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The Baguette: An Age-Old French Bread Recipe
Michalis 'BIG Mike' Kotzakolios

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Variations of a French bread recipe for baguette can result to a number of bread products that can be differentiated through their crust. French baguette breads are known for their crispy and thick crust but in reality, they are classified from the thinnest to the thickest loaf of bread. A baguette can be a ficelle, a plain baguette, flute, pain or a pain poilane.

Evidently, French bread is a staple food in continental breakfast preparations in France. During breakfast, they are sliced and spread with jam before being dunked into a cup or bowl of hot chocolate or coffee. The thick crust of the baguette will soften and will be easy to eat.

From these French baguette breads, the most famous is the baguette. A plain baguette can be about a meter in length though there are baguettes that are shorter in length which are called demi-baguettes. The baguette variety of bread is generally of high rot resistance since it can be consumed for a number of days without showing signs of bacteria or mold formation.

The common bread recipe in old France includes these four basic ingredients: salt for flavoring, yeast, flour and water. Then, if a baker wants to add other ingredients or use a modified French bread recipe, he will have to use a different name for his product. The baguette is different from other French breads because of its baking process. They use steam ovens during the old days to form the thick crust of the previously round baguette bread.

Modern-day baguettes are baked in pre-heat ovens and are more manageable and convenient. Also, they are made into slender loaves rather than the usual round loaf, which is easier to bake. Referring to the original French bread recipe, make a mixture of all ingredients and form it into a slender dough. Bake it into a pre-heat oven to about 400 degrees and you will make yourself a good baguette.

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