The French baguette have originated in the 19th century, when bakers in Paris began producing loaves that were thin and crisp, with a light, airy interior. The popularity of these loaves quickly spread, and the French baguette became a staple food in France and a symbol of French culture. The baguette was originally made using a traditional French bread dough that was leavened with wild yeast and baked in a wood-fired oven. The long, thin shape of the loaf was ideal for slicing and serving with a variety of dishes, and its crisp crust and light, airy interior made it a popular choice for breakfast or as a snack.

In the mid-20th century, the production of baguettes became more standardized, with the use of commercial yeast and mass-production methods. This led to the creation of a "standard" baguette, which was defined by the French government in 1993 as a loaf that weighed between 250 and 300 grams and was no more than 55 centimeters long.

Prep Time4 hrsCook Time20 minsTotal Time4 hrs 20 mins

AuthorPeterYields3 ServingsHalf (1.5 Serving)Default (3 Servings)Double (6 Servings)Triple (9 Servings)CategoryBreads

Ingredients

Dough

...dry

 525 g All-purpose Flour

 6 g Salt

 2.20 g Yeast(in cold months double the amount)

...wet

 390 g Water