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Baguette. A characteristic French bread (q.v.) product in the shape of a relatively thin stick loaf some 30 inches long, with a coarse, irregular texture (q.v.), and a thick crust (q.v.) that may account for up to 50% of the loaf's typical weight of 8 ounces. Its simple formula (q.v.) normally calls for 100% flour (q.v.), 58-63% water (q.v.), 1.8-2.2% salt (q.v.), and about 2% yeast (q.v.), with a fermentation time of 4 hours.