page_title: Baguette
section_title: Manufacture and styles
hierarchical_section_title: Baguette / Manufacture and styles
caption_attribution_description: Français&#160;: Closeup view of a cut baguette showing the inner structure.
context_page_description: A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
  A baguette has a diameter of about 5 to 6 centimetres and a usual length of about 65 cm, although a baguette can be up to 1 m long.
context_section_description: The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt flour.
  Standard baguettes, baguettes ordinaires, are made with baker's yeast, artisan-style loaves are usually made with a pre-ferment (poolish) to increase flavor complexity and other characteristics, and may include whole-wheat flour, or other grains such as rye.
  Baguettes are closely connected to France, though they are made around the world.  In France, not all long loaves are baguettes; for example, a short, almost rugby ball-shaped loaf is a bâtard (literally, bastard), or a "torpedo loaf" in English; its origin is variously explained, but undocumented. Another tubular shaped loaf is known as a flûte, also known in the United States as a parisienne. Flûtes closely resemble baguettes but are about twice the size. A thinner loaf is called a ficelle (string). A short baguette is sometimes known as a baton (stick), or in the UK referred to using the English translation French stick. None of these are officially defined, either legally or, for instance, in major dictionaries, any more than the baguette. French breads are also made in forms such as a miche, which is a large pan loaf, and a boule, literally ball in French, a large round loaf. Sandwich-sized loaves are sometimes known as demi-baguettes or tiers. Italian baguettes, or baguette italienne, involves more spices and a denser texture, giving the baguette a slightly different, more Italian, taste. Un pain vennois is much sweeter and softer than the standard baguette.
  In France, a baguette typically weighs around 250 g (8 ³⁄₄ oz), a bâtard 500 g (17 ¹⁄₂ oz) and a ficelle 100 g (3 ¹⁄₂ oz); no legal text actually establishes any of these weights, which can vary throughout the country.
  Baguettes, either relatively short single-serving size or cut from a longer loaf, are very often used for sandwiches, usually of the submarine sandwich type, but also a panini. They are often sliced and served with pâté or cheese. As part of the traditional continental breakfast in France, slices of baguette are spread with butter and jam and dunked in bowls of coffee or hot chocolate, known as tartines.
  Baguettes are generally made as partially free-form loaves, with the loaf formed with a series of folding and rolling motions, raised in cloth-lined baskets or in rows on a flour-impregnated towel, called a couche, and baked either directly on the hearth of a deck oven or in special perforated pans designed to hold the shape of the baguette while allowing heat through the perforations. American-style "French bread" is generally much fatter and is not baked in deck ovens, but in convection ovens.
  Outside France, baguettes are also made with other doughs. For example, the Vietnamese bánh mì uses a high proportion of rice flour, while many North American bakeries make whole wheat, multigrain, and sourdough baguettes alongside French-style loaves. In addition, even classical French-style recipes vary from place to place, with some recipes adding small amounts of milk, butter, sugar, or malt extract, depending on the desired flavor and properties in the final loaf.
caption: A "baguette de tradition française"
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