My baking tray for Baguette Bread.
Baguette, is a long loaf of French bread. It is long and crisp cust.
Baguettes are often sliced and served with cheese. In France, slices of baguette are spread with butter and jam and dunked in bowls of coffee or hot chocolate.
Baguettes are generally made as partially free-form loaves, with the loaf formed with a series of folding and rolling motions, raised in cloth-lined baskets or in rows on a flour-impregnated towel, called a couche, and baked either directly on the hearth of a deck oven or in special perforated pans designed to hold the shape of the baguette while allowing heat through the perforations.
For me, I do use the bread loaf, split it in half to make French Bread Pizza.
法国长棍面包，是不含油脂的面制作而成的长形面包，酥脆的外皮。
Baguette，以相对短的长度单独招待或者被切成短截一般是用来制作三明治（特别是海鲜三明治，或者叫做panini）的；Baguette通常以小块的形式伴以“pâté”（译者注：一种混合肉馅制成的肉片）和奶酪食用。Baguette作为法国内陆式早餐的一部分，它以小块的形式涂抹上果酱并且浸泡在咖啡或热巧克力里。法国长棍被分成两段用于制作法式披萨。
法式長棍麵包通常是做成外形稍微自由變化的麵包條，透過一連串的折、捲的動作成形，放在鋪上布的籃子內或一排排放在沾滿麵粉的麵糰發酵布上發酵，然後直接放在法國麵包專用爐裡烘烤，或使用能夠維持法式長棍麵包造型的特製帶孔烤盤烘烤，熱可以透過開孔傳導。
（质料来源百科全书）
我也喜欢将法国长棍被分成两段用于制作法式披萨。
Ingredients:
(A) bread flour 350g
cake flour 150g
salt 10g
yeast 5g
sugar 30g
(B) water 330 cc
Method :
1. Sift the flour.
2. Mix (A) till well blended.
3. Add (B) and knead to form a smooth and elastic dough.
4. Leave it to rise for 90 minutes
5. Punch out the air.
6. Divide the dough into 3 pieces, mould them into balls and let them rest for 30 minutes.
7. Flatten the dough and make them into long stick shape.
8. Leave them to prove for 90-120 minutes.
9. Brush them with water and slash the top with a sharp knife for 3 or 4 times.
10. Preheat the oven for about 20 minutes at 250 degree C and put a baking tray full of water, the purpose is to provide stem in the oven or you may place some small stones in a baking tray ,heat them in the oven at 250 degree C about 20 minutes ,when you are ready to bake the bread, spray some water on the hot stones. This will help to produce stem and it will help the bread become crusty.
11. Bake the bread at 220 degree C for 20 - 30 minutes.
12. Leave to cool before serve.
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