Quick Bites with Chef Walter presents the iconic bread, the baguette.
Bonjour, my friends! Welcome to Quick Bites. Today, we’re talking about the French baguette—crusty, golden, and oh-so-iconic. Let’s dive into its history and craft and why it’s more than just bread.
The baguette became famous in the 1920s, partly due to a law limiting bakers’ working hours. Its slim shape bakes quickly, making it perfect for morning customers. But the baguette’s roots return to Napoleon’s soldiers, who carried long loaves in their knapsacks. Today, it’s a symbol of daily life in France.
The baguette is deceptively simple, made with just four ingredients—flour, water, salt, and yeast. Its magic lies in slow fermentation and high-temperature baking, which create a crispy crust and airy interior. France has strict rules defining what makes a "traditional baguette."
Baguettes are best enjoyed fresh. Pair them with butter, cheese, or charcuterie for an authentic experience. If they go stale, sprinkle them with water and warm them in the oven to revive their crusty goodness.
The baguette isn’t just bread—it’s history, tradition, and a slice of French culture. Thanks for joining me on Quick Bites. Don’t forget to subscribe, share, and enjoy life one delicious bite at a time.
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