Baguette with tomato mozzarella and basil

On this Wikipedia the language links are at the top of the page across from the article title. Not to be confused with breadsticks. It is distinguishable by its length and crisp crust. In November 2018, documentation surrounding the “craftsmanship and culture” baguette with tomato mozzarella and basil making this bread was added to the French Ministry of Culture’s National Inventory of Intangible Cultural Heritage.

Austrian Adolf Ignaz Mautner von Markhof’s ‘s compact yeast in 1867 at the Universal Exposition. Finally, the word “baguette” appears to define a particular type of bread in a regulation of the department of the Seine in August 1920: “The baguette, having a minimum weight of 80 g  and a maximum length of 40 cm , may not be sold for a price higher than 0. It was first recorded as a kind of bread in 1920. Outside France, the baguette is often considered a symbol of French culture, but the association of France with long loaves long predates it. A less direct link can be made with deck or steam ovens.

These combine a traditional gas-fired oven and a brick oven, a thick “deck” of stone or firebrick heated by natural gas instead of wood. France to determine who made the best baguettes. Nearly 200 bakers compete each year in front of a 14-judge panel following strict guidelines. They are judged based on baking, appearance, smell, taste, and crumb. 4000 and supplies France’s president with their daily bread for that year until a new winner is chosen.