Nothing else in the bread family, not even the wonderfully flaky croissant, conjures images of the Eiffel Tower and all things French the way the baguette does. The long, stick-like loaf, also called French bread (thanks to its origins), is made with flour, yeast, water, and salt. From those simple ingredients rises the iconic baguette, distinguished by its chewy crust, feather-light interior, and topside slashes, which allow for gas expansion during baking.
