of the bread world.

More than 200 bakeries send two types of baguettes to a 14-member jury, where experts choose the top 10. In fact, a bread like baguette is easy to say, but the easiest is often the most difficult - it's like, when a chef graduates and asks you to fry a plate of scrambled eggs, it's all about the power and the fire.

A baguette of raw materials, each bakery may even be exactly the same, why ultimately some of the works let people taste the mind of the artisan, is because they are in a baguette poured passion . A baker who truly loves baguettes will tell you that the core should be fluffy, but not sheepish, and should be able to spring back fully when pressed; large irregular holes in the top represent more time spent in the fermentation phase of the dough, from which unique flavors are brewed.