The French baguette is more than just bread; this long, thin, crisp crusted staple is synonymous with the French people’s core of survival, even above cheese and wine. It’s sort of a national symbol for the French and they take huge pride in it.
The history of the Parisian Baguette is as fascinating as it tastes. While the exact origin is uncertain, some theories suggest that the idea of a long bread was imported from Vienna in the 19th century. Others believe it originated during the French Revolution. It was Napoleon Bonaparte who opted for its elongated shape so that soldiers could easily carry it.
According to France’s Observatoire du Pain – believe it or not, France has a scientific Bread Observatory – the French consume 10 billion baguettes every year. That breaks down to 320 baguettes consumed every second on the French mainland. Mindboggling? So important to this nation is the baguette that its sale is strictly controlled. The traditional baguette is so important in French culture that it's protected by law. The rules include: a baguette can only be sold on the premises where it has been baked; the price is government fixed; it contains only four ingredients: flour, water, salt and yeast. Its minimum weight must be 80 grams and the maximum length is 40 centimeters.
The French Bread Law, passed in 1993, outlines the rules for making a traditional baguette. It can only be made on-site and with specific ingredients: wheat flour, water, yeast and/or sourdough, and salt. Only three additives are allowed: 2% bean flour, 0.5% soy flour, and 0.3% wheat malt flour.
In 2018, after it was announced that UNESCO had awarded the status of Intangible Cultural Heritage to the Neapolitan pizza, President Emmanuel Macron put his best foot forward, arguing that if a pizza deserves UNESCO recognition, so too does our humble stick of bread, a very recognizable symbol of French daily life.
In April 1944, Le Grand Prix de la Baguette was started in France. It was a competition to determine who made the best baguettes. Since then, nearly 200 bakers compete yearly, following strict guidelines in front of a 14-judge panel. Their baguettes are judged based on baking, appearance, smell, taste, and crumb. The winner receives a medal, a financial prize and the honor to become a baguette supplier to the Élysée Palace for a year.
So, is it any surprise that the French Postal Service has released a new quirky new “scratch and sniff” stamp?! Ah, the aroma of a freshly baked baguette wafting through the air! Now you can, that's right, you can now send letters scented with the irresistible fragrance of France's beloved bread. It's like carrying a little piece of a Parisian boulangerie right in your pocket. This recognition highlights the artisanal know-how and cultural importance of the baguette bread in France, solidifying its place as an integral part of the nation’s heritage.
Can you believe this?! Vive la France!!
Eating a baguette is often on every traveler's bucket list when they visit Paris, and for a very good reason. If not visiting soon, follow the recipe below and make your own.
Ingredients:
1.25 cups (300 ml) warm water
1 teaspoon sugar
2 teaspoons active dry yeast
3 cups (375 grams) all-purpose flour
1.5 teaspoons salt
In a small bowl, combine warm water and sugar. Stir until the sugar dissolves.
Sprinkle the yeast over the water and let it sit for 5 minutes.
In a large mixing bowl, combine the flour and salt.
Make a well in the center of the flour and pour in the yeast mixture
Stir with a spoon until a dough forms.
Place the dough in a greased bowl, cover the bowl, and let it rise for 1 hour.
After the dough has risen, divide it into two equal pieces. Shape each piece into a long loaf.
Place the loaves on a baking sheet lined with parchment paper. Cover them and let them rise for 15 minutes.
Preheat your oven to 470°F (240°C). Place a pan of water on the bottom rack of the oven.
Spray the loaves with water before you put them in the oven.
Bake the baguettes for 25 minutes or until they're golden brown.
Let the baguettes cool on a wire rack.
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