A very simple recipe. Paris baguette is long and thin loaf of white bread. It has a soft core and crispy crust on the outside. French baguette has a very ancient history. It has spread in Paris in the 1920s, a Very interesting history of this bakery. The fact that in 1930, in France a law was passed that forbade bakers to start work until four in the morning. And the bakers had to look for new ways of quick bread. So was born the French baguette, which requires less time to raise and bake than regular bread. Many bakers bake the baguettes of different lengths. This allows them to meet the needs of customers. These baguettes are even probecat different. In the morning when the bread on the shelves still warm, so nice to choose a long or very pale, rosy or slightly charred baguette. Formulation of many products - a strict secret masters. Every day in Paris sold more than half a million baguettes. The Parisian baguette weighs two hundred grams. For its production using wheat flour, salt, water and yeast. All this is kneaded for ten minutes, allow to stand for twenty minutes, cut into long loaves, three make the notch with a knife, leave for another forty minutes for it to rise. Then it is baked for fifteen minutes. Thanks to Iruna scullion in her article, which I have used.