baguette

A classic French yeast bread characterized by its elongated shape, crisp, deeply browned crust, and chewy, open-crumb interior. Built from a lean dough of simply flour, water, yeast, and salt, its texture relies on a slow fermentation and baking in a steam-injected oven. Highly perishable due to its lack of fat, it is best consumed the day it is baked or repurposed into crostini, croutons, or bread pudding.