The perfect baguette
One of the best qualities of the baguette is its hard crust which is made up of rich, dark caramel-colored bread.
Upon the appearance of strong, yellow color and tiny dots on the bread while baking it, that is the sign that it has been done to perfection.
The inside of a properly baked Baguette is typically creamy in color and has large irregular holes. The bread has to be moist and slightly chewy and should have an almost nutty flavor.
———END of 3rd post———-
Baguette facts
The Baguette is a descendant of certain bread which was developed in Vienna in the middle of the 19th Century.
That city made a law somewhere in the month of October that would prevent bakers to work before 4am, thus, making it impossible to make a fresh baguette which will be done on time for breakfast.
In some areas in France, the baguette is being delivered right at the customer’s door every morning together with the traditional milk and cream. It can be bought from many bread stores in France. France considers baguette as its staple food and their veritable symbol.