Baguette

Bag a few baguettes while you are at it.

Baguettes are bread-based foods that are well known as a French product, and they are also known as ‘French loaves’ and ‘French sticks’.
Baguettes are typically 5 to 6 centimetres (2 to 2.4 inches) in diameter and 65 to 100 centimetres (26 to 39 inches) in length.
The term ‘baguette’ translated from French is ‘wand’, ‘stick’ or ‘baton’, referring to the bread’s long, thin shape.
Baguettes originated in France, from the mid 1700s, and were used in particular, as breakfast foods, though the earliest use of the modern term in reference to the bread was in 1920.
The basic ingredients of a baguette are wheat flour, salt, water and yeast or other rising alternative, and due to having no preservatives, they are best eaten the same day they are made.

In France, a number of regulations are in force concerning the commercial production of the traditional baguette – that those sold contain only the four basic ingredients, with only slight variations allowed; that they be baked and sold at the same premises; that they be preservative and additive free; and that they are not frozen prior to selling.
Commonly, baguettes are cooked using steam in a deck oven at temperature minimums of 205°C (400°F) to assist in developing its light, fluffy interior, before the exterior crusts over and becomes crispy.
Due to the fact that they cook quicker than the rounded alternative, baguettes were particularly popular for baking in the early mornings, especially early in the 20th century when a law was passed regarding bakery employees not being permitted to start work until after 4 am.
Baguettes can be eaten plain, although they are sometimes eaten with the addition of butter, cheese or condiments like jam, or used as bread for sandwiches, and the like.
Baguettes are eaten in many countries around the world, however, in France, they are so popular that at least ten billion are made annually in the country.

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