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Baguette

This style of bread was only developed in the mid 19th century to appease Parisians who demanded a crustier loaf than was being produced at the time. Loves are made of 80% soft flour, which absorbs less water than the traditional hard flours favoured in Britain. This gives the baguette an inherent short shelf-life. Loaves are baked in an oven, which is initially sprayed with steam; this causes the bread to expand quickly; but as a dry heat develops, the called for crusty outer layer is produced. See also "French Bread"

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