The main ingredient in traditional baguettes is wheat flour. This type of bread originated in France and is distinguished by its long, thin shape, crispy crust, and soft interior. The dough is made from simple ingredients, including flour, water, yeast, and salt. The high-gluten content of wheat flour gives baguettes their characteristic chewiness and texture. Crafting a baguette involves precise techniques, such as kneading and fermentation, which contribute to its flavor and quality. Baguettes are a staple of French cuisine, often enjoyed fresh, as part of a meal, or used for sandwiches.