It is a traditional type of french bread mostly recognized by its characteristic long shape, golden color and crisp crust. The dough of a baguette consists of four simple ingredients: Flour, water, salt and yeast. Most artisan baguettes are made with a poolish - which is a pre-ferment with high hydration that is usually left overnight to ferment with the purpose of imparting flavor complexity to the final loaf.

This bread requires some special shaping techniques and equipment for proofing. Also, they are usually baked in an oven with steam injection, which improves the quality of the crust and produces the characteristic crispness associated with the traditional baguette.