This kind of bread uses only four basic ingredients: flour, water, salt and yeast. Usually no sugar, no milk powder, no oil or almost no oil. Wheat flour is unbleached and contains no preservatives.
Because it looks like a long stick, commonly known as baguette, it is a unique French specialty hard bread in the world, with a hard crust and inside.
Extended data
Key points of making French bread
1, about the specific method of incision.
French bread usually has delicate edges. The so-called broken skin does not break the meat. Draw 5 knives with a 50-cm stick with an inclination of 20 degrees. The length of each knife is 10 cm, and the interval is 2 cm.
2. Bread shaping
Molding needs to keep the carbon dioxide inside the dough as much as possible and keep the uniformity of molding and thickness. The dough is firm and smooth when pinched by hand. Remember not to leave fingerprints.
Step 3: oven
In France, a special oven with slate is usually used, because slate can instantly transfer heat to dough.
Step 4 steam
In the early days, the kiln sprayed steam. After the kiln is heated, water is sprayed on the bricks around the kiln to produce steam, but this steam is far less than that of the electric oven, so the baked bread has no luster. Electric ovens produce steam, not gas from which water evaporates.
Baidu encyclopedia-French bread
Baidu encyclopedia-French baguette