France · Western Europe
Baguette
Also known as Baguette de Tradition, French bread
A long, thin loaf leavened with commercial yeast on a short direct ferment, baked hot and steam-injected so the crust blisters and shatters while the crumb stays irregular and open. Regulated by law in France under the 1993 'décret pain'.
Method
Deck Oven
Hydration
70%
water to flour
Glycemic index
95
High GI
Energy
274 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 9
- chewiness
- 5
- aroma
- 6
- moistness
- 4
Scale 0–10
Nutrition
per 100 g| Energy | 274 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 55 g |
| of which sugars | 2 g |
| Fat | 1.2 g |
| Fiber | 2.3 g |
| Sodium | 500 mg |
Typical values; recipes vary.
Texture
- Crackling crust
- Open airy crumb
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
Similar breads
Closest sensory profiles in the Atlas.