The baguette
Google 4,9 Google review | Facebook 5,0 Facebook review | Trustpilot 4,7 Trustpilot review
Language swedish Language english Langue french

Quality wines, magazine, accommodation and much more

ESCAPAT MAGAZINE

Baguette
French fodd
August Zang

The baguette

The baguette
If we bring up the topic of produce particularly associated with France, first on that list would most probably be the baguette. Fois gras, Brie and Boeuf Bourguignon are all glorious examples of French cuisine, but the humble baguette is probably still the most well-known and most frequently enjoyed food outside of the country's borders.
Although the baguette of today has spread its crumbs over most parts of the world, its origins are still rather shrouded in obscurity. However, there are some facts that are proven beyond doubt. In short, the baguette saw its first, somewhat primitive origins during the 18th century. Later on, in August 1920, its modern form was specified in a law constituted under the former department of the Seine.
The baguette
Foto Baguette av Wideonet
During the 18th century, this celebrity among breads found its form; the elongated, "sticklike" shape is an adaptation to new labor rules concerning working hours that threatened the availability of breakfast bread; but the long, narrow loaf bakes quickly and so ensured the delivery of daily bread. During the 19th century, when wheat flour became cheaper and more readily available, it came to be used more and more often for the baguette, which in the long run was standardized to imply a long narrow wheat loaf with a crispy surface.
The baguette
Foto Croissant av Nitr
Both the croiassant and the baguette have connections to the famous Austrian baker August Zang.
The most important process in baguette production, and the one that ultimately sees the baguette holding its own special position in the history of bread, is the steam oven. The Austrian baker August Zang (who by the way created the croissant from its Austrian predecessor the kipfel) introduced the steam oven in his bakery in Paris in 1838 or 1839. The steam oven then went on to become a standard inventory of every French boulangerie and is a prerequisite for creating the baguette's characteristic crispy surface.
In 1920 the law that defines the baguette's existence even to this day was stated: "La baguette, ayant un poids minimum de 80 grammes et une longueur maximale de 40 centimetres, ne pourra être vendue à un prix supérieur à 0 franc 35 centimes pièce.". "The baguette, with a minimum weight of 80 grams and a maximum length of 40 centimeters, may not be sold at a price higher than 0.35 cents per loaf." The price has of course changed, but the baguette was given its final form at this point, and its name forever added to the history books.
Today, baguettes are made all over the world and from most cereals, albeit they all have their shape in common. Longer variants are also made, as well as thinner and thicker versions, but usually they are then rewarded another moniker to allow the baguette to keep its special position. In Sweden, for example, we have Pain Riche, which usually means a longer version of the baguette, and a much larger loaf than the stipulated 80 grams. The thicker "French loaf" is a vaguely baguette-shaped bread with the same characteristically crispy casing, sometimes with poppy seeds covering the crust.
The baguette
Foto Baguette av Rayjunk
The baguette is most often enjoyed, outside of France, whole as a ready-made sandwich, where slaws of various kinds often constitute the main ingredient; everything from kebab slaw to shrimp or tuna salad. Preferably served with a sprig of lettuce, and if you are unlucky, a sad slice of tomato and some sloppy cucumber slices. If you on the other hand feel lucky, you might stumble upon a café where they offer high-quality baguettes with more thought given to the toppings; how about a combination of Brie de Mouieux and country ham, or roasted pine nuts together with honey and Chèvre, or why not a delicious tomato jam together with long-roasted celeriac?
The baguette is a moisture-sensitive rascal and should therefore be consumed relatively quickly after purchase. However, leftover or "old" baguette works great for Crostini; slice the loaf into half-centimeter-thick slices, drizzle over oil and dry in the oven. Perfect with a little cheese, a jam, or some lovely homemade curd. Croutons are also an excellent way of recycling oven-dried, day-old baguette.
We love ourselves a wonderful pique-nique in the open air, the baguette always present in our basket. Easy to take along, fairly durable when fresh and above all a handy, crispy format to enjoy with a variety of accoutrements.
Are you eager to bake your own French baguette? Click here to get to the recipe for baguette →
Winegrower
Bruno Ohlzon
Written by
pea&Rosenberg