baguette

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Baguette bread

That or the baguette (in French only female: "la baguette"; [ bagɛt ]), in Germany baguette , Paris white bread or shortly Paris , in Switzerland also Parisette , is an elongated, crusty white bread French origin. The pores of the crumb are always very coarse and uneven, the proportion of crust in relation to the crumb is high and is responsible for the strong, aromatic taste. The bread is easy to break and is therefore suitable as an accompaniment to other dishes.

history

The origin of the baguette is disputed. A French-German dictionary from 1837 translated the baguette as "gauntlet". The suffix "-ette" is a French diminutive (as in opera → operetta). The French word developed from the “stick” ( Italian baccetto ), the diminutive of “bacchio” from the word “stick, stick” ( Latin baculum ).

The "Boulangerie Viennoise" by August Zang (around 1909)

During the French Revolution , in addition to the popular ball breads ( French boules , hence also French boulangerie for the bakery), flutes ( French flûtes ), which can already be seen as their elongated predecessors, enjoyed great popularity. One version of the creation suggests a reference to Vienna with regard to the baguette . The Vienna August Zang founded around 1839 in Paris, the "Vienna Bakery" ( French boulangerie viennoise ) in the rue de Richelieu 92. From the croissants he is also the croissant developed, baguettes he sold in 1840 as the "Viennese bread" ( French pain viennois ). The engineer Fulgence Bienvenüe is also credited with inventing the baguette. Another tradition refers to a Pole who in Paris developed a long pastry with a special yeast pre- dough ( French : poolish ), which is still used today in baguette production. Towards the end of the 19th century, the baguette conquered the Parisian market, and by the beginning of the 20th century it spread to all cities in France.

Until 1986 there was a maximum price for baguettes . In September 1993, then Prime Minister Édouard Balladur issued a decree with strict requirements for the production of the legally protected “French tradition baguette ” ( French baguette de tradition française ). This baguette may only contain wheat flour , water , salt and yeast and must be made at the point of sale of an artisanal bakery ( French boulangerie artisanale ). Such bakers had to make their own baguette dough again without adding any food additives or chemical fermentation agents. Only bean flour (<2%), soy flour (<0.5%) and wheat malt flour (<0.3%) are permitted as additives. In Paris, the best baguette baker has been determined every year since 1994 in the “Concours de la meilleure baguette de Paris”, who is allowed to deliver to the Élysée Palace as a reward . When the price of wheat rose in April 2008 due to a shortage , bread prices also rose worldwide. As a result, in France the price of the baguette exceeded the psychological mark of 1 euro, which led to protests.

Manufacturing

For a long time, fermented dough ( French pâte fermentée ) was widely used. Today wheat sourdough ( levain in French ) and pouliche are more popular.

The baguette is made from wheat flour , water , table salt and baker's yeast . In addition to the shape, it differs from other white breads in the dough : low yeast content, high dough yield (165), cool, long cooking, often with pre-dough , possibly with wheat sour - in France mostly with old dough from the day before - contribute to a strong, coarse-pored one Loosening up at. The dough is gently kneaded and worked up, in particular the divided pieces of dough are only rolled (ideally twice). In order to achieve a strong bulge in the crust , the dough pieces are made with deep, long curved, inclined incisions before baking and pushed into the oven when the cooking time is just short . Baking is done with strong steam (i.e. with a lot of steam) with decreasing heat and therefore for a relatively long time. The long baking time, the slim shape and the strong bulging lead to the high proportion of crust in the baguette.

In companies with automation, the production of the baguettes is done in parts z. B. accomplished with the help of a Baguettelangrollers or other specialized machines. The structure of French baguettes has changed with industrial production: the crumb has become lighter and the pores finer. To make it easier to process by machine, the dough was held more firmly and raising agents were used.

French baguette types and their uses

  • Pore ​​a traditional French baguette

  • Baguette long roller

  • Pointed baguette before baking

  • Baguette is the typical addition to wine, cheese, salads and soups

  • Baguette: Weight: 240 to 310 grams, length: about 55 to 70 centimeters; Oval cross-section: about five centimeters
  • Flûte (flute): the same weight, twice the length, but half the thickness of a baguette (sometimes referred to as "parisienne" in the USA). Or double the thickness with the same length (e.g. in Saarland)
  • Pain (bread): the same length as a baguette, but thicker, weight: around 400 grams
  • Ficelle (thread): the same weight, longer and thinner than a baguette
  • Demi-Baguettes, Tiers: Baguette in the shape of a sandwich roll
  • Boule (ball): A large round bun
  • Bâtard (bastard): Leftover dough left over after baguette production. Corresponds in shape and size to a rugby ball (approx. 30 cm in diameter)

In fact, only the first variant is called a baguette in France, the other forms are always referred to as described above. Pain is often made from a different, slightly sour dough that stays fresh longer, and is particularly suitable when the bread is not to be eaten soon after purchase.

