Back Baguette Afrikaans خبز فرنسي Arabic عيش فرنسى ARZ Baget Azerbaijani Французскі багет Byelorussian Франзела Bulgarian Baguet Catalan Bageta Czech Франс багечĕ CV Baguette Danish
 | |
| Alternative names | French stick |
|---|---|
| Type | Bread |
| Course | Appetizer or Main |
| Place of origin | France[1] |
| Created by | Unknown |
| Main ingredients | Flour, water, yeast, salt |
| Variations | Bánh mì |
| 263 kcal (1101 kJ) | |
| Other information | Glycaemic load 47 (100 g)[2] |
A baguette (/bæˈɡɛt/; French: [baɡɛt] ) is a long, thin type of bread of French origin[3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law).[4] It is distinguishable by its length and crisp crust.
A baguette has a diameter of about 5 to 6 cm (2–2+1⁄2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.
In November 2018, documentation surrounding the "craftsmanship and culture" of making this bread was added to the French Ministry of Culture's National Inventory of Intangible Cultural Heritage.[5] In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists.[6]
- ^ "The All-Important History of the Baguette". 11 February 2019.
- ^ Publishing, Harvard Health (3 February 2015). "Glycemic index for 60+ foods". Harvard Health. Archived from the original on 24 May 2019. Retrieved 21 May 2019.
- ^ Merriam-Webster's Collegiate Dictionary, 11th Edition
- ^ Décret n°93-1074 du 13 septembre 1993 pris pour l'application de la loi du 1er août 1905 en ce qui concerne certaines catégories de pains, 13 September 1993, retrieved 13 May 2022
- ^ "Les savoir-faire artisanaux et la culture de la baguette de pain" [Craftsmanship and the culture of the baguette] (in French). French Ministry of Culture. 12 February 2019. Retrieved 7 September 2021.
- ^ "Artisanal know-how and culture of baguette bread". UNESCO Intangible Cultural Heritage. Retrieved 30 November 2022.