Baguette
 | |
| Jeneng liyané | French stick, French loaf or French bread[butuh sitiran] |
|---|---|
| Jinis | Bread |
| Ajangan | Appetizer or Main |
| Panggonan asal | France[1] |
| Digawé | Unknown |
| Woworan pokok | Flour, water, yeast, salt |
| Variasi | Bánh mì |
| 263 kcal (1101 kJ) | |
| Katerangan liyané | Glycaemic load 47 (100 g)[2] |
 Buku masakan: Baguette  Médhia: Baguette | |
Baguette ( /bæˈɡɛt/ ; Prancis: [baɡɛt] ) iku roti dawa, lancip saka Perancis roti [3] sing wis umum digawe saka mimpin dhasar adonan ( sanadyan ora wangun, wis ditetepake dening hukum Perancis). Bisa dibedakake kanthi dawa lan kerak garing.
Baguette dawane diameter sekitar 5 to 6 centimetres (2.0–2.4 inches) lan dawa umume udakara 65 cm (26 in), sanajan baguette bisa nganti 1 m (39 in) dawa.
- ↑ https://www.discoverwalks.com/blog/the-all-important-history-of-the-baguette/
- ↑ Publishing, Harvard Health. "Glycemic index for 60+ foods". Harvard Health. Diarsip saka asliné ing 2019-05-24. Dibukak ing 2019-05-21.
- ↑ Merriam-Webster's Collegiate Dictionary, 11th Edition