French Bread ... The Baguette is the cornerstone of French Food
Thu, Dec 20th 2007, 00:00
Long golden sticks of baguette are a symbol of France. Baguette, often just called French bread, is a perfect accompaniment to the French meal.
The history of bread making is as old as the history of cooking itself. Each region of the world has its own version of bread and France is no different. Each area in France produced its own style of bread to accompany local delicacies.
The arrival of the baguette changed all this. It was scientific innovation that paved the way for the baguette revolution in France. Many people believe that the baguette was invented during Napoleonic times when Napoleon ordered the baking of long sticks of bread that soldiers could carry in their trouser legs while on the march.
This is a romantic tale, but the reality is slightly different. Few people realise that the quintessential French bread was actually invented in Vienna. It is here that they designed a way to inject steam into the ovens while baking bread loaves. The steam caramelises the starch on the crust to give the baguette its slightly translucent golden colour that characterises a good loaf.
In modern times the baking process has become mechanised and many feel that this has resulted in bland, tasteless baguettes. This prompted the French government to pass legislation in 1993 to set the standards for the genuine French bread. A bakery can only call itself a boulangerie if it makes, kneads and bakes the bread from scratch on the premises.
The mark of a good baguette is a hard caramel coloured crust. The inside should be should be creamy with irregular air holes. The texture should be slightly chewy with a full nutty-type flavour.
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French Bread ... The Baguette is the cornerstone of French Food reviews
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