Ideal for sandwiches, to accompany soup or as a snack eaten on it’s own the French stick or baguette is popular around the globe.
Measuring around 50cm long and 6cm in diameter the simple loaf is made, like many breads, from flour, water, yeast and salt.
Although the exact history of the French Stick, as it is commonly known in many western countries, is unclear what seems to be key is the use of steam in the cooking process.
It is estimated that the country of Algeria consumes the largest number of baguettes per day, some 50m. The French in contrast are thought to eat around 30m.
How to make French Baguettes at home
How to make French Baguettes at home. Simple step by step instructions from start to finish.
Poolish Method to make a French Stick
This breadmaking method was first developed in Poland during the 1840s by a nobleman named Baron Zang.
It is a highly fluid yeast-cultured dough. A type of pre-ferment traditionally used in the production of French bakery products.
Poolish was spread by Viennese bakers into Austria who upon emigrating to France around 1840 initiated the production of luxury bakery products in Paris.
A Poolish combines equal parts flour and water (by weight) with some yeast.
Poolish method – French Baguettes
How to make French Baguette 2 using the quicker poolish method, easy step by step instructions from start to finish.
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Only bakeries that bake fresh bread every day are allowed to call themselves a “Boulangerie”, which might explain the high quality of baguettes throughout France.
What’s more, French bread law specifies set rules for baking baguette: The only ingredients allowed are flour, salt, water and yeast.
According to law, a baguette must also weigh between 250-300 grams and have a length of 55-65 centimeters. It needs to be soft on the inside, and crispy on the outside.
In this episode of Food Secrets from DW – Deutsche Welle, Germany’s international broadcaster – what makes France’s most famous bread so special, where it originated from, and what cultural significance it has to the French.