Everybody knows French breads, especially baguette. You have to need special techniques to make it correctly. The standard baguette has 5-6 centimetres diameter. Usually, its length is about 65 centimetres. However, baguette’s length also can be more than a meter. The french traditional baguette is made from wheat flour, water, yeast, and common salt. No additives is addedd in this bread, but it contain broad bean flour, soya flour, and wheat malt flour. However, some baker may add a number of additives there. Then, most of us recognize baguette as a long and hard loaves. Furthermore, not all long loaves in France are baguettes. We know them in various name such as torpedo loaf, flute or parisienne, ficelle, baton or stick, miche, boule, and demi-baguettes or tiers. Meanwhile, the loaves in France must has some specific weights. A baguette must have a 250 grams weight, a batard’s weight is 500 grams, and a ficelle is 100 grams. Back to baguette, we can eat it in various ways. We can use it for sandwich, submarine sandwich, and also panini. It is usually sliced and served with cheese or pate. While, in the tradition recipe, the baguette’s slice is spread with butter and jam. Then, dip in in a bowls of coffee or hot chocolate just before you eat it.
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