A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not 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 , although a baguette can be up to long.
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.
History
Much of the history of the baguette is speculation; however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, French bakers started using "gruau," a highly refined Hungarian high-milled flour in the early 19th century, Viennese steam oven baking was introduced to Paris in 1839 by August Zang, and the Austrian '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 and a maximum length of , may not be sold for a price higher than 0.35 francs apiece". No one of these events constitutes "the invention of the baguette," but together they define the modern "baguette."
In summary, "the bread which became known as the baguette first appeared in its most primitive form in the eighteenth century, then experienced several refinements and variations before being (officially) given that name in 1920."
The word baguette means "wand," "baton," or "stick," as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor's baton). It was 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. Long, wide loaves had been made since the time of King Louis XIV, long thin ones since the mid-18th century, and by the 19th century, some were far longer than today's baguette: "... loaves of bread long that look like crowbars!" "Housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two [ to ] in length, carried under their arms, made an odd impression upon me."
A less direct link can be made with deck or steam ovens. These combine a traditional gas-fired oven and a brick oven, a thick "deck" of stone or firebrick heated by natural gas instead of wood. The first steam oven was brought to Paris in the early 19th century by August Zang, who also introduced Vienna bread (pain viennois) and the croissant, and whom some French sources thus credit with originating the baguette.
Deck ovens heated to over use steam injection to allow the crust to expand before setting, thus creating a lighter, airier loaf, and to melt the dextrose on the bread's surface, giving a slightly glazed effect.
In April 1944, a competition called began in 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. The winner receives €4000 and supplies France's president with their daily bread for 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. The average consumption of bread fell from 600 grams/day in the early 1900s to 170 grams/day in 1986.
In 1993, the French Parliament passed Le Décret Pain (The Bread Decree). Le Décret Pain states that breads under the name of pain maison (homemade bread) must be "fully kneaded, shaped, and baked at their place of sale." This decree also placed strict guidelines on what pain traditionnel français (traditional French bread) is allowed to be made of, banning pre-made dough from being used for traditional French baguettes.
Origin myths
Because the history of the French baguette is not completely known, several myths have spread about the origins of this type of bread.