About National French Bread Day
There are lots of interesting types of bread baked in France, but today's focus is on the baguette, a crusty loaf baked in a long, thin shape.
The exact origin of the baguette is not entirely clear, but it is generally believed that the modern version of the bread originated in the late 19th century.
Until the mid-19th century, French bread was typically round or oblong in shape and varied in size. However, with the introduction of new milling technology in the 1800s, bakers were able to produce whiter, finer flour that was ideal for making lighter, more airy bread.
It is believed that the baguette first appeared in the early 20th century, and by the 1920s it had become the most popular type of bread in France. The baguette's long, thin shape was well-suited to the small ovens found in many Parisian bakeries, and its portability made it easy for city dwellers to carry home.
Today, the baguette remains a staple of French cuisine and a symbol of French culture around the world.
French bread (baguette) is unique in several ways:
Crusty exterior: French bread has a thin, crispy crust that is created by baking it at a high temperature. The crust is an essential part of the baguette, and French bakers take great pride in achieving the perfect crust.
Chewy interior: The interior of French bread is soft and chewy, with large air pockets created by the fermentation process. The texture of the bread is one of its most distinctive features.
Lean dough: French bread is made with a lean dough, which means it contains only flour, water, salt, and yeast. This gives the bread a simple, pure flavor that is unique to French bread.
Long, slow fermentation: French bread is typically fermented for a long time, often overnight, which helps to develop its distinctive flavor and texture.
Tradition: French bread is deeply ingrained in French culture and has been a staple of the French diet for centuries. Its history and cultural significance make it a truly unique food.