The baguette is a traditional French bread known for its long, slender shape and crisp crust. It has become an iconic symbol of French cuisine and is loved by people around the world. The origins of the baguette can be traced back to France in the early 19th century.
Prior to the baguette’s popularity, French bread came in a variety of shapes and sizes. In the late 18th century, the French Revolution brought about changes in bread production. The government imposed regulations that standardized the weight and size of loaves. However, it wasn’t until the 19th century that the baguette, as we know it today, emerged.
There are a few theories about the origin of the baguette’s shape. One popular theory suggests that the baguette’s elongated shape was developed for practical reasons. Bakers wanted to maximize the use of oven space and increase the number of loaves baked at once. The slender shape allowed for efficient baking and better circulation of heat.
Another theory suggests that the baguette’s shape was influenced by Vienna bread, which was introduced to France in the 19th century. Vienna bread had a similar elongated shape, and French bakers may have been inspired to create their own version.
The baguette’s popularity grew throughout the 19th and 20th centuries. It became a staple in French households and bakeries, and its reputation spread internationally. Today, people love baguettes for several reasons.
First, the baguette’s crust is crisp and golden, while the interior is soft and chewy. This contrast in textures creates a delightful eating experience.
Second, the baguette is versatile and can be used for a variety of purposes. It makes excellent sandwiches, pairs well with cheese and charcuterie, and can be enjoyed on its own.
Finally, the baguette is often associated with the art of French baking and the culinary traditions of France. It has a certain romantic allure and evokes images of Parisian cafés and boulangeries.
Overall, the baguette’s origins, practicality, texture, and cultural significance have contributed to its enduring popularity and the love people have for it.
Baguettes
Ingredients
- 5 Lb flour
- 2 Cups whole wheat flour
- 3 Tbsp yeast
- 2 Tbsp salt
- 1/4 Cup sugar
- 6 Cup warm water
- 3 egg whites slightly beaten
- 3 Tsp water
Instructions
- In a large mixing bowl, stir together 2 cups of flour, yeast, and salt. Add the warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn the dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape the dough into a ball and place it in a lightly greased bowl, turning it once to grease the surface. Cover and let it rise in a warm place until double in size (about 1 hour).
- Punch the dough down. Turn the dough out onto a lightly floured surface. Divide the dough in half and cover. Let it rest for 10 minutes. Meanwhile, lightly grease a baking sheet and sprinkle it with cornmeal.
- Roll each portion of the dough into a 15×10-inch rectangle. Roll up the dough, starting from a long side, and seal it well. Pinch the ends and pull slightly to taper. Place the loaves seam side down on the prepared baking sheet. In a small bowl, stir together the egg whites and 1 tablespoon of water. Brush some of the egg white mixture over the loaves. Let them rise until nearly double in size (35 to 45 minutes).
- Preheat the oven to 425 degrees F. Using a sharp knife, make three or four diagonal cuts about 1/4 inch deep across the top of each loaf. Bake for 15 minutes. Brush the loaves again with some of the egg white mixture. Cool them on wire racks.
Notes
– 5 oz for bagels
– 11 oz for tins
