The Observer thinks this is a French baguette:
Umm, no. Perhaps a baguette rurale, or paysane, but not the standard Frenchie baguette at all.
So, who’s with me on this?
The Observer thinks this is a French baguette:
Umm, no. Perhaps a baguette rurale, or paysane, but not the standard Frenchie baguette at all.
So, who’s with me on this?
I think if the Guardian offices were in France they’d be burned to the ground for such a mistake.
Baguetted——oops buggered if I know Tim.
“Paysane” where I lived, but technically a “baguette paysane”. A “pain paysane” is much wider.
Way too crunchy for my tastes.
I prefer the wider baguette Parisienne.
Pointy ends, 2/10 would not eat.
Listen carefully, I will say this only once:
They’re pain edimbourgois, I get them from my local deli, which is about 150m away but only if standard baguettes have run out. They’re about 3 times the price, much shorter, hard and chewy. As Steve suggests the pointy bits are like concrete so wasted.
As someone who has just got back from shopping with a fresh bloomer loaf, cut the still-warm end off and eaten it with butter, I can say whatever the answer, this is – for once – a ‘Guardian’ column I cannot disagree with!
This looks like a “Kornspitz” to me – an Austrian bread speciality: https://www.kornspitz.com/en/the-kornspitzr/
(well, invented by Tirolean mountain men – crunchiness might be a problem for weaklings (and people having to rely on NHS-dentistry…)…..
So one might think of a sequel ot ‘allo?allo’ – somebody with Austrian roots tries to destroy French culture again, this time by attacking the baguette…
Difficult one. “Baguette” in France defines a long thin loaf made with a particular flour made for a particular purpose. Since there were always regional & individual boulangerer variations that’s as close as you can get. Tim’s expressing a Brit preference whereas a Frenchman might differ. You have to get these things the right way round. It’s the use that defines the article not the article the use.
Those part-cooked baguettes from the supermarkets are pretty decent, aren’t they? By the standards of supermarket bread, I mean.
My French nephew agrees with you Tim, they’re not baguettes, he refers to them as ficelles . I trust him on this because he’s an England rugby supporter rather than following the French side. I expect he’ll be celebrating following the departure of the hosts from the tournament.
I bake baguettes using John (the Sunderland baker) Kirkwood’s recipe and it seems his recipe is getting full marks here
https://breadclub20.blogspot.com/2021/09/baguettes-john-kirkwood-way.html
Any home bakers out there should check out John’s YouTube channel. He’s validated all of the recipes via years of experience and his videos and delivery are quite entertaining.
A small, getting on in years seen better days Frenchwoman.