A baguette is a long, thin loaf of bread. It’s commonly known in English as a French stick. It’s made from a lean type of dough which is defined by French law. The dough traditionally contains wheat flour, water, yeast and salt. Some baguettes are made by using a ‘poolish’ – a starter dough to pre-ferment, like a sour dough loaf – but this is not mandatory.
Due to its lack of fat content, the baguette is best eaten on the day of purchase as it doesn’t keep well.