French bread of baguette

The baguette is the basic French breakfast bread. It is a descendent of bread first developed in Vienna, Austria in the mid-19th century when deck or steam ovens were first brought into common use.

Baguette, the hard crusty loaf currently associate with France, dates only to the Industrial Revolution. It has a white crumb with a regular structure, a few bigger cells and a thin shiny golden crust.

A baguette is a long thin loaf of the type more commonly known as French bread. The bread should be made only with lean doughs that produce a craps crust.

French bread and banquette are commonly manufactured by the straight baking procedure and using very simple formulation consisting of flour, water, salt, yeast and malt.

Nutritionally, 3 slices of French baguette contains:
85 calories
3g protein
1g total fat’
1 g fiuber
17g crbohydrates’2mg cholesterol
204mg sodium
French bread of baguette