The History of the French Bread - A Brief History

In 19 20, a french law was passed that prohibited bakers from working between ten p m and four a m. Because of this more traditional, larger loaf baked in time for breakfast kind of went out the window. The thinner, longer baget was a solution to that. And i will say that tha baget a cooking like 20, 30 minutes tops. So there's the right litle bit, there's a litte scientific weight in there somewhere. At any yes, yes.