For the production of this baguette French baker Jean-Pierre Cohier was awarded the title of the best baguette maker in 2006. After reviewing the materials on this occasion, I learned that competitions for the best baguette in Paris are held almost every year. Winning the competition gives you the right to bake 25 baguettes every day for the President of France for a year (and, of course, a cash prize). The advantages of a baguette are obvious: – quick kneading – a minimum of yeast – a minimum of ingredients (flour, water, yeast, salt) – no need to use kitchen appliances – proofing in the refrigerator, which gives a unique flavor – thin crispy crust – quick baking of a baguette in the morning for breakfast (if put the dough on Thursday in the morning, then on Saturday you have on your table a white long loaf with a crispy fragrant crust and an airy crumb that melts in your mouth). In the Middle Ages in France, wheat bread was considered a symbol of prosperity and was served at the table of the rich and the nobility. Moreover, there was a direct relationship between the degree of freshness of bread and social prestige. The royal family ate, of course, the “bread of kings” – freshly baked white. Yesterday’s white bread was intended for the nobility, while the small landed nobility had the right to bake bread for two days. Monks and schoolchildren received bread three days ago; small artisans ate bread baked four days ago. And the stale bread crust with water was thrown to the prisoners. And what can compare with a fresh piece, broken off from a ruddy, fragrant baguette – from the heat of the heat? Yes, even if it is smeared with jam or butter, laying with the freshest ham. R.S. The time is indicated without proofing (two days).