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The baguette is a French bread defined by law and listed by UNESCO

the gist

A baguette is a long, thin bread made from lean dough, usually about 65 centimetres long with a diameter of 5 to 6 centimetres and a crisp crust. French law defines what dough a traditional baguette may use, which makes it a protected product rather than just a shape. Its simplicity is the point: few ingredients, with the quality of the bread depending on the skill of the baker. In 2018 the craftsmanship and culture of making it was added to France's national inventory of intangible heritage. In 2022 UNESCO inscribed the artisanal know-how behind the baguette on its Intangible Cultural Heritage list.

how it works

A lean dough of flour, water, salt and yeast relies on long fermentation and high oven heat for its crisp crust. Steam in the oven keeps the surface soft for longer so the loaf can expand before it sets.

so what

The baguette shows that a daily food can be treated as cultural heritage, with its making protected by both law and international recognition. Its listing focuses on the baker's craft rather than a recipe alone, which says a lot about how France values everyday skills.

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