Also Known As
French bread, French stick

Description
A baguette has humble origins in France. The length can go up to a metre in length and the standard diameter is approximately 5cms. A baguette can be easily distinguished from other breads because of its shape and the slits that form a integral part of the bread. The slits ensure proper expansion of gases and thus the bread has a inner soft mass and outer thin crisp crust.

An interesting fact is that French baguettes cant be prepared using preservatives under law and thus, baking them is a daily occurrence.

How to select
Ensure that the crust is crisp and thin. A good baguette can be distinguished easily when you rub your fingers through the crust. It will make a crisp sound which is a test for freshness. For best results, purchase from a bakery you trust.

Culinary Uses
· Traditionally in France, slices of baguette is spread with jam and served along with coffee or hot chocolate.
· They are commonly used cut from a longer loaf to make sandwiches. Sandwiches can be open sandwiches with butter and garlic spread and toppings of your own.
· Serve them sliced with an assortment of cheeses, pâté (pastes) etc.
· Slit the baguette and use as a base for pizzas etc.

How to store
Since it is prepared with only four ingredients i.e. flour, yeast, salt and water; it is best consumed the same day it is prepared. However, left over can be stored in paper bags/ foil and consumed the next day. Refrigerating the bread is not recommended and if you want to store for a longer period, wrap in foil and deep freeze.