Long and crunchy bread

Long and crispy bread is a type of bread characterized by its elongated shape and its crunchy, golden crust, ideal for accompanying a wide variety of dishes. This bread is baked until it achieves a firm texture on the outside and a soft, airy crumb on the inside, making it a perfect base for sandwiches, breakfasts, or to enjoy with cheeses and cured meats.

Its origin is closely linked to European, especially French, tradition, where the baguette is one of the most well-known examples of long and crispy bread. However, in many Latin American countries, it has been adopted and adapted to local tastes.

Properties: This bread is generally made with basic ingredients such as wheat flour, water, yeast, and salt, making it an energizing option with a good supply of carbohydrates. Furthermore, its crunchy crust is formed thanks to high-temperature baking, which also helps preserve its freshness for longer.

In different regions of Latin America, long and crispy bread goes by various names:

• Chile: Marraqueta or pan batido
• Peru: Pan francés
• Colombia: Pan baguette or pan francés
• Argentina and Uruguay: Pan baguette or pan francés

This bread is very versatile in the kitchen, perfect for preparing everything from simple toast to accompanying stews, sauces, or making bruschetta and other recipes that require a firm and crunchy bread.