A thin, crackling loaf on a supermarket rack may look like a baguette; by French standards it often is not. In France, the word “baguette” is tied to a narrow formula that governs ingredients, fermentation and even how the loaf is shaped and sold.A legal baguette de tradition française must use only wheat flour, water, salt and yeast or sourdough, with no added preservatives or improvers. Dough hy...More