Actually the French stole this one too. The reason the bread has such a lovely crust and creamy holed interior is from steam, lots of it! And the process for steaming your ovens came from Vienna, the place that all those lovely pastries came from. But the French did adopt it for their own and turned it into a baguette and much more. They have taken it to new heights and continue to develop it as it isn’t done yet. Improvements and new ways are still being discovered.
Categories: Food Facts
Tagged: carbohydrates, fine dining, foodimentary, french bread
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