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A baguette (/ b æ ˈ ɡ ɛ t /; French: ⓘ) is a long, thin type of bread of French origin [3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). [4] It is distinguishable by its length and crisp crust .
Baguette – a long, thin type of bread of French origin. [ 1 ] [ 2 ] The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour , and up to 0.3% wheat malt flour.
Garlic bread variation topped with mozzarella cheese. Garlic bread (also called garlic toast) [1] consists of bread (usually a baguette, sour dough, or bread such as ciabatta), topped with garlic and occasionally olive oil or butter and may include additional herbs, such as oregano or chives. [2]
As far as Vietnamese street food goes, a bánh mì earns top rankings for its irresistibly savory flavors—umami-packed pork, creamy mayonnaise, crunchy vegetables, and a light crispy baguette ...
In Cambodian cuisine, num pang (Khmer: នំបុ័ង [num paŋ]; from French: pain – "bread") is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called num pang sach (នំបុ័ងសាច់ [num paŋ sac]; "bread with meats").
Charcuterie boards come in all shapes and sizes, from simple set-ups with salume to meat-and-cheese platters to elaborate spreads with fine and fancy meats, cheeses, and accompaniments.
"A baguette, for instance, needs to be baked hot and fast and will not do well in a cold oven start," says Metcalf. Some sourdough recipes will bake fine without placing the dough in a hot oven.
The French introduced Vietnam to the baguette, along with other baked goods such as pâté chaud, in the 1860s, at the start of their imperialism in Vietnam. [14] [15] Northern Vietnamese initially called the baguette bánh tây, literally "Western bánh", while Southern Vietnamese called it bánh mì, "wheat bánh".