How does the average American eat a fresh baguette from a bakery?

[Anonymous]

Anonymous wrote:They get hard as a rock. Who can bite thru a sandwich on that?

Pro tip: If you run it quickly under running water and then bake it for a little bit, it well rehydrate the inside and get crunchy on the outside again. It works amazingly well.

[Anonymous]

Anonymous wrote:They get hard as a rock. Who can bite thru a sandwich on that?

+1. Literally cuts the roof of my mouth and lips trying to eat a non-fresh baguette. Totally unappealing. I only eat a baguette that is still warm from the oven.

[Anonymous]

Anonymous wrote:Why is everyone on DCUM so obsessed with “bakery bread?” I’ve literally never heard this term anywhere outside this forum, but here it’s the only bread anyone will cop to eating.

Grocery store bread is full of seed oil, sugars and preservatives.

[Anonymous]

I buy it and cut it up to eat with dinner, or my kids eat it for a snack. If I don’t use it right away, I freeze it and then thaw it later. That works well.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I but lots of baguette. Usually, we either eat sandwiches on them, slice them up in eat with a pasta dinner, or toasted with butter and jam for breakfast.

I agree a baguette sandwich is lovely, but only if made immediately. Baguettes have to be consumed so quickly or they're rubbish. This is why bakeries bake them multiple times a day. Do you buy one and IMMEDIATELY go make sandwiches with it? If you're making sandwiches with it hours later or the next day, it's gross. There are much better bakery breads to make sandwiches with if not using IMMEDIATELY.

Not always immediately. I admit it, I’m gross. I do give it a few minutes in the toaster oven if it’s day-old. Not ideal, but miles better than mass produced bread. I can’t eat that stuff.

Ah stale day old real French bread becomes French toast the next a.m., you used to be able to get really good French baguettes in Giant. So, so easy. But now they don't sell the real thing, they still come in the red/white and blue sleeve, but so not the real thing, and I don't live close enough to a french bakery to make it a regular thing.

[Anonymous]

Anonymous wrote:

Anonymous wrote:They get hard as a rock. Who can bite thru a sandwich on that?

Again if you make the sandwich immediately they are not hard. You should eat a baguette within a few hours of it being made.

We will sometimes just do a classic ham and butter sandwich for lunch on a saturday on a fresh baguette. So good. I think I will pick one up after tennis tomorrow for this purpose.

One of the worst sandwiches on earth. It needs contrast!!!

[Anonymous]

Anonymous wrote:I promise you those “peak” baguettes you think you are buying are probably just as likely the ones baked in the morning. Sure they bake a few times a day, but there is no way they are tossing hours old bread out, let alone day old bread. At least in a US bakery. First baked, first sold. Your palate is not as refined as you pretend.

What if they’re still warm? Are they putting them back in the oven and out on display in the afternoon?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I promise you those “peak” baguettes you think you are buying are probably just as likely the ones baked in the morning. Sure they bake a few times a day, but there is no way they are tossing hours old bread out, let alone day old bread. At least in a US bakery. First baked, first sold. Your palate is not as refined as you pretend.

What if they’re still warm? Are they putting them back in the oven and out on display in the afternoon?

No. The PP is an idiot. Good bakeries post the times things come out of the oven for regulars to buy when still warm.

[Anonymous]

Break it or slice it and then add butter. Sprinkle with salt.

Spouse likes to slice, toast, and then eat dry.

[Anonymous]

I buy 2-3 a week for a family of 3. This week we used them for sandwiches, sides with chicken noodle soup and I ate mire than I care to admit with Kelly Gold butter or Brie.

[Anonymous]

With my teeth.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I but lots of baguette. Usually, we either eat sandwiches on them, slice them up in eat with a pasta dinner, or toasted with butter and jam for breakfast.

I agree a baguette sandwich is lovely, but only if made immediately. Baguettes have to be consumed so quickly or they're rubbish. This is why bakeries bake them multiple times a day. Do you buy one and IMMEDIATELY go make sandwiches with it? If you're making sandwiches with it hours later or the next day, it's gross. There are much better bakery breads to make sandwiches with if not using IMMEDIATELY.

You will be SHOCKED but you can FREEZE baguettes. And then reheat them in the oven after running water over them.

[Anonymous]

Anonymous wrote:My EU DH eats bread with every meal (yes, even with tacos, Chinese food, etc.) Our kids eat bread and chocolate, or bread and nutella, as a snack after school while watching cartoons in their native language. Whatever they don't use up becomes toast the next morning.

Yes, it's tricky buying fresh bread every day in the US but we have a standing order at the local bakery and we've got a system down for buying bread every day. And, in a pinch, Whole Foods has good enough bakery bread.

Never change DCUM

[Anonymous]

My 10 year old will eat a 1/2 of a baguette before we even get home from the store.

[Anonymous]

Anonymous wrote:You eat them?! I thought it was just for sword play

Our local bakery makes a wheat ear looking sort of baguette-ish long french bread.

It's called an epi (wheat ear). But when my husband first bought it, I thought it was called an epee (fencing sword).

We go through those like wildfire.

I like mine with butter and ham lunchmeat. Like Continental breakfast.

Ours are closer to baguettes. But here's a recipe with a picture. They are pretty to look at when carefully made.

https://www.kingarthurbaking.com/recipes/epis-de-ble-recipe