Baguette

Speaking of bread, everyone means by this his favorite type of this flour product. Someone prefers ordinary black bread, someone likes a crisp white wheat flour loaf, but, you see, few people will give up a long, narrow, fresh baguette with a golden crust that crunches appetisingly when broken off.

Still, what a pleasure we get from the crunch of a baguette crust! And what could be more delicious than a breakfast consisting of a cup of coffee and a long baguette tartinka, which is spread with delicate butter and fragrant sweet jam? In addition, there are those who simply cannot live without sandwiches, where fresh tomatoes, bacon or pate form a magnificent combination with a fresh baguette.

Having appeared in France at the beginning of the 19th century, over time, the baguette acquired the status of a real French emblem. In the representation of foreigners, it is necessarily accompanied by a bottle of red dry wine and beret. Meanwhile, the significance of the baguette to many of us is not exaggerated at all: it is actually a distinctive and necessary product on our table. It is difficult to imagine at least one meal without bread, and therefore without this thin fragrant product.

According to the most popular version, the culinary history of the baguette began when Austrian bread became known to the French. In those days, it was already distinguished by an elongated shape, but was made using beer rooms not familiar to us pressed yeast. A distinctive feature of the baguette - crisp crust - was formed during the baking process of this bread in the oven. Over time, little has changed, except that the composition of the baguette has slightly improved, in which chefs began to add anything they like, just to please the fussy buyer.

Baguette composition

Meanwhile, the main components for making this traditional French bread are water, prime grade wheat flour, salt and yeast. This is the classic composition of the baguette. In addition, it has a French baguette and certain parameters: with a weight of 250 grams, it differs in classical parameters: length - 65 cm, width - 5 cm, and thickness - 4 cm. In order to check the quality of the finished product, just press the baguette with your finger - it must quickly acquire its original shape.

To date, there are a large number of varieties of baguette. This is due to the fact that the consumption of bread as a whole is gradually decreasing, so bakers have to show wonders of ingenuity to attract an increasing number of baguette connoisseurs. They create a completely diverse new product: a poppy baguette, a rustic baguette, a sesame baguette, a traditional baguette. . . In general, the most popular and hotly loved components of most people are added to the recipe for making the classic baguette. By the way, the calorie content of the baguette is 262 kcal per 100 grams.