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Also Known As
French stick, Baguette
French bread, as the name suggests, originates from France. It is made from white flour. Sometimes (but not always) a sourdough starter may also be used. When the starter is used, the French bread usually has an interior full of bubbles.
Ordinary French white bread comes in various shapes and sizes –baguette, torpedo, flute (twice the size of a baguette), couronne (shaped like a ring), batard (half-length normal loaf), ficelle (long and thin loaf), etc.However, in France, the baguette form is standard, and bakers may prepare it several times a day so that people have access to fresh bread for breakfast, lunch, dinner or a late-night snack. It might also be interesting to know that French law prohibits the use of preservatives in bread, so they are baked every day.
How to select
• Ensure that the crust is crisp and thin.
• Rub your fingers through the crust – a crisp sound indicates freshness.
• For best results, purchase from a bakery you trust.
• Traditionally in France, slices of French bread are spread with jam and served along with coffee or hot chocolate.
• Slices of French bread cut from a longer loaf are used to make sandwiches, especially open sandwiches with butter, garlic spread and toppings of your choice.
• Slices of French bread may be served with an assortment of cheeses, pâté (pastes), etc.
• Slit French breads may be used as a base for pizzas etc.
How to store
• Since it is prepared with only flour, yeast, salt and water, without any preservatives, it is best consumed the same day it is prepared.
• Leftovers can be stored in paper bags/ foil and consumed the next day.
• Refrigerating the bread is not recommended, but if you want to store for a longer period, wrap in foil and deep freeze.