![And this is a bagful of baguettes. The interestingly-shaped ones at the far back are called EPI. Learned about ‘em when I volunteered to help out in the KJ Farm Stand. T’was a really enjoyable and insightful day.
“A baguette (pronounced /bæˈɡɛt/), also known in English as French stick or French bread, is “a long thin loaf of Frenchbread”[1] 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, crisp crust, and slits that enable the proper expansion of gases.
A standard baguette has a diameter of about 5 or 6 cm (2 or 2⅓”) and a usual length of about 60 cm (24”), although a baguette can be up to a meter (39”) long. A Parisian baguette typically weighs 250 grams (8.8 oz) but 200-gram (7 oz) baguettes are also very common in France; the weight is not legally regulated and varies by region.” ~ Thanks to Wiki](http://25.media.tumblr.com/tumblr_l47459xuhe1qct8geo1_500.jpg)
And this is a bagful of baguettes. The interestingly-shaped ones at the far back are called EPI. Learned about ‘em when I volunteered to help out in the KJ Farm Stand. T’was a really enjoyable and insightful day.
“A baguette (pronounced /bæˈɡɛt/), also known in English as French stick or French bread, is “a long thin loaf of Frenchbread”[1] 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, crisp crust, and slits that enable the proper expansion of gases.
A standard baguette has a diameter of about 5 or 6 cm (2 or 2⅓”) and a usual length of about 60 cm (24”), although a baguette can be up to a meter (39”) long. A Parisian baguette typically weighs 250 grams (8.8 oz) but 200-gram (7 oz) baguettes are also very common in France; the weight is not legally regulated and varies by region.” ~ Thanks to Wiki
