Basics – Long Baguette – Sourdough from Broodstories




Whether it’s served as an appetizer or part of the main course, a baguette is a long thin loaf of french bread that completes a meal. A creamy and tender interior that’s so porous it soaks the butter inevitably spread thick during moments of eager anticipation

The word “baguette” comes from the Italian word “bacchetta,” which translates to “baton” (which is reminiscent of the baguette’s iconic shape). Believe it or not, modernisation played a part in creating baguettes. In the midst of World War I, the workforce shortage in bakeries meant that bakers had to find a more efficient way of baking. Before the invention of the baguette, sourdough was the most popular type of bread baked in France.

In 1920, steam ovens were introduced to French bakeries, thus allowing bakers to start experimenting with different ways of baking bread. Since baguettes take a longer time to prepare, bakers often utilised the time they had at night to prepare the dough and then baked it in the morning. It was the perfect schedule for French bakers and customers alike, because many customers flooded boulangeries in the morning when the baguettes were just made.


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