"Bruce" wrote in message
T...

In article >, graham says...
>
> On 10/8/2016 1:39 PM, Ophelia wrote:
> > "graham" wrote in message ...
> >
> > On 10/8/2016 7:59 AM, Gary wrote:
> >> Dave Smith wrote:
> >>>
> >>> On 2016-10-08 5:11 AM, sf wrote:
> >>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
> >>>> wrote:
> >>>
> >>>>> I know what a baguette is in France. I'm not sure if it's the same
> >>>>> thing
> >>>>> in the US.
> >>>>
> >>>> That's what it is here too.
> >>>
> >>> I wonder how the quality compares. There are lots of long skinny
> >>> loaves
> >>> here called baguettes, but that is where the resemblance ends. There
> >>> are
> >>> some better quality "baguettes" available, but really good baguettes
> >>> like those commonly available in France are hard to find.
> >>
> >> A baguette here in the US is probably often some cheap roll
> >> labeled that way just to charge twice as much as it's worth.
> >>
> >> I do believe that the French corner the market on fresh baked bread.
> >>
> > However, even in France factory-made bread is becoming the norm. For
> > good bread, one has to look for a "boulanger artisinal". There are many
> > places that sell freshly baked baguettes but they are like most
> > N.American supermarket bakeries and get their product pre-formed and
> > frozen, ready to pop in the oven by untrained workers.
> > There was also a recent scandal where patisseries advertised that were
> > artisanal but in fact were buying their fancy stuff from factories.
> > Graham
> >
> > ====
> >
> > But come on, Graham, I just bet anything that what you produce at home
> > beats all that stuff into a cocked hat ;P
> >
> >
> >
> Thanks, O! But I'm still trying to emulate Poilne's miches.

That may be the Holy Grail, but everybody can make better bread than
what you get in supermarkets or from prefab formulas. I've always found
hand made bread suprisingly forgiving. As long as you don't forget the
salt.

================

<g>



--
http://www.helpforheroes.org.uk