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​A loaf of bread that you don't know

Release date:[2019/7/9]     Hit Count:[]   

There is a story.

French baguettes were inherited from the bread crafts of Austria, Vienna in the mid-19th century, when an oven called deck (meaning: thick floor) began to be widely used. The Deck furnace is a combination of a traditional brick oven and a gas stove. Instead of firewood, it uses natural gas to heat a thick pile or refractory brick like a "deck" for baking. Deck ovens require water vapor injection, and there are many different ways to inject steam in order to make a good Baguette. The oven is usually above 400 degrees Fahrenheit (204 degrees Celsius), and the injection of steam causes the bread crust to expand before it is heated enough to form a light, airy bread. There used to be long bread, but the baker did not make it often. In October 1920, a law stipulated that bakers should not work before 4 o'clock in the morning, which made it difficult to complete the round bread that people had at breakfast, and the problem was solved by the slender Baguette that appeared later. Because it is prepared and baked more quickly.

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