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A baguette (; (:baˈɡɛt)) is a long thin loaf of French bread〔Merriam-Webster's Collegiate Dictionary, 11th Edition〕 that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual length of about , although a baguette can be up to a metre (39 in) long. ==History== The word "baguette" was not used to refer to a type of bread until 1920,〔“Le Pain Frais”, Le Figaro, August 4, 1921〕 but what is now known as a baguette may have existed well before that. The word, derived from the Italian ''bacchetta'',〔http://www.cnrtl.fr/etymologie/baguette〕 simply means "wand" or "baton", as in ''baguette magique'' (magic wand), ''baguettes chinoises'' (chopsticks), or ''baguette de direction'' (conductor's baton). Though the baguette today is often considered one of the symbols of French culture viewed from abroad, the association of France with long loaves predates any mention of it. Long, if wide, loaves had been made since the time of Louis XIV, long thin ones since the mid-eighteenth century and by the nineteenth century some were far longer than the baguette: "... loaves of bread six feet long that look like crowbars!" (1862);〔''Supplement to the Courant'', John L. Boswell, pub, 1862, p. 45〕 "Housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two in length, carried under their arms, made an odd impression upon me." (1898)〔Louis Charles Elson, ''European Reminiscences, Musical and Otherwise: Being the Recollections of the Vacation Tours of a Musician in Various Countries'', 1898, p. 186〕 A less direct link can be made however with deck ovens, or steam ovens. Deck/steam ovens are a combination of a gas-fired traditional oven and a brick oven, a thick "deck" of stone or firebrick heated by natural gas instead of wood. The first steam oven was brought (in the early nineteenth century) to Paris by the Austrian officer August Zang, who also introduced Vienna bread (''pain viennois'') and the croissant, and whom some French sources thus credit with originating the baguette. Deck ovens use steam injection, through various methods, to create the proper baguette. The oven is typically heated to well over 205 °C (400 °F). The steam allows the crust to expand before setting, thus creating a lighter, airier loaf. It also melts the dextrose on the bread's surface, giving a slightly glazed effect. An unsourced article in ''The Economist'' states that in October 1920 a law prevented bakers from working before 4 a.m., making it impossible to make the traditional, round loaf in time for customers' breakfasts. The slender ''baguette'', the article claims, solved the problem, because it could be prepared and baked much more rapidly, though France had already had long thin breads for over a century at that point. The law in question appears to be one from March 1919, though some say it took effect in October 1920: It is forbidden to employ workers at bread and pastry making between ten in the evening and four in the morning.〔''Bulletin des Lois de la République Française — Nouvelle Série — Année 1919'' T.XI:241-264 B. No. 246 (p.769) - No. 13950〕 The rest of the account remains to be verified, but the use of the word for a long thin bread does appear to be a twentieth century innovation. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「baguette」の詳細全文を読む スポンサード リンク
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