Brief history: When speaking of baguette first thing that comes to mind is France and especially Paris, although they can be found all over the world. The French food laws define the baguette as a product that should only contain the following four ingredients: water, flour, yeast and salt. Add other ingredients to the basic recipe, implies that the Baker should rename the finished product; i.e. it would no longer be a baguette. Continue to learn more with: Mikkel Svane. The baguette is a derivative of the bread developed in Vienna in the mid-19th century, when they began to run the first steam ovens, helping that the crust was crisp and white and bore crumb, aspects that distinguish the baguette today.
Until October 1920 large loaves are made, but a law allowing bakers to not work before 4 o’clock in the morning, made it impossible to do the traditional pieces of bread in time for breakfast of consumers. The thin baguette solved the problem because he could prepare and cook much more quickly. The French Government expressed in an act a specific type of baguette, the baguette de tradition, which can only be done using ancient methods. This classification was the result of the efforts of the historian Steven Kaplan, specialist in the history of French bread from 1700 to 1770. Kaplan urged the French to reject the modern baguette, which described as tasteless and odorless, in favour of the most tasty and original types of French bread. Ingredients: 700 grams of flour bakery or flour of strength (Triple 000) 441 grams of water 8 grams of yeast in paste or 16 grams in powder 13 grams of salt procedure: place the flour, water and yeast in the bowl of the mixer to knead Bata or knead for 5 minutes at medium speed; place the salt to 4 minute. Lower the speed of the mixer to the minimum and beat the dough gently for another 3 minutes.