French Bread

French bread is the Dutch name for the kind of French bread baguette (lett. "baton"). The baguette dates back to the 19th century. The preparation of this bread comes from Austria. Therefore, baguette in France by the bakers also known as "Viennese bread" called. ==Baguette, flûte, pistolet[ Edit] == The bread takes its name not to the long, thin appearance: was once this bread baked by a long string and a stick to turn dough over a fire to bake. [source? ] With notches in the bread is still referred to the then appearance. The standard weight of a baguette in France is 250 grams. The bread is eaten as fresh as possible and is therefore fast hard and baked throughout the day. The French bakery also sells a petit pain (a short format French bread) and a flûte (flute, a double-wide and-heavy variant). The ' flûte ' hot in some regions just a ' pain ' (bread). A petit pain around hot in Belgium and Netherlands a pistolet. The long variant sometimes calledpiccolo.

FlûtesBaguette In France is an indispensable addition to any meal. Often it is used to moisture or fat of the Board patting; or neutralize the taste before proceeding to another court proceeding. French bread is usually already for the meal on the table, with or without butter. ==Use in Netherlands[ Edit] == French bread is only since the seventies of the 20th century in Netherlands available. The Dutch baguette deviates in taste of the French. This is due to the use of the yeast (sourdough (F) instead of Baker's yeast (NL)) and the type of flour (hard wheat instead of "just Dutch" flour).

In many Dutch restaurants is French bread with garlic butter and/or tapenade served as appetizer . Furthermore, it is an indispensable ingredient in fondue. ==Use in Belgium[ Edit] == In Belgium knows French bread a similar use as in Netherlands. A roll smos is created by using a halved baguette. There are also for baked variants available, which one should be only for a limited time at home than to bake in the oven. In order to obtain a baguette as fresh as possible.