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???
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.
For dipping in Soup, you fool
Look for baguette sandwich in DDG
You just slice it horizontally for that.
US , EU and FR variants.
Side question: Why do people buy baguettes? Do they make sandwiches with them?
Sometimes, sometimes just eat with butter. They make good toasts too.
How do you even make a sandwich from them?
Just cut it open and put the ham and cheese inside it, not much to it really. Either cut the slice in half if I’m feeling poor or fold it in two if I’m feeling rich.
Is this a trick question?
Baguettes are delicious, use a knife if you want to do a sandwich, what’s the difficulty?
industry vs. artisan goods?
Depends if they are baked in a container or not.
ELI5: dough can take any shape you give it.
You can load the dough into a metallic shape and close it with a lid, and you’ll get picture 1.
Or you can make a ball out of it and leave it be on a flat surface, and it will naturally expand to look like picture 2.
Side question: narrow shape makes baguette have a more crispy texture, which many people like. It’s also usually produced using a special kind of sourdough, which makes it have unique and rich taste. People eat it as is (just biting it from one end to another) or make small open sandwiches by cutting it in slices and putting all sorts of toppings on top of them.
I saw someone just cut it down the middle and make a long skinny sandwich with one. I didn’t even know that was legal.
I like the idea of the metric subway sandwich being a metre-longue
Try a jambon-beurre, incredibly simple, incredibly delicious.
Lol, yes, it can be done, but it needs to be packed or cut from one side only, otherwise it will likely fall apart.
(Also it’s an ungodly abomination and there are certainly better options to do this with)
Why would you want to bake in a container vs a flat surface? Why are some types of bread one shape, and others another? Is it just tradition, or is there some practical aspect?
Baking in a rectangular shape allows you to make a space efficient bread that you can easily stack and transport. Also, it is very predictable, can fit neatly into your toaster, and can be cut in triangles.
Making bread on a flat surface allows you to minimize costs of entry (not only don’t you need the forms which are relatively cheap, you can go with simpler/cheaper ovens), and this kind of bread has a more pronounced crust, which many people like.
Also, rectangular bread is harder to leaven for a long period of time as it comes with numerous technological complications down the production line. This affects the aroma composition, making rectangular bread less attractive for those who want the traditional “bread” taste.
Baguette, as I already mentioned, has a unique crust and crumb texture defined by the shape and baking conditions. Many people like it that way.
The containers can increase your breads toaster compatibility :D
But overall I guess it’s a bit like pasta: different use cases (sandwich, sides for salad or soup, as a stand alone dish / food), regions with different resources for flour, fluids, spices, … and also different kinds of utilities (metal pans weren’t easily available everywhere, all the time and they take up space) and so on.
And all these things influence how the bread tastes, looks and feels. So variety in process (container vs surface, loafs vs flat breads, handcrafted vs automatically processed, …) leads to different results with different characteristics.
E.g. I love Apulian bread. It’s a loaf with a slightly darker crust, but lighter and soft on the inside. The crust gives it a slightly bitter taste, that makes it a bit rustic (the only thing better is a freaky baked sourdough loaf).
It’s perfect for sandwiches IMHO but for french toast it’s a pain in the ass. I use pan baked toast (different density, crust and form) instead and again: perfect bread for this dish.And then just imagine eating a Döner from half a loaf of grey bread, or toast, … blasphemy!
You cut a baguette down the middle to make a sandwich
Like this
Pro tip: Cut the baguette in a 45° angle.
It makes the first bite easier, and it looks better.
45° relative to what?
I see.
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.
Yeah I get it because the other person posted an image. I was confusing the slice you make to partition the baguette with the one you use to open it up to put fillings in.
Yeah I get it because the other person posted an image. I was confusing the slice you make to partition the baguette with the one you use to open it up to put fillings in.
The fact that someone have to explain this, is kinda funny
Yeah this is NoStupidQuestions so we should only have high level discourse.
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.
Not only that, baguettes go great with lots of cheeses.
They also go great with dipping in olive oil and balsamic vinegar.
Combine the two ideas and make cheesy garlic bread with them.
And soups.
Because the dough was a different shape before baking.
You can beat a baguette with a golf club, a truncheon, or even another 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?
Ease of manufacturing the bread tin. Ease of extracting the baked bread from the tin. Hexagons do not pack better than squares.
How high are you stacking your bread
Depends on how high I get first.
Because you can stack rectangles into bigger rectangles, can’t really do that with hexagons.
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.
Edit: I replied to someone who corrected me, but apparently baguettes are very much used for sandwiches, I’ve just never seen it. Apparently I’m an ignorant American.
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.
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.
No baguettes aren’t used for sandwiches
My jambon-beurre begs to differ
*Your
Tiiiiiin roof
Rusted
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.
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
I make some Marmite sandwiches, just to annoy the Aussies.
Now I want some Vegemite sandwich, even though I just had lunch.
It will be our secret
No baguettes aren’t used for sandwiches
I’d say that they are great for making sandwiches tho
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!
In Brazil we have a small baguette called “French bread”! It’s very convenient and absolutely everywhere. And it tastes good, white bread in comparison tastes like nothing and has a shitty texture
I believe those are called Petit Pain. And strongly agree, much better than standard white bread by a mile.
At first I was impressed it exists if France, but it’s kinda obvious. Now I’ve learnt that, for 20 years of my life, I believed a bullshit story about how hundreds of years ago people in Brazil couldn’t make baguette so they sold “French Bread”
Btw, cute name for a pastry
So here in the UK they sell these fresh in Lidl: a cheap supermarket but it has an amazing bakery where they make these and other items.
I often go to Lidl at lunchtime to buy two of these and something simple to fill them with into sandwiches, usually cheese and ham, (insert bland UK food joke here).
My question for you, in the spirit of international culinary collaboration, what Brazilian fillings would you stuff one of these with to make a great sandwich?
We put cheese, ham, salami, mortadella and other stuff. However just mortadella on bread is really famous, because it’s quite cheap and a very famous TV show called Chaves had the main character loving it.
Recently I’ve started trying to make more meal-like sandwiches, like chicken, tomato and lettuce (really tasty) or egg, cheese and peperoni (all heated up together) and it’s considerably better
Also, you’re talked about petit pain, do you know they have that name in France or they are sold with that name in the UK?
Those all sound delicious, I’ll have to give them a try 😋
Yeah I do and they are sold under that name here in the UK because English will just adopt words from other language or slang terms if they’re used enough. Also in English words for farm animals are Germanic in origin and words for the meat of those same animals are Norman (northern France) in origin because after the Norman Conquest in 1066, the nobility were all Norman French and were the ones to refer to cuts of meat whereas the peasantry didn’t eat the meat of the farm animals.
Cow, Pig × Filet mignon makes much more sense now!
Also, that’s called loan word
Ah, bolillos!
tortas!
