baguette

A baguette is a long, thin type of bread of French origin 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 and crisp crust. A baguette has a diameter of about and a usual length of about , although a baguette can be up to long. In November 2018, documentation surrounding the "craftsmanship and culture" of making this bread was added to the French Ministry of Culture's National Inventory of Intangible Cultural Heritage. In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists. History Much of the history of the baguette is speculation; however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, French bakers started using "gruau," a highly refined Hungarian high-milled flour in the early 19th century, Viennese steam oven baking was introduced to Paris in 1839 by August Zang, and the Austrian 's compact yeast in 1867 at the Universal Exposition. Finally, the word "baguette" appears to define a particular type of bread in a regulation of the department of the Seine in August 1920: "The baguette, having a minimum weight of and a maximum length of , may not be sold for a price higher than 0.35 francs apiece". No one of these events constitutes "the invention of the baguette," but together they define the modern "baguette."