| March 21st — National French Bread Day |
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Baguettes are thought to have originated in Vienna before becoming popular in France due to a government ban on early-morning baking. Bakers adapted by making thinner loaves that baked faster, aided by new yeast fermentation techniques and steam ovens. |
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A baguette is a long loaf of bread closely connected to France, characterized by a crisp crust and chewy texture inside. It is essentially a lean, yeast-leavened bakery product made with four basic ingredients:
Most French baguette doughs are made with a preferment such as poolish or a sponge which takes up to 10 hours prior to dough making. They also have a high crust to crumb ratio so can lose a high percentage of moisture during baking and cooling, and may over bake (dehydrate) easily.
See our BAKERpedia page on the baguette for more information on precise formulations and traditional preparations. |
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5 Things to Improve Efficiency in Industrial Bakeries |
Is your industrial bakery running like a well-oiled machine, or are you constantly chasing your tail?
Watch this session plus Q&A that cuts through the noise and delivers five game-changing strategies that are transforming industrial bakeries worldwide. From automation that actually works to production efficiency systems that stop bleeding money, we’re diving into real solutions for real bakery challenges. Speakers: Laura Williams, Yannick Gil, and Drew Pope Webinar length: 60 minutes Cost: Free Sponsored by Vantage Food |
| Hamburger/hotdog buns derive their soft crust and tender crumb character from the higher sugar levels, shortening, yeast, and water they contain.
This course covers the unique process variations for hamburger/hotdog bun production and includes acceptable benchmark range variations regarding formulations, product characteristics, and processing conditions needed. It includes chapters on mixing, dividing, rounding, proofing, moulding, topping, baking, cooling, and packaging. Certificate: Upon passing final test Course length: 2 hours Cost: $50 Member/$100 Non-Members
Get group pricing for your team of 3 or more members! Email [email protected] for details. |
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"ASB has been a great resource for me during my first few years in the industry. BAKERpedia is extremely helpful when I'm formulating and need help deciding what ingredient to use. I also continue my learning with the monthly webinars which are often very timely with trends going on in the industry. I easily get my money's worth utilizing the many avenues of information!" — Katelyn Rickmon Application Technologist, Purefield Ingredients |
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Lead the Conversation at BakingTECH 2026 |
Are you passionate about baking innovation? Do you have insights that can shape the future of the industry? BakingTECH 2026 wants to hear from you!
We’re accepting proposals for breakout sessions, panels, podcasts, and more. Whether you specialize in AI, sustainability, nutrition, or leadership, this is your chance to showcase your expertise and connect with top industry professionals. Submissions close April 14. Submit Your Proposal Here |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US
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