BBM Magazine Issue-Sayı: 39 July/August - Temmuz/Ağustos 2020

CONSUMPTION RESEARCH • TÜKETİM ARAŞTIRMASI 74 BBM / JULY-August 2020 • temmuz-ağustos 2020 of bread never changes. While some of them take their place at the table at every meal in kitchens, some may appear in some kitchens with dozens of different varieties. One of these cuisines is the French cuisine. Since the earliest times of history, French cuisine has not regarded bread as an ordinary food, but as a food that must be prepared with care and to be brought together with dif- ferent tastes. French bread types, which are unique to the French cui- sine, one of the world's most diverse cuisines, and which gave inspira- tion to the bakers from many differ- ent cultures, find their place in every market. World brand: Baguette Bread has a very important place in French cuisine. The French still buy their bread from the bakery, not from a grocery store or a supermarket. It is possible to see people walking with their baguettes in their bags at all hours of the day and night. Each bakery in Paris makes different fla- vors of bread using different grains, nuts, seeds, herbs and plants. There are varieties made with whole grain, rye, whole wheat or wheat flour in each bakery. Some of them are deli- cious enough to be eaten solely. The most famous French bread is undoubtedly the baguette. Baguette is a long thin bread type that usu- ally weighs 250 g. The loaves, which are thicker and heavier than the baguette, are softer and the crust is thinner than the baguette. The baguette bread, of which weight and dimensions are determined with the French law, emerged in the 18th century. However, since there is no academic study on this type of bread until this law, which was written in 1920, many experts show the date of the appearance of baguette bread as the 20th century according to this law. The word 'baguette' in French comes from 'stick', which also determines the shape of bread. In addi- tion to its shape, while a standard baguette is ap- proximately 65 cm in size, it can also be produced and cooked longer than 1 meter. Unlike other bread types, baguette, which has a sticky dough consistency and for which particularly dry yeast is recommended öğünde sofrada yerini alırken, kimi mutfaklarda onlarca farklı çeşidiyle karşımıza çıkabilir. Bu mutfaklardan biri de Fransız mutfağıdır. Fransız mutfağı tarihin en eski zamanlarından bu yana ek- meği sıradan bir gıda olarak değil, özenle hazırlanması gere- ken ve farklı lezzetlerle buluşturulan bir gıda olarak görmüş. Dünyanın en geniş ekmek çeşitliliğine sahip mutfaklarından biri olan Fransız mutfağına has ve günümüzde de pek çok farklı kültürden fırıncıya ilham olan Fransız ekmekleri her pa- zarda kendine yer buluyor. Dünya markası: Baget Fransız mutfağında ekmeğin çok önemli bir yeri var. Fran- sızlar ekmeklerini bakkaldan, marketten değil hala fırınlardan alıyorlar. Günün her saati çantasında, elinde baget ile yü- rüyen insanlar görmek mümkün. Paris’teki her fırın değişik tahıllar, yemişler, tohumlar, otlar ve bitkiler kullanarak farklı lezzette ekmekler yapıyor. Her fırında tam tahıllı, çavdarlı, kepekli veya buğday unu ile yapılan çeşitler mevcut. Kimile- ri yanında hiçbir şey olmasına gerek kalmadan yenebilecek kadar lezzetli. En meşhur Fransız ekmeği hiç kuşkusuz bagettir. Baget,