Baguette

Baguette
Alternative namesFrench stick
TypeBread
CourseAppetizer or Main
Place of originFrance[1]
Created byUnknown
Main ingredientsFlour, water, yeast, salt
VariationsBánh mì
Food energy
(per serving)
263 kcal (1101 kJ)
Other informationGlycaemic load 47 (100 g)[2]

A baguette (/bæˈɡɛt/; French: [baɡɛt] ) is a long, thin type of bread of French origin[3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law).[4] It is distinguishable by its length and crisp crust.

A baguette has a diameter of about 5 to 6 cm (2–2+12 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.

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.[5] In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists.[6]

  1. ^ "The All-Important History of the Baguette". 11 February 2019.
  2. ^ Publishing, Harvard Health (3 February 2015). "Glycemic index for 60+ foods". Harvard Health. Archived from the original on 24 May 2019. Retrieved 21 May 2019.
  3. ^ Merriam-Webster's Collegiate Dictionary, 11th Edition
  4. ^ Décret n°93-1074 du 13 septembre 1993 pris pour l'application de la loi du 1er août 1905 en ce qui concerne certaines catégories de pains, 13 September 1993, retrieved 13 May 2022
  5. ^ "Les savoir-faire artisanaux et la culture de la baguette de pain" [Craftsmanship and the culture of the baguette] (in French). French Ministry of Culture. 12 February 2019. Retrieved 7 September 2021.
  6. ^ "Artisanal know-how and culture of baguette bread". UNESCO Intangible Cultural Heritage. Retrieved 30 November 2022.