Category: Food > Baguette
One of the most unique aspects of traditional French bread, particularly baguettes, is the specific type of flour used in their production. French bakers typically utilize a flour known as "Type 55," which has a lower protein content compared to many standard bread flours found elsewhere. This specific formulation allows for a lighter, airier texture and a crispy crust that characterizes authentic French baguettes. Additionally, the use of a special fermentation process, known as "poolish," further enriches the dough, creating a complex flavor profile. This careful attention to ingredients and techniques not only defines the bread’s quality but also reflects the deep cultural significance of bread-making in France, where each loaf is often seen as a national treasure.