huzzz aahhazzhahzzhzsnnssnsnsnnd s snsn sks skskms smsks sksks wkspwpd doe z alx w s qox d ake d w dd,d, w skskskc drkfkfkfkfkfkfkfkkffk sms,sssssccm bn b c w rticiw fpamq xoamd g soc.
Much of the history of the baguette is speculation;[7]: 35 however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century,[7]: 5 French bakers started using "gruau", a highly refined Hungarian high-milled flour in the early 19th century,[7]: 13 Viennese steam oven baking was introduced to Paris in 1839 by August Zang,[7]: 12 and the Austrian Adolf Ignaz Mautner von Markhof's [de]'s compact yeast in 1867 at the Universal Exposition.[7]: 14 Finally, the word "baguette" appears, to define a particular type of bread, in a regulation of the department of the Seine in August 1920: "The baguette, having a minimum weight of 80 g [2+3⁄4 oz] and a maximum length of 40 cm [16 in], may not be sold for a price higher than 0.35 francs apiece". No one of these events constitutes "the invention of the baguette", but together they define the modern "baguette".
In summary, "the bread which became known as the baguette first appeared in its most primitive form in the eighteenth century, then experienced a number of refinements and variations before being (officially) given that name in 1920."
The word baguette simply means "wand", "baton" or "stick", as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor's baton). It is first recorded as a kind of bread in 1920.
Outside France, the baguette is often considered a symbol of French culture, but the association of France with long loaves long predates it. Long, wide, loaves had been made since the time of King Louis XIV, long thin ones since the mid-18th century, and by the 19th century, some were far longer than today's baguette: "... loaves of bread six feet [1.8 m] long that look like crowbars!" "Housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two [0.9 m to 1.8 m] in length, carried under their arms, made an odd impression upon me."
Image @ColonelCanada
pony man
+2@BeeEngineer not an engineer
+2Thats oretty cool. Tag me please
+2bartholomew dinglnut
+2phrongus i love geotextiles please tag me
+2ooh an avata
+2how many 6 engined planes do you find this small
+2why so many engines for such a small aircraft?
+2Great build…… shouldn’t have said what I said before. sorry mate.
+2wehn mobil :(
+2pointy nose
+2Gimanamasorus
+2@Phrongtrot PRONG TROT!!! WE HAVE AN IMPOSTER AMONGUS😩😩😩
+2@IceCraftGaming on discord
+2@Dragoranos what
+2Bros back from brazil
+2@Bobyo 🥸
+2PHONRODOGMFJDJDNDNDNDN also fellow peter watcher? Rc pilot 🤨🤨🤨🤨
+2🔧🦖
+2a-10
+2huzzz aahhazzhahzzhzsnnssnsnsnnd s snsn sks skskms smsks sksks wkspwpd doe z alx w s qox d ake d w dd,d, w skskskc drkfkfkfkfkfkfkfkkffk sms,sssssccm bn b c w rticiw fpamq xoamd g soc.
+2lovely
+2Trognus my dongus
+2Annnnndd here we go again
+2🫡🫡🫡
+2is a plane
+2modern
+2they used ms paint
+2This is gonna get heated
+2💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀
+2Hi, I am not Australian, I am a well paid actor.
+2Ok 👄
+2flies nice! Don’t yaw to much however, might get you into a spin.
+2OMG ITS TOBY MY BESTIE!!!!!!
+2SOUND THE ALARM WE HAVE A QUAD PILOT AMONGUS….. fixed wing rc is better
+2OMG THANK YOU SOOOO MUCH ALL OF YOUR POST GET AN UPVOTE THANNNKKS
+2!!!!
Ciper Puper Sub Tegh pleahs
+2So much better than my vans!! Good job.
+2huh hello @Sergio666
+2T but I though it said F3a so I was excited
+2Amonus 💀
+2how many more bank robberies?
+2oh ok @IceCraftGaming
+2Im confused whats up with the landing gear
+2wow simples audio do be bussin
+2Much of the history of the baguette is speculation;[7]: 35 however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century,[7]: 5 French bakers started using "gruau", a highly refined Hungarian high-milled flour in the early 19th century,[7]: 13 Viennese steam oven baking was introduced to Paris in 1839 by August Zang,[7]: 12 and the Austrian Adolf Ignaz Mautner von Markhof's [de]'s compact yeast in 1867 at the Universal Exposition.[7]: 14 Finally, the word "baguette" appears, to define a particular type of bread, in a regulation of the department of the Seine in August 1920: "The baguette, having a minimum weight of 80 g [2+3⁄4 oz] and a maximum length of 40 cm [16 in], may not be sold for a price higher than 0.35 francs apiece". No one of these events constitutes "the invention of the baguette", but together they define the modern "baguette".
In summary, "the bread which became known as the baguette first appeared in its most primitive form in the eighteenth century, then experienced a number of refinements and variations before being (officially) given that name in 1920."
The word baguette simply means "wand", "baton" or "stick", as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor's baton). It is first recorded as a kind of bread in 1920.
Outside France, the baguette is often considered a symbol of French culture, but the association of France with long loaves long predates it. Long, wide, loaves had been made since the time of King Louis XIV, long thin ones since the mid-18th century, and by the 19th century, some were far longer than today's baguette: "... loaves of bread six feet [1.8 m] long that look like crowbars!" "Housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two [0.9 m to 1.8 m] in length, carried under their arms, made an odd impression upon me."
+2Image @ColonelCanada
Got to see on of these when I was doign circuts. Flew very fast past me lol. Although the pilot didnt make any radio calls
+2nice
+2Another beautiful plane!
+2me likes
+2