The baguette is an iconic French bread with a crisp, golden-brown crust and a soft, airy interior. Characterized by its long, thin shape, the baguette is often associated with French culture and culinary tradition. The word “baguette” means “stick” or “baton” in French, and the bread’s slender form reflects its historical purpose: it was originally designed for easy transport, making it ideal for street vendors to sell.
Baguettes are typically made from a simple dough of flour, water, yeast, and salt, which is fermented for a relatively short period compared to other breads, resulting in a lighter texture. The key to a great baguette lies in the balance between the crispy, golden crust and the soft, slightly airy crumb inside. The baguette’s distinct flavor comes from the slight tanginess of the yeast, which gives it a subtle complexity. Ideal for pairing with cheese, pâté, or just a smear of butter, a baguette is perfect for any meal and remains a beloved staple worldwide.
