Baguette

The baguette is a classic French white bread of characteristic elongated shape, one of the most famous symbols of France in the world. It is recognised by its crisp, brittle golden crust and its light, airy, holey crumb.

A true traditional baguette (baguette de tradition) is made from flour, water, salt and yeast (or a starter) with no food additives; the law allows only a few auxiliary ingredients, such as small amounts of broad-bean, soya and malt flour. The secret of its quality lies in long fermentation, skilful shaping, and baking at a high temperature with steam, which gives that inimitable crust. Before baking, characteristic diagonal slashes are made on the surface. In France the baguette is not just bread but part of the culture and the daily ritual; its quality is even regulated by law. The best baguette is freshly baked, warm, and eaten the same day. It is a model of how, from the simplest components, an accomplished result is born.