baguette
Sign in to saveA baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough. The dough of the tradition baguette, unlike the shape, is defined by French law. It is distinguishable by its length and crisp crust.
AI overview
A baguette is a long, thin French bread made from simple dough and known for its crispy crust. The traditional French baguette is actually defined by law in terms of its dough composition, making it a culturally protected food item.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.other
- Glycaemic load 47 (100 g)
- Food.name
- Baguette
- Food.image
- Baguettes, Paris, France - panoramio.jpg
- Food.caption
- A basket of baguettes
- Food.alternate_name
- French stick
- Food.country
- France
- Food.creator
- Unknown
- Food.course
- Hors d'oeuvre or main course
- Food.type
- Bread
- Food.main_ingredient
- Flour, yeast, salt
- Food.variations
- Bánh mì
- Food.calories
- 263
via Wikipedia infobox
Article
8 sectionsContents
- History
- Origin myths
- Manufacture and styles
- Consumption
- See also
- References
- Further reading
- External links
A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough. The dough of the tradition baguette, unlike the shape, is defined by French law. It is distinguishable by its length and crisp crust.
A baguette has a diameter of about and a usual length of about , but can be up to long. thumb|Classic baguette In November 2018, documentation surrounding the "craftsmanship and culture" of making this bread was added to the French Ministry of Culture's National Inventory of Intangible Cultural Heritage. In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists.