The United Nations Educational, Scientific and Cultural Organization (UNESCO) recently voted to list the French baguette as an intangible cultural heritage.
According to reports, UNESCO listed the craftsmanship and culture of French baguettes in the organization's Intangible Cultural Heritage List, which is the first time together with Chinese tea-making skills and Korean masquerades were shortlisted.
Audrey Azoulay, Director-General of UNESCO, said that the decision is not only to praise this bread but also to recognize the baker's handwork and its status on this bread table, making it a daily ritual for everyone. Azoulay said there is a need to ensure that these technologies and social habits survive.
As estimated that about 16 million loaves of baguette are produced in France every day or close to 6 billion loaves per year. But the local Ministry of Culture warns that the number of traditional bakeries continues to decline, with about 400 closed every year over the past 50 years.
The government has been fighting for this honor for bakers and world cuisine for many years, and now it has finally become the organization's intangible cultural heritage.
Traditional French symbolic bread: the practice of baguette
Every aspect of culture in each country has something representative. It would be a pity to go to France and not eat the very famous baguette. French baguette can be said to be a super classic traditional French bread.
Baguettes are the most traditional French bread. It is very nutritious. The representative of French bread is "baguette". Baguette originally meant a long strip of gemstones.
The recipe for French baguettes is very simple, using only four basic ingredients: flour, water, salt, and yeast, usually no sugar, no milk powder, and almost no oil. Wheat flour is unbleached and contains no preservatives. In terms of shape and weight, each piece is 76cm long and weighs 250g. It is also stipulated that there must be 5 slits in the oblique cut to be standard.
In France, the so-called wheat bread refers to this kind of bread.
Material:
170 grams of high-gluten flour
70 grams of low-gluten flour
3 grams of yeast
3 grams of salt
135 grams of water
Practice:
1. Dissolve the yeast in water and let it stand for 5 minutes.
2. Mix high-gluten flour and low-gluten flour, and sprinkle salt on top.
3. Pour the yeast water into the flour, stir while pouring, and finally stir into flocs.
4. Knead the flour into a smooth dough and let it rise for 30 minutes.
5. After 30 minutes, knead the dough again until smooth.
6. Divide into three small doughs.
7. Knead the small dough into a round shape and let it rest for 10 minutes.
8. Take a piece of dough and roll it into a long shape.
9. Knead again to make the dough longer.
10. Make the remaining two doughs one by one, and put them in a warm place to ferment.
11. Ferment until twice the original size, sift a little flour on the surface, and then use a knife to draw a few small holes.
12. Preheat the oven to 190 degrees, put the prepared dough in the middle layer, and bake for 15-20 minutes.
13. Finally, take out the baked baguette and let it cool.