All types of baguette (with the exception of pain) are breads that dry out quickly in the air and are therefore always bought fresh (usually just before lunch or dinner) and eaten quickly. In French cuisine, bread is usually served instead of the side dish (rice, potatoes, pasta) that is common in other kitchens; it is often served with dishes that contain such side dishes. A French meal without white bread is considered incomplete and at the same time unimaginable. In everyday kitchens, it is also used to wipe the remains of the sauce off the plate and finish it off, thus solemnly ending the consumption of a dish. The white bread is indispensable for the cheese course contained in almost every lunch and dinner, which often ends the meal; bread is only served with sweet dishes, which do not come on the table with every meal.

For breakfast , the bread from the day before is often cut into pieces and warmed up or roasted and eaten with jam, sometimes with butter; They are often dipped into breakfast coffee ( milk coffee ) to flavor them and make them softer. Often in France, fresh, hard bread is no longer thrown away, as bread is seen by many as a cheap staple food that people prefer to buy new and fresh.

All of the narrow bread forms mentioned are either eaten dry or with butter as a side dish with wine / salad / cheese or as a " sandwich " topped with ham, cheese or salad as finger food or used as breadcrumbs ( French : tartine ). Traditionally, they are also topped with slices of hard cheese, boiled or air-dried ham, pâté or air-dried sausage. A French sandwich usually doesn't contain lettuce or mayonnaise.

variants

A white bread of the same kind is the most common bread in Spain , where it is called a barra (stick). In Spain it is common to cut the barra into three to four parts and cut them lengthways like a bread roll in order to top them with ham, cheese, chorizo ​​or the like, without lettuce or cucumber. This type of sandwich is called bocadillo in Spain. In the Catalan variant of Bocadillo, the cut surfaces are rubbed with tomato halves and seasoned with olive oil and, if necessary, with salt - this is called pa amb tomàquet (bread with tomato) in Catalan.

But there are also variants made from less finely ground flour or other types of flour such as spelled or rye flour , sometimes with additives such as pumpkin seeds and other things. However, these have little in common with the typical baguette, which is due to the fact that the name baguette is not protected. A baguette after the classic tour is rare in Germany. Here, a simple wheat bread dough in the shape of a baguette is usually sold, which is also known as Parisian bread, baguette, bread by the meter, French bread or party stick . Baguette variants made from wholemeal flour are also popular, although apart from their shape, they have little in common with the original.

Even as baguettes, sometimes more accurate than Baguettebrötchen referred, oval rolls from the typical dough regionally hand span long in Germany, traded.

Bánh mì stayed in Vietnam from the French colonial days.

In various German snack chains, baguettes are used to make croques .

literature

  • Fatima Küsters: Stolberg - The baguette is younger than you think. In: www.aachener-zeitung.de. April 30, 2010, archived from the original on December 21, 2017 .;
  • Peter Lempert: How the region rose to become a baguette stronghold . In: Saarbrücker Zeitung, 1./2. February 2014, p. F8.

Web links

Wiktionary: Baguette  - explanations of meanings, word origins, synonyms, translations
Commons : Baguettes  - collection of pictures, videos and audio files

Individual evidence

  1. ↑ Duden | Baguette | Spelling, meaning, definition, origin. Retrieved December 5, 2019 .
  2. ^ Friedrich Keim: Sprachschatz: or French-German alphabetically arranged concise dictionary . Jakob Rußwurm, Regensburg 1837, p. 30 ( limited preview in Google Book search).
  3. ↑ Ursula Hermann: Knaurs etymological lexicon . 1983, p. 64 .
  4. ↑ Jim Chevallier: August Zang and the French Croissant. How Viennoiserie Came to France . 2009, ISBN 978-1-4486-6784-0 , pp. 43 (English, limited preview in Google Book search).
  5. ↑ Thomas Bonnet: Paris - The Kitchen of France: Everything you need to know about baguettes, croissants, wine and Co. 2019, ISBN 978-3-7481-9529-0 , p. 19 ( limited preview in Google Book search).
  6. ↑ Martina Meister: Baguette: Our daily bread - more enjoyment - daily mirror. In: tagesspiegel.de. December 30, 2007, accessed December 31, 2019 .
  7. ↑ Décret n ° 93-1074 from 13 September 1993 price for the application de la loi du 1er août 1905 en ce qui concerne certaines catégories de pains. In: legifrance.gouv.fr. Retrieved December 31, 2019 (French).
  8. ↑ Michaela Wiegel: Popular baguettes: France is looking for the super bread - Food & Drink - FAZ. In: faz.net. January 3, 2014, accessed December 31, 2019 .
  9. ↑ Décret n ° 93-1074 from 13 September 1993 price for the application de la loi du 1er août 1905 en ce qui concerne certaines catégories de pains. In: legifrance.gouv.fr. Retrieved December 31, 2019 (French).
  10. ↑ Wolfgang Hirn: The struggle for bread . S. Fischer Verlag, 2009, ISBN 978-3-10-400258-3 , p. 151 ( limited preview in Google Book search).
  11. ↑ Claus Schünemann, Günter Treu: Technology of the bakery production. Specialized textbook for bakers . 10th edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 97 .
  12. ^ Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, Hamburg 2008, ISBN 978-3-582-40205-9 .
  13. ↑ Agnes Poirier: Best in dough! French bakers battle to bag best baguette bounty. In: theguardian.com. May 3, 2011, accessed December 31, 2019 .