8/05/2018

Baguette


A long, thin loaf of bread whose name translated from the French, means "little rod" The French have such as fondness for their baguette, with its crunchy golden-brown crust and snow white crumb, that it appears daily or twice daily on every table throughout France.  


Traditionally, baguettes were not baked in a tin but shaped into thin loaf and left to rise between the folds of a floured cloth.  before baking, the loaf is lashed in its characteristic diagonal pattern.  Also known as French stick.  


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