A baguette [ba 't ] ) is a thin and long bread of French bread that is generally made of basic slender dough (batter, though not its form, defined by French law). It is distinguished by its long and crusty crust.
A baguette has a diameter of about 5 or 6 cm (2 or 2 1/3 inches) and the length is usually about 65 centimeters (26 inches), although the baguette can reach a length of one meter (39 inches).
Video Baguette
History
There is no academic study written about the history of the baguette itself, as a type of bread. Thus, most of its history is speculative; However, some facts can be enforced. Among these is the growing popularity of long sticky bread in France beginning in the 18th century, a shift among French bakers to using "gruau", Hungarian berry flour very subtle in the early 19th century, the introduction of the Viennese steam oven roasting to Paris in 1839 by August Zang, and the introduction of the next compact yeast Adolf Ignaz Mautner von Markhof from Austria to Paris in 1867 at the Universal Exposition. Finally, there was the first use of the word "Baguette" in print, to specify certain types of bread, in a series of laws passed by the Seine Department of Regions in August 1920: "The baguette, having a minimum weight of 80g and a maximum length of 40cm, may not be sold at prices higher than 0.65 francs per person. "Although none of these events can be defined as" baguette discovery, "respectively, the shapes, flour, fermentation, and baking steam, contribute to what is currently known as "baguette."
To summarize this history, the historian and writer Jim Chevallier states that "it seems most accurate to say that the bread known as the baguette first appeared in its most primitive form in the 18th century, then undergone a number of improvements and variations before it became (officially ) was named in 1920. "
Although the word "baguette" is not used to refer to the type of bread until 1920, the word itself simply means "stick", "stick" or "stick", as in baguette magique (wand)), baguette chinoises (chopsticks), or baguette de direction (baton conductor).
Although the current baguette is often regarded as one of the symbols of French culture seen from abroad, the French association with long bread precedes the mention of it. Long, wide, bread has been made since the time of King Louis XIV, which was thin thirty since the middle of the eighteenth century and in the nineteenth century there is much longer than what today is sold as a baguette: "... a loaf of bread six feet long looks like a crowbar! "(Boswell, 1862); "The maids rushed home with their purchases for a variety of Gauls' breakfasts, and long buns, one or two pages long, were brought under their arms, making a strange impression on me." (Elson, 1898)
However, a less direct relationship can be made with a deck oven, or steam oven. Deck/steam ovens are a combination of traditional gas-fired ovens and brick ovens, a thick pile of rocks or bricks heated by natural gas instead of wood. The first steam oven was brought (early in the nineteenth century) to Paris by Austrian officer August Zang, who also introduced Viennese bread (pain viennois ) and croissants, and which some French sources credited with baguette originated.
Deck ovens use steam injection, through various methods, to make the right baguette. The oven is usually heated to over 200 ° C (390 ° F). Steam allows the crust to expand before adjusting, thus creating a lighter airier bread. It also melts dextrose on the surface of the bread, giving a slightly shiny effect.
An article that did not originate in The Economist states that in October 1920 the law prevented bakers from working before 4 am, so it was not possible to make traditional round bread in time for customer breakfast. Switch from loop to slimmer previous less common form of baguette , claim the article, solve the problem, because it can be prepared and baked faster.
The law appears to be one from March 1919, although some say it was valid in October 1920:
Prohibited from hiring workers at bakeries and cakes between ten pm and four in the morning.
The remainder of the account remains to be verified, but the use of the word for long thin bread does indeed seem to be a 20th century innovation.
Maps Baguette
Producing and styling
"Baguette de tradition franÃÆ'§aise" is made from wheat flour, water, yeast, and regular salt. It can contain up to 2% wide bean flour, up to 0.5% soy flour, and wheat flour up to 0.3%.
While ordinary baguettes are made with the direct addition of bread yeast, it is not unusual for artisan bread made with pre-fermented ("poolish") to enhance the complexity of flavors and other characteristics, as well as the addition of whole wheat flour, or other grains rye.
Baguettes are closely related to the French, although they are made worldwide. In France, not all long breads are baguettes; for example, an almost rugby short ball-shaped bun is bÃÆ' Â ¢ tard (literally, asshole), or "torpedo bread" in English; its origins are described in various but undocumented ways. Another tubular bread known as flÃÆ'Â »te , also known in the United States as parisienne . FlÃÆ'Â »test is very similar to baguette and weighs more or less than this, depending on the region. The thinner bread is called ficelle (string). A short baguette is sometimes known as baton (stick), or even called using the English translation of the French stick . None of this is officially defined, either legally or, for example, in the main dictionary, more than a baguette. French bread is also made in a form like miche , which is a big pot bread, and boule , literally a sphere in French, a large round loaf. Sandwich-sized sandwiches are sometimes known as demi-baguettes or tiers .
In France, the baguette should weigh 250 grams (8.75 ounces), batard 500 grams (17.5 ounces) and ficelle 100 grams (3.5 ounces). Baguettes, either size single-serve relatively short or cut from longer bread, very often used for sandwiches, usually from submarine sandwich types, but also Panini. They are often sliced ​​and served with pÃÆ'  ¢ tà © Ã… © or cheese. As part of a traditional continental breakfast in France, slices of baguette bread spread with butter and jam and immersed into a coffee bowl or hot chocolate. In the United States, French bread loaves sometimes split in two to make a French bread pizza.
Baguettes are generally made as partial bread, with bread formed with a series of folding and rolling movements, raised in a cloth-covered basket or in a row on top of an impregnated towel, called a couch, and either baked directly on a deck oven or in a special hollow pan which is designed to hold the baguette shape while allowing heat through the perforation. American "French bread" is generally much fatter and not baked in a deck oven, but in a convection oven.
Outside France, the baguette is also made with another dough. For example, Vietnam uses most of the rice flour, while many North American bakeries make whole wheat bread, multigrain, and sourdough with French bread. In addition, even classic French-style recipes vary from place to place, with some recipes that add a small amount of milk, butter, sugar, or malt extract, depending on the flavor and nature desired in the final loaf.
See also
References
Further reading
- Child, Julia. From Julia Child's Kitchen . New York: Knopf, 1970.
- Children, Julia and Simone Beck. Mastering the Art of French Cooking, vol. 2 . New York: Knopf, 1970.
- Rambali, Paul. Boulangerie . New York: Macmillan, 1994, ISBN: 0-02-600865-3.
- Reinhard, Peter. Crust and Crumb . Berkeley, CA: Ten Speed ​​Press, 1998, ISBNÃ, 1-58008-802-3.
External links
- Media related to Baguettes on Wikimedia Commons
- About Baguette - an investigation of baguette origin
- Making traditional French bread: baguetteÃ, - Detailed article on how to make a traditional baguette
Source of the article : Wikipedia
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