A baguette is a long thin loaf of French bread that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 or 6 centimetres and a usual length of about 65 centimetres, although a baguette can be up to a metre long.
There are a lot of types of baguettes, for example: corn, white, cheese, and the traditional "parisienne". Everything depends on region where the baguettes are made. Typical baguette is made from flour, water, sourdough and salt.
Baguettes are generally made as partially free-form loaves, with the loaf formed with a series of folding and rolling motions, raised in cloth-lined baskets or in rows on a flour-impregnated towel, called a couche, and baked either directly on the hearth of a deck oven or in special perforated pans designed to hold the shape of the baguette while allowing heat through the perforations. American-style "French bread" is generally much fatter and is not baked in deck ovens, but in convection ovens.
Nowadays French people eat 58 kilograms of baguettes per year and it's 5 times less than they used to eat 100 years ago. In France, baguettes are eaten often with jam or pâté and should be serve on every meal. Polish baguettes are different in taste. They're not so much delicate inside as they are in France.