Pain de Lodeve bread has a common shape and simple ingredients. It only needs four basic raw materials: flour, water, salt and yeast, which can fully show the aroma of flour. Lodev's raw material composition is very similar to that of French sticks, but French sticks have higher requirements in shaping and secondary cutting until they are cut into packages.

French baguette: It is the most traditional French bread with rich nutrition. The representative of French bread is "baguette", which originally means long gem. The recipe of baguette is very simple, using only four basic ingredients: flour, water, salt and yeast. Usually there is no sugar, no milk powder, no oil or almost no oil, and the wheat flour has not been bleached.

The food source of baguettes

The baguette was inherited from the bread craft in Vienna, Austria in the middle of19th century, when an oven called deck (thick floor) began to be widely used. Deck furnace is a combination of traditional brick furnace and gas furnace. Instead of firewood, it uses natural gas to heat thick stone piles or firebricks like "decks" to bake. The desktop oven needs to be filled with steam. In order to make a good French baguette, there are many different ways to inject steam.

The oven is usually higher than 400 degrees Fahrenheit (204 degrees Celsius), and the steam injection makes the crust expand before it is fully heated, eventually forming a light and breathable bread. There used to be long bread, but bakers didn't often make it. 1920 10, a law stipulated that bakers should not work before 4 am, which made it difficult for people to make round bread for breakfast at that time, and this problem was solved by the slender stick that appeared later because it was faster to prepare and bake.