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Home > Art, Film & Photography > French Breads: Baguette, Brioche, Galette, Pain Brie, Pain de Campagne, Fougasse, Pain de Mie, Ficelle, Boule
French Breads: Baguette, Brioche, Galette, Pain Brie, Pain de Campagne, Fougasse, Pain de Mie, Ficelle, Boule

French Breads: Baguette, Brioche, Galette, Pain Brie, Pain de Campagne, Fougasse, Pain de Mie, Ficelle, Boule


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About the Book

Chapters: Baguette, Brioche, Galette, Pain Brie, Pain de Campagne, Fougasse, Pain de Mie, Ficelle, Boule. Source: Wikipedia. Pages: 34. Not illustrated. Free updates online. Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: A baguette (pronounced ), also known in English as French stick or French bread, is "a long thin loaf of French bread" that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length, crisp crust, and slits that enable the proper expansion of gases. A standard baguette has a diameter of about 5 or 6 cm (2 or 2") and a usual length of about 60 cm (24"), although a baguette can be up to a meter (39") long. A Parisian baguette typically weighs 250 grams (8.8 oz) but 200-gram (7 oz) baguettes are also very common in France; the weight is not legally regulated and varies by region. The origin of the baguette is poorly documented and most versions offered are to some degree speculative. The word itself was not used for a bread until, apparently, 1920. But it may be that the bread itself existed well before that. Though the baguette today is often considered one of the symbols of French culture viewed from abroad, the association of France with long loaves predates any mention of it. Long, if wide, loaves had been made since the time of Louis XIV, long thin ones since the mid-eighteenth century and in fact by the nineteenth century some were far longer than the baguette: "loaves of bread six feet long that look like crowbars!" (1862); "Housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two in length, carried under their arms, made an odd impression upon me." (1898) Some claim that the baguette is a descendant of the pain viennois, a bread first introduced from Vienn...More: http: //booksllc.net/?id=29984


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Product Details
  • ISBN-13: 9781157373186
  • Publisher: Books LLC
  • Publisher Imprint: Books LLC
  • Height: 152 mm
  • Sub Title: Baguette, Brioche, Galette, Pain Brie, Pain de Campagne, Fougasse, Pain de Mie, Ficelle, Boule
  • Width: 229 mm
  • ISBN-10: 1157373186
  • Publisher Date: 15 Sep 2010
  • Binding: Paperback
  • Spine Width: 2 mm
  • Weight: 68 gr


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