Not to be confused with breadsticks. Whole wheat baguette article needs additional citations for verification.
Please help improve this article by adding citations to reliable sources. It is distinguishable by its length and crisp crust. In November 2018, documentation surrounding the “craftsmanship and culture” on making this bread was added to the French Ministry of Culture’s National Inventory of Intangible Cultural Heritage. In May 2021, France submitted the baguette for UNESCO heritage status. Austrian Adolf Ignaz Mautner von Markhof’s’s compact yeast in 1867 at the Universal Exposition. Finally, the word “baguette” appears, to define a particular type of bread, in a regulation of the department of the Seine in August 1920: “The baguette, having a minimum weight of 80 g and a maximum length of 40 cm , may not be sold for a price higher than 0.
It is first recorded as a kind of bread in 1920. Outside France, the baguette is often considered a symbol of French culture, but the association of France with long loaves long predates it. A less direct link can be made with deck or steam ovens. These combine of a gas-fired traditional oven and a brick oven, a thick “deck” of stone or firebrick heated by natural gas instead of wood. France to determine who made the best baguettes. Nearly 200 bakers compete each year in front of a 14-judge panel following strict guidelines.
They are judged based on baking, appearance, smell, taste, and crumb. 4000 and supplies France’s president their daily bread for the duration of that year, until a new winner is chosen. Following the World Wars, French bakers began baking a whiter, softer baguette that contrasted with the darker loaves produced because of rationing during the wars. These doughs took less time to ferment and used more additives, but had significantly less taste. They also began using pre-made dough and molds. Because the history of the French baguette isn’t completely known, several myths have spread about the origins of this type of bread. Some say Napoleon Bonaparte in essence created the French baguette in order to allow soldiers to more easily be able to carry bread with them.
Since the round shape of other breads took up a lot of space, Bonaparte requested they be made into the skinny stick shape with specific measurements to be able to slide into the soldiers’ uniform. Other stories credit baguettes as being an invention to stop French metro workers from having to carry knives that they used to cut their bread. The workers often fought, so the management did not want them to be carrying knives and requested for bread to be easily ripped apart, ending the need for knives. The skinny, easily rippable shape of a baguette would have been the response to this. Some believe baguettes were the “Bread of Equality” following a decree post-French Revolution requiring a type of bread to be made accessible to both the rich and poor. Another account states that in October 1920 a law prevented bakers from working before 4 am, making it impossible to make traditional round loaves in time for customers’ breakfasts.