Side question: Why do people buy baguettes? Do they make sandwiches with them? How do you even make a sandwich from them? How are you meant to beat a baguette???
The rectangular loaf became popular due to packing efficiency. You can fit more of them in less space.
Okay, why not hexagon shaped bread?
Because you can stack rectangles into bigger rectangles, can’t really do that with hexagons.
How high are you stacking your bread
Depends on how high I get first.
Ease of manufacturing the bread tin. Ease of extracting the baked bread from the tin. Hexagons do not pack better than squares.
Because the dough was a different shape before baking.
You can beat a baguette with a golf club, a truncheon, or even another baguette.
Why are they different shapes?
Sliced bread is made in loaf pans
Sourdough is made on a flat tray in the shape of a ball so it spreads out a bit.
Baguettes are made by a long strand of dough.
Bonus answer: the reason why sourdough and the baguette have the textured crust is due to the dough being sliced with a knife prior to baking.
You cut a baguette down the middle to make a sandwich
Like this
Not only that, baguettes go great with lots of cheeses.
And soups.
They also go great with dipping in olive oil and balsamic vinegar.
Combine the two ideas and make cheesy garlic bread with them.
The fact that someone have to explain this, is kinda funny
Plus, being on here it’s difficult to tell if it’s a joke or general ignorance
I think OP should at least explain why they had this question. Such as being an alien from another planet, being visually impaired, grew up in a remote amazon tribe, or whatever.
Yeah this is NoStupidQuestions so we should only have high level discourse.
Pro tip: Cut the baguette in a 45° angle.
It makes the first bite easier, and it looks better.
45° relative to what?
Instead of cutting it off at a right angle you cut it at an angle. Personally I’m French and yeah I know of the technique but I’m not the biggest fan necessarily. Works best if you’re making 2 sandwiches out of 1 baguette and fill it up first before doing the middle cut.
All depends on the shape of the pan it’s baked in.
Baguettes make good home-made garlic bread if sliced the right way.
The sandwich bread is mass produced, baked in racks of loaf pans, designed to give very consistent and convenient slices for making sandwiches.
The second pic is the way many people prefer to bake a more rustic loaf. The dough is just placed on a flat sheet, so there’s much more crust, and it can just rise however it does. It’s less convenient for sandwiches.
No baguettes aren’t used for sandwiches, they’re used to serve bread with the meal. If you’re eating dinner, you don’t really want a slice of sandwich bread, you want something more convenient to hold in your hand, dip in you pasta sauce, or whatever. Plus it has a higher ratio of crust to insides, which can be nice.
We use normal bread (pic 2) for sandwiches all the time. It’s been years since I’ve had industry toast (pic 1) and only in times of desperation.
Open top sandwiches with bread 2 are basically two thirds of my food pyramid.
Now I’m curious, what did you think the baguette was used for?
Where I am, they’re very often cut into rounds and served with a meal.
Decoration, apparently. Or a fashion accessory, maybe.
No baguettes aren’t used for sandwiches
My jambon-beurre begs to differ
Apparently it’s just not a thing where I am. I’ve seen them used for little hors d’oeuvre things, but not for a meal-type sandwich.
I stand corrected.
Tiiiiiin roof
Rusted
*Your
No baguettes aren’t used for sandwiches
They are.
https://www.lamiecaline.com/categorie-de-produits/nos-sandwichs/
I make my own sandwich bread, and it’s far nicer than the bought stuff. Yeast based, not sourdough but that’s fine too. I use a tin for those. They’re generally more wet - about 70% hydration. They’d be fine not in a tin but would be flatter, and would benefit from chilling.
I also make “rustic” loaves which are drier and stiffer about 60% and are firm enough to not need a pan at all.
That bread looks amazing. Respect!
Baguettes are bomb sandwich bread. Ask France.
Or Vietnam!
Sooo French colonialism?
Correct, but with hard workers instead of French people
Uh what? Guess you have never been to France?
I have not and stand corrected
I cut a mini baguette lengthwise and used it to make a Vegemite sandwich.
Don’t tell the French, I don’t want to be Rainbow Warrior’d
No baguettes aren’t used for sandwiches
I’d say that they are great for making sandwiches tho
Cut it on the side, you can effectively have a nice sandwich. Cut it in tiny slices and you can make nice tiny toast. You’re more hungry ? Cut a big portion, slice one side, and you got a tiny sandwich. Slice both sides, and now you have two big toasts, that are a bit elongated so you can dip them into your coffee/chocolate if you’d like ! It fits so many cases !
Unbaked Bread is a yeast fungus building a house out of glutens, all of which very slowly expands to fit it’s container. You can shape it a lot of ways. You can also apply a variety of different fluids to create different crust thickness and textures, such as egg wash, sugar glaze, olive oil, etc.
Homemade bread is very good, would you like a recipe?
I’d be curious about your recipe.
I already have a few go-tos though. (Have you ever tried using sourdough discard in waffles? I got the idea from KAF, And they’re amazing
That waffle thing sounds chewy and bitter, idk if I’d try that.
Easy dinner bread, focaccia
Dough:
- 3 cups flour and a little extra
- 1 cups water and a little extra (I recommend distilled or filtered water over tap)
- 2 tbsp olive oil (I don’t trust Italian brands) or unsalted butter
- 1 tsp salt
- Choice of Yeast: either 1.5 to 2 tsp of Active/Instant Dry Yeast from a brown glass jar or you can just use a fistful of sourdough starter.
- Optional Spice Mixture: 2 tsp total from a mixture of 2 parts garlic powder (not salt), 2 onion flake/powder, 1 rosemary, 1 thyme, 1 oregano, 1 parsely, 1 sage
Wear gloves, mix all ingredients by hand. Repeatedly flatten, press fingers into, roll up, and repeat until dough is mostly homogynous, smooth, and with slightly glossy texture and very little stickiness. If the dough is stratified and not smooth, then its not enough water. If it’s too sticky, not enough flour. I appreciate having a second person available to add flour so I don’t have to remove my gloves or spread dough on utensils and cups.
Place a wetted smooth cloth such as a cheesecloth or other kitchencloth over the dough. You have to rise and knead the dough twice before shaping on a pan with parchment paper and thin coat of oil. Depending on your choice of yeast it will take different amounts of time to rise. Instant dough can be kneaded every 30 minutes and then shaped on pan should double in size after about another hour. Active is every hour then two hours. Sourdough starter varies from strain to strain but it can usually be left overnight before shaping and then rise for half an hour.
I personally like to fill this bread with mozzarella and tamed jalapenoes, like the more traditional focaccia, by spreading it out during shaping, covering one side, folding and pulling the edges over to keep it shut. It also goes well with curry or with beans and corn.
Preheat oven to about 400F.
For a thin crust, beat an egg with a small amount of water, maybe a tablespoon, and apply the egg wash to the risen dough and every 10 minutes while cooking. After about 30 to 40 minutes when the top crust of the bread becomes a dark color, not just golden brown but dark, prepare another different wet cloth. Remove the bread from the oven and place the wet cloth over the top for 10 to 15 minutes.
You can skip the egg wash and second cloth, and the bread will actually last longer without spoiling when it has less moisture. Breads and pastries can be safely frozen and thawed, as well, but I recommend against refrigerating because it will cause the moisture in the bread to condensate and spoil.
would you like a recipe?
If you have a good recipe, I’d suggest that your question should be restated in a form that includes that recipe.
No, they have to want it.
You’re cruel.
I like it.
“Beg for the recipe, worm”
IMHO, I don’t know why people buy those sliced white bread loafs. That bread is weak sauce.
Well of course, it’s bread, not sauce.
Because it freezes well and is better for toasting. Nice bread tends to be a flatter oval shape which doesn’t fit in a toaster as well.
That bread looks meh, but there are plenty of great white slice bread options, particularly if you’re a toast fan.
Brioche is definitely for toast/french toast/samdwhiches.
I’ve only seen big loves like that for restaurants though.
loved brioche as a kid, its way too sweet for me now though. i usually sub for a potato roll or japanese milk bun.
I thought I was the only one…. 🥲
Totally agree. Sliced bread is great. But that white bread sandwich which stuff. Bleh.
How can sliced bread not be great? It’s been the ruler by which all greatness is measured since it was created!
Sliced white bread = boo
Sliced sour = now we’re talking
White bread / Wonder bread is also universally used as an analogy for something bland and boring.
Garbage tier bread.
Which country? The ingredients of a sliced white loaf vary significantly across the planet. Here in Britain it’s (re)fortified with a lot of the things the bleaching process might otherwise take out, but those are pretty much the only additives. No sugar or preservatives. Keep a loaf in a warm cupboard for a week and it will visibly moulder.
But, one thing that generally doesn’t vary is the price.
It’s often the cheapest loaf by weight sold by any supermarket or bakery, so it’s a staple for a lot of people, weak sauce or not.
Whole grain is infinitely better.
The average american is conditioned from birth to prefer mediocre, bland, mass-produced food options with highly refined ingredients and/or highly processed foods with way too much sugar and artificial flavoring.
White bread is the lamest thing. Even “artisanal” bread in america is really just white bread in disguise, unless you know what to look for. I’ve even seen breads labeled as “with whole grains” that are actually just white bread with a few whole grains added in, just enough that they can put it on the label. I fucking hate the food industry here.
Oh, and fun fact: in Europe they call sliced bread “toast” because the only use they have for it is to toast it. Literally any other purpose and they choose a better bread.
Garlic Bread.
It starts with people making different sizes of bread many years ago, and continues with traditions and people having different preferences.
Having one type of bread would be boring, same way having different kind of pizza’s.Not pictured: baguette
How are you meant to beat a baguette???
Just punch it dude, it’s bread.
The question is how to beat with a baguette
This will truly be a dual fates.
Really a pane in the ass.
Think of a baguette as a 3 feet long sub-sandwich. Now it starts to make sense doesn’t it ?
personally i eat the whole baguette.
With butter.
Is this a trick question?
It might be a troll, zoomer, or just an idiot.
