Sunday's Google Doodle celebrates the 22nd anniversary of France's 1993 "bread decree" — which outlined the requirements for what it takes to make a traditional French bread.
So what does it take to make the perfect loaf? French law has it down to a science.
The decree — issued in France on Sept. 13, 1993 — states that any bread marketed as traditional French style must comply with a list of rigorous standards:
- It can never be frozen.
- It must contain no additives.
- It must be made from a dough that is made up exclusively of bread flour, water and salt.
- It must be fermented using baker's yeast.
- Based on the weight of the flour used, the bread must contain no more than: two per cent bean meal, 0.5 per cent soybean flour, and 0.3 per cent malted flour.
The decree also states that bread called "pain maison" must be entirely kneaded, worked and cooked at place of sale.
The only exception to that rule is that "pain maison" may be sold off-site as long as someone guarantees that it was kneaded, shaped and cooked all at the same place.
Now that you know what goes into a perfect French loaf, it's your turn to weigh in: What's your favourite way of serving a baguette?
Today's Google Doodle marks 22 years since the French bread decree. What's your favourite way to serve a baguette? pic.twitter.com/c8dnhBSHhR— @CBCMontreal
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