What is National French Bread Day?
On March 21st, National French Bread Day bakes up a delectable celebration enjoyed by millions around the country each year.
A long thin loaf made from basic lean dough is also known as a baguette. Its length and crisp crust distinguish it. Over time, French law has established what is and what is not a baguette. A labor law in 1920 barred bakers from starting their day before 4 a.m. Bread makers are aware that breadmaking is a tactile process. The dough's kneading and resting are just as important as the ingredients. The bakers knew their product so well they coped by re-shaping their loaves of bread when the day was limited. The long, narrow loaves baked more quickly and evenly. Patrons also found the new loaves more convenient for slicing and storing as a result.
These sturdy loaves make delectable sandwiches, but they also go well with any soup. Any leftover bread makes delectable French toast, as well as delicious French toast.
Where culinary arts are concerned, the French are known for their high success. Minimum quantities of certain quality ingredients were included in each loaf of bread in order to maintain quality in their bread.
