What is the origin of the baguette?

The baguette was inherited from the bread technology in Vienna, Austria in the middle of19th century. At that time, an oven called deck (thick floor) began to be widely used. The oven is usually higher than 400 degrees Fahrenheit (204 degrees Celsius), and the steam injection makes the crust expand before it is fully heated, eventually forming a light and breathable bread.

1920, the law began to stipulate that bakers should not work before 4 am, which made it difficult for people to make round bread for breakfast at that time, and this problem was solved by the slender stick that appeared later because it was faster to prepare and bake.

Extended data

The characteristics of French sticks:

The recipe of baguette is very simple, using only four basic ingredients: flour, water, salt and yeast. Usually no sugar, no milk powder, no oil or almost no oil. Wheat flour is not bleached and contains no preservatives.

The baguette is characterized by crispy skin, slightly soft and tough heart, more fragrant when chewed, and full of wheat fragrance. Eating French sticks is not as complicated and delicate as a French dinner. Just stretch out your left hand and grab the stick, tighten your five fingers, and then follow up with your right hand to jam the end of the bread. Then, with the left hand down and the right hand up, unscrew the bread.

Baidu encyclopedia-French baguette